2019 - Volume 9 [Issue 4]

Grey Literature

Risk Assessment of Malakite with the Active Substances Dithianon and Pyrimenthanil

Torsten Källqvist, Merete Grung, Katrine Borgå, Hubert Dirven, Ole Martin Eklo, Jan Ludvig Lyche, Marit Låg, Asbjørn Magne Nilsen, Line Emilie Sverdrup

DOI: 10.9734/ejnfs/2019/v9i430075

Page: 312-314

Risk Assessment of Specific Strains of Lactobacillus rhamnosus Used as "Other Substances"

Siamak Yazdankhah, Danica Grahek-Ogden, Karl Eckner, Georg Kapperud, Jørgen Lassen, Judith Narvhus, Truls Nesbakken, Lucy Robertson, Jan Thomas Rosnes, Olaug Taran Skjerdal, Eystein Skjerve, Line Vold, Yngvild Wasteson

DOI: 10.9734/ejnfs/2019/v9i430076

Page: 315-316

Risk Assessment of the Metabolite M44 of Bixafen, One of the Active Substancesin Aviator Xpro EC225

Jan Ludvig Lyche, Hubert Dirven, Marit Låg, Asbjørn Magne Nilsen, Katrine Borgå, Ole Martin Eklo, Merete Grung, Line Emilie Sverdrup, Torsten Källqvist

DOI: 10.9734/ejnfs/2019/v9i430077

Page: 317-318

The Link between Antimicrobial Resistance and the Content of Potentially Toxic Metals in Soil and Fertilising Products

Yngvild Wastson, Eystein Skjerve, Siamak Yazdankhah, Karl Eckner, Georg Kapperud, Jørgen Fredrik Lassen, Judith Narvhus, Truls Nesbakken, Lucy Robertson, Jan Thomas Rosnes, Olaug Taran Skjerdal, Line Vold

DOI: 10.9734/ejnfs/2019/v9i430078

Page: 319-321

Short Research Article

Determination of Arsenic Content in Different Brands of Rice Sold in Port Harcourt, Nigeria

Waribo, Helen Anthony, George, Daye Mandy, Selbut, Selchak Danjuma

DOI: 10.9734/ejnfs/2019/v9i430089

Page: 437-443

Original Research Article

Physical and Sensory Properties of Ice Cream as Influenced by Pulse Protein Concentrates

R. Sivasankari, G. Hemalatha, S. Amutha, M. Murugan, C. Vanniarajan, T. Umamaheswari

DOI: 10.9734/ejnfs/2019/v9i430079

Page: 322-328

Effect of Chronic Commercial Sweeteners Consumption in Lymphocytes of Peyer’s Patches

Julio Andrés Guzmán-Cruz, Beatríz Elina Martínez-Carrillo, Arturo G. Rillo, José Arturo Castillo-Cardiel, Flor de María Cruz-Estrada

DOI: 10.9734/ejnfs/2019/v9i430082

Page: 354-364

Effect of Cooking Methods and Temperature on Proximate and Amino Acid Composition of Breakfast Sausage

D. O. Oshibanjo, O. O. Olusola, O. A. Ogunwole

DOI: 10.9734/ejnfs/2019/v9i430086

Page: 415-423

Influence of the Nutritive Composition on the Organoleptic Characters of Cakes Enriched with Fruits Almond of Terminalia catappa

Douati Togba Etienne, Biego Godi Henri Marius, Konan N’Guessan Ysidor, Sidibe Daouda, Nyamien Bleou Yves, Coulibaly Adama

DOI: 10.9734/ejnfs/2019/v9i430088

Page: 424-436

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