Vol. 4 (2018): Special Edition 2

Published: 2018-12-30

Articles

  • Polyphenols as Colorants

    Deepti Dabas
    S1-S6
    DOI: https://doi.org/10.17140/aftnsoj-se-2-101

  • Food Processing By-Products as Natural Sources of Antioxidants: A Mini Review

    Xin Tian
    S7-S17
    DOI: https://doi.org/10.17140/aftnsoj-se-2-102

  • A Review: Value Added Meat Products With Modified Fatty Acid Profiles

    Tom Jones
    S18-S26
    DOI: https://doi.org/10.17140/aftnsoj-se-2-103

  • Blueberry Polyphenols and Their Effects on Bone and Joint

    Daniel R. Jones
    S27-S33
    DOI: https://doi.org/10.17140/aftnsoj-se-2-104

  • An Overview of Plant Phenolics Measurement

    Xiao-Qing Yang, Jane E. Guido
    S34-S44
    DOI: https://doi.org/10.17140/aftnsoj-se-2-105

  • Identification of Proanthocyanidins Compounds in Skins of Some Table Grape Vitis Vinifera Varieties from Algeria Grown in Mediterranean Climate by HighPerformance Liquid Chromatography

    Farida Benmeziane, Yves Cadot
    S45-S50
    DOI: https://doi.org/10.17140/aftnsoj-se-2-106

  • Determination of the Chemical Composition of Avocado (Persea Americana) Seed

    Nonso Collins Ejiofor, Ikechukwu Edwin Ezeagu, Moses Babatunde Ayoola, Emmanuel Arinze Umera
    S51-S55
    DOI: https://doi.org/10.17140/aftnsoj-se-2-107