CLONING AND EXPRESSION OF LIPASE GENE IN E. COLI

EFFECT OF INDIGENOUS VARIETY OF ALOE VERA ON BACTERIOCIN PRODUCTION BY PROBIOTICS CULTURE

HYPOCHOLESTEROLEMIC EFFECT OF DESIGNER YOGURTS FORTIFIED WITH OMEGA FATTY ACIDS AND DIETARY FIBRES IN HYPERCHOLESTEROLEMIC SUBJECTS

MENTAL HEALTH BY FLOWERS AND NATURAL AROMA

REDUCTION OF CAMPYLOBACTER ON POULTRY THIGHS USING SEQUENTIAL TREATMENTS OF ANTIMICROBIALS

REGULATORY COMPLIANCE AND STANDARD LABORATORY TESTS CAN POTENTIALLY IMPROVE THE PUBLIC HEALTH AND FOOD SAFETY

HEALTH & ECONOMIC BENEFITS OF FOOD FORTIFICATION

HEALTH & ECONOMIC BENEFITS OF FOOD FORTIFICATION

CHILDHOOD OBESITY: PREVALENCE AND PREVENTION

SDG, ZERO HUNGER: WHERE IS PAKISTAN STANDING?

PSYCHOLOGY OF DIETING

AVERAGE DAILY FLUID INTAKE OF STUDENTS ENROLLED IN A PRIVATE SECTOR UNIVERSITY IN ISLAMABAD; A CROSS SECTIONAL STUDY

CHIA SEEDS: A PROMISING SUPPLEMENTATION TO CURB MALNUTRITION IN PAKISTAN

CHIA SEEDS: A PROMISING SUPPLEMENTATION TO CURB MALNUTRITION IN PAKISTAN

NUTRITIONAL COMPOSITION OF VARIOUS TEA WHITENERS AVAILABLE IN PAKISTANI MARKET

NUTRITION TRANSITION PARADOX AND LIFESTYLE CHANGES IN PAKISTAN

UTILIZATION OF AQUAFABA AS AN EGG REPLACER FOR EGG INTOLERANT IN THE PRODUCTION OF VEGAN MAYONNAISE

TO STUDY THE DEVELOPMENT AND CHARACTERIZATION OF FAT REPLACED BROWNIES BY NATURAL FAT REPLACERS AND INFLUENCE OF GLUTEN AND SUCROSE FREE SUBSTITUTES ON IT

EFFECT OF COOKING AND MILLING ON AMINO ACID PROFILE OF RICE

EFFECT OF PROTEASES ON FUNCTIONAL PROPERTIES OF WHEAT FLOUR HAVING EXTRACTION RATES 50% AND 30%

WORLD FOOD SECURITY; STRENGTHENING BY IMPACT OF ENDOPHYTES

THE EVALUATION OF QUALITY AND SENSORY CHARACTERISTICS OF MUFFINS MADE WITH COCONUT BUTTER

DEVELOPMENT OF CHOKOLADE WITH DARK CHOCOLATE AND NUTS

FOOD & NUTRITION SECURITY; NEW CONCEPTS & STRATEGIES

HARMONIZATION OF FOOD SAFETY STANDARDS IN PAKISTAN

ENHANCED PHYSIOCHEMICAL AND SENSORY PROPERTIES OF VITAMIN E RICH BROWNIES MADE FROM RICE BRAN OIL

BAKED ALFREDO PASTA BY BLEND OF SOYBEAN FLOUR, ALL PURPOSE FLOUR AND SAMOLINA FLOUR

DEVELOPMENT AND COMPARATIVE ANALYSES OF CONCOCTION (GINGER, GARLIC, LEMON, HONEY AND APPLE CIDER VINEGAR) WITH COMMERCIAL

EFFECTIVNESS OF ANTIOXIDANTS ON OVERALL QUALITY OF APRICOT SUCROSE BARS

EXHILARATING FUNCTIONAL DRINK FOR PROPER ASSIMILATION

UTILIZATION OF TEA WASTE FOR THE FORMULATION OF COCOA POWDER

PRODUCTION OF FAT FREE CUPCAKES BY REPLACING FAT WITH AQUAFABA WITH AND WITHOUT EMULSIFIER

UTILIZATION OF BEETROOT BY-PRODUCT (PEELS) TO PRODUCE HIGH DIETARY FIBER JAM

ENSURING FOOD AND NUTRITIONAL SECURITY BY USING INDIGENOUS FRUITS IN AZAD JAMMU AND KASHMIR

FOOD INDUSTRY CHALLENGES, OPPORTUNITIES AND STRATEGIES

IMPLICATIONS OF NUTRITIONAL INSECURITY IN PAKISTAN

FOOD ALLERGIES THEIR SIGNIFICANCE AND NEED OF RECOGNITION OF FOOD ALLERGENS AS SAFETY RISK IN PAKISTAN FOOD LAW

THE DEVELOPMENT, CHARACTERIZATION AND APPLICATION STUDIES OF BIODEGRADABLE PLASTIC INCORPORATED WITH CARICA PAPAYA AND RICINUS COMMUNIS LEAF EXTRACT

SENSORY AND NUTRITINAL EVALUATION OF NACHOS FORTIFIED WITH FRESH AND DETANNINATED POMEGRANATE PEEL POWDER

COMPREHENSIVE IDENTIFICATION AND EVALUATION OF SELECTED WHEAT CULTIVARS FOR THEIR RELATIONSHIP TO PAN BREAD QUALITY

FOOD INDUSTRY CHALLENGES, OPPORTUNITIES & SOLUTIONS

UTILIZATION OF MANGO SEED KERNEL FLOUR IN MAKING GLUTEN-FREE PROTEIN-RICH CUPCAKES

COMPARATIVE STUDY ON THE EFFECT OF PRE AND POST-HARVEST CALCIUM CHLORIDE TREATMENTS ON MICROBIAL AND SENSORY CHARACTERISTICS OF SWEET CHERRIES

HEALTH BENEFITS AND THERAPEUTIC EFFECTS OF GREEN LEAFY VEGETABLES

NUTRITIONAL SIGNIFICANCE AND BENEFICIAL EFFECTS OF DRIED FRUITS

TRENDS IN REPLACEMENT SOLUTIONS FOR TRANS FATS

THE PHYSICOCHEMICAL FUNCTIONAL AND ORGANOLEPTIC CHARACTERTSICS OF MULBERRY BASED YOGURT DURING STORAGE

FOOD SECURITY IN PAKISTAN- A REVIEW

ASSESSING THE KNOWLEDGE OF STUDENTS OF UNIVERSITY OF SARGODHA ABOUT DIABETES

ANTI-CARCINOGENIC POSSESSIONS OF CITRUS PEEL EXTRACT AND FLAVONOIDS

POLYPHENOLS: THE SCAVENGERS

COMPARATIVE EFFECT OF JUNK FOOD ON BODY COMPOSITION OF PHYSICALLY ACTIVE AND INACTIVE YOUNG FEMALE ADULTS

DIETARY MANAGEMENT OF POLYCYSTIC OVARY SYNDROME (PCOS)

DIETARY MANAGEMENT OF POLYCYSTIC OVARY SYNDROME (PCOS)

IRON DEFICIENCY ANEMIA IN WOMEN OF REPRODUCTIVE AGE IN PAKSITAN

ENCROACHMENT AND INVESTIGATION IN CANNED OR PRESERVED VEGETABLES

KOMBUCHA: A FUNCTIONAL BEVERAGE

THE RECIPE FOR A HUNGER-FREE WORLD

FUNCTIONAL FOODS: BENEFITS AND CHALLENGES

NUTRITIONAL STATUS OF ADOLESCENT GIRLS IN PUBLIC SECTOR SCHOOLS OF RAWALPINDI

AN OVERVIEW OF EXISTING NATIONAL FOOD STANDARDS IN PAKITSAN

EFFECTS OF IMPROVED ORAL HEALTH ON FOOD CHOICES OF OLDER ADULTS

EFFECTS OF IMPROVED ORAL HEALTH ON FOOD CHOICES OF OLDER ADULTS

NATIONAL NUTRITIONAL ACTIVITIES: ADVANTAGES AND LIMITATIONS

NUTRITIONAL STATUS OF PRE ADOLSCENT-IN PRIVATE SECTOR SCHOOL AT ISLAMABAD

CHOCOLATE: HEALTH BENEFITS

DARK CHOCOLATE – A CARDIOPATHY PARADOX OR A CULPRIT OF HEART DISEASES?

ROLE OF NON-NUTRITIVE SWEETENERS IN DIABETES AND WEIGHT MANAGEMENT

STUDY ON THE ISSUE OF MOTHER SHOOLING AND MALNUTRITION AMONG CHILDREN OF RURAL-URBAN PAKISTAN

EFFECTIVENESS OF BARLEY PORRIDGE AS AN ANTIDEPRESSANT

PROTEIN HYDROLYSATES AS BITTERNESS INHIBITOR AND HEALTH BENEFICIAL

INVESTIGATING THE POTENTIAL OF HONEY AND CURCUMIN AS NUTRACEUTICAL

EXPLORING POTENTIAL OF COCONUT MEAT AS A FUNCTIONAL FOOD

CORN SILK (STIGMA MAYDIS) – FLUSHING OUT KIDNEY STONES

FOOD FORTIFICATION: TECHNICAL ASPE

A SYSTEMATIC REVIEW OF STEV-BARLEY BISCUITS TO IMPROVE NUTRITIONAL QUALITY AND HEALTH BENEFITS

EFFECT OF DRAGON FRUIT ON HUMAN HEALTH

ALLERGEN SENSITIVITY TO FODMAPS (FERMENTABLE, OLIGO, DI, MONOSACCHARIDES, AND POLYOLS)

APPROACHES FOR SUSTAINABLE FOOD SYSTEM

ASSESSMENT OF DIETARY HABITS AND THEIR RISKS ASSOCIATED WITH HEALTHY PREGNANCY IN REGION CHAKWAL