Volume 3 Issue 2


Special Article - Vitamin D Deficiency: Clinical Cases & Short Reports

Normal, Healthy, and Optimum Level of 25-Hydroxyvitamin D and Required Daily Intake of Vitamin D

Authors: Singh G and Drees BM

Type: Special Article - Vitamin D Deficiency: Clinical Cases & Short Reports   
  
  

Special Article - Malnutrition: Clinical Cases & Short Reports

The Role of Thiamin in High Calorie Malnutrition

Authors: Derrick Lonsdale

Type: Special Article - Malnutrition: Clinical Cases & Short Reports   
  
  

Research Article

Preharvest Treatment of 1-methylcyclopropene Reduces the Occurrence of the Water-soaking and Enhances the Quality of Watermelons (Citrullus Vulgaris)

Authors: Chao Zhang, Jie Huo, Wu Li, Yue Ma, Guoyi Gong, Xiaoyan Zhao and Yong Xu

Type: Research Article   
  
  

Special Article - Vitamin D Deficiency

High Prevalence of Vitamin D Deficiency in Medical Staff Draws Attention to a Retraining Program for Vitamin D

Authors: Mehrdad Shakiba, Parivash Rafiee and Abbas Mohammadi

Type: Special Article - Vitamin D Deficiency   
  
  

Special Article - Vitamin D Deficiency

Vitamin D and Muscle Function and Performance – A Perspective

Authors: Mathyssek CM, Bost JW and Maroon JC

Type: Special Article - Vitamin D Deficiency   
  
  

Published Manuscripts

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 About the Journal  


Austin Journal of Nutrition and Food sciences is an open access, peer reviewed, scholarly journal dedicated to publish articles in all areas of nutrition and food sciences.

The aim of the journal is to provide a forum for dietitians, researchers, physicians, and other health professionals to find most recent advances in the areas of clinical nutrition and nutritional disorders
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Featured Article


Effect of Pretreatments on Physical and Thermal Properties of Bael (Aegle marmelos Correa) Fruit Pulp During Storage

Abstract The study was performed to evaluate the effect of pretreatment on various physical and thermal properties of Bael pulp. The fruit pulp of Bael fruit was extracted and TSS of the extracted pulp was raised to 25°Brix by adding 65°Brix sugar syrup.
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