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Journal of Nutrition Food Science and Technology – Archive

2025 Volume 6 Issue 1 Volume 6 Issue 2 Volume 6 Issue 3 Volume 6 Issue 4 2024 Volume 5 Issue 1 Volume 5 Issue 2 Volume 5 Issue 3 Volume 5 Issue 4 2023 Volume 4 Issue 4 Volume 4 Issue 3 Volume 4 Issue 2 Volume 4 Issue 1 2022 Volume 3 Issue

Journal of Nutrition Food Science and Technology – Archive2026-01-06T05:16:57+00:00

Journal of Nutrition Food Science and Technology – Current Issue

Volume 6, Issue 4 Research Article DOI : doi.org/10.47485/2834-7854.1051 Aflatoxin Contamination in Feeds and Eggs From Bafoussam, Cameroon Authors: Aurélie Mambap Kognoudjui1,5*, Wilfred A. Abia2,3, Pierre Réné Fotsing Kwetche4, Simon Ngamli Fewou4, Théodore Alogninouwa5, Paul Fewou Moundipa2 and Balaam Faustin Facho5 Abstract | PDF |

Journal of Nutrition Food Science and Technology – Current Issue2026-01-06T05:15:42+00:00

Journal of Nutrition Food Science and Technology – Articles Inpress

Volume 7, Issue 1 Research Article DOI : doi.org/10.47485/2834-7854.1056 Nigella Sativa Properties of Supporting Oral Health – The Gingival Index And Oral Microbiome Evaluation For ThymoQuin-OCare – Black Seed Oil Lozenges Tablets For Oral Care Authors: Oliwia Kalinowska Fulltext | PDF | Research Article DOI : doi.org/10.47485/2834-7854.1055 Characterization of Nutritional Composition and Filleting Yield of

Journal of Nutrition Food Science and Technology – Articles Inpress2026-02-17T04:49:59+00:00

Journal of Nutrition Food Science and Technology – Guidelines

Authors are requested to consider the following points before submitting a manuscript. Should read & follow the author guidelines narrated on the website. The Manuscript should be written in English without grammatical mistakes. Authors and Co-authors should take the responsibility for the scientific content and legal aspects of the manuscript. Submitted manuscript should not be

Journal of Nutrition Food Science and Technology – Guidelines2025-09-06T15:34:09+00:00

Journal of Nutrition Food Science and Technology – Editorial Board

Mohamed Fawzy Ramadan Hassanien Professor Faculty of Agriculture Zagazig University Egypt Gabriel O. Adegoke Professor Food Technology Ibadan Nigeria Dimitrios S. Simos Medical Faculty of Athens University of Athens Greece Sobhy El-Sohaimy Professor Department of Technology and Organization of Public Catering, Russia Dr.

Journal of Nutrition Food Science and Technology – Editorial Board2025-09-06T15:33:50+00:00

GWHC– Volume 2 Issue 3 Year 2020

Research ArticleDOI : doi.org/10.47485/2766-5879.1012 The Pro-Life Paradox of Pregnancy Termination and Disability Exclusion Authors: Shannyn R. Snyder, MAIS Abstract | PDF | Research ArticleDOI : doi.org/10.47485/2766-5879.1011 Urethral Bulking for Stress Urinary Incontinence or Mixed Incontinence in Women Not Suitable for Treatment With a Midurethral Sling: 5-Year Follow-Up Authors: Per-Göran Larsson Abstract | Fulltext | PDF

GWHC– Volume 2 Issue 3 Year 20202021-01-29T10:34:46+00:00

GWHC– Volume 2 Issue 1 Year 2020

Research ArticleDOI : doi.org/10.47485/2766-5879.1004 Levonorgestrel Intrauterine System Effects versus Copper Intrauterine Device on Changing Of Menstruation and Uterine Artery Doppler Authors: Nareman Elhamamy PDF | Short CommunicationDOI : doi.org/10.47485/2766-5879.1003 A Short Article on the Superiority of Women Authors: Dr. James F Welles PDF | Research ArticleDOI : doi.org/10.47485/2766-5879.1002 Gastrointestinal injurious insults in gynecological surgical procedures

GWHC– Volume 2 Issue 1 Year 20202021-01-29T10:34:29+00:00

JBBE– Volume 1 Issue 2 Year 2020

Research ArticleDOI : doi.org/10.47485/2693-2504.1016 The Application of Spring Balancer for Hand Risk Reduction among Grinding Workers in a Thai Automobile Industry Authors: Parvena Meepradit, Chanon Chommee, and Ruephuwan Chantrasa Fulltext | PDF Research ArticleDOI : doi.org/10.47485/2693-2504.1015 New Surgical Procedure to Re-Start the Hearth after Open Heart Surgery, Reducing Post-Op Cardiac Distress Authors: Michael Burgio PDF

JBBE– Volume 1 Issue 2 Year 20202020-10-19T13:03:25+00:00
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