“Healthy Snack” Intervention to Improve the Nutritional Knowledge of University Students
*Corresponding author: Ayten Aylin Tas, National Centre for Food Manufacturing, College of Science, University of Lincoln, United Kingdom. E-mail: atas@lincoln.ac.uk
The Synergistic Interaction between Probiotics and Food Affects Their Beneficial Features
*Corresponding author: Serena Bocchi, Coree S. r. l., Piazza San Babila 5, 20122 Milan, Italy. Tel: +39 02 36636372; Email: serena.bocchi@coreegroup.com
Investigation of consumers’ trends concerning honey supply. A case study in central Greece
*Corresponding author: Argyro G. Fragkaki, School of Science and Technology, Hellenic Open University,Parodos Aristotelous 18, 26335, Patras, Greece. E-mail: afragkak@gmail.com
Efficacy of Garcinia Cambogia as Adjuvant in the Treatment of Obesity and Associated Diseases
*Corresponding author: Cristiane do Nascimento Teles Ferreira, Post-graduate degree in Phytotherapic Prescription and Clinical Nutritional and Sports Supplementation by Faculdade Estácio. Tel: +5521 964935129; Email: cristeles_@hotmail.com