W WASD
World Association for Sustainable Development
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Extraction of volatile oil from kaffir lime leaves using pressurised liquid extraction, Zaibunnisa A. Haiyee and Chutima Winitkitcharoen

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Microbial and heavy metal contamination monitoring of ready-to-eat food, Piyawan Gasaluck, Lumprai Srithamma and Chaiwat Kongmanklang

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Physicochemical analysis of gelatin extracted rom mechanically deboned chicken meat residue, Komate Rammaya, Voon Ying and Abdul Salam Babji

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Stability and microstructure of food-grade double emulsions, Lammy Sapei and Derick Rousseau

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Tailored food recipes-TFR: employing the European perspective, Abraham Amlogu, Kate Godden, Ihab Tewfik, Sundus Tewfik and Charles Wambebe

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Utilization of orange sweet potato for material makers, Evawany Aritonang, Zullhaida Lubis, Sadar Ginting and Ernawati Nasution

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Exploratory Analysis of Mother’s Breastfeeding Practices in Trinidad & Tobago, Godfrey Bernard

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A comparative study of the nutritional status of volunteer and professional male blood donors, Sally Ezzat

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Development of functional drink based on foam-mat dried papaya, Theresia Widyastuti and Ignatius Srianta

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Do soup preloads reduce total calorific intake in overweight and obese subjects?, Jane Bailey and Joanne Murray

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Overweight and its determinants in adolescent girls in Saudi Arabia, Elham Al-Jaaly, Margaret Lawson and Therese Hesketh

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Protective role of diallyltetrasulfidean active nutraceutical from garlic, Raafat Awadallah, Ehsan Badawy, Maha Elwassef, Mehrevan Abd El-Moniem, Eman Youness and Mona Anwar

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