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Journal Cover
Food Science and Technology
Number of Followers: 3  

  This is an Open Access Journal Open Access journal
ISSN (Print) 2331-513X - ISSN (Online) 2331-5156
Published by Horizon Research Publishing Homepage  [54 journals]
  • Authenticity Testing of Coconut Toddy Samples (Palm Wine) Using Sulfated
           Ash Content

    • Abstract: Publication date:  Jan 2018
      Source:Food Science and Technology  Volume  6  Number  1  Gowri Ramanah   Samantha Wimalasena   Vajira Senadipathi   Eranthi Seniviratne   and Kulali Suntharalingam   Coconut toddy (palm wine) is an effervescence beverage tapped from young inflorescence of coconut tree (Cocos nucifera). The sap contains various nutrients, and it undergoes natural fermentative changes when it is stored. Toddy is a traditional alcoholic drink in Sri Lanka. In Sri Lanka artificial fermented liquor is made out from the fermentation of sugar solution. There have been several complaints with respect to adulteration of toddy by artificial fermented liquor. Ash values are used to find out quality, authenticity and purity of substances and these values are important quantitative standards. Hence this study mainly focused on identifying authenticity of toddy using the sulfated ash content. Genuine toddy samples were collected from different areas and artificial fermented liquor samples were made in the laboratory using sugar solution (16%) and inoculum of genuine toddy samples. Different ratios of genuine toddy and artificial fermented liquor mixtures were prepared. Sulfated ash content of genuine toddy samples, artificial fermented liquor samples and different ratios of genuine and artificial fermented liquor were determined by using muffle furnace. Linear regression was obtained with sulfated ash content vs different ratios of genuine toddy samples. Sulfated ash content of genuine toddy varied from 0.44 to 0.54 gram/100ml.
      PubDate: Jan 2018
       
  • Evaluation of Nutritional and Anti Nutrition Factors of Orange-fleshed
           Sweet Potato and Haricot Bean Blended Mashed Food for Pre-school Children:
           The Case of Dale Woreda, Southern Ethiopia

    • Abstract: Publication date:  Jan 2018
      Source:Food Science and Technology  Volume  6  Number  1  Abebe Haile   and Dereje Getahun   Protein-energy malnutrition and vitamin A deficiencies are among the public health problems in Ethiopia. The objective of the study was to assess the nutritional composition of Orange-Fleshed Sweet Potato and haricot bean (70:30, 80:20, 90:10 and 100:0.0) formulated mashed food. The collected data were analyzed using SPSS version 16.0 and SAS version 9.0 Software. Completely randomized design was used to compare the effect of different proportion on proximate composition, minerals, anti-nutrients, bio-availability and ß-carotene contents. Standard methods were used to evaluate the proximate composition, anti-nutritional factors, mineral contents (Ca, Zn and Fe) and there bio-availability, and ß-carotene of formulated mashed foods. The survey results showed that preschool children were not consuming protein and vitamin A rich foods frequently to meet their Recommended Dietary Allowance (RDA) of protein and vitamin A. The proximate composition indicated as the proportion of haricot bean increased the moisture and carbohydrate contents were decreased. On the contrary Ca, Fe, Zn, phytate and tannin were increased as the proportion of haricot bean increased. All phytate to minerals molar ratios were observed below the critical limits. The nutritionally improved and acceptable mashed foods can be prepared from OFSP and haricot bean at 70:30 proportions. Nutrition education using food-based interventions were also recommended in the study area to improve nutritional status of preschool children.
      PubDate: Jan 2018
       
  • Nutritional Composition of Three Selected Traditional Diets: A Case Study
           of Ngwa People in Abia State, Nigeria

    • Abstract: Publication date:  Jan 2018
      Source:Food Science and Technology  Volume  6  Number  1  Benjamin Acho Amadi   Lynda Nonye Eke   Mathew Owhonda Wegwu   and Justice Obinna Osuoha   The consumption and encouragement of indigenous diets could help alleviate malnutrition and mitigate food insecurity in developing countries. In this regard, three Nigerian traditional diets: Akidi (Vigna unguiculata), Akara-Igboro (manihot esculenta), and Ofe-achara (Pennisetum purpureum soup) mixed with Mgbam (baked melon seed) and Garri (Cassva flakes) were evaluated for sensory characteristics, proximate composition, anti-nutrient composition, as well as vitamins, and mineral content using standard methods. Data from the sensory characteristics indicated that Ofeachara mixed with Mgbam and Garri (7.67 ± 0.89) was the most acceptable diet. The proximate analysis also revealed that Ofeachara mixed with Mgbam and Garri was highest in carbohydrate, (55.08 ± 4.66%), Ash (6.67 ± 2.89%) and moisture content (8.41 ± 0.89%) while Akidi was highest in protein (5.91 ± 0.05%) and crude fibre (12.31 ± 0.01%). The anti-nutritional analysis of the diets revealed that Akara-Igboro had the highest phytate (0.40 ± 0.01%), Alkaloid (50.00 ± 1.33%), oxalate (27.28 ± 0.88%) and Cyanogenic glycosides content (1.62 ± 0.12%) when compared to other diets. The vitamin content also showed that Akara-Igboro had the highest concentrations of vitamin B2 and C (21.67 ± 0.02g/100g and 17.01 ± 0.01g/100g) respectively. The highest level of calcium was found in Ofeachara mixed with Mgbam and Garri (0.08 ± 0.01mg/100g). This study revealed that these traditional diets are crucial sources of important nutrients. Increased consumption of these nutrient-rich diets will mitigate nutrition-related disorders.
      PubDate: Jan 2018
       
  • Shelf-life Evaluation of Condensed Milk-based Ready-to-Eat Desserts:
           Physicochemical, Texture and Sensory Characteristics

    • Abstract: Publication date:  Nov 2017
      Source:Food Science and Technology  Volume  5  Number  5  Barros, D.   Santos Guerreiro, J.   and Pinheiro, R.   Background: Currently, consumers are increasingly becoming more demanding regarding the quality of food, holding high expectations from the time of purchase to the consumption of foodstuffs. Thus, food should be safe and sensory alterations should be minimized. The shelf-life of most perishable foodstuffs is based on the study of the survival and growth of microorganisms. However, this study is insufficient to assure the quality and safety of food, making it necessary to carry out physiochemical and sensory analysis to ensure the final quality of products. Scope and Approach: The objective of this study was to characterize the physiochemical, microbiological and sensory properties of two ready-to-eat (RTE) Portuguese condensed milk-based desserts during storage time. The desserts were stored for 30 days at a refrigeration temperature of 4℃. Throughout the study, the following parameters were determined: pH, moisture, hardness and adhesiveness. A sensory analysis was performed according to a semi-trained panel that evaluated the following attributes: appearance, odor, texture and flavor. Key Findings and Conclusions: Results showed a slight increase of pH, moisture, hardness and adhesiveness during storage time. It was concluded that the different RTE desserts comply with the parameters of microbiological quality and food safety according to the guidelines set by Health Protection Agency and Institute of Food Science and Technology. As for sensory analysis results, the panel did not detect differences up to 8 days of storage time. As a result, an expiration date of 8 days could be granted to these four products analyzed.
      PubDate: Nov 2017
       
  • Chemical Composition and Physicochemical Analysis of Matured Stems of
           Opuntia dillenii Grown in Nigeria

    • Abstract: Publication date:  Nov 2017
      Source:Food Science and Technology  Volume  5  Number  5  Njoku Uche Chinedu   Amadi Benjamin   and Amadi Peter   This study investigated the chemical composition and physiochemical properties of matured stems of Opuntia dillenii grown in Nigeria in accordance with standard procedures. The proximate analysis revealed moisture content (11.20%), crude protein (11.60%), carbohydrate content (64%) while the ash (3.33%), fat (4.42%) and crude fibre content (4.40%) were low. The phytochemical screening revealed that saponin (118.08±0.57µg/ml) was the most concentrated while oxalate and phytate had low concentrations. The physiochemical assessment of the matured stem oil demonstrated high peroxide value, acid value and low iodine value. The fatty acid analysis revealed high concentrations of myristic acid (41.66%) followed by linoleic acid (13.95%), heptadecanoic acid (11.32%) and stearic acid (9.25%). Unsaturated fatty acids such as oleic acid and linolenic acid were not detected. The study demonstrated that the matured stems of Opuntia dillenii contained nutrients that are nutritionally beneficial to human health and substantial amount of saponins that could be employed in the confectionaries and cosmetic sectors, however the fatty acid analysis demonstrated that these matured stems may not be rich in unsaturated fatty acids while the matured stem oil may be susceptible to auto oxidation and possess a low shelf life.
      PubDate: Nov 2017
       
  • Stabilizing O/W Emulsions by Soy Protein Concentrate + Maltodextrin and
           Optimizing the Process by Using Response Surface Methodology

    • Abstract: Publication date:  Nov 2017
      Source:Food Science and Technology  Volume  5  Number  5  Azadeh Salimi   Yahya Maghsoudlou   Seyyed Mahdi Jafari   Alireza Sadeghi Mahounak   Mahdi Kashani nejad   and Aman Mohammad Ziaiifar   Stability is one of the key quality parameters of emulsion systems, which goes a long way in predicting the shelf life of emulsion products. In this study, the effect of emulsifier (soy protein concentrate (SPC) + maltodextrin (MDX)), dispersed phase (lycopene in oil solution) and homogenizer speed on emulsion stability were investigated and optimized using response surface methodology (RSM). Independent variables were lycopene content (10-20%, w/w), SPC+ MDX as emulsifier and surfactant (30-40%, w/w) and the homogenizer speed (14000-18000 rpm). Responses were droplet size, viscosity and creaming index as stability indicators of the emulsions. According to RSM analysis and models, optimized variables showed a good fit to quadratic equations for droplet size and viscosity with correlation coefficients (R2) of 0.9571 and 0.9826, respectively. After model simplification with backward stepwise solution, the R2 values for droplet size and viscosity decreased slightly to 0.9504 and 0.9826, respectively. Creaming values were fitted properly with linear model, and R2 was 0.8030. Graphical optimization methods were adapted for preparing the best lycopene emulsifying conditions and were predicted to be: homogenizer speed of 18000 rpm; lycopene content of 20% w/w, and SPC+MDX concentration of 36.95% w/w.
      PubDate: Nov 2017
       
  • Effect of Steam Blanching and Sulphiting on the Antidiabetic Potentials of
           Aerial Yam (D. bulbifera) Amala Flour Fed Alloxan Induced Diabetic Rats

    • Abstract: Publication date:  May 2017
      Source:Food Science and Technology  Volume  5  Number  3  Chidimma Juliet Igbokwe   Peter Isah Akubor   and Ifeoma Elizabeth Mbaeyi-Nwaoha   This research work investigated the effect of processing (sulphiting and steam blanching) of aerial yam (Dioscorea bulbifera) amala flour on the hypoglycemic and hypolipidemic properties of alloxan induced diabetic rats. Yellow fleshed Dioscorea bulbifera bulbs were processed by sulphiting for 30 minutes and steam blanching for 10 minutes. The unprocessed sample served as control. The flours were used to make stiff doughs which were dried and used to feed alloxan induced diabetic rats. The hypoglycemic and hypolipidemic properties of the flours as well as some biochemical indices of the rats were studied. The LD50 of the samples was determined using acute toxicity study. Diabetic rats fed sulphited, steam blanched and untreated Dioscorea bulbifera flours had significantly (p>0.05) reduced fasting blood glucose level which decreased from 385 to 75.67 mg/dl, 654.33 to 80.00 mg/dl and 616.67 to 86.00 mg/dl, respectively. Diabetic rats fed untreated, steam blanched and sulphited Dioscorea bulbifera flours had significantly (p
      PubDate: May 2017
       
  • Production and Quality Evaluation of Flavoured Yoghurt from Graded Levels
           of Sweet Variety of African Bush Mango "Ugiri" (Irvingia gabonensis) Juice
           and Pulp

    • Abstract: Publication date:  Mar 2017
      Source:Food Science and Technology  Volume  5  Number  2  Mbaeyi-Nwaoha I. E.   Umeh L. C.   Igbokwe C. J.   Obodoechi C. M.   and Okoronkwo N. C.   Yoghurt was produced and flavoured with graded levels of African bush mango juice (ABMJ) and pulp (ABMP). African bush mango (Irvingia gabonensis) juice and pulp was used to substitute 0, 10, 20, 30, 40 and 50% of yoghurt. The chemical, sensory and microbiological properties of the yoghurts were determined using standard procedures. The results showed that the pH of the yoghurt ranged from 4.77 to 5.01. Plain yoghurt (PY) served as the control. The protein, ash, fat and fibre contents decreased with increase in African bush mango juice and pulp while the moisture content increased with increase in African bush mango juice. Micro-nutrient (vitamin A and C) increased with increased level of African bush mango juice and pulp in the yoghurt while (phosphorus and calcium) decreased with increased level of African bush mango juice and pulp in the yoghurt. The reducing sugar increased with increased level African bush mango juice and pulp content of the formulated yoghurt. The total viable count and lactic acid bacteria ranged from 1.2×105 to 2.7×105 cfu/ml and 7.5×104 to 1.2×105 cfu/ml respectively. High mean values (7.95) were obtained for the plain yoghurt (control) for all sensory attributes (colour, flavour, taste, aftertaste, consistency and mouth feel) therefore making the sample (PY) most preferred sample with an overall acceptability of 7.95. Sample (PY+ ABMP) 90:10 had the highest mean for general acceptability (6.70) compared to the other flavoured yoghurt samples and was second in overall preference. Samples containing 10, 20, 30% of African bush mango juice in yoghurt were generally acceptable while samples containing 40 and 60% of the juice were generally unacceptable. Samples containing 10 and 20% of African bush mango pulp in yoghurt were generally acceptable while samples containing 30, 40 and 50% of the juice were generally unacceptable. There was no significant (p
      PubDate: Mar 2017
       
  • Malpractices of Milk Adulteration with Chemicals and Its Impact on
           Nutritional Status of Pre-school Children in Peshawar - Pakistan

    • Abstract: Publication date:  Mar 2017
      Source:Food Science and Technology  Volume  5  Number  2  Fahdullah Shakir   Zia-ud Din   Iftikhar Ahmad   Imran Khan   Muhammad Abbas   Zahoor Ahmad   Fazia Ghaffar   Madiha Ilyas   and Saima Bibi   Milk is one of the most nutritious drinks. Chemical agents are frequently added in fresh cattle milk for different purposes including preservation, viscosity and flavor. A research study was conducted in District Peshawar -Pakistan to investigate contributing role of chemical adulterants in fresh milk on nutrition status of under five year children. Total of 203 households, having under 5 years children (free from any chronic disease) were randomly selected. Fresh milk samples were randomly collected from the households and tested for the presence of chemical adulterants. Children's nutritional statuses were assessed taking measurements on weight, height / length, and mid upper arm circumference (MUAC). Children nutritional statuses were assessed comparing their anthropometric measurements with WHO growth standards. Other relevant data i.e. child feeding history, fresh milk consumption by children, medical history, and socioeconomic status of children families were collected interviewing heads of households. Data were analyzed in SPSS software; multiple regression models were used to estimate association between milk adulteration and children nutrition status. Chemical adulterants including formaldehyde, boric acid, urea and hydrogen per oxide were found in total of 77 (38%) milk samples. Children in the adulterated group (consumed adulterated milk> 6 month) had significantly lower body weight, MAUAC and weight-for-age z-score (WAZ) comparing with those in the non-adulterated group (p
      PubDate: Mar 2017
       
  • Proximate Composition and Thermal Properties of Fabricated Fresh Beef
           during Freezing

    • Abstract: Publication date:  Mar 2017
      Source:Food Science and Technology  Volume  5  Number  2  Okoronkwo, N. C.   Eze, J. I.   and Ene, I. N.   This study presented the effects of temperature and shape on the thermal properties of beef. Round cut of beef was fabricated into irregular, triangular, circular, and rectangular shapes which were subjected to different freezing temperatures of -13, -17, and -30℃. Specific heat, total heat transfer, density and proximate composition of each meat sample were determined after freezing. Total heat transfer among the shapes varied significantly (p
      PubDate: Mar 2017
       
  • Blog-based Nutrition Education for College Students

    • Abstract: Publication date:  Jan 2017
      Source:Food Science and Technology  Volume  5  Number  1  Wan-Ju J. Yen   College students consume less fruits and vegetables than MyPlate recommendations in the diet. Young adults need to develop healthy behaviors early to avoid chronic disease incidences. This study aimed to assess the impact of a blog-based nutrition education on six food groups (whole grain, fruit, vegetable, protein, dairy, oil) and omega-3 (n-3) fatty acids (FA) consumption in college students. A total of 86 students who registered in Spring 2012 at a southern university in the United States were participated. A 6-week education was studied, which one group received MyPlate information plus n-3 FA information, whereas the other group received MyPlate information only. There were significant differences on fruit, vegetable, and protein group consumption between the two groups, but no difference on n-3 FA consumption. There was significant difference in self-efficacy to include n-3 FA at meals among the two groups. This education might improve some food group consumption, but not on n-3 FA consumption in college students.
      PubDate: Jan 2017
       
  • Nutritional Qualities and Shelf Life Extension of Gamma Irradiated Dried
           Pleurotus ostreatus (Jacq. Ex. Fr.) Kummer Preserved in Two Different
           Storage Packs

    • Abstract: Publication date:  Jan 2017
      Source:Food Science and Technology  Volume  5  Number  1  Nii Korley Kortei   George Tawia Odamtten   Mary Obodai   and Michael Wiafe- Kwagyan   Pleurotus ostreatus has high nutritional value as an important source of protein, carbohydrates, vitamins, mineral elements and is among most favorite mushrooms of the world. Proximate composition and metabolizable energy of these mushrooms were evaluated for their dietary value. Fruit bodies were solar dried to a moisture content of 12% and exposed to low dose ionizing (gamma) radiations of 0, 0.5, 1, 1.5 and 2 kGy at a dose rate of 1.7kGy/hr and stored in polyethylene and polypropylene packs at room temperature (28- 30℃) for a period of 12 months. Values ranged 14.11- 15.80%, 6.16- 8.31%, 0.65- 1.24%, 13.56- 15.39%, 12.51- 15.25%, 61.16- 65.50% respectively for moisture, ash, fat, fibre, protein and carbohydrate. Metabolizable energy also ranged 247.8- 284.6 Kcal./100g for 12 months storage. Although there were some significant (p
      PubDate: Jan 2017
       
  • Ascorbic Acid, Total Phenolic, Flavonoid and Antioxidant Activity of Two
           Cultivars of Basella alba

    • Abstract: Publication date:  Aug 2017
      Source:Food Science and Technology  Volume  5  Number  4  Oduntan Abosede Oluwakemi   Akinfasoye Joel Akindele   and Fasoyiro Subuola Bosede   Antioxidants and secondary metabolites have attracted a great deal of attention for their effect in preventing disease due to oxidative stress. In this study, two cultivars of Basella alba were evaluated for the ascorbic acid, total phenolic, flavonoid and total antioxidant activities by standard methods. Ascorbic acid of green cultivar was 19.38 mg/100g and red cultivar was 25.85 mg/100g fresh weight, highly significant difference (p < 0.05) was observed in ascorbic acid. Total phenolic contents were 61.00 and 90.52 mg/g fresh weight for the green and red cultivar respectively, flavonoid content of the green cultivar was 13.37 mg/g while red cultivar was 17.7mg/g significant difference was observed in the ferric reducing power of the two cultivars. DPPH of green cultivar was 78.85% while for red cultivar was 79.81%, no significant difference was observed between the cultivars. Total antioxidant activity for green cultivar was 60.86 mg/g while for red cultivar was 70.38 mg/g fresh weight, no significant difference was observed in the total antioxidant activity. Both cultivars were excellent sources of ascorbic acid, total phenolic compound, flavonoid and total antioxidant properties although red cultivar had higher values.
      PubDate: Aug 2017
       
  • Impact of Spirulina and Soya on Lipids, Electrolytes and Iron Status in
           Malnourished Children 6-59 Months in Côte D'Ivoire

    • Abstract: Publication date:  Aug 2017
      Source:Food Science and Technology  Volume  5  Number  4  Youan Gouanda Pascal   Kouakou Yeboue Koffi Francois   Yapo Adou Francis   Koffi Allali Eugene   Ayebe Edwige Aka   and Yapi Houphouet Felix   This study was carried out to determine biochemical (lipids and ferritin) and electrolytes (Na, K, Cl) markers in children suffering from malnutrition in Abidjan Hospital setting before and after supplementation with soya and spirulina. The study concerned a total of 195 children between 6-59 months distributed in several groups. They were evaluated for total serum cholesterol (TC), triglycerides (TG) by enzymatic method using Fully analyzer (Biosystem-Italie) and the electrolytes such as chloride, potassium and sodium concentration by flame photometry using automated analyser (Humanlyte-USA). Concerning the TG, values increased at the end of the study, but only the group having received the spirulina (group 3) supplement recorded a significant profit (p
      PubDate: Aug 2017
       
 
 
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