Table of Contents

EditorialP:01-01

Past conference report of 5th International conference on Food science and Healthcare Nutrition, Ozlem Tokusoglu, Manisa Celal Bayar University,Turkey
Ozlem Tokusoglu

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Short commentaryP:02-02

Evaluation of Bread Wheat (TritiumaestiumL.) Genotypes for Yield Potential and Related Traits under High Temperature Stress Condition at Middle Awash, Ethiopia
Tadiyos Bayisa

• Abstract
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Short commentaryP:03-03

Nutrition role in prevention and cure diseases
Lama Alnaeli

• Abstract
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Short commentaryP:04-04

Senior foodies: An evolving niche market in gastronomic tourism
Adela Balderas

• Abstract
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Short commentaryP:05-5

Effect of storage conditions on prevalence of aflatoxins in different spices
Muhammad Abrar

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Short commentaryP:06-06

Dietary Fibre and Vitamin E Contents of fie Cucurbitaceae Oilseeds from different regions in Cameroon
Mercy Bih Achu Loh

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Short commentaryP:07-07

Nutritional and phytochemical characterization of colored barley germplasms
Paras Sharma

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Short commentaryP:08-08

Content of total phenolic, tannin and free phenolic compounds in East African highland banana cultivars (Musa spp) as affected by ripening and genotype
Nuria Majaliwa

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Short commentaryP:09-09

Presence of virulence genes in Escherichia coli isolates from sururu Mytella guyanensis (Lamarck, 1819) marketed
Carla Alves Barbosa

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Short commentaryP:10-10

Nutrition and Food Science is the major industry for the development of health, basic need of daily life, create employment, generate income, stronger economy, reducing financial crises, global Poverty and hunger in the developing countries of the world particularly in south Asia
Muhammad Usman

• Abstract
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