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1. Direct outpatient cost per case of acute gastroenteritis in Trinidad and Tobago, 2021

2. Detection of Foodborne Pathogens in Acute Gastroenteritis Patient’s Stool Samples Using the BioFire® FilmArray® Gastrointestinal PCR Panel in the Republic of Trinidad and Tobago, West Indies

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3. Perspectives on strengthening local food systems in Small Island Developing States

4. Dietary Patterns, Food Insecurity, and Their Relationships with Food Sources and Social Determinants in Two Small Island Developing States

5. P22 Prevalence of food insecurity and its associations with socio-demographic factors, food sources and dietary diversity, in small island developing states

7. Food Sources and Dietary Quality in Small Island Developing States: Development of Methods and Policy Relevant Novel Survey Data from the Pacific and Caribbean

10. Vendor Hygienic Practices and Consumer Perception of Food Safety during the Carnival festival on the island of Tobago, West Indies

11. Physicochemical Effects and Sensory Characteristics of Pomerac (Malay Apple; Syzygium Malaccense) Wine: Effects of Varying Pectolase Concentrations

12. Cocoa Agronomy, Quality, Nutritional, and Health Aspects

13. Compliance with Good Agricultural Practices (GAPs) by state-registered and non-registered vegetable farmers in Trinidad, West Indies

14. Practice, Behavior, Knowledge and Awareness of Food Safety among Secondary & Tertiary Level Students in Trinidad, West Indies

15. Correlates of adiposity in a Caribbean pre-school population

16. Effects of Low-Methoxyl Pectin on Physicochemical and Sensory Properties of Reduced- Calorie Sorrel/ Roselle (Hibiscus sabdariffa L.) Jams

17. Osmotic dehydration of cashew apples (Anacardium occidentale L.): quality evaluation of candied cashew apples

18. Consumers’ perceptions and awareness of food safety practices in Barbados and Trinidad, West Indies – a pilot study

20. List of Contributors

22. Nutrient profile, bioactive components, and functional properties of okra (Abelmoschus esculentus (L.) Moench)

23. Exercise enthusiasts’ perceptions and beliefs of functional foods in Trinidad, West Indies

24. Influential Factors Affecting Food Choices of Consumers When Eating Outside the Household in Trinidad, West Indies

25. Sensory Acceptability Of Novel Sorrel/Roselle (Hibiscus Sabdariffa L.)

26. Consumer awareness and perception to food safety hazards in Trinidad, West Indies

27. Roselle/sorrel (Hibiscus subdariffa L.) wines with varying calyx puree and total soluble solids: sensory acceptance, quantitative descriptive and physicochemical analysis

28. Public awareness and perception of genetically modified/ engineered foods in Trinidad, West Indies

29. Consumer acceptance and physicochemical quality of osmodehydrated carambola (Averrhoa carambola L.) slices

30. Consumers' perception of food packaging in Trinidad, West Indies and its related impact on food choices

31. Consumer Acceptability of Muffins with Flaxseed (Linum usitatissimum)

32. Detection approaches for genetically modified organisms in foods

33. Nutrient Composition of a Commonly Consumed West Indian Meal of Breadfruit (Artocarpus altilisFosberg)Oil Down

34. Consumer acceptance and physicochemical quality of processed red sorrel/roselle (Hibiscus sabdariffa L.) sauces from enzymatic extracted calyces

35. EFFECTS OF BRINING PRETREATMENT AND STORAGE ON CARAMBOLA (AVERRHOA CARAMBOLA L.) PICKLES

36. CHANGES IN CONSUMER ACCEPTANCE AND PHYSICOCHEMICAL QUALITY OF LOW FAT PIGEON PEA (CAJANUS CAJAN) PATTIES WITH THE ADDITION OF XANTHAN GUM

37. Effects of different pectolase concentration and yeast strains on carambola wine quality in Trinidad, West Indies

38. EFFECTS OF BRINING AND INCORPORATING PAPAYA ON PHYSICOCHEMICAL AND SENSORY CHARACTERISTICS OF LOW SODIUM CARAMBOLA (Averrhoa carambola L.) HOT SAUCES

39. SENSORY CHARACTERISTICS OF VINAIGRETTES WITH TROPICAL SPICES

40. Physico-chemical and Sensory Characteristics of Flavored Snacks from Extruded Cassava/Pigeonpea Flour

41. EFFECTS OF PEEL ADDITION AND STORAGE ON QUALITY OF GOLDEN APPLE (SPONDIAS CYTHEREA SONN) HOT SAUCES

42. Sensory and Physicochemical Quality of'Reduced Sodium'Hot Sauces from'Dwarf Golden Apples (Spondias cytherea): Effects of Brining and Debrining

43. Quality Changes on Storage of Caribbean Banana ( Musa acuminata ) Wines: Effects of Pectolase Concentration and Incubation Period

44. PROCESSING AND QUALITY EVALUATION OF WHOLE CANNED ?DWARF? GOLDEN APPLES (SPONDIAS CYTHEREA)

45. Processing and Quality Evaluation of a Low-Calorie Christophene Jam (Sechium edule (Jacq.) Swartz

46. Burden and impact of acute gastroenteritis and foodborne pathogens in Trinidad and Tobago

47. PROCESSING AND QUALITY EVALUATION OF SOURSOP (ANNONA MURICATA L) NECTAR

49. CONSUMER ACCEPTANCE OF TROPICAL WINES FROM ALOE VERA (Aloe barbadensis) AND CASHEW APPLES (Anacardium occidentale L.) IN THE BRITISH VIRGIN ISLANDS

50. Seasonal Influence and Heavy Metal Analysis in Marine Shrimp (Penaeus spp.) Sold in Trinidad, West Indies