Channels Development of three microbiologically safe, sensory acceptable food products as possible supplements to the diet of undernourished children (5 – 6 years)
The effect of fish supplementation on the fatty acid status and growth of undernourished rural preschool children
The development of a consumer-acceptable product for the nutritional supplementation of black preschool children
The effect of an enriched nutritional supplement on growth and inflammatory markers in underweight HIV-positive children aged 24-72 months
Development and Sensory Evaluation of Herbal-Fortified Cookies: Formulation, Proximate Composition, and Acceptability
Cut-off values and thresholds of allergic reaction during oral food challenge: a retrospective study
The effect of a fat replacer on the physical, chemical, microbiological and sensory characteristics of blesbok (Damaliscus pygargus phillipsi) cabanossi
The development of two-week menu cycles for households with children allergic to wheat, soy, cow's milk and egg respectively
Food utilisation in the national school nutrition programme at Quintile 1-3 Schools in the Cape Metro Districts of the Western Cape Province, South Africa : a descriptive cross-sectional study
An evaluation of food safety culture in retail stores in the Western Cape, South Africa
Study of the Organoleptic, Chemical and Microbiological Quality of the Marinade, Sausage and Meat Ball of Tympanotonus Fuscatus
Knowledge and Perception of Butchers/Meat Sellers in Tema, Ghana on Microbiological Meat Safety, Antibiotic Resistance and Residues
The European Food Supplement Project ‐Identification of emerging risks associated with food supplements, other than vitamins and minerals
Academic Reflections of Sensory Analysis: A Bibliometric Analysis of Postgraduate Theses in Turkey
Optimisation of kefir biomass and metabolite production in conjunction with sensory evaluation
Sensory and physicochemical evaluation of specialty coffee formulations including lion’s mane mushroom (Hericium erinaceus)
Optimization of Chicken–Fish Protein Ratios in Crackers: Effects on Chemical Composition, Physical Properties, and Sensory Quality
Physicochemical, Sensory, and Antioxidant Properties of Wheat Biscuits Fortified With Soy Flour and Guava (Psidium guajava) Powder
Effect of Scutellaria baicalensis supplementation on sow milk yield and litter growth performance in Danish sows
Update of the list of qualified presumption of safety (QPS) recommended microbiological agents intentionally added to food or feed as notified to EFSA 24: Suitability of taxonomic units notified to EFSA until March 2026
Consumer Acceptance and Valuation of Controlled-Environment Agriculture (CEA) Lettuce: An Integrated Analysis of Willingness to Buy and Willingness to Pay
Effect of Probiotic (Saccharomyces cerevisiae) Supplemented Poultry Diet on the Lymphoid Organs, Hematology and Production Parameters of Broiler Chickens
Determining the practices and beliefs regarding nutritional supplement use in an urban adult population attending a medical centre in Rondebosch East, Cape Town
Effect of Processing Method of Millet on Proximate Composition and Sensory Evaluation of Complementary Food Produced from Blends of Millet, Cowpea and Unripe Plantain Flours
Growth Performance and Carcass Characteristics of Broiler Chickens Fed Diets Containing Differently Processed Finger Millet Supplemented with Enzyme
