Channels Ultrasonication as a Green Processing Technology for Modulating the Physico‐Chemical, Rheological and Proximate Properties of Pearl Millet and Bambara Groundnut Flours
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
Studies on the Physico-Chemical Properties and Development of Noodles from Enriched Cassava Flours of Cassava Mosaic Disease (CMD) Resistant Varieties
Improvement of some Rheological Characteristics of Jameed by Adding Whey Protein
Evaluation of physico-mechanical properties of Rosehip (Rosa canina L.) fruits
Evaluating the efficacy of I-fiber pearl on reducing body fat accumulation in obese females: a randomized, double-blind, and placebo-controlled trial
Growth Performance and Carcass Characteristics of Broiler Chickens Fed Diets Containing Differently Processed Finger Millet Supplemented with Enzyme
Evaluation of Cytotoxicity, Antioxidant Activity, and Allergenic Potential of Brazil Nut Protein Isolates Obtained by Conventional and Ultrasonic Methods
Development and Sensory Evaluation of Herbal-Fortified Cookies: Formulation, Proximate Composition, and Acceptability
Physicochemical, Sensory, and Antioxidant Properties of Wheat Biscuits Fortified With Soy Flour and Guava (Psidium guajava) Powder
Exploring microstructural integrity and functional attributes of cookies enriched with a compositeblend of water chestnut and barley flour
Extrusion cooking of pearl millet: effects on sensory attributes of porridges made from pre-cooked flours
A Perspective of Soy Isoflavones on Analytical, Biological, and Chemical Attributes
Cucurbita maxima Pumpkin Seed Oil: Chemical Properties and Profile Characterization
The Blind Spot in Nutrition and Drug Discovery: Overlooking Nature’s Chemical Intelligence
Growth and yield responses of bell pepper to combined chemical and organic fertilizer applications
Chemical Composition and Biological Activities of Seeds from Four Vitis vinifera Tunisian Varieties
Study of the Organoleptic, Chemical and Microbiological Quality of the Marinade, Sausage and Meat Ball of Tympanotonus Fuscatus
Dopamine Modulates Tolerance to Waterlogging in Soybean Plants, Improving Anatomical Protection, Redox Balance, and Photosynthetic Performance
Strain‐Specific Biotransformation of Grape Marc by Lactic Acid Bacteria: Genomic Validation and Gut Microbiota Modulation
Therapeutic Potential of Berberis vulgaris in Modulating Metabolic Syndrome Biomarkers: Mechanistic Insights and Functional Food Implications
Optimization of Chicken–Fish Protein Ratios in Crackers: Effects on Chemical Composition, Physical Properties, and Sensory Quality
Effect of chemical and organic fertilisation on yield and macro-micro content of Chickpea (Cicer arietinum L.) cultivars
A Narrative Review of Foeniculum vulgare: Mechanisms of Action, Biological and Chemical Properties, and Therapeutic Applications in Dysmenorrhea
Cryo‐Templating Modulates Starch Molecular Rearrangement to Enhance Textural Properties of Additive‐Free Potato Starch Noodles
