Channels Innovative yogurt fortification: Impact of fortification with roasted barley, oats, and quinoa on physicochemical, nutritional, antioxidant, and sensory qualities as well as microbiological perspectives
Impact of oat protein fortification on physicochemical stability and microbial viability in dairy-based kefir
Physicochemical, Sensory, and Antioxidant Properties of Wheat Biscuits Fortified With Soy Flour and Guava (Psidium guajava) Powder
Comparative nutritional and fatty acid profiling of commercially roasted watermelon seeds from different regions of Türkiye
Sensory and physicochemical evaluation of specialty coffee formulations including lion’s mane mushroom (Hericium erinaceus)
Biogenic zinc oxide nanoparticles synthesized from Chenopodium quinoa extract: Characterization and antibacterial activity against multidrug-resistant pathogens
Comprehensive Assessment of Physicochemical Characteristics, Mineral Content, and Antioxidant Capacity of Malaysian Kelulut and Tualang Honeys
Volatile Compound Profiles of Raw and Roasted Peanut Seeds of the Runner, Spanish and Valencia Market Types
Nutritional Composition, Antinutritional Potential, Antioxidant Capacity, and Consumption Frequency of Physalis peruviana and Physalis angulata Fruits
Development of Chickpea‐Based Multigrain Gluten‐Free Crackers: Formulation Optimization and Evaluation of Nutritional, Antioxidant, and Quality Attributes
Integrating Optimized Intercropping Ratios With Biochar Enhances Land‐Use Efficiency and Seed Functional Quality in a Canola–Oat System
Exploring microstructural integrity and functional attributes of cookies enriched with a compositeblend of water chestnut and barley flour
Response to comments on the Scientific Opinion of the EFSA Panel on Nutrition, Novel Foods and Food Allergens (NDA) on the scientific substantiation of a health claim related to oat beta‐glucans and reduction of postprandial glucose peak pursuant to Article 13(5) of Regulation (EC) No 1924/2006
Study of the Organoleptic, Chemical and Microbiological Quality of the Marinade, Sausage and Meat Ball of Tympanotonus Fuscatus
Effects of lime and phosphorus application on soil properties and barley (Hordeum vulgare L.) yields in acidic soils of Sidama region, Ethiopia
Multivariate analysis of physicochemical quality parameters and production yield in sustainable sugar processing
Postprandial Glycemic and Appetite Responses to Amorphophallus Konjac–Substituted Roasted Sticky Rice in Bamboo Joints (Khao Lam): A Randomized, Double-Blind, Controlled Crossover Trial in Healthy Adults
Knowledge and Perception of Butchers/Meat Sellers in Tema, Ghana on Microbiological Meat Safety, Antibiotic Resistance and Residues
Comparative Physicochemical and Techno‐Functional Characterisation of Legume Protein Concentrates for Gluten‐Free Bread Applications
Academic Reflections of Sensory Analysis: A Bibliometric Analysis of Postgraduate Theses in Turkey
Development and Sensory Evaluation of Herbal-Fortified Cookies: Formulation, Proximate Composition, and Acceptability
Optimization of Chicken–Fish Protein Ratios in Crackers: Effects on Chemical Composition, Physical Properties, and Sensory Quality
Sanitary and Nutritional Quality Assessment of Edible Mushrooms from Benin
Comprehensive evaluation of biochemical profiles and antioxidant potential in Rosehip (Rosa canina L.) genotypes in Türkiye
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
