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<title>Channels - Characterization of Modified Starch from Dioscorea Rotundata and its Effect on the Rheological, Physicochemical, Microbiological, and Sensory Properties of an Oat-Type Milk Drink :: FRELIP Discovery
Channels Characterization of Modified Starch from Dioscorea Rotundata and its Effect on the Rheological, Physicochemical, Microbiological, and Sensory Properties of an Oat-Type Milk Drink
Improving the Physicochemical and Sensory Characteristics of Plantain “Konkondé” towards Adding Value to Traditional Products
Improvement of some Rheological Characteristics of Jameed by Adding Whey Protein
Microbiological quality and public health risk assessment of retail chicken meat cuts
Study of the Organoleptic, Chemical and Microbiological Quality of the Marinade, Sausage and Meat Ball of Tympanotonus Fuscatus
Hypolipidemic and Hypoglycemic Activity of Goat Milk–Derived Peptides
Knowledge and Perception of Butchers/Meat Sellers in Tema, Ghana on Microbiological Meat Safety, Antibiotic Resistance and Residues
The Application of Mare’s Milk in Medicine: Does It Hold a Potential Therapeutic Value?
Functional Evaluation of Moringa Seed Extracts as Plant-Based Coagulants for Camel Milk
Academic Reflections of Sensory Analysis: A Bibliometric Analysis of Postgraduate Theses in Turkey
Physicochemical, bioactive, and safety properties of honey produced by stingless bees in the Colombian Amazon piedmont
Safety and efficacy of a feed additive consisting of difructose anhydride III (NITTEN DFA III) for female bovines, ovines, caprines in the periparturient period and neonates fed colostrum and milk/milk replacer in early life (Nippon Beet Sugar Manufacturing Co., Ltd)
Valorization of Fruits Residues in Saba senegalensis (A. DC. Pichon) Juice Processing: Biochemical and Sensory Analysis of the Product
Evaluating the Health-Economic Benefit of Usage of Human Milk Fortifier – A Physician Reported Survey Outcome: HERO Study
Integrative Insights Into Bioactive Peptides in Milk Fermented With Autochthonous and Commercial Cultures Using High‐Throughput Peptidomics and Machine Learning
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
Safety evaluation of an extension of use of the food enzyme subtilisin from the genetically modified Bacillus licheniformis strain NZYM‐CB
Safety evaluation of the food enzyme AMP deaminase from the genetically modified Bacillus subtilis strain CCTCC M 2023264
Safety evaluation of the food enzyme pectin lyase from the non‐genetically modified Aspergillus luchuensis strain LC‐07
Assessment of additional information related to genetically modified oilseed rape MS11 (application EFSA‐GMO‐BE‐2016‐138)
Safety evaluation of an extension of use of the food enzyme triacylglycerol lipase from the genetically modified Aspergillus oryzae strain NZYM‐FL
Safety evaluation of an extension of use of the food enzyme triacylglycerol lipase from the genetically modified Aspergillus oryzae strain NZYM‐AL
Safety evaluation of the food enzyme glucan 1,4‐α‐maltotetraohydrolase from the genetically modified Bacillus licheniformis strain DP‐Dzf95
Safety evaluation of the food enzyme glucan 1,4‐α‐glucosidase from the genetically modified Trichoderma reesei strain DP‐Nzh109
Safety evaluation of an extension of use of a food enzyme containing bacillolysin and subtilisin activities from the non‐genetically modified Bacillus amyloliquefaciens strain AR‐383
