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Development of Chickpea‐Based Multigrain Gluten‐Free Crackers: Formulation Optimization and Evaluation of Nutritional, Antioxidant, and Quality Attributes
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Exploration of the chemical composition and physical properties of dried bakery products from six different processing plants in the United States
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Development and Sensory Evaluation of Herbal-Fortified Cookies: Formulation, Proximate Composition, and Acceptability
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Physicochemical, Sensory, and Antioxidant Properties of Wheat Biscuits Fortified With Soy Flour and Guava (Psidium guajava) Powder
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Integrating Optimized Intercropping Ratios With Biochar Enhances Land‐Use Efficiency and Seed Functional Quality in a Canola–Oat System
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Cucurbita maxima Pumpkin Seed Oil: Chemical Properties and Profile Characterization
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Chemical Composition and Biological Activities of Seeds from Four Vitis vinifera Tunisian Varieties
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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
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Safety of a feed additive consisting monensin sodium (Elancoban® G200) for chickens for fattening and chickens reared for laying (Elanco GmbH)
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Optimization of the fish silage-corn bran mixture in the preparation of diets for black soldier flies (Hermetia illucens)
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A Narrative Review of Foeniculum vulgare: Mechanisms of Action, Biological and Chemical Properties, and Therapeutic Applications in Dysmenorrhea
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Process Optimization of Fish Gelatin Edible Films Production Using Red Pitaya Peel: RSM Modeling of Homogenization and Drying Effects
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Academic Reflections of Sensory Analysis: A Bibliometric Analysis of Postgraduate Theses in Turkey
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Optimization of Alcalase Hydrolysis to Enhance Degree of Hydrolysis and Protein Solubility in Yellowfin Tuna (Thunnus albacares) Viscera
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Safety of the feed additive consisting of chromium propionate (KemTRACE Chromium 0.4% MT) for chickens for fattening, chickens reared for laying/reproduction, turkeys for fattening and turkeys reared for reproduction (Kemin Europa N.V.)
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Studies on the Physico-Chemical Properties and Development of Noodles from Enriched Cassava Flours of Cassava Mosaic Disease (CMD) Resistant Varieties
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Ultrasonication as a Green Processing Technology for Modulating the Physico‐Chemical, Rheological and Proximate Properties of Pearl Millet and Bambara Groundnut Flours
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Innovative yogurt fortification: Impact of fortification with roasted barley, oats, and quinoa on physicochemical, nutritional, antioxidant, and sensory qualities as well as microbiological perspectives
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Nutrient Enhancement and Quality Evaluation of a Fish-Powder Incorporated Ready-to-Use Cutlet-Mix
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Sensory and physicochemical evaluation of specialty coffee formulations including lion’s mane mushroom (Hericium erinaceus)
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Representativeness and quality of food composition and related data
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Effect of Probiotic (Saccharomyces cerevisiae) Supplemented Poultry Diet on the Lymphoid Organs, Hematology and Production Parameters of Broiler Chickens
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Safety and efficacy of a feed additive consisting of phenylcapsaicin (aXiphen) for chickens for fattening (aXichem AB)
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Ultrasound‐Assisted Sequential Extraction of Water and Alkali Soluble Proteins From Faba Bean and Pea Varieties and Their Techno‐Functional Properties
