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Traces of Yörük Culinary Heritage: Cultural and Gastronomic Analysis of Dolaz Dessert
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Microbial Safety of Legumes—A Review: Bacterial Contamination, Foodborne Outbreaks, and Traditional and Innovative Mitigation Strategies
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Science for Africa’s future food security: Valuing tradition and embracing innovation to accelerate the digital transformation of African food and agriculture systems
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Textural quality of Placali, a traditional food based on cassava from Côte d’Ivoire
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Advancing forage innovations in upland livestock systems in Vietnam: Lessons from the Northwest Highlands
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Next‐Generation Sustainable Food Production Through Integrative Biotechnology, AI, and Climate‐Resilient Innovations
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Modelling dynamic pesticide amounts in multiple environmental compartments at landscape scales in ALMaSS
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Safety of roasted seeds from Plukenetia volubilis L. as a traditional food from a third country pursuant to Regulation (EU) No 2015/2283
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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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Innovative Food Intervention Containing Probiotics and Policosanols Counteracts Gut Barrier Breakdown and Inflammation Associated With Obesity via Butyrate‐glial‐IL1β Axis
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Development of Phytophthora capsici–resistant Kahramanmaraş pepper lines using marker-assisted selection and anther culture
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Effect of ultradisperse humic sapropel suspension on collagenolytic enzyme activity of Coprinus lagopides mushroom culture in dynamics
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Sanitary and Nutritional Quality Assessment of Edible Mushrooms from Benin
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Antioxidant Effects of Sesame Seed Oil (Sesamum indicum) on Semen Quality, Seminal Biochemistry and Hormonal Profiles in Male African Catfish (Clarias gariepinus)
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Histology and Ovogenesis of Chloroscombrus chrysurus (Carangidae, Linnaeus, 1766) on Ivorian Continental Self of Ivory Coast
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Post-Harvest Management of Fruits and Vegetables: Addressing Urban Nutrition and Food Security Challenges
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Effects of Organic and Chemical Farming on Growth, Yield Components and Bioactive Compounds of Three Fragrant Thai Rice Varieties
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Growth Performance of Adaptive Oil Palm Seedlings on Marginal Soils through the Application of Cow Biourine
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Improvement of some Rheological Characteristics of Jameed by Adding Whey Protein
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Phytochemical and Elemental Profiling of Himalayan Apple Pomace Cultivars Using HPLC, ICP-OES, and GC-MS: A Multi-Technique Analytical Stud
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Optimization of Chicken–Fish Protein Ratios in Crackers: Effects on Chemical Composition, Physical Properties, and Sensory Quality
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Enrichment of Folate in the Papaya (Carica papaya L.) var Red Lady by using Probiotic Bacteria as Assessed by the HPLC Method and its Functional Group Modifications by the FTIR
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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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Comparative Evaluation of Plant and Whey Protein Hydrolysates: Bioavailability, Intestinal Cellular Response and Cholesterol-Regulating Gene Expression in A Caco-2 Model
