Channels Evaluation of Cytotoxicity, Antioxidant Activity, and Allergenic Potential of Brazil Nut Protein Isolates Obtained by Conventional and Ultrasonic Methods
Improving Meat Analogues With Pea Proteins: A Comprehensive Review of Applications, Allergenicity, and Safety
Comprehensive evaluation of biochemical profiles and antioxidant potential in Rosehip (Rosa canina L.) genotypes in Türkiye
Nutritional Composition, Antinutritional Potential, Antioxidant Capacity, and Consumption Frequency of Physalis peruviana and Physalis angulata Fruits
Effect of Cosmetic Whitening Ingredients’ Lipophilicity on Melanocyte Cytotoxicity: A Systematic Review
Ultrasonication as a Green Processing Technology for Modulating the Physico‐Chemical, Rheological and Proximate Properties of Pearl Millet and Bambara Groundnut Flours
Energy modelling of the economic and environmental sustainability of rice farming in southern Brazil
The need for conventional breeding for regional and smallholder resilient seed systems
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
Considerations on the risk assessment of genetically modified plants containing transformation events stacked by conventional crossing
Comprehensive Assessment of Physicochemical Characteristics, Mineral Content, and Antioxidant Capacity of Malaysian Kelulut and Tualang Honeys
Physicochemical, Sensory, and Antioxidant Properties of Wheat Biscuits Fortified With Soy Flour and Guava (Psidium guajava) Powder
Interactions of Plant Protein and Natural Colorant: A Structural and Functional Relationship of Broccoli Protein and Marigold Color Compounds
Assessment of biochemical composition and antioxidant activity in a cherry (Prunus avium L.) genotype from Yahyalı, Türkiye
Development of Chickpea‐Based Multigrain Gluten‐Free Crackers: Formulation Optimization and Evaluation of Nutritional, Antioxidant, and Quality Attributes
Comparative Effects of Hand- and Machine-Whisked Matcha Preparation on Antioxidant and Anti-Inflammatory Activities in Macrophage Cell Models
Innovative yogurt fortification: Impact of fortification with roasted barley, oats, and quinoa on physicochemical, nutritional, antioxidant, and sensory qualities as well as microbiological perspectives
Improvement of some Rheological Characteristics of Jameed by Adding Whey Protein
Antioxidant Effects of Sesame Seed Oil (Sesamum indicum) on Semen Quality, Seminal Biochemistry and Hormonal Profiles in Male African Catfish (Clarias gariepinus)
Effects of different LED light wavelengths on the growth and antioxidant activity of red cabbage microgreens (Brassica oleracea L. var. capitata subvar. rubra)
Impact of oat protein fortification on physicochemical stability and microbial viability in dairy-based kefir
Isolation and identification by real time pcr and determination of some antibiotic resistance of Vibrio parahaemolyticus from shrimps
Comparative Physicochemical and Techno‐Functional Characterisation of Legume Protein Concentrates for Gluten‐Free Bread Applications
Optimization of Chicken–Fish Protein Ratios in Crackers: Effects on Chemical Composition, Physical Properties, and Sensory Quality
The Putative Effector Protein AlPE1 From Ascochyta lentis Causes Necrosis in Lentil and Pea
