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Effect of the Maturity Age on the Organic and Mineral Components of Sweet and Bitter Cassava in Côte d’Ivoire
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Textural quality of Placali, a traditional food based on cassava from Côte d’Ivoire
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Adequacy of Nutrient Intakes Among Pregnant and Lactating Women in 8 Villages in Korhogo, Côte d’Ivoire
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Comparative Study of the Nutritional Composition of Three Leafy Vegetables from the Flora of Côte d'Ivoire: The Case of Euphorbia moringa and Manihot esculenta
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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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Development and Sensory Evaluation of Herbal-Fortified Cookies: Formulation, Proximate Composition, and Acceptability
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Sensory and physicochemical evaluation of specialty coffee formulations including lion’s mane mushroom (Hericium erinaceus)
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Sanitary and Nutritional Quality Assessment of Edible Mushrooms from Benin
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Improving Sleep and Daytime Function with Tryptophan, Magnesium, Melissa and Lactuca Formulation: An Exploratory Study in Adults with Sleep Disturbances
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The Role of Interpersonal Communication in Promoting Adolescent Health and Nutrition: A Systematic Review
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Post-Harvest Management of Fruits and Vegetables: Addressing Urban Nutrition and Food Security Challenges
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Nutritional Composition, Antinutritional Potential, Antioxidant Capacity, and Consumption Frequency of Physalis peruviana and Physalis angulata Fruits
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Impact of Land Transfer on Rural Industrial Revitalization in China
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Identification and Functional Characterization of Isoflavone synthase Gene Family in Pea (Pisum sativum): The Entry Point to Pisatin Biosynthesis
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Targeting chemical carcinogenesis: α-pinene and D-limonene as chemopreventive agents against NNK/ TCDD- and urethane-induced lung tumorigenesis
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Global Life Science Industry and Food as Medicine: HEOR, RWD, RWE, and SDOH Considerations
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Analysis of the maize production chain in the central‐south region of Angola
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Farmers’ perception and role of mobile phone for maize production in Bangladesh
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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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Ochratoxin A (OTA) production by Aspergillus carbonarius in solid substrate fermentation
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Evaluation of the Ecological Potential of Fish Production Ponds in the Eastern Region of Cameroon
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Optimising Soybean Productivity Through Inoculation and Nitrogen Management in Northern Temperate Regions
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Azospirillum brasilense positively influences the growth and production of onions grown in a no‐till system
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Analysis of Comparative advantage of Irrigated Wheat vs Onion production in East Shewa Zone, Oromia
