-
Physicochemical, Sensory, and Antioxidant Properties of Wheat Biscuits Fortified With Soy Flour and Guava (Psidium guajava) Powder
-
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
-
Sensory and physicochemical evaluation of specialty coffee formulations including lion’s mane mushroom (Hericium erinaceus)
-
Exploring microstructural integrity and functional attributes of cookies enriched with a compositeblend of water chestnut and barley flour
-
Evaluating the Health-Economic Benefit of Usage of Human Milk Fortifier – A Physician Reported Survey Outcome: HERO Study
-
Optimization of ultrasound-assisted grape vinegar fortified with olive leaf powder: effects on bioactive and functional properties
-
Optimization of Chicken–Fish Protein Ratios in Crackers: Effects on Chemical Composition, Physical Properties, and Sensory Quality
-
Development of Chickpea‐Based Multigrain Gluten‐Free Crackers: Formulation Optimization and Evaluation of Nutritional, Antioxidant, and Quality Attributes
-
Academic Reflections of Sensory Analysis: A Bibliometric Analysis of Postgraduate Theses in Turkey
-
Ultrasonication as a Green Processing Technology for Modulating the Physico‐Chemical, Rheological and Proximate Properties of Pearl Millet and Bambara Groundnut Flours
-
Nutritional Characterization of Agro-Industrial By-Products Used in Aquafeed Formulation in Côte d’Ivoire
-
Preformulation and phytochemical characterization of an ethanolic extract from Mammea americana L. endosperm for topical formulations
-
Innovative yogurt fortification: Impact of fortification with roasted barley, oats, and quinoa on physicochemical, nutritional, antioxidant, and sensory qualities as well as microbiological perspectives
-
Consumer Acceptance and Valuation of Controlled-Environment Agriculture (CEA) Lettuce: An Integrated Analysis of Willingness to Buy and Willingness to Pay
-
Improving Sleep and Daytime Function with Tryptophan, Magnesium, Melissa and Lactuca Formulation: An Exploratory Study in Adults with Sleep Disturbances
-
Representativeness and quality of food composition and related data
-
Chemical Composition and Biological Activities of Seeds from Four Vitis vinifera Tunisian Varieties
-
Nutritional Composition, Antinutritional Potential, Antioxidant Capacity, and Consumption Frequency of Physalis peruviana and Physalis angulata Fruits
-
Assessment of biochemical composition and antioxidant activity in a cherry (Prunus avium L.) genotype from Yahyalı, Türkiye
-
Exploration of the chemical composition and physical properties of dried bakery products from six different processing plants in the United States
-
Effects of processed soybean meal on growth performance and gut microbiome composition in pigs in regular nursery and enterotoxigenic Escherichia coli challenged conditions
-
The protective potential of intestinal Bifidobacterium-derived extracellular vesicles with unique lipid composition against blue light-induced damage in retinal cells
-
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
-
Redefining functional foods: A structured product development framework for researchers and developers
