Channels 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
Ultrasonication as a Green Processing Technology for Modulating the Physico‐Chemical, Rheological and Proximate Properties of Pearl Millet and Bambara Groundnut Flours
Development and Sensory Evaluation of Herbal-Fortified Cookies: Formulation, Proximate Composition, and Acceptability
Growth Performance and Carcass Characteristics of Broiler Chickens Fed Diets Containing Differently Processed Finger Millet Supplemented with Enzyme
Physicochemical, Sensory, and Antioxidant Properties of Wheat Biscuits Fortified With Soy Flour and Guava (Psidium guajava) Powder
Extrusion cooking of pearl millet: effects on sensory attributes of porridges made from pre-cooked flours
Optimization of Chicken–Fish Protein Ratios in Crackers: Effects on Chemical Composition, Physical Properties, and Sensory Quality
Exploring microstructural integrity and functional attributes of cookies enriched with a compositeblend of water chestnut and barley flour
Effects of Compost Application on Growth, Gas Exchange, and Green Yield of Cowpea [Vigna unguiculata (L.) Walp.] Varieties
Studies on the Physico-Chemical Properties and Development of Noodles from Enriched Cassava Flours of Cassava Mosaic Disease (CMD) Resistant Varieties
Academic Reflections of Sensory Analysis: A Bibliometric Analysis of Postgraduate Theses in Turkey
Representativeness and quality of food composition and related data
Misidentified household food insecurity: how relying on a single survey round produces targeting errors in food security programs
Sensory and physicochemical evaluation of specialty coffee formulations including lion’s mane mushroom (Hericium erinaceus)
A Novel Blend of Dietary Ingredients Mitigates Blood and Breath Ethanol Levels After Acute Alcohol Intake
A blend of microencapsulated essential oils improves performance, economic index, meat fatty acid profile, carcass characteristics, and immune index of broilers
Innovative yogurt fortification: Impact of fortification with roasted barley, oats, and quinoa on physicochemical, nutritional, antioxidant, and sensory qualities as well as microbiological perspectives
Fermentation of a finger millet-dairy composite gruel
Membrane Perturbation and Nutrient Transport Dysregulation Are Conserved Targets of Thyme Essential Oil Against Shiga Toxin‐Producing Escherichia coli on Pea Sprouts
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
