Channels Exploration of the chemical composition and physical properties of dried bakery products from six different processing plants in the United States
Optimization of Chicken–Fish Protein Ratios in Crackers: Effects on Chemical Composition, Physical Properties, and Sensory Quality
Ultrasonication as a Green Processing Technology for Modulating the Physico‐Chemical, Rheological and Proximate Properties of Pearl Millet and Bambara Groundnut Flours
Cucurbita maxima Pumpkin Seed Oil: Chemical Properties and Profile Characterization
Chemical Composition and Biological Activities of Seeds from Four Vitis vinifera Tunisian Varieties
Process Optimization of Fish Gelatin Edible Films Production Using Red Pitaya Peel: RSM Modeling of Homogenization and Drying Effects
Refractance window drying of beetroot: modelling drying behaviour and optimising quality attributes
A Narrative Review of Foeniculum vulgare: Mechanisms of Action, Biological and Chemical Properties, and Therapeutic Applications in Dysmenorrhea
Drying Behaviour and Quality Retention in Avocado (Persea americana) Leaves: A Comparison of Hot Air and Microwave Drying
Effect of different pyrolysis temperatures on biofertilizer properties of microalgal biochar and energy analysis
Studies on the Physico-Chemical Properties and Development of Noodles from Enriched Cassava Flours of Cassava Mosaic Disease (CMD) Resistant Varieties
Genomic and Transcriptomic Insights Into Salinity Tolerance in Dry Pea
Correction to: Enhancing farmers’ access to neglected crop seeds for healthy diets in a changing climate: six recommendations for policy action
Effects of processed soybean meal on growth performance and gut microbiome composition in pigs in regular nursery and enterotoxigenic Escherichia coli challenged conditions
Growth Performance and Carcass Characteristics of Broiler Chickens Fed Diets Containing Differently Processed Finger Millet Supplemented with Enzyme
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
A Perspective of Soy Isoflavones on Analytical, Biological, and Chemical Attributes
The Blind Spot in Nutrition and Drug Discovery: Overlooking Nature’s Chemical Intelligence
Growth and yield responses of bell pepper to combined chemical and organic fertilizer applications
Representativeness and quality of food composition and related data
Study of the Organoleptic, Chemical and Microbiological Quality of the Marinade, Sausage and Meat Ball of Tympanotonus Fuscatus
Multivariate analysis of physicochemical quality parameters and production yield in sustainable sugar processing
Nanovesicles derived from protocorm-like bodies of Dendrobium officinal enhance corneal epithelial repair and reduce inflammation in dry eye disease models
Plant by-products as a valuble source of natural antiglycemic compounds: economic aspects and alternative raw material sources
Effect of chemical and organic fertilisation on yield and macro-micro content of Chickpea (Cicer arietinum L.) cultivars
