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Development and Sensory Evaluation of Herbal-Fortified Cookies: Formulation, Proximate Composition, and Acceptability
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Physicochemical, Sensory, and Antioxidant Properties of Wheat Biscuits Fortified With Soy Flour and Guava (Psidium guajava) Powder
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Sanitary and Nutritional Quality Assessment of Edible Mushrooms from Benin
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Academic Reflections of Sensory Analysis: A Bibliometric Analysis of Postgraduate Theses in Turkey
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Pistachio shell powder may be included in diets for weanling pigs without compromising growth performance or blood characteristics
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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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Optimization of Chicken–Fish Protein Ratios in Crackers: Effects on Chemical Composition, Physical Properties, and Sensory Quality
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Nutritional Characterization of Agro-Industrial By-Products Used in Aquafeed Formulation in Côte d’Ivoire
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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
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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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Economic evaluation of AI-assisted technologies in healthcare: A systematic review
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Evaluation of physico-mechanical properties of Rosehip (Rosa canina L.) fruits
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Evaluation of the Ecological Potential of Fish Production Ponds in the Eastern Region of Cameroon
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Functional Evaluation of Moringa Seed Extracts as Plant-Based Coagulants for Camel Milk
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Methods to evaluate community food hubs in high-income countries: a scoping review
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Standardization of the Allium cepa assay: a useful tool in the genotoxic evaluation of plant extracts
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Evaluation of Agolin® Pig on sow and piglet performance and sow fecal microbial communities during lactation
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Usability Evaluation of Foods with Function Claims Labelling as Health Information in Japan: A User-Testing Study
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Evaluation of Cytotoxicity, Antioxidant Activity, and Allergenic Potential of Brazil Nut Protein Isolates Obtained by Conventional and Ultrasonic Methods
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Evaluation of Salt‐Tolerant Guar (Cyamopsis tetragonoloba L.) Genotypes Based on Physiological, Biochemical, and Yield‐Related Traits
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Evaluating the Health-Economic Benefit of Usage of Human Milk Fortifier – A Physician Reported Survey Outcome: HERO Study
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Safety evaluation of the food enzyme β‐glucosidase from the genetically modified Trichoderma reesei strain DP‐Nyk114
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Revised safety evaluation of the food enzyme catalase from the non‐genetically modified Aspergillus niger strain CTS2093
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Assessment of Heavy Metals and Antibiotics Contamination in Economically Important Mariculture Species from Penang Malaysia, with Human Health Risk Evaluation