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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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Ultrasound‐Assisted Sequential Extraction of Water and Alkali Soluble Proteins From Faba Bean and Pea Varieties and Their Techno‐Functional Properties
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Impact of oat protein fortification on physicochemical stability and microbial viability in dairy-based kefir
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Staling Behavior of Chickpea‐Enriched Bread: A Dynamic Mechanical Analysis Approach
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Microbial Safety of Legumes—A Review: Bacterial Contamination, Foodborne Outbreaks, and Traditional and Innovative Mitigation Strategies
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Gas Chromatography‐Based Methods for Profiling Volatile Off‐Aroma Compounds in Grain Legumes: A Review
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Interactions of Plant Protein and Natural Colorant: A Structural and Functional Relationship of Broccoli Protein and Marigold Color Compounds
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Effect of Phosphate Fertilization and Cutting Date Improves Nutritional Status and Productive Parameters of a Tropical Forage Legume
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Multivariate analysis of physicochemical quality parameters and production yield in sustainable sugar processing
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Sensory and physicochemical evaluation of specialty coffee formulations including lion’s mane mushroom (Hericium erinaceus)
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Comprehensive Assessment of Physicochemical Characteristics, Mineral Content, and Antioxidant Capacity of Malaysian Kelulut and Tualang Honeys
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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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Performance, thermoregulation, and liver function in beef heifers exposed to endophyte-infected or endophyte-free tall fescue under a common environment
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Innovative yogurt fortification: Impact of fortification with roasted barley, oats, and quinoa on physicochemical, nutritional, antioxidant, and sensory qualities as well as microbiological perspectives
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Data collection, hazard characterisation and establishment of cumulative assessment groups for the cumulative risk assessment of pesticides affecting reproductive function including fertility
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Utilisation of marama bean [Tylosema esculentum (Burchell) A. Schreiber] flour in gluten-free bread making
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Comparative Evaluation of Plant and Whey Protein Hydrolysates: Bioavailability, Intestinal Cellular Response and Cholesterol-Regulating Gene Expression in A Caco-2 Model
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Improving Meat Analogues With Pea Proteins: A Comprehensive Review of Applications, Allergenicity, and Safety
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Improvement of some Rheological Characteristics of Jameed by Adding Whey Protein
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Comparative Conversion of Citrus Peel Waste (Citrus limetta and Citrus × Sinensis) Into Functional Bioenzymes for Pre-Treatment of Oryza sativa Straw to Enhance Biogas Yield
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Cryo‐Templating Modulates Starch Molecular Rearrangement to Enhance Textural Properties of Additive‐Free Potato Starch Noodles
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Zinc Oxide Nanoparticles for Food Applications: From Synthesis and Functional Properties to Safety and Sustainability
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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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The Putative Effector Protein AlPE1 From Ascochyta lentis Causes Necrosis in Lentil and Pea
