Channels Exploring microstructural integrity and functional attributes of cookies enriched with a compositeblend of water chestnut and barley flour
Development and Sensory Evaluation of Herbal-Fortified Cookies: Formulation, Proximate Composition, and Acceptability
Studies on the Physico-Chemical Properties and Development of Noodles from Enriched Cassava Flours of Cassava Mosaic Disease (CMD) Resistant Varieties
Effects of lime and phosphorus application on soil properties and barley (Hordeum vulgare L.) yields in acidic soils of Sidama region, Ethiopia
Physicochemical, Sensory, and Antioxidant Properties of Wheat Biscuits Fortified With Soy Flour and Guava (Psidium guajava) Powder
Enrichment of Folate in the Papaya (Carica papaya L.) var Red Lady by using Probiotic Bacteria as Assessed by the HPLC Method and its Functional Group Modifications by the FTIR
Innovative yogurt fortification: Impact of fortification with roasted barley, oats, and quinoa on physicochemical, nutritional, antioxidant, and sensory qualities as well as microbiological perspectives
Inonotus obliquus Ameliorates Metabolic Dysfunction and Attenuates Obesity by Enriching Enterococcus casseliflavus
Staling Behavior of Chickpea‐Enriched Bread: A Dynamic Mechanical Analysis Approach
A Perspective of Soy Isoflavones on Analytical, Biological, and Chemical Attributes
Ultrasonication as a Green Processing Technology for Modulating the Physico‐Chemical, Rheological and Proximate Properties of Pearl Millet and Bambara Groundnut Flours
Lactobacillus johnsonii Suppresses Colorectal Cancer in Association With Intestinal Statine Enrichment and Tumor Cell Apoptosis
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
Refractance window drying of beetroot: modelling drying behaviour and optimising quality attributes
Development of Chickpea‐Based Multigrain Gluten‐Free Crackers: Formulation Optimization and Evaluation of Nutritional, Antioxidant, and Quality Attributes
Ultrasound‐Assisted Sequential Extraction of Water and Alkali Soluble Proteins From Faba Bean and Pea Varieties and Their Techno‐Functional Properties
Integrating Optimized Intercropping Ratios With Biochar Enhances Land‐Use Efficiency and Seed Functional Quality in a Canola–Oat System
Functional Evaluation of Moringa Seed Extracts as Plant-Based Coagulants for Camel Milk
Redefining functional foods: A structured product development framework for researchers and developers
Zinc Oxide Nanoparticles for Food Applications: From Synthesis and Functional Properties to Safety and Sustainability
Advancing Thermotolerance in Beans: Integrating Physiology, Genomics, and Breeding for Climate Adaptation
Comparative Physicochemical and Techno‐Functional Characterisation of Legume Protein Concentrates for Gluten‐Free Bread Applications
Usability Evaluation of Foods with Function Claims Labelling as Health Information in Japan: A User-Testing Study
Therapeutic Potential of Berberis vulgaris in Modulating Metabolic Syndrome Biomarkers: Mechanistic Insights and Functional Food Implications
Optimization of ultrasound-assisted grape vinegar fortified with olive leaf powder: effects on bioactive and functional properties
