Chemical Composition and Biological Activities of Seeds from Four Vitis vinifera Tunisian Varieties

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Study of the Organoleptic, Chemical and Microbiological Quality of the Marinade, Sausage and Meat Ball of Tympanotonus Fuscatus

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Analysis of Comparative advantage of Irrigated Wheat vs Onion production in East Shewa Zone, Oromia

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Cost Benefit Analysis of OPV versus Hybrid Processing Tomato Varieties in East Shewa Zone, Ethiopia

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Technological Potential of Indigenous Lactic Acid Bacteria for Controlled Fermentation of Claclo (An Ivorian Ripe Plantain Fritter)

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Improving the Physicochemical and Sensory Characteristics of Plantain “Konkondé” towards Adding Value to Traditional Products

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In Vitro Gastrointestinal Digestion and Colonic Fermentation of a Juçara and Apple Juice Blend: Impacts on Phenolic Bioaccessibility and gut microbiota

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Matcha Green Tea Promotes Training-induced Anabolic Response of Skeletal Muscle in Mice

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Valorization of Fruits Residues in Saba senegalensis (A. DC. Pichon) Juice Processing: Biochemical and Sensory Analysis of the Product

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Conversing with Others While Eating a School Lunch Affects Eating Enjoyment and Extends the Meal Time

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Effects of Pea Protein-Based Edible Film on the Shelf-Life of Pork Loin Coated with Cricket Powder

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Isolation and Characterisation of Lactic Acid Bacteria Isolated from Artisanal Cheese (Tchoukou) from the Niger Republic

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Reviewer Acknowledgements for Journal of Food Research, Vol. 15 No. 1

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Normal Versus Hypocaloric Feeding Outcomes in Septic Critically Ill Adults: A Systematic Review

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The Lowering Blood Glucose Level Effects of Cinnamon Compared to Metformin in Type 2 Diabetic Patients: A Systematic Review of Randomized Controlled Trials and Observations

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Sweeteners and the Gut: A Systematic Review of Synthetic Versus Natural Impacts on Gut Microbial Diversity

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Technological Advances in Mung Bean (Vigna radiata (L.) Wilczek) Milling, Processing, and Utilization

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Staling Behavior of Chickpea‐Enriched Bread: A Dynamic Mechanical Analysis Approach

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Identification and Functional Characterization of Isoflavone synthase Gene Family in Pea (Pisum sativum): The Entry Point to Pisatin Biosynthesis

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Black Gram (Vigna mungo L.) Hull as a Source of Soluble Dietary Fiber: Preparation and Application in Chocolate Cake With Lowering Glycemic Index

Subjects: “…Food and Food Industries…”
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