Evaluation of Proximate Composition, Physicochemical Properties, and Sensory Attributes of Instant Flour from Brewery Spent Grain, by Blending with Maize (Zea mays L.) and Germinated Chickpea (Cicer arietinum L.)

2024-5-31

The Potency of Maillard Conjugates Containing Whey Protein as Natural Emulsifier

2024-5-27

Essential Oil and Smoke Components of Artemisia absinthium and Hagenia abyssinica

2024-5-23

Pretreatments and Particle Size on the Glycemic Index and Rheological and Functional Food Properties of Bean Flours

2024-5-20

Extraction, Physicochemical Properties, and In Vitro Antioxidant Activities of Chondroitin Sulfate from Bovine Nose Cartilage

2024-5-17

Health Risk Assessment of Potentially Toxic Elements Contamination of Commonly Consumed Fruits in Bahir Dar Town, Northwest Ethiopia

2024-5-15

Assessment of Physicochemical Properties of Orange Juice Concentrate Formulated with Pectin, Xanthan, and CMC Hydrocolloids

2024-5-11

Application of Plant-Based Hydrocolloids on the Textural Profile of Vegan Gummies Supplemented with Turmeric and Black Pepper

2024-4-22

In Vitro Antioxidant and Antimicrobial Properties of Composite Flour Formulations Developed Using Selected Local Grain Varieties

2024-4-20

Extraction and Characterization of Cellulose from Broccoli Stems as a New Biopolymer Source for Producing Carboxymethyl Cellulose Films

2024-4-17

Lactic Acid Bacteria Isolates and the Microbiome of Cincalok, Tempoyak, and Mandai: A Traditional Fermented Food from Kalimantan Island, Indonesia

2024-4-5

Evaluation of Yield and Physicochemical Quality of Pentadesma butyracea Butter Obtained by Different Traditional Extraction Methods in Ghana

2024-4-5

Red Yeast Rice and Optimal Fermentation Periods Improve the Quality of Esan Fermented Fish Sausage

2024-3-27

Microbiological Analysis and Content of Heavy Metals in Different Candies, Chocolates, and Their Wrappers in Bangladesh

2024-3-26

Maximizing Curcuminoid Extraction from Curcuma aromatica Salisb. Rhizomes via Environmentally Friendly Microwave-Assisted Extraction Technique Using Full Factorial Design

2024-3-25

Properties, Structure, and Acceptability of Innovative Legume-Based Biscuits with Alternative Sweeteners

2024-3-25

Effect of Fungal and Fungal-Bacterial Tempe-Type Fermentation on the Bioactive Potential of Grass Pea Seeds and Flaxseed Oil Cake Mix

2024-3-20

A Study of Physical, Chemical, and Sensory Characteristics of Novel Legume Dips

2024-3-18

A Potentially Ecosustainable Hazelnut/Carob-Based Spread

2024-3-14

Antihypertensive Property of Celery: A Narrative Review on Current Knowledge

2024-3-12

Knowledge, Attitude, and Food Safety Practices among Street Food Vendors at a Metropolitan District in Ghana: A Cross-sectional Study

2024-3-8

Influence of Shade in Cocoa Agroforestry Systems on Physicochemical and Functional Characteristics of Cocoa Beans in Bonon, Central-West Côte d’Ivoire

2024-3-6

Hygienic Practices of Vendors and Their Contribution to Coliform, Salmonella, and Shigella Bacteria of Raw Milk at Asella Town, Oromia, Ethiopia

2024-2-27

Modulation of Physical and Thermal Properties in Wild Banana (Musa balbisiana Colla) Seed Powder by Moisture Variations

2024-2-22

Compliance Level and Stability of Micronutrients in Fortified Maize Flour in Tanzania

2024-2-22

Effect of Fishing Season and Size on the Physicochemical and Microbiological Characteristics of Salted Sardines (Sardina pilchardus)

2024-2-19

Higher Oxygen Content Affects Rabbit Meat’s Quality and Fatty Acid Profile in a Modified Atmosphere

2024-2-13

Influence of Postharvest Natural Softening Conditions on the Nutritional Quality of Safou (Dacryodes edulis H.J.Lam) Flour: Rheological Properties of the Optimized Safou Flour

2024-1-23

Simultaneous Content Determination of Mono-, Di-, and Fructo-oligosaccharides in Citrus Fruit Juices Using an FTIR-PLS Method Based on Selected Absorption Bands

2024-1-10

Analysis of Fatty Acids and Amino Acids of Three Local Freshwater Bagridae Fish Species in the Kampar Kanan River, Indonesia, for Food Security

2024-1-4

Exploring Phytochemical Profile, Pharmaceutical Activities, and Medicinal and Nutritional Value of Wild Edible Plants in Ethiopia

2024-1-1

Application of Grape Stems Extract to Increase the Antioxidant Capacity of Whiskey

2024-1-1

Biochemical Characterization of Ethiopian Black Cumin (<i>Nigella sativa</i> L.)

2024-1-1

Curcuminoid Contents in Rhizomes of Some Zingiberaceous Plants Sold via Online Platforms: Influence of Species and Cultivation Location

2024-1-1

Effects of Predrying and Spontaneous Fermentation Treatments on Nib Acidification, Fermentation Quality, and Flavour Attributes of Ghanaian Cocoa (<i>Theobroma cacao</i>) Beans

2024-1-1

Enriching Wheat Bread With Banana Peel Powder: Impact on Nutritional Attributes, Bioactive Compounds, and Antioxidant Activity

2024-1-1

Effect of UHT Thermal Treatment on the Secondary Structures of Milk Proteins: Insights From FTIR Analysis and Potential Allergenic Activity

2024-1-1

Scenario on Production, Processing, and Utilization of Grasspea (<i>Lathyrus sativus</i> L.) in Agromarginal Geographies and Its Future Prospects

2024-1-1

Phytochemical Analysis and Bioactive Properties of <i>Opuntia dillenii</i> Flower Extracts, Compound, and Essential Oil

2024-1-1

Quality Assessment of Tomato Paste Products on the Ghanaian Market: An Insight Into Their Possible Adulteration

2024-1-1

Detection of Staphylococcal Enterotoxins A and E and Methicillin Resistance in <i>Staphylococcus aureus</i> Strains From Moroccan Broiler Chicken Meat

2024-1-1

Quality Evaluation of Muffins Enriched With Blueberry and Cranberry Powders

2024-1-1

Methylxanthine and Flavonoid Contents from Guarana Seeds (<i>Paullinia cupana</i>): Comparison of Different Drying Techniques and Effects of UV Radiation

2024-1-1

Influence of Blanching Time on the Phytochemical and Nutritive Value of Cowpea (<i>Vigna unguiculata</i> L. Walp) Leafy Vegetable

2024-1-1

Optimization of Enzymatic Hydrolysis by Protease Produced from <i>Bacillus subtilis</i> MTCC 2423 to Improve the Functional Properties of Wheat Gluten Hydrolysates

2024-1-1

Assessment of Meat Content and Foreign Object Detection in Cattle Meatballs Using Ultrasonography, Radiography, and Electrical Impedance Tomography Imaging

2024-1-1

First Characterization of Kombucha Beverages Brewed in Argentina: Flavors, Off‐Flavors, and Chemical Profiles

2024-1-1

The Art, Microbial Quality, Safety, and Physicochemical Characteristics of <i>Jikita</i>: A Traditional Ethiopian Fermented Beverage

2024-1-1

Monitoring of Aflatoxins B₁, G₁, B₂, and G₂ in Spices from Riyadh Markets by Liquid Chromatography Coupled to Tandem Mass Spectrometry

2024-1-1