An exploratory assessment of the impact of Methylobacterium symbioticum on grain quality and dough rheology of Argentinean bread wheat cultivars

Authors: Adriana Arrigoni, Agustín Arata, Mauro Martínez, Yael Blando, Morena Sañico, Micaela Lugo, Jaime Allende, Laura Lázaro

Red mombin by-product as a functional ingredient for improving the quality of sliced bread

Authors: Helen Maria Lima da Silva, Marcony Edson da Silva Júnior, Michelle Maria Barreto de Souza, Daniele Silva Ribeiro, Maria Beatriz de Abreu Gloria, Maria Inês Sucupira Maciel

Dairy, chronic disease risk, and the comparator problem: What substitution analyses reveal

Authors: David M. Goldman, Cassandra Warbeck, Matthew

From molecular fingerprints to predictive flavour: a critical review of integrated, sustainable, and chemometrics-driven food and aroma profiling

Authors: Nur Wardina Abu Bakar, Shyang Pei Hong, Phuah Eng Tong, Ummul Hasanah Hassan, Yie Hua Tan, Kae Jye Si

Effects of dehulling, irradiation, and cooking on nutritional quality, phytic acid, and protein digestibility of pearl millet cultivars during storage

Authors: ElShazali Ahmed Mohamed, AlMujtaba H. M. Abdallh, Elfadil E. Babiker

Shelf life and quality evaluation of Ber (Ziziphus mauritiana Lamk.) fruits packed in biodegradable bags made from all-cellulose nanocomposite films

Authors: Sadhana Jadaun, Saleem Siddiqui

Unraveling the effect of nixtamalization on the nutritional, functional and crystallinity of sorghum and finger millet flours

Authors: Sneha TD, Naomi Vincent, Shruti Joshi

Assessment of chemical characteristics of repeatedly fried edible oil

Authors: Shefiat O. Arekemase, Ibrahim Abdulwaliyu, Hussaina Adamu, Owolabi S. Olusina, Razaq A. Mustapha, Francis Iyeh, Ayotunde S. Abe