Comparative Analysis of Phytochemical Composition and Biological Activities of Sprouted and Unsprouted Chenopodium quinoa Willd. Seeds: Insights Into Nutritional Value and Functional Properties
Chouikh, Atef, Ben Ali, Anis, Bousbia Brahim, Aida, Khezzani, Khaoula, Bekkouche, Saadia
Stability Study on Physicochemical Composition, Bioactive Compounds and Antioxidant Potential of Apple Jam: Influence of Daily Storage Conditions
Djaoudene, Ouarda, Bachir-Bey, Mostapha, Djebari, Sabrina
Study on Optimization of Proportion of Skim Milk Powder and Stabilizer in Preparation of Whey Yoghurt and Evaluation of its Quality
Khadka, Sabina, Timsina, Anju
Effect of Ozone Gas on Selected Microbiological, Chemical, Electrical and Organoleptic Properties of Craft Wheat Beers Enriched Japanese Quince Fruit (Chaenomeles L.)
Gorzelany, Józef, Zardzewiały, Miłosz, Findura, Pavol, Kapusta, Ireneusz, Pentoś, Katarzyna, Belcar, Justyna
Factors Affecting Beer Quality During Storage – A Review
Klimczak, Krystian, Cioch-Skoneczny, Monika, Poreda, Aleksander
Effect of Blanching Methods and Probiotic Bacteria on the Bioactive Compounds and Physicochemical Parameters of Fermented Brown Agaricus bisporus and Imleria badia Mushrooms
Venugopal, Kavya, Bernaś, Emilia
The Influence of Gaseous Ozone Fumigation on the Chemical and Mechanical Properties of Highbush Blueberry (Vaccinium corymbosum L.) Fruits
Gorzelany, Józef, Basara, Oskar, Zardzewiały, Miłosz, Pluta, Stanisław, Seliga, Łukasz, Belcar, Justyna, Kuźniar, Piotr
Physicochemical Characteristics of Biscuits Produced from Gluten-Free Amaranth Seed and Tiger Nut Composite Flour
Ayeni, Funmilola Ayobami, Malomo, Adekunbi Adetola, Ikujenlola, Abiodun Victor
Volume 28 (2024): Issue 1 (June 2024)
Effects of Extrusion Cooking Over Roasting on Retention of Nutritional Quality of Composite Flour Prepared From Soyabean, Millet, Corn and Rice Blend
Acharya, Priti, Karki, Sunita, Rai, Kishor, Sangroula, Adit
Content of Phenolic Acid and Yielding of Hybrid Wheat in Response to Growing Year Under Integrated Management
Buczek, Jan, Belcar, Justyna, Gawęda, Dorota, Gorzelany, Józef
Changes in the Quality of Plain Yogurt Made From Cow’s, Goat’s, and Sheep’s Milk Within the Shelf Life
Daszkiewicz, Tomasz, Kocenka, Sylwia, Miciński, Jan