Physicochemical and Sensory Qualities of Gluten-Free Cookies Made from Biofortified Yellow Maize Flour Supplemented with Brachystegia eurycoma flour
Khadijat Oluwashola Abdulrasaq, Yunus Temitayo Imam, Emmanuel Anyachukwu Irondi, Emmanuel Oladipo Ajani
Impact of Nitrogen Fertiliser Application on the Grain Quality of Selected Winter Wheat Cultivars Used for Malt Production
Justyna Belcar, Tomasz R. Sekutowski, Józef Gorzelany
Evaluation of the Feasibility of Coffee Variety Classification from Bean Images Using Convolutional Neural Networks
Michał Zimka, Katarzyna Pentoś
Production of Beers with the Addition of Functional Plants
Monika Cioch-Skoneczny, Elżbieta Piłat, Krystian Klimczak, Aleksander Poreda
Influence of Cybersecurity Measures on Consumer Trust and Loyalty in Digital Marketing in India
Sneha Ganeshram, Jevgenija Dehtjare
Assessing and Identifying Learning Barriers: Insights into Reading Difficulties Observed by Grade 7 Teachers
Nthabiseng Istorina Mahetlana, Marubini Christinah Sadiki
A Model Studying the Relationship between Lake Water Salinity and Water Level Fluctuations
Tomasz Czyżycki, Irada Dzhalladova, Miroslava Růžičková
Molecular aspects of SGLT2 inhibitor interactions in myocardial failure
Jędrzej Hałaburdo, Kamila Butyńska, Arkadiusz Jaroszewicz, Adam Jarczak, Magdalena Kuchta, Patrycja Obrycka, Nikodem Oślizło, Oskar Soczyński
Enhancing secondary EFL students’ writing proficiency using GenAI: A comprehensive approach
Abdelbasset Dou, Adel Chihab Eddine Bouadjemi, Rafik El Amine Ghobrini
Existence Results of Mild Solutions for Second Order Perturbed Pseudo Integro-Differential Evolution Equations with Infinite State-Dependent delay in Fréchet Spaces
Imane Abibssi, Selma Baghli-Bendimerad
Digital Pedagogy in Higher Education: Students’ Perceptions and Practices
Gabriela Alina Anghel, Florentina Lavinia Matei, Florentina Ionela Lincă
Effect of Nutrients on the Growth of Selenium-Enriched Lacticaseibacillus rhamnosus L20
Qiannan Kong, Guowei Shu, Huan Lei, Xiuxiu Cui, Qisheng Hu, Jiangpeng Meng