Preparation of High Nutritional Quality Soup for the Elderly

Effect of Washing with Acidified Water during Processing on the Quality of Spanish-Style Green Table Olive

Effect of Mixing Rotational Speed on Characteristics of Edible Film Containing Tangerine (Citrus reticulate) Essential Oil to Extend the Shelf-Life of Mushroom (Agaricus bisporus)

Prediction of Sensory Attributes of Fresh Beef Using Advanced Spectral Analysis

Utilization of Cinnamon, Clove and Thyme Essential Oils as Antimicrobial and Bioactive Compounds in Kishk Manufacturing

Utilization of Yellow Corn in Preparing High Nutritional Value Gluten-Free Noodles