Phenolic Contents, Comparative Antioxidant Studies and Anti-Tubercular Activities of Commonly Used Spices in Abuja, Nigeria

Physico-Functional Properties, Nutritional Quality, and Sensory Characteristics of Pumpkin Peel Puree Fortified Biscuit

Novel Probiotic Adjunct Cultures for the Production of Fruit-Flavoured Drinkable Yoghurt

Influence of Some Probiotic Bacteria on the Improvement of Taizzy Soft Cheese Quality

Impact of Mango Peel Extract on the Physicochemical Properties, Microbiological Stability and Sensory Characteristics of Beef Burgers During Cold Storage

Control of Biogenic Amines in Peanut Butter by Incorporation of Some Probiotic Bacteria

Therapeutic Effects of Gymnema (<i>Gymnema sylvestre</i>) and Sea Grape (<i>Coccoloba uvifera</i> L.) on Carbon Tetrachloride Induced Hepatotoxicity in Rats

Functional Properties and Nutritional Quality of Processed Cheese Spreads Enriched with Black Rice Powder

Production of High Nutritional Value Gluten Free Crackers with Sesame and Turmeric Powder

Preparation of Functional Probiotic Dairy Beverages fortified with Pomegranate Juice Concentrate.

Manufacture of Functional Kareish Cheese fortified with Oat, Talbina, Lima Bean and Sweet Lupin

Producing Stuffed Pate and Potatoes Buriet with Kareish cheese fortified with functional foods