Preparation of Novel Analog Rice Produced from Different Carbohydrates Resources and Defatted Soy flour

Modern and innovative technologies associated with museum tourism

Biochemical and Sensory Assessment of Ordinary Virgin Olive Oil

Spectrophotometric detection and quantification limits of fipronil and neonicotinoids in acetonitrile

Enhancing the Vitality of Free Fat UF-Soft Cheese Supplemented with Some Nutritious Additives by Adding Probiotic Bacteria

Production and Evaluation of healthy drinks prepared from dried willow leaves (Salix safsaf L.).

The impact of a sodium alginate-based edible coating mixed with essential oil on the quality and shelf life of chicken breast fillets and fresh sliced apple during storage.

Physiochemical and Sensory Properties of Nectar Processed From Guava and Papaya