Utilization of monk fruit sweetener as a promising sugar substitute in preparing sugar free syrup for popular desserts

Usage of Moringa oleifera leaves extract in production of hard candy to enhance the efficiency of the respiratory system

Impact of Bee pollen, Palm pollen and Wheat germ on the Physicochemical, Functional Properties, and Free Amino Acid Profile of Spreadable Processed Cheese

Addition of The Modified Turmeric Extract (Curcuma longa L.) to Food and its Functional Effect on Cancer-Related Liver Inflammations

Production of Functional Karish Cheese Using Mango and Pomegranate Peel Powders

Effect of size, storage, age at harvest, and juice season on physicochemical and technological characteristics of sugar beetroot

Evaluation of Frozen Yoghurt Produced with Vegetable Oils

Using Microbiological Methods for Identification of Adulteration of Pure Onion Oil

The effect of replacing water with tiger nut milk (<i>Cyperus esculentus</i> L) on the physicochemical properties, fatty acid profile and meltability of spreadable processed chees