Effects of Ganoderma lucidum extract on the antioxidant status of pork patties during storage and gastro-intestinal digestion See

Quinoa and its Co-Products as Ingredients for the Development of Dairy Analogs and Hybrid Dairy Products See

Bio-Valorization of Spent Coffee Grounds and Potato Peel as Substrates for Pleurotus ostreatus Growth See

Optimization of Mushroom (Agaricus bisporus and Pleurotus ostreatus) By-Products Processing for Prospective Functional Flour Development See

Using Artificial Intelligence-Based Tools to Improve the Literature Review Process: Pilot Test with the Topic “Hybrid Meat Products” See

Innovative formulation in pâté using a gelled emulsion of hemp oil (Cannabis sativa L.) as fat replacer See

Fortification of goat milk yogurts with date palm (Phoenix dactylifera L.) coproducts: Impact on their quality during cold storage See

Upcycling supercritical-CO2-defatted tiger nut milk Co-products into pork burgers: A sustainable fat replacer with enhanced quality properties See

Evaluation of Sample Size Influence on Chemical Characterization and In Vitro Antioxidant Properties of Flours Obtained from Mushroom Stems Coproducts See