Biological activity, antioxidant capacity and volatile profile of enriched Slovak chocolates See

Antioxidant, antihemolysis, and retinoprotective potentials of bioactive lipidiccompounds from wild shrimp (Litopenaeus stylirostris) muscle See

Functional and sensory properties of pistachio nuts as affected by cultivar See

Sensory and physico-chemical quality attributes of jujube fruits as affected by crop load See

Preharvest treatments with malic, oxalic, and acetylsalicylic acids affect the phenolic composition and antioxidant capacity of coriander, dill and parsley See

Irrigation dose and plant density affect the essential oil content and sensory quality of parsley (Petroselinum sativum) See

Comprehensive Analysis of Chlorella vulgaris and Arthrospira platensis: Algae for Food Well-Being and Sustainable Agriculture See

Biochemical Profiling and Bioactivity of Five Selected MicroalgaeSpecies as Potential Sources of Bioactive Compounds forNutritional and Biotechnological Applications See

Effects of two rootstocks (Pistacia Vera L. and Pistacia Atlantica Desf.) on the yield, morphology, chemical composition, and functional properties of two pistachio varieties ("mateur" and "Achoury") See