Physicochemical and digestive properties of low-sodium bread enriched with Agaricus bisporus and Pleurotus ostreatus co-products See

Development of Value‑Added Products Suitable for Food Applications from Fresh Date Fruit (Confitera cv.) and its Co‑products See

Application of date-coproducts for the fortification of fresh goat cheese: Effect on their nutritional, technological, physicochemical, microstructural, microbiological and sensory properties See

Effects of Fertigation Programs and Substrates on Growth, Fruit Quality, and Yield of Bell Pepper (Capsicum annuum) in Greenhouse Conditions See

Sustainable valorization of discarded black quinoa (Chenopodium quinoa) grains: Impact of particle size on nutritional, functional, and antioxidant properties See

Date palm (Phoenix dactylifera) and enriched fresh goat cheese: (poly)phenol profile and stability after INFOGEST 2.0 in vitro digestion method See

Characterization of Coffee Silverskin from Different Origins to Evaluate Its Potential as an Ingredient in Novel Food Products See

A Pumpkin Seed Oil and Orange Peel Flour Gelled Emulsion as a Novel Fat Replacer in English Breakfast Sausages: Effects on Composition, Quality, and Sensory Acceptance See

Mushroom and Their Coproducts as Flavor Enhancers in Salt-Reduced Food See