Exploring the suitability of Tenebrio molitor powder (whole and defatted bysupercritical CO2) as a partial fat replacement in bologna-type sausages See

Effect of sodium and starch reduction on nutritional, physicochemical, and sensorial properties of mortadella added with Agaricus bisporus and Pleurotus ostreatus by-products See

Enhancing sheep milk yogurt with prickly pear (Opuntia ficus-indica L.) flours (peel and pulp): nutritional, techno-functional, and sensory evaluation See

Exploring the Applications of Lemna minor in Animal Feed: A Review Assisted by Artificial Intelligence See

Essential Oils and Extracts from Epazote (Dysphania ambrosioides): A Phytochemical Treasure with Multiple Applications See

Chapter 19 - Bioactive compounds of fruits, vegetables and their coproducts in the development of dairy functional products See

Quality Properties of Innovative Goat Milk Kefir Enriched with Date Paste (Phoenix dactylifera L.) and Whey Derived from Goat Cheese Production See

The Potential of Cultivated Mushrooms as Salt Substitutes in Meat Products See

Recovery of an additive for pork meat from Pleurotus ostreatus grown in agro-industrial wastes See