تعداد مقالات: 6

Formulation of a sporophore-based supplementary food: the case of the sporophore of the edible fungal species Pleurotus ostreatus (Jacq. ex. Fries) Kummer (1871) grown on banana (Musa spp) leaves

صفحه 1-10

Fatuma L. Luhahi، Gédéon Ngiala Bongo، Roger Batubenga، Lionel Shotsha Asamboa، Nathalie Wangi Bosawu، Gisèle Kafuti Makengo، Simon Mpulusu Dibaluka

Profiling anti-Nutritional factors and toxic heavy metals in sesame oil: Comparative analysis of four Iranian varieties

صفحه 11-16

Sajad Izadi، Ali Shraei ardakani، Amin Ahmadi

Effects of mung bean powder substitution on the physicochemical, antioxidant, and sensory properties of pancakes

صفحه 17-26

Fakhreddin Salehi، Sepideh Vejdanivahid

Advancements in AI-driven process optimization and quality control for edible oils in Industry 4.0

صفحه 27-37

Fereshteh Ramezani، Tahere Razzaghi

Antioxidant activity of the rosemary (Rosmarinus officinalis L.) extract on the stability of sesame (Sesamum indicum L.) oil during accelerate storage time

صفحه 38-42

Ali sahraei ardakani، Hamdollah Moshtaghi، Hossein Kiani، Seyed Ali Yasini Ardakani

Probiotic gluten-free mini baguette bread: Fortified with encapsulated Bacillus coagulans strain and chia (Salvia hispanica) seeds

صفحه 43-50

Sana Mohafez، Marjan Nouri