All Stories

  1. Proteolysis and therapeutic potential of bioactive peptides derived from Cheddar cheese
  2. Bioactive Compounds Extracted from Saudi Dates Using Green Methods and Utilization of These Extracts in Functional Yogurt
  3. Pulsed Electric Field as a Novel Technology for Fresh Barhi Date Shelf-Life Extension: Process Optimization Using Response Surface Methodology
  4. Phytochemical profiling, antimicrobial, and antioxidant activities of hydroethanolic extracts of prickly pear (Opuntia ficus indica) fruit and pulp
  5. A comparative study of black cumin seed (Nigella sativa L.) oils extracted with supercritical fluids and conventional extraction methods
  6. Influence of Anticaking Agents and Storage Conditions on Quality Characteristics of Spray Dried Apricot Powder: Shelf Life Prediction Studies Using Guggenheim-Anderson-de Boer (GAB) Model
  7. Effects of Functional Edible Coatings and Storage on Bioactive Compounds, Antioxidant Properties and Sugars in Barhi Dates
  8. Physicochemical, microbial, and functional attributes of processed Cheddar cheese fortified with olive oil–whey protein isolate emulsion
  9. Isolation, identification, and biochemical characterization of five Lacticaseibacillus strains from Oggtt: A traditional fermented and dried buttermilk
  10. Innovative and Green Extraction Techniques for the Optimal Recovery of Phytochemicals from Saudi Date Fruit Flesh
  11. The Influence of Fenugreek Seed Powder Addition on the Nutritional, Antioxidant, and Sensorial Properties of Value-Added Noodles
  12. Effects of white mulberry powder fortification on antioxidant activity, physicochemical, microbial and sensorial properties of yogurt produced from buffalo milk
  13. Response Surface Methodology (RSM) Optimization of the Physicochemical Quality Attributes of Ultraviolet (UV-C)-Treated Barhi Dates
  14. Extending the Shelf Life of Fresh Khalal Barhi Dates via an Optimized Postharvest Ultrasonic Treatment
  15. Effects of Functional Coatings Containing Chitosan, Orange Peel and Olive Cake Extracts on the Quality Attributes of Cucumber during Cold Storage
  16. Effect of roasting and frying treatments on aflatoxins and capsaicinoids content and nutritional profile of green chilies ( Capsicum annum L.)
  17. Clove Polyphenolic Compounds Improve the Microbiological Status, Lipid Stability, and Sensory Attributes of Beef Burgers during Cold Storage
  18. Non-Bovine Milk: Sources and Future Prospects
  19. Nutritional Composition and Volatile Compounds of Black Cumin (Nigella sativa L.) Seed, Fatty Acid Composition and Tocopherols, Polyphenols, and Antioxidant Activity of Its Essential Oil
  20. Characterization of Volatile Flavor Compounds in Supercritical Fluid Separated and Identified in Gurum (Citrulluslanatus Var. colocynthoide) Seed Oil Using HSME and GC–MS
  21. Quality Attributes of Refrigerated Barhi Dates Coated with Edible Chitosan Containing Natural Functional Ingredients
  22. Optimization of Infrared Postharvest Treatment of Barhi Dates Using Response Surface Methodology (RSM)
  23. Effect of Pulsed Electric Fields on the Lipidomic Profile of Lipid Extracted from Hoki Fish Male Gonad
  24. Changes in Phytochemical Compounds and Antioxidant Activity of Two Irradiated Sorghum (Sorghum bicolor (L.) Monech) Cultivars during the Fermentation and Cooking of Traditional Sudanese Asida
  25. Effect of Dietary Protein and Processing on Gut Microbiota—A Systematic Review
  26. Physicochemical, Microbiological, and Sensorial Quality Attributes of a Fermented Milk Drink (Laban) Fortified with Date Syrup (Dibs) during Cold Storage
  27. Snails
  28. Effects of Boiling and Roasting Treatments on the Content of Total Phenolics and Flavonoids and the Antioxidant Activity of Peanut (Arachis hypogaea L.) Pod Shells
  29. Effect of frozen storage on the biochemical composition of five commercial freshwater fish species from River Nile, Sudan
  30. A comparative study of bioactive compounds, antioxidant activity and phenolic compounds of melon (Cucumis meloL.) slices dehydrated by oven, microwave and infrared systems
  31. Quality Characteristics of Beef Patties Prepared with Octenyl-Succinylated (Osan) Starch
  32. Effect of roasting treatments on total phenol, antioxidant activity, fatty acid compositions, and phenolic compounds of teff grains
  33. Effect of cold press and Soxhlet extraction systems on total carotenoid, antioxidant activity values and phytochemicals in caper (Capparis ovatavarherbacea) seed oils
  34. Optimization of ultrasound-assisted extraction of bioactive properties from date palm (Phoenix dactylifera L.) spikelets using response surface methodology
  35. Bioactive compounds, antioxidant activity, fatty acid composition, and antimicrobial activity of propolis from different locations in Turkey
  36. Insights into the nutritional value and bioactive properties of quinoa ( Chenopodium quinoa ): past, present and future prospective
  37. Effect of roasting on antioxidative properties, polyphenol profile and fatty acids composition of hemp (Cannabis sativa L.) seeds
  38. Effects of drying process on oil quality, the bioactive properties and phytochemical characteristics of avocado (Fuerte) fruits harvested at two different maturity stages
  39. Effect of sonication times and almond varieties on bioactive properties, fatty acid and phenolic compounds of almond kernel extracted by ultrasound-assisted extraction system
  40. Influence of different drying methods on antioxidant activity, total phenol, and phenolic compounds of myrtle (Myrtus communisL.) fruits
  41. Effect of conventional oven roasting treatment on the physicochemical quality attributes of sesame seeds obtained from different locations
  42. Effect of maltodextrin combination with gum arabic and whey protein isolate on the microencapsulation of gurum seed oil using a spray-drying method
  43. Physicochemical quality attributes and antioxidant properties of set-type yogurt fortified with argel (Solenostemma argel Hayne) leaf extract
  44. Quality characteristics of caper seed oils—The impact of extraction: Soxhlet versus cold pressing
  45. Evaluation of the antioxidant activity of some plant extracts (rosemary, sage, and savory, summer) on stability of moringa oil
  46. Influence of Drying Methods on Bioactive Properties,Fatty Acids and Phenolic Compounds of Different Parts of Ripe and Unripe Avocado Fruits
  47. Potential of date palm spikelet extract as an anti-oxidative agent in set-type yogurt during cold storage
  48. Fatty acid composition, mineral contents, and glycemic index values of chips produced with different cooking methods and lupine ( Lupinus albus L.) flour formulations
  49. Physico‐chemical and sensory properties of chips produced using different lupin ( Lupinus albus L.) flour formulations and cooking methods
  50. An evaluation of bioactive compounds, fatty acid composition and oil quality of chia (Salvia hispanica L.) seed roasted at different temperatures
  51. Effect of UV-C radiation treatment on microbial load and antioxidant capacity in hot pepper, fennel and coriander
  52. Influence of grape variety on bioactive compounds, antioxidant activity, and phenolic compounds of some grape seeds grown in Turkey
  53. Effect of pepsin and SO2 treatments on the yield, physicochemical, morphological, and functional properties of pearl millet starch
  54. Effect of grape ( Vitis vinifera L.) varieties and harvest periods on bioactive compounds, antioxidant activity, phenolic composition, mineral contents, and fatty acid compositions of Vit...
  55. Effect of microwave roasting on color, total phenol, antioxidant activity, fatty acid composition, tocopherol, and chemical composition of sesame seed and oils obtained from different countries
  56. Physico‐chemical and bioactive properties, fatty acids, phenolic compounds, mineral contents, and sensory properties of cookies enriched with carob flour
  57. Chemical composition, bioactive compounds, mineral contents, and fatty acid composition of pomace powder of different grape varieties
  58. Influence of drying techniques on bioactive properties, phenolic compounds and fatty acid compositions of dried lemon and orange peel powders
  59. Bioactive compounds, minerals, fatty acids, color, and sensory profile of roasted date ( Phoenix dactylifera L.) seed
  60. Total phenolics, total carotenoids, individual phenolics and antioxidant activity of ginger (Zingiber officinale) rhizome as affected by drying methods
  61. Potential ofAcacia niloticafruit flesh extract as an anti‐oxidative and anti‐microbial agent in beef burger
  62. Effect of almond genotypes on fatty acid composition, tocopherols and mineral contents and bioactive properties of sweet almond (Prunus amygdalus Batsch spp. dulce) kernel and oils
  63. A comparative study of the properties of 10 variety melon seeds and seed oils
  64. Assessment of oxidative stability and physicochemical, microbiological, and sensory properties of beef patties formulated with baobab seed (Adansonia digitata) extract
  65. Optimization of ultrasound-assisted extraction of phenolic compounds and antioxidant activity from Argel (Solenostemma argel Hayne) leaves using response surface methodology (RSM)
  66. The influence of fermentation and bud sizes on antioxidant activity and bioactive compounds of three different size buds of Capparis ovata Desf. var. canescens plant
  67. Bioactive properties, fatty acid compositions, and phenolic compounds of some date palm (Phoenix dactyliferaL.) cultivars
  68. Antioxidant activity, fatty acid composition, phenolic compounds and mineral contents of stem, leave and fruits of two morphs of wild myrtle plants
  69. Effect of sonication process of terebinth (Pistacia terebinthus L.) fruits on antioxidant activity, phenolic compounds, fatty acids and tocopherol contents
  70. Consumers’ Perceptions and Sensory Properties of Beef Patty Analogues
  71. Bioactive properties and phenolic compounds in bud, sprout, and fruit ofCapparisspp. plants
  72. Conjugated Linoleic Acid and Cholesterol Oxidative Products Generated in Hot Boned Beef Semimembranosus Muscle as Affected by Rigor Temperature, Ageing and Display Time
  73. Determination of Bioactive Lipid and Antioxidant Activity of <i>Onobrychis</i>, <i>Pimpinella</i>, <i>Trifolium</i>, and <i>Phleum</i> spp. Seed and Oils
  74. Effect of Frying on Physicochemical and Sensory Properties of Potato Chips Fried in Palm Oil Supplemented with Thyme and Rosemary Extracts
  75. Effect of Microwave Treatment on Oil Contents, Fatty Acid Compositions and Mineral Contents of Hazelnut Varieties
  76. Effect of Rosemary Extracts on Stabilitiy of Sunflower Oil Used in Frying
  77. Evaluation of Chemical Properties, Amino Acid Contents and Fatty Acid Compositions of Sesame Seed Provided from Different Locations
  78. Influence of Sumac Extract on the Physico-chemical Properties and Oxidative Stability of Some Cold Pressed Citrus Seed Oils
  79. Influence of Thermal Processing on Oil Contents, Bioactive Properties of Melon Seed and Oils
  80. The effect of harvest times on bioactive properties and fatty acid compositions of prickly pear (Opuntia ficus-barbarica A. Berger) fruits
  81. The Effect of Heating Temperature on Total Phenolic Content, Antioxidant Activity, and Phenolic Compounds of Plum and Mahaleb Fruits
  82. Nutritional quality of raw and cooked flours of a high β-glucan sorghum inbred line
  83. Effect of microwave and oven drying processes on antioxidant activity, total phenol and phenolic compounds of kiwi and pepino fruits
  84. Effect of cold-press and soxhlet extraction on fatty acids, tocopherols and sterol contents of the Moringa seed oils
  85. Distribution of heavy metal and macroelements of Indian and imported cigarette brands in Turkey
  86. Quality attributes of Kisra prepared from sorghum flour fermented with baobab fruit pulp flour as starter
  87. The effect of Acacia nilotica seed extract on the physicochemical, microbiological and oxidative stability of chicken patties
  88. Determination of Antioxidant Activity, Phenolic Compound, Mineral Contents and Fatty Acid Compositions of Bee Pollen Grains Collected from Different Locations
  89. Antioxidant and antihyperlipidemic effects of Ajwa date ( Phoenix dactylifera L.) extracts in rats fed a cholesterol‐rich diet
  90. Effect of boiling on fatty acid composition and tocopherol content of hen, duck, and quail egg oils
  91. Effect of varieties on bioactive compounds, fatty acids, and mineral contents in different grape seed and oils from Bosnia and Herzegovina
  92. Effect of fermentation on antioxidant activity and phenolic compounds of the leaves of five grape varieties
  93. Effect of extraction system and grape variety on anti-influenza compounds from wine production residue
  94. Effect of some plant species on fatty acid composition and mineral contents of Ferulago, Prangos, Ferula, and Marrubium seed and oils
  95. Effect of different microwave power setting on quality of chia seed oil obtained in a cold press
  96. Controlling fungal growth in sesame (Sesamum indicum L.) seeds with γ-irradiation: impacts on some properties of sesame oil
  97. Physicochemical, nutritional, functional, rheological, and microbiological properties of sorghum flour fermented with baobab fruit pulp flour as starter
  98. Effect of oven drying on antioxidant activity, phenolic compounds, fatty acid composition and tocopherol contents of pomegranate aril and oils
  99. Identification of Six Phytochemical Compounds from Asparagus officinalis L. Root Cultivars from New Zealand and China Using UAE-SPE-UPLC-MS/MS: Effects of Extracts on H2O2-Induced Oxidative Stress
  100. Effect of gamma irradiation and microwave heating treatments on microbial load and antioxidant potentials in cinnamon, fennel and hot pepper
  101. Fermentation of Grains
  102. Effect of radio frequency heat treatment on protein profile and functional properties of maize grain
  103. Effect of Traditional Processing on the Nutritional Quality and <i>in vivo</i> Biological Value of Samh (<i>Mesembryanthemum forsskalei</i> Hochst) Flour
  104. Effect of Varieties on Bioactive Properties and Mineral Contents of Some Sorghum, Millet and Lupin Seeds
  105. Effects of Cold-Press and Soxhlet Extraction Systems on Antioxidant Activity, Total Phenol Contents, Fatty Acids, and Tocopherol Contents of Walnut Kernel Oils
  106. The Effect of Different Solvent Types and Extraction Methods on Oil Yields and Fatty Acid Composition of Safflower Seed
  107. The Effect of Olive Varieties on Fatty Acid Composition and Tocopherol Contents of Cold Pressed Virgin Olive Oils
  108. Effect of soxhlet and cold press extractions on the physico-chemical characteristics of roasted and non-roasted chia seed oils
  109. Effect of pepsin and SO2 treatments on yield and properties of starch from Tabat and Wad-baco sorghum cultivars
  110. Impact of fermentation conditions on the physicochemical properties, fatty acid and cholesterol contents in salted-fermented hoki roe
  111. Enzyme activity, sugar composition, microbial growth and texture of fresh Barhi dates as affected by modified atmosphere packaging
  112. Phenolic, tannin, antioxidant, color, and sensory attributes of Barhi date (Phoenix dactylifera ) fruit stored in modified atmosphere packages
  113. Physicochemical attributes and starch functional properties of high β-glucan sorghum inbred line
  114. Effect of Environment and Genotype on the Protein Quality Attributes and Baking Characteristic of Newly Developed Wheat Inbred Lines
  115. Antioxidant Activities and Caffeic Acid Content in New Zealand Asparagus (Asparagus officinalis) Roots Extracts
  116. Thermosonication process for optimal functional properties in carrot juice containing orange peel and pulp extracts
  117. Effect of Argel (Solenostemma argel) leaf extract on quality attributes of chicken meatballs during cold storage
  118. Effects of gamma irradiation on the protein characteristics and functional properties of sesame ( Sesamum indicum L.) seeds
  119. Effect of low and high pulsed electric field processing on macro and micro minerals in beef and chicken
  120. natural preservatives from plants
  121. Flaxseed: Composition, detoxification, utilization, and opportunities
  122. Quality and Nutritional Minerals in Chicken Breast Muscle Treated with Low and High Pulsed Electric Fields
  123. Effect of Argel (Solenostemma argel ) leaf powder on the quality attributes of camel patties during cold storage
  124. Effects of thermosonication and orange by-products extracts on quality attributes of carrot (Daucus carota ) juice during storage
  125. Effect of low and high pulsed electric field on the quality and nutritional minerals in cold boned beef M. longissimus et lumborum
  126. Comparative study of mineral and oxidative status of Sonchus oleraceus, Moringa oleifera and Moringa peregrina leaves
  127. Review about Nutritional composition, extraction, and utilization of wheat germ oil
  128. Effect of pistachio seed hull extracts on quality attributes of chicken burger
  129. Identification of the key genes involved in the degradation of homocholine by Pseudomonas sp. strain A9 by using suppression subtractive hybridization
  130. Microbial and oxidation characteristics of refrigerated chicken patty incorporated with moringa (Moringa oleifera) leaf powder
  131. Physicochemical, microbiological and sensory evaluation of beef patties incorporated with destoned olive cake powder
  132. Preparation of Hulu-mur flavored carbonated beverage based on Feterita sorghum (Sorghum bicolor) malt
  133. Effect of fertilizers application and growing environment on physicochemical properties and bread making quality of Sudanese wheat cultivar
  134. Effect of incorporation of Cyperus rotundus L. rhizome powder on quality attributes of minced beef meat
  135. Purification, gene cloning, and characterization of γ-butyrobetainyl CoA synthetase fromAgrobacteriumsp. 525a
  136. Purification and characterization of 4-N-trimethylamino-1-butanol dehydrogenase fromFusarium merismoidesvar.acetilereum
  137. Effect of Different Processing Methods on Anti-Nutrients Content and Protein Quality of Improved Lupin (Lupinus Albus L.) Cultivar Seeds
  138. Characterization of partially purified milk‐clotting enzyme from sunflower ( Helianthus annuus ) seeds
  139. Effect of fermentation by selected lactic acid bacteria on the chemical composition and fatty acids of camel milk
  140. Effect of environment and genotypes on the physicochemical quality of the grains of newly developed wheat inbred lines
  141. Proteomic analysis of homocholine catabolic pathway in Pseudomonas sp. strain A9
  142. Yield and quality attributes of faba bean inbred lines grown under marginal environmental conditions of Sudan
  143. Screening of lactic acid bacteria from sudanese fermented foods for bacteriocin production
  144. Biochemical, microbial and sensory evaluation of white soft cheese made from cow and lupin milk
  145. Simultaneous determination of β-alanine betaine and trimethylamine in bacterial culture and plant samples by capillary electrophoresis
  146. Effect of Heat Treatment and Salt Concentration on Free Amino Acids Composition of Sudanese Braided (Muddaffara) Cheese during Storage
  147. Chemical composition, antioxidant capacity, and mineral extractability of Sudanese date palm (Phoenix dactylifera L.) fruits
  148. Ripening of Sudanese Braided (Muddaffara) Cheese Manufactured from Raw or Pasteurized Milk: Effect of Heat Treatment and Salt Concentration on the Physicochemical Properties
  149. Identification of Residues Essential for the Activity and Substrate Affinity of l-Carnitine Dehydrogenase
  150. Grains Quality Characteristics of Local Wheat (Triticum aestivum) Cultivars Grown at Khartoum State, Sudan
  151. Intercropping Sorghum (Sorghum bicolor L.) and Cowpea (Vigna unguiculata L.): Effect of Bradyrhizobium Inoculation and Fertilization on Minerals Composition of Sorghum Seeds
  152. Effect of fermentation on antinutrients, and total and extractable minerals of high and low phytate corn genotypes
  153. Effect of germination on antinutritional factors, total, and extractable minerals of high and low phytate corn (Zea mays L.) genotypes
  154. Effect of malting and fermentation on antinutrients, and total and extractable minerals of high and low phytate corn genotypes
  155. Effect of intercropping, Bradyrhizobium inoculation and N, P fertilizers on yields, physical and chemical quality of cowpea seeds
  156. Effect of radiation process on antinutrients and HCl extractability of calcium, phosphorus and iron during processing and storage
  157. pH stability and influence of salts on activity of a milk-clotting enzyme from Solanum dubium seeds and its enzymatic action on bovine caseins
  158. Effects of radiation process on total protein and amino acids composition of raw and processed pearl millet flour during storage
  159. Investigations on winter season Sudanese sorghum cultivars: effect of sprouting on the nutritional value
  160. Isolation and characterization of homocholine-degrading Pseudomonas sp. strains A9 and B9b
  161. Fermentation and cooking of sicklepod (Cassia obtusifolia) leaves: changes in chemical and amino acid composition, antinutrients and protein fractions and digestibility
  162. Characterisation of partially purified milk-clotting enzyme from Solanum dubium Fresen seeds
  163. Isolation and characterization of 3- N -trimethylamino-1-propanol-degrading Rhodococcus sp. strain A2
  164. Dubiumin, a chymotrypsin-like serine protease from the seeds of Solanum dubium Fresen
  165. Isolation and Characterization of 3-N-Trimethylamino-1-Propanol Degrading Arthrobacter sp. Strain E5
  166. Time-dependent sorption of Cd2+ on CaX zeolite: Experimental observations and model predictions
  167. Effect of Processing Treatments Followed by Fermentation on Protein Content and Digestibility of Pearl Millet (Pennisetum typhoideum) Cultivars