+44-1518-0811362023: Volume 7, Issue 3
Research Article P.1-19
Sensory evaluation and acceptability of vegetable biscuit.
Author(s): Adelaide Spio-Kwofie1, Josephine Abakah-Turkson2
DOI: 10.35841/2591-796X-7.3.171
Research Article P.1-13
Changes in the physicochemical, microbiological and sensory characteristics of plain yoghurt from tigernut-bambara-coconut milks supplemented with baobab (Digitata adansonia) fruit pulp emulsion during cold storage.
Author(s): Adeoti Oluwole Adeola1*, Alabi Abosede Olubola1, Babalola John Olarenwaju1, Babalola Kafayat Adebukula1, Elutilo Oluwashola Oyedunni1
DOI: 10.35841/2591-796X-7.3.172
Commentary P.1-2
Sour and tangy: The importance of acids in food and their impact on health.
Author(s): Xin Qiu*
DOI: 10.35841/2591-796X-7.3.173
Rapid Communication P.1-2
Revolutionizing food production: The role of biotechnology in creating a sustainable and healthy food supply.
Author(s): Lionele Clarke*
DOI: 10.35841/2591-796X-7.3.174
Opinion Article P.1-2
Cholesterol demystified: Separating fact from fiction and its impact on your health.
Author(s): Chenqui Xui*
DOI: 10.35841/2591-796X-7.3.175
Short Communication P.1-1
Edible insects (Entomophagy) beneficial roles for humans
Author(s): Abiona Stella Olusola*
Rapid Communication P.1-2
Collagen: The structural protein that supports body's strength and flexibility.
Author(s): Feng Yifeng*
Perspective P.1-2
The science behind preservatives: Ensuring safety and quality in food.
Author(s): Wagner Schmidt*
Opinion Article P.1-2
The building blocks of life: Exploring the essential functions and benefits of protein.
Author(s): Leif Nelson*
Short Communication P.1-2
The Role of Food Technology in Culinary Evolution.
Author(s): Jake Williams*