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Biofertilization of canola seeds with Peribacillus simplex and Paenibacillus polymyxa bacteria increases tocopherol content
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Pubblicazione: (2026)

Enhancing polyphenol synthesis and antioxidant activity in Camellia sinensis using shikimic and salicylic acids
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The barley–malt–beer chain: A process and food safety approach
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Microbial communities and functional diversity in seafood
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Wheat flour particle size: Influence of mill design and effects on quality and performance
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Nitrogen rates shaping rice yield and groundwater nitrate in the Jamuna River basin of north central Bangladesh
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Botanical treatment enhances biochemical responses in enset ( Ensete ventricosum (Welw.) Cheesman) clones
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Rumen methanogenic archaea and their correlation with enteric methane emission in ruminant animals: A systematic review and meta‐analysis
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Synergistic effects of maize defoliation and common bean relay cropping in Western Ethiopia
di: Alemayehu Dabesa, et al.
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Phenolic composition and multi‐target bioactivities of Globularia alypum extracts across seasons
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Development of an analytical method for detecting triterpene alcohols in camellia oil and evaluation of their anti‐inflammatory effects
di: Hengguang Cheng, et al.
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Phytochemical profile and antioxidant potential of sea buckthorn leaves: A comprehensive analysis of nutrients and bioactive compounds
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Influence of different drying techniques on the quality and physicochemical properties of Ghana‐sourced turmeric ( Curcuma longa L.) samples
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Pubblicazione: (2026)

Nutrient composition and heavy metal accumulation in water hyacinth [ Eichhornia crassipes ( Mart. ) Solms ] and water lettuce ( Pistia stratiotes L.) from the Dande River, Nepal: Implications for use as alternative feed resources
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Pubblicazione: (2026)

Inhibition of influenza virus infection by garlic oil and juice in cell culture
di: Carla Breen, et al.
Pubblicazione: (2026)

Separation of trichothecene mycotoxins in a matrix of hemp ( Cannabis sativa L.) seed, and quantification of deoxynivalenol in hemp grain infected with Fusarium graminearum
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Effect of in situ amylase and fermented maize starch on texture and after‐cooking storability of lafun dough
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Maintaining egg freshness in the absence of refrigeration: The potential of zero‐energy cooling pots
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Carbon labelling of fresh milk as an environmental information tool: Implications for consumer behaviour, sustainability awareness and policy
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Turmeric and curcumin: From traditional medicine to modern therapeutic applications
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Food quality profile of fermented cassava dough: A tool for the value chain upgrading
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Physical and organoleptic characteristics of Limmu coffee landraces, southwestern Ethiopia
di: Bealu Girma, et al.
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Nutritional and sensory characteristics of local and hybrid East African Highland cooking bananas: Implications for breeding programs
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