Development of a Vegan Soybean-Based Yoghurt Alternative Using <i>Levilactobacillus brevis</i> QD-1 and <i>Saccharomyces cerevisiae</i> as the Starter Culture for Improved Texture and Aroma Profile

Analysis of Human Milk Leptin and Ghrelin in Relation to Maternal Factors and Infant Weight Gain Within Six Months

Modification of Tartary Buckwheat Bran and Its Application in Steamed Bread Processing

Nutritional and Preservative Potential of Tunisian <i>Nigella sativa</i> L. Seeds: Insights into Lipid Composition, Antioxidant Activity, and Antimicrobial Effects

Optimizing the Hydrogen Peroxide Concentration During Soaking and the Germination Time: A Simple Strategy to Modify Phenolic Content and Enhance Antioxidant Capacity in Runner Bean Sprouts

Development and Quality Assessment of Fat-Reduced Turkish Fermented Sausage (Sucuk) Formulated with Functional Lemon Fiber

Development of a Vegan Soybean-Based Yoghurt Alternative Using <i>Levilactobacillus brevis</i> QD-1 and <i>Saccharomyces cerevisiae</i> as the Starter Culture for Improved Texture and Aroma Profile

Analysis of Human Milk Leptin and Ghrelin in Relation to Maternal Factors and Infant Weight Gain Within Six Months

Modification of Tartary Buckwheat Bran and Its Application in Steamed Bread Processing

Nutritional and Preservative Potential of Tunisian <i>Nigella sativa</i> L. Seeds: Insights into Lipid Composition, Antioxidant Activity, and Antimicrobial Effects

Optimizing the Hydrogen Peroxide Concentration During Soaking and the Germination Time: A Simple Strategy to Modify Phenolic Content and Enhance Antioxidant Capacity in Runner Bean Sprouts

Development and Quality Assessment of Fat-Reduced Turkish Fermented Sausage (Sucuk) Formulated with Functional Lemon Fiber