Cyta-journal Of Food

Improvement of some quality attributes of soymilk through optimization of selected soybean sprouting parameters using response surface methodology

Effects of ultrasonic treatment on the molecular weight and anti-inflammatory activity of oxidized konjac glucomannan

Development and optimization of biodegradable fish gelatin composite film added with buriti oil

Antimicrobial compounds produced by Weissella confusa Cys2-2 strain inhibit Gram-negative bacteria growth

Low-dosage antibiotic intake can disturb gut microbiota in mice

Development and characterization of the gummy-supplements, enriched with probiotics and prebiotics

Chemical and nutritional characterization of raw and thermal-treated flours of Mesquite (Prosopis laevigata) pods and their residual brans

Quality assessment of yogurt enriched with different types of fibers

Antioxidant capacity, polyphenol content and contribution to dietary intake of 52 fruits sold in Spain

Quinoa (Chenopodium quinoa Willd) paste as partial fat replacer in the development of reduced fat cooked meat product type pate: Effect on quality and safety