Tecnológico Nacional de México/Campus Tepeaca, Mexico
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Lloyd Baiyegunhi
University of KwaZulu-Natal, South Africa
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Ahlam Badreldin El Shikieri
Taibah University, Saudi Arabia
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Georgios Psakis
MCAST, Malta
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Shahram Naghizadeh Raeisi
R&D Director at Kalleh dairy Company, Iran
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Roos N. van den Wittenboer
Albert Schweitzer Hospital, Netherlands
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Li Wang
Henan University of Technology, China
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Claire Domoney
John Innes Centre, UK
Paul Dawson Clemson University, USA
PCR quantification of Campylobacter species in chicken feces and ceca contents
Chengming Wang Huazhong Agricultural University, China
Effect of low-temperature deodorization on the inhibition of harmful substances in edible oil
Jeffrey Pittman ll University of Mississippi, USA
Yes chef, I want My PhD: An extension of Bucher & Lee
Maria Arévalo Villena University of Castilla-La Mancha, Spain
Effects of ultrasound, microwave and flash pasteurization on oenological yeast microbiota
Pilar Fernández-Pacheco Rodríguez University of Castilla-La Mancha, Spain
Evaluation of the Bacterial and Fungal Biofilm of Species of Food Interest / Screening of Yeast from Honey for Mead Production
Monique Lacroix INRS Armand-Frappier Health Biotechnology, Canada
Cross-Linked Gelatin–Riboflavin-Based Film Incorporated with Essential Oils and Silver Nanoparticle by Gamma: A novel Approach for Extending Shelf-Life of Meat
Siti Farah Md Tohid Universiti Putra Malaysia, Malaysia
Chemical probe as potential detector of porcine protein/peptide in meat-based products
Xiaoting Fu Ocean University of China, China
Fermentation-mediated variations in flavor and biological activity of brown seaweed Sccharina japonica
Carola Cappa Università degli Studi di Milano, , Italy
Legume cooking water: from a by-product to a valuable ingredient
Anastasia Oprunenko Lomonosov Moscow State University, Russia
Evaluating changes in the VOCs profile during the irradiation of different types of food products
Maria Concetta Scuto Kore University, Cittadella Universitaria,, Italy
Neurohormetic nutrition with mushrooms in neurodegeneration: redoxomic and lipidomic approaches from bench to clinic
Clara Vitaggio University of Palermo, Italy
Effect of cold pre-fermentation maceration, use of pectolytic enzyme and sur lies élevage on the chemical and sensory properties of Catarratto wines
Madai López-Silva Tecnológico Nacional de México/Campus Tepeaca, Mexico
Starch complexes in durum wheat semolina pasta partially substituted with edible insect flour and their impact on starch digestibility / Ice cream cone fortified with spent coffee ground: chemical composition, quality and sensory characteristics, and in v
Lloyd Baiyegunhi University of KwaZulu-Natal, South Africa
Examining the Determinants of Agricultural Innovation: A Case Study of Emerging Sugarcane Farmers in South Africa
Ahlam Badreldin El Shikieri Taibah University, Saudi Arabia
Food insecurity and risk of malnutrition among COVID-19 patients
Georgios Psakis MCAST, Malta
Chemical Composition and Antimicrobial Activities of Essential Oil from the Maltese Golden Samphire (Limbarda crithmoides) / Harnessing Hydrodynamic Cavitation for Orange Waste Valorization in Malta: From Beverage Enrichment to Potato Sprouting and Microb
Shahram Naghizadeh Raeisi R&D Director at Kalleh dairy Company, Iran
The production of polymerized whey protein and its application in Low-calorie high protein ice cream
Roos N. van den Wittenboer Albert Schweitzer Hospital, Netherlands
Multimodal prehabilitation in patients with non-small cell lung cancer: a feasibility study
Li Wang Henan University of Technology, China
Ultrasensitive aflatoxin B1 detection based on vertical organic electrochemical transistor
Claire Domoney John Innes Centre, UK
Utilising genetic variation to enhance nutritional value in pulse crops