2026, Vol. 9., Iss. 1

Pharmacological properties of Raphanus sativus leaves and development of fermented beverage

Deivanai Palani Rajan, Elanchezhian Elangovan, Subalashmi Elumai, Aravind Selvaraj, Nirmala Chockalingam, Sridevi Muruhan

1-13

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Development and evaluation of nutritionally enhanced weaning food formulations utilizing millet, soybeans, and fish meal

Ngida Maryamu Tumba, Jelili Babatunde Hussein, Suleiman Dan Allison, Tilahun Seyoum Workneh

14-34

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Comparative analysis of quality and safety for post-treatment waste cooking oil to explore its validity according to standards for edible oils

Rania I.M. Almoselhy, Esraa A.M. Mousa, Dalia M.M. Mostafa, Amany N.A. Mostafa

35-49

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Ripe and unripe tomato jams: formulation, acceptability tests, physicochemical and microbiological characteristics

Mah Alima Esther Traore, Pingdwindé Marie Judith Samadoulougou-Kafando, Korotimi Traoré, Edwige Bahanla Oboulbiga Adama Lodoun, Poussian Raymond Barry, Elodie Kienou, Marius Somda, Olivier Banhoro, Mamadou Sanou, Cheick Omar Traoré, Antonio Touré, Charles Parkouda

50-64

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Physicochemical properties, antioxidant activity, and shelf-life assessment of spicy candied mulberry chew developed from pomace

Sumalee Musika, Prachit Yuwang, Chompoonuch Khongla

65-78

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Plant agro-food by-products as functional additives in dairy products: a review

Milena Dimitrova-Dicheva, Tatyana Balabanova, Petya Boyanova, Ivelina Ivanova, Mihaela Ivanova, Alexander Balabanov

79-100

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Citrus leaf essential oils: chemical composition, antioxidant activity, and selective antibacterial effects on foodborne and starter culture bacteria during fermentation

Meriem Mekri, Fatima Zohra Belhadj Baghdad, Mehdia Mihoubi, Samir Cherigui, Lilya Boudriche

101-117

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Lemna minor L. extract attenuates gamma-radiation-induced chromosomal aberrations and oxidative stress in human peripheral blood cultures

Veselina Petrova-Tacheva, Kamelia Petkova-Parlapanska, Galina Nikolova, Ekaterina Georgieva, Tsvetomira Hristova, Petya Veleva, Borislav Popov, Yanka Karamalakova

118-132

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Removal of 2-naphtol orange by industrial rose and lavender solid by-products in dynamic conditions

Adelina Bylianova, Ivanka Hambarliyska, Mariyana Topuzova, Anton Slavov

133-142

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Amino acid profile, antioxidant activity, and hybridization levels of gelatine hydrolysates prepared with single or combined enzymes from fish skin and scales

Saeid Chobdar Rahim, Zehra Betül Ahi, Ayşegül Uzuner-Demir, Fatih Arıcan, Beyza Çay, Hatice Kalkan Yildirim

143-159

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Newly isolated wood-decay mushroom Inonotus hispidus – modeling of growth kinetics and utilization of plant-derived waste materials

Petya Stefanova, Boris Krastev, Bogdan Goranov, Anateya Georgieva, Mariya Brazkova, Denica Blazheva, Galena Angelova

160-172

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Investigation of the complexation activity of pyrimidine-2,4(1H,3H)-dithione with Pd (II) and biological activity of the newly formed complex

Petya Marinova, Dimitar Stoitsov, Evelina Varbanova, Yordanka Gaytanska, Denica Blazheva, Aleksandar Slavchev, Plamen Penchev

173-183

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Cytoprotective effect and antioxidant activity of Sambucus nigra L. after gamma radiation exposure

Kamelia Petkova-Parlapanska, Veselina Petrova-Tacheva, Ekaterina Georgieva, Petya Veleva, Galina Nikolova, Yanka Karamalakova

184-193

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Long-term adaptation study of bacterial isolates of plant growth-promoting bacteria in heat-stressed conditions

Swetha Jeevan, Sayantan D

194-208

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Evaluation of protein quality and safety of high-fat cookies made from composite flours of hildegardia barteri, maize, and plantain using in vivo feeding trials

Josephat Ikechukwu Anyadioha, Roseline Nwabugo Attaugwu, John Ikechukwu Eze, Comfort Chinenye Nwagbo

209-220

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Food Science and Applied Biotechnology

Food Science and Technology