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The increasing trend of healthy awareness demands nutrient-rich food consumption, for instance, processed with no gluten. This research focused on developing gluten-free pasta utilizing a composite blend of brown rice, s...

Shallots (Allium cepa L.) is a plant that requires sufficient water and is susceptible to drought stress. The use of biofertilizer is employed because it contains microorganisms to enhance nutrient availability and assis...

The study reports on an investigation of the biochemical composition (fat, fiber, starch, protein, nitrogen-free extracts (NFE), tannin) in the seeds of 7 CMS grain sorghum lines with different types of sterile cytoplasm...

Food texture is increasingly recognized as a determinant of nutritional safety, metabolic regulation, and overall health. However, conventional approaches to texture modification rely primarily on hydrocolloids, mechanic...

Smilax glabra, a perennial vine with high pharmaceutical value, exhibits seed dormancy under natural conditions that severely restricts artificial propagation and industrial-scale cultivation. This study aims to systemat...

Abstract Sago (Metroxylon sagu Rottb.) is a traditional staple food and a strategic bioresource with growing relevance in Southeast Asia’s transition toward a sustainable bioeconomy. This study provides a bibliometric ...

The paper presents the quantitative measurement and variability of six non-traditional grain quality indicators of 10 cultivars of common winter wheat harvested in 2021-2022, obtained during tests using the Chopin+ proto...

Abstract Germ-remaining rice is prized for its high nutritional density, but its intense metabolic activity accelerates quality deterioration and severely curtails shelf life. Silkworm pupa chitosan has excellent antioxi...

Abstract Cassava (Manihot esculenta) is an important staple food in sub–Saharan Africa. Over 60% of the global cassava production occurs in Africa, with the southern African region contributing approximately 15% to thi...

Batter is a semiliquid mixture made up of flour, water, and other ingredients composed of biopolymers such as carbohydrates, proteins, fibers, and lipids and is used to make cake, muffins, and crepes or to coat certain f...

This study investigated the mechanical and thermal properties of polylactic acid (PLA) composites produced using a hand layup 3D printing process, highlighting advancements in the manufacturing of hybrid hemp fibre PLA c...

Abstract This study investigated the effects of grazing and housing systems on growth performance, serum indices, rumen fermentation, and microbial composition of Gangba sheep in the high-altitude environment at the foot...

Transitioning from petrochemical–derived products to sustainable bioprocesses requires low–cost inocula and robust operational strategies. Yet, the undefined mixed inocula (UMI) tunability from landfill ecosystems fo...

Seed germination is severely constrained by soil salinity, limiting crop establishment in salt-affected agricultural lands. This study investigated whether seed priming with molybdenum nanoparticles (Mo NPs) enhances ger...

Intensive technologies for breeding farm animals and poultry are largely determined by the balance of feeding diets based on essential substances. A certain shortage in the domestic feed market and insufficient control o...

Consumption of dairy products has declined in recent years in Europe, while plant-based alternatives are gaining market share, driven by health, ethical, and environmental concerns. This study aimed to compare the nutrit...

Abstract This study evaluated the effects of Lactic acid bacteria and cellulase, individually and in combination, on fermentation quality and microbial community dynamics of alfalfa silage. Six treatments were tested, in...

Gastrodia elata Blume, a traditional medicinal plant, the dynamic metabolic changes and the mechanisms underlying the accumulation of medicinal components remain poorly understood during its key developmental stages (tub...