Natural preservation strategies: The potential of bioactive compounds from fruit and vegetable waste to reduce postharvest losses by Konstantinos Papoutsis, Zahra Shams, Mahboobeh Yazdani, Faraz Muneer, Mahbubjon Rahmatov, Nikwan Shariatipour, Evelyn Elizabeth Villanueva-Gutierrez, Monalisa Sahoo

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Sensory evaluation and consumer acceptance of Kisra, a sudanese fermented flatbread made with biofortified sorghum: Insights from check-all-that-apply (CATA) method by Manhal Gobara Hamid, Claudia Böhme, Khitma Abdalha Mustafa, Yousif M.A. Idris, Faraz Muneer, Mohammed Elsafy, Mahbubjon Rahmatov, Eva Johansson, Tilal Sayed Abdelhalim

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Tailoring the functional properties of Jir starch from pearl millet: Effects of extraction layer, fermentation time, and sudanese genotypes by Manhal Gobara Hamid, Khitma A. Sir Elkhatim, Amro B. Hassan, Mohamed A Ibraheem, Yousif M.A. Idris, Faraz Muneer, Mohammed Elsafy, Mahbubjon Rahmatov, Eva Johansson, Tilal Abdelhalim

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Sensory profiling of traditional Sorghum porridge (Aceda): advancing nutritious and culturally accepted biofortified products by Manhal Gobara Hamid, Manhal Gobara Hamid, Claudia Böhme, Khitma Abdalha Mustafa, Khitma Abdalha Mustafa, Yousif M. A. Idris, Mohammed Hamad, Faraz Muneer, Mahbubjon Rahmatov, Mohammed Elsafy, Tilal Abdelhalim

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Deciphering consumer perceptions of Kisra prepared from biofortified and non-biofortified sorghum cultivars using the rate-all-that-apply (RATA) method by Tilal Sayed Abdelhalim, Manhal Gobara Hamid, Manhal Gobara Hamid, Mazahir Shaheen, Claudia Böhme, Khitma A. Sir Elkhatim, Khitma A. Sir Elkhatim, Yousif M. A. Idris, Mohammed Hamad, Faraz Muneer, Mahbubjon Rahmatov, Mohammed Elsafy

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