Asian seabass (Lates calcarifer) larval rearing using cyclopoid copepod (Apocyclops royi) live feed: A new approach by Radha Vijayaraj, Mani Jayaprakashvel, Kareem Altaff

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Characteristics of Oil Used in Frying Peanuts, Cassava And Mackarel Tuna by Aprialis Aprialis, Anwar Kasim, Rini Rini

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Production Performance, Meat Quality, and Lipid Profile of Broiler Duck Fed Diets Containing Selenium-Rich Hermentia illucens Larval by D. Kurniawan, E. Widodo, A. Susilo, O. Sjofjan

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Study of the chemical composition of argan oil according to the shape of the fruit by M. Hilali, L. El Hammari, H. El Monfalouti, N. Maata, B. E. Kartah

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Optimizing Phaeodactylum tricornutum cultivation: integrated strategies for enhancing biomass, lipid, and fucoxanthin production by Mostafa E. Elshobary, Walaa A. Abo-Shanab, Stephan S. W. Ende, Mohammed Alquraishi, Rania A. El-Shenody

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Sensory Assessment and Physicochemical Properties of Wheat Bread Supplemented with Chia Seeds by Stanisław Kowalski, Anna Mikulec, Henryk Pustkowiak

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Carcass Traits, Physicochemical Characteristics, Fatty Acid, and Protein Profile of Khiew Phalee, Pradu Hang Dam and Broiler Chicken Meat by S. Phromnoi, W. Chumngoen, T. Puangmalee, W. Nuchchanart

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Comparative Nutritional Profiling of Economically Important Shrimp Species in Pakistan by Muhammad Bilal Bhatti, Shahid Sherzada, Sohail Ahmad, Muhammad Asghar Qazi, Amina Ayub, Saeed Akram Khan, Muhammad Javed Khan, Iqra Rani, Nimra Hussain, Joanna Nowosad, Dariusz Kucharczyk

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Fatty Acid Composition and Anticancer Activity of Neutral and Polar Lipids of Pacific Oyster ( Crassostrea gigas ) Cultured in Khanh Hoa Coast in Vietnam by Minh Van Nguyen, Derrick Kakooza, Thi Hong Tuoi Do, Anh Phuong Thi Tran, Han The Nguyen, Ngoc Quang Tran

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Agronomic characteristics, mineral nutrient content, antioxidant capacity, biochemical composition, and fatty acid profile of Iranian pistachio (Pistacia vera L.) cultivars by Ali Khadivi, Mohammadali Nikoogoftar-Sedghi, Yazgan Tunç

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Fat Reduction and Replacement in Dry-Cured Fermented Sausage by Using High Pressure Processing Meat as Fat Replacer and Olive Oil by Bolumar Tomas, Toepfl Stefan, Heinz Volker

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Comprehensive Evaluation of the Nutritional Quality of Stored Watermelon Seed Oils by Marta Siol, Beata Witkowska, Diana Mańko-Jurkowska, Sina Makouie, Joanna Bryś

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Characterisation of Selected Emulsion Phase Parameters in Milk, Cream and Buttermilk by Oskar Michał Brożek, Katarzyna Kiełczewska, Krzysztof Bohdziewicz

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Total Oil Content and Fatty Acid Profile of some Almond (Amygdalus Communis L.) Cultivars by Yildirim Adnan Nurhan, Akinci-Yildirim Fatma, Şan Bekir, Sesli Yılmaz

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Impact of Dietary-Forage-to-Concentrate Ratio on Podolian Young Bulls’ Performance and Nutritional Properties of Meat by Rosaria Marino, Mariangela Caroprese, Antonella Santillo, Agostino Sevi, Marzia Albenzio

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CHEMICAL COMPOSITION OF CHICKPEA by S. Sots, I. Kustov, I. Butsenko, I. Solonytska

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GC/MS Fatty Acid Profile of Marine-Derived Actinomycetes from Extreme Environments: Chemotaxonomic Insights and Biotechnological Potential by Marlene B. Cunha, André F. Jorge, Maria João Nunes, Joana R. Sousa, Maria João Lança, Marco Gomes da Silva, Susana P. Gaudêncio

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