SORTING MANALAGI APPLE (Malus sylvetris Mill) USING IMAGE PROCESSING APPLICATION by Ahmad Haris Hasanuddin Slamet, Dedy Wirawan Soedibyo

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Studying the Synthesis of Graphene Oxide in Ammonium Carbonate Solution by Khushnudbek Eshchanov, Makhliyo Ibragimova, Bazar Ibadullaev

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Medicinal, nutritional, and nutraceutical potential of Sparassis crispa s. lat.: a review by Neha Sharma, Ashwani Tapwal, Rachna Verma, Dinesh Kumar, Eugenie Nepovimova, Kamil Kuca

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Current Perspective About the Effect of a Ketogenic Diet on Oxidative Stress – a Review by Natalia Drabińska

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Quality Assessment and Physicochemical Characteristics of Bran Enriched Chapattis by B. N. Dar, Savita Sharma, Baljit Singh, Gurkirat Kaur

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Effect of fermentation duration on microstructure and quality of acha flour and its cookies acceptability by Sunday Samuel Sobowale, Benjamin Oluwole Omotoso, Joy Ikedichi Agbawodike

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Comprehensive health assessment of retired martial arts athletes: bone density, dietary intake, physical activity, and wellbeing by Tasneem Alshaer, Nihad Battikhi, Adam Tawfiq Amawi, Khalid Trabelsi, Khalid Trabelsi, Haitham Jahrami, Haitham Jahrami, Philippe Bouedo, Hadeel Ali Ghazzawi

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Characterization of Volatile Compounds of Bulgur (Antep Type) Produced from Durum Wheat by Saad Ibrahim Yousif, Mustafa Bayram, Songul Kesen

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Effect of Sago Starch Concentration on Characteristic of Sago Glucose Syrup by Rissa Megavitry, Amran Laga, Adiansyah Syarifuddin

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Millets in India: exploring historical significance, cultural heritage and ethnic foods by Ankita, Upasna Seth

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The Effect of Low Methoxyl Pectin and Sugar Concentration on Characteristics of Coconut (Cocos nucifera L.) Jam by Melanie Cornelia, Ivana Ivana, Djohan Sofia, Candra Yulius Tahya

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Food-Based Dietary Guidelines for the Arab Gulf Countries by Abdulrahman O. Musaiger, Hamed R. Takruri, Abdelmonem S. Hassan, Hamza Abu-Tarboush

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EVALUATION OF ANTIOXIDANT PROPERTIES OF Cucumis melo L cv. Hikapel DURING STORAGE AT ROOM TEMPERATURE by Puji Wulandari, Supriyadi Supriyadi, Budi Setiadi Daryono

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SOURSOP POTENCY AS THE SUBSTRATE IN NATA DE ANONNA PRODUCTION by Indah Juwita Sari, Handa Sukarya, Hesty Mustikawati, Kharisma Putri Budi Utami, Novi Safitri, Dwi Ratnasari

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PHENOL COMPONENT OF FRESH AND BOILED SEA GRAPES (CAULERPA SP.) FROM TUAL, MALUKU by Nurjanah Nurjanah, Agoes Mardiono Jacoeb, Diah Asih Asmara, Taufik Hidayat

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APPLICATION OF BUSINESS MODEL CANVAS IN PRODUCTION AND MARKETING OF SOLOG (ANALOGUE SAUSAGE) by Satriya Bayu Aji, Herlina Herlina, Bambang Herry Purnomo

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Consumers’ perceptions, preferences and willingness to pay for infant meat puree in China by Xiaoling Yu, Kelin Liu, Yue Cui, Changming Ma, Chaozhi Zhu, Long Xu

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Physicochemical Characteristics and Dietary Fiber of Analog Rice from Seaweed (Sargassum sp.) and Beneng Taro Combination by Rifki Prayoga Aditia, Sakinah Haryati, Aditia Mursyid Muhede, Devi Faustine Elvina Nuryadin

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The Optimization of Pudding Formulation Using Noni (Morinda citrifolia L.) Seen from Antioxidant Content and Sensory Characteristics by Kristiawan Prasetyo Agung Nugroho, Monika Rahardjo, Apfia Jovitatera

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Serum Copper and Haematological Values of Sheep of Different Physiological Stages in the Dry and Wet Seasons of Central Trinidad by A. Mohammed, M. Campbell, F. G. Youssef

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