has been cited by the following article(s):
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[1]
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Nutritional Benefits of Bioactive Compounds from Watermelon: A Comprehensive Review
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Food Bioscience,
2024 |
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[2]
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Study on the Quality Changes of Coffee Malt Premixed Powder Applied to Baking Products during Storage.
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ru, YU Zhong-zhao… - … & Technology of …,
2024 |
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[3]
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西兰花膳食纤维饼干的研制.
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Food Research & …,
2023 |
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[4]
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Physicochemical, amino acid profile and sensory qualities of biscuit produced from a blend of wheat and velvet bean (Mucuna pruriens) flour
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Heliyon,
2023 |
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[5]
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Effect of Plant Extracts Addition on the Physico-Chemical and Sensory Properties of Biscuits
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Applied Sciences,
2023 |
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[6]
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Health Promoting Properties and Applications of Nu-Trients and Bioactives of Watermelon and Its By-Products
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2023 |
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[7]
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QUALITY EVALUATION OF NOVEL BISCUITS SUPPLIMENTED WITH WATERMELON (Citrullus lanatus) SEEDS AND MORINGA (Moringa oleifera) LEAVES …
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2023 |
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[8]
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Nutritional and Sensory Characterization of Watermelon Rind Powder Incorporated Crackers
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Biosciences Biotechnology Research Asia,
2023 |
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[9]
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Functional Cereal-Based Bakery Products, Breakfast Cereals, and Pasta Products
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Functional Cereals and …,
2022 |
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[10]
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Waste-to-wealth; nutritional potential of five selected fruit peels and their health benefits: A review
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African Journal of …,
2022 |
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[11]
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Physical and Phytochemical Properties of the Rind of Five Watermelon Cultivars
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Food and Nutrition …,
2022 |
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[12]
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A Comparative Study to Determine the Nutritive Value of National Brands and Locally Baked Cookies, Detection of Aflatoxin B1 and Aflatoxigenic Fungi in Quetta
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Pak-Euro Journal of …,
2022 |
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[13]
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A Comparative Study to Determine the Nutritive Value of National Brands and Locally Baked Cookies, Detection of Aflatoxin B1 and Aflatoxigenic Fungi in …
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Pak-Euro Journal of Medical …,
2022 |
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[14]
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Exploring Chemical and Sensory Attributes of Katuma Pineapple Tarts as a Healthy Lactogenic Functional Food for Breastfeeding Mothers
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[15]
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Master of Science (Agriculture)
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[1]
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Evaluation of the Quality of Wheat and Millet Composite Flour and Application for Production Biscuits Fortified with White Sweet Potato Flour
Food Analytical Methods,
2025
DOI:10.1007/s12161-024-02739-x
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[2]
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Nutritional benefits of bioactive compounds from watermelon: A comprehensive review
Food Bioscience,
2024
DOI:10.1016/j.fbio.2024.104609
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[3]
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Physicochemical and phytochemical analysis of three melon fruit (canary melon, watermelon, and muskmelon) peels, and their valorization in biscuits development
Frontiers in Sustainable Food Systems,
2024
DOI:10.3389/fsufs.2024.1444017
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[4]
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Comparative analysis of LAB and non‐LAB fermented millet drinks fortified with Chlorella sp.
Food Bioengineering,
2024
DOI:10.1002/fbe2.12102
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[5]
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Nutritional and Sensory Characterization of Watermelon Rind Powder Incorporated Crackers
Biosciences Biotechnology Research Asia,
2023
DOI:10.13005/bbra/3087
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[6]
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Functional Cereals and Cereal Foods
2022
DOI:10.1007/978-3-031-05611-6_9
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[7]
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Waste-to-wealth; nutritional potential of five selected fruit peels and their health benefits: A review
African Journal of Food Science,
2022
DOI:10.5897/AJFS2021.2138
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