Papers Vol. 18(1) 2026
Mohamed Ramadan El-Hadary, Samy Mohamed Abu-Elmaaty, Magdy Mahmoud Abdel-Hady, and Amr Ahmed El-Sayed1✉ //THE DEVELOPMENT OF NEW GLUTEN-FREE COOKIES MADE FROM QUINOA AND TARTUFI FOR CELIAC DISEASE-TOLERANT PEOPLE
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Mihaela Hozoc (Nedelcu), Oana Emilia Constantin, Nicoleta Stănciuc, Constantin Croitoru, Iuliana Aprodu, Gabriela Elena Bahrim, Sergiu Palcu, Florina Stoica, Roxana Nicoleta Rațu, Gabriela Rapeanu// IMPACT OF OENOLOGICAL TANNIN DOSAGE ON THE PHENOLIC COMPOSITION, ANTIOXIDANT ACTIVITY, AND SENSORY PROFILE OF ȘARBA WHITE WINE
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Roxana-Andreea Munteanu-Ichim , Ana-Maria Radu, Mirabela Ioana Lupu , Carmen-Liliana Bǎdǎrǎu, Alexe-Nicolae Ormenişan, Cristina-Maria Canja, Vasile Pădureanu, Dorin Valter Enache, Florentina Matei // IMPACT OF NIGELLA SATIVA FLOUR ON THE PHYSICOCHEMICAL, ANTIOXIDANT AND MICROBIOLOGICAL PROPERTIES OF TELEMEA CHEESE
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Omar Turki Mamdoh Ershidat, Essam Mohamed Elsebaie// PRICKLY PEAR SEED POWDER AS A NATURAL FAT REPLACER IN BEEF BURGERS: IMPACT ON NUTRITIONAL QUALITY, TECHNOLOGICAL PROPERTIES, OXIDATIVE STABILITY, AND SENSORY CHARACTERISTICS
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Burhan Khalid, Muhammad Khizar Hayat, Sadia Malik, Amna Ishaque, Qurat-ul-Ain, Muhammad Ikram, Abdul Basit, Muhammad Atiq Ashraf, Ali Raza, Muhammad Umer Javed, Talha Riaz, Rizwan Maqbool //NANOPARTICLE–BIOINOCULANT SYNERGIES: ENHANCING NUTRITIONAL QUALITY AND FOOD SAFETY THROUGH SOIL–PLANT PATHWAYS
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Noer Abyor Handayani✉, Aprilina Purbasari, Aji Prasetyaningrum, Shafia Amaranggana Khairunnisa, Marsa Hajarani, Vania Zulfa Adristy // IONIC GELATION BASED DOUBLE-LAYERED MICROENCAPSULATION OF VITAMIN C USING SODIUM ALGINATE AND CHITOSAN FOR BISCUIT FORTIFICATION
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Adilson Ferreira Santos Filho, Braian Saimon Frota da Silva, Maricely Janette Uria Toro, Luiza Helena Meller da Silva, Antonio Manoel da Cruz Rodrigues// ULTRASOUND-ASSISTED ACID MODIFICATION OF PURPLE YAM STARCH: PHYSICOCHEMICAL AND TECHNOLOGICAL PROPERTIES
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Noor-ul-Saba, Aqsa-ur Rehman, Faisal Rasheed, Simran Sehar, Muhammad Waleed Azhar, Mahmood Ul Hasan , Fatima Shahid, Tayyab Shafiq// EMERGING NANOTECHNOLOGY STRATEGIES FOR FUNCTIONAL FOOD DEVELOPMENT: ADVANCES, LIMITATIONS, AND COMMERCIAL OUTLOOK
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Nguyen Thuy Ngoc Tram1// SCREENING OF THE MODIFIED ZARROUK MEDIUM FOR SPIRULINA PLATENSIS CULTIVATION
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Luciano dos Santos Almeida, Thamiris Renata Martiny, Gabriela Silveira da Rosa, Caroline Costa de Moraes//GREEN ACTIVE COATING FROM Abelmoschus esculentus INCORPORATED WITH PROPOLIS EXTRACT: EFFECTS ON QUALITY IN FRESH FRUIT
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Y Samiaa J. Abdulwahid-Kurdi, Nurfazila Binti Saulol, Zailina Binti Hashim, Annas Bin Salleh, Goh Yong Meng, Falah Hasan Baiee, Nur Hafizah Mohammed // CHEMICAL COMPOSITION, TOTAL PHENOLICS AND ANTIOXIDANT ACTIVITIES OF CRUDE LEAF EXTRACT FROM Clinacanthus nutans (BURM. F.)
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Hoan Pham-Thi, My-Duyen Nguyen Dang, Dzung Tan Nguyen//OPTIMIZATION OF COAGULATION PROCESS IN PASSION FRUIT MOZZARELLA PRODUCTION BASED ON RESPONSE SURFACE METHODOLOGY
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Pandiaraj Gurusamy, Sundaramahalingam Subramaniam, Muralidharan Srinivasan// A MULTIVARIATE APPROACH TO ANALYZE ADULTERATION IN PALMYRA JAGGERY: INSIGHTS FROM SEM-EDX AND DIGITAL MORPHOMETRY
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Olena Vasylyshyna// THE QUALITY ASSESSMENT OF NEW SOUR CHERRIES OF PHYSICAL CHEMICAL PROPERTIES AND SENSORY ATTRIBUTES
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Serhii Shchypanskyi, Daryna Krenytska, Nataliia Raksha, Tetiana Halenova, Olexii Savchuk// ANTI-OBESITY PROPERTIES OF KIDNEY BEAN (PHASEOLUS VULGARIS) HUSK PEPTIDES IN DIET-INDUCED OBESE RATS: A FUNCTIONAL AND METABOLIC STUDY
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All articles published in Carpathian Journal of Food Sicence and Technology are released under a CC BY-SA license.