This research develops and evaluates brown yogurt (BY) made from buffalo milk, fortified with probiotic bacteria such as Bifidobacterium bifidum an

This study assesses how cooking methods (boiling and stir-frying) affect the antioxidant activity, phenolic compounds, and vitamin C content of Gun

This study evaluates the nutritional and bioactive properties of the loengo fruit, native to Africa.

This study investigates the chemical composition and bioactivity of extra virgin olive oil (EVOO) from the Turkish Sarı Ulak olive variety.