Zobrazeno 1 - 2
of 2
pro vyhledávání: '"Awad NMH"'
Autor:
Hassoun A; Sustainable AgriFoodtch Innovation & Research (SAFIR), Arras, France.; Syrian Academic Expertise (SAE), Gaziantep, Turkey., Harastani R; Wolfson School of Mechanical, Electrical and Manufacturing Engineering, Loughborough University, Loughborough, UK., Jagtap S; Sustainable Manufacturing Systems Centre, School of Aerospace, Transport and Manufacturing, Cranfield University, Cranfield, UK., Trollman H; Department of Work, Employment, Management and Organisations, School of Business, University of Leicester, Leicester, UK., Garcia-Garcia G; Department of Agrifood System Economics, Centre 'Camino de Purchil', Institute of Agricultural and Fisheries Research and Training (IFAPA), Granada, Spain., Awad NMH; Faculty of Engineering, Food Engineering Department, Ondokuz Mayis University, Samsun, Turkey., Zannou O; Faculty of Engineering, Food Engineering Department, Ondokuz Mayis University, Samsun, Turkey., Galanakis CM; Department of Research & Innovation, Galanakis Laboratories, Chania, Greece.; Department of Biology, College of Science, Taif University, Taif, Saudi Arabia.; Food Waste Recovery Group, ISEKI Food Association, Vienna, Austria., Goksen G; Department of Food Technology, Vocational School of Technical Sciences at Mersin Tarsus Organized Industrial Zone, Tarsus University, Mersin, Turkey., Nayik GA; Department of Food Science and Technology, Government Degree College, Shopian, Jammu & Kashmir, India., Riaz A; Department of Food Science, College of Agriculture and Veterinary Medicine, United Arab Emirates University, Al-Ain, United Arab Emirates., Maqsood S; Department of Food Science, College of Agriculture and Veterinary Medicine, United Arab Emirates University, Al-Ain, United Arab Emirates.
Publikováno v:
Critical reviews in food science and nutrition [Crit Rev Food Sci Nutr] 2024; Vol. 64 (3), pp. 585-602. Date of Electronic Publication: 2022 Aug 05.
Autor:
Zannou O; Department of Food Engineering, Faculty of Engineering, Ondokuz Mayis University, 55139 Samsun, Turkey.; Laboratory of Human Nutrition and Valorization of Food Bio-Ingredients, Faculty of Agricultural Sciences, University of Abomey-Calavi, Cotonou 01 BP 526, Benin., Oussou KF; Department of Food Engineering, Faculty of Agriculture, Çukurova University, 01330 Adana, Turkey., Chabi IB; Laboratory of Human Nutrition and Valorization of Food Bio-Ingredients, Faculty of Agricultural Sciences, University of Abomey-Calavi, Cotonou 01 BP 526, Benin., Awad NMH; Department of Food Engineering, Faculty of Engineering, Ondokuz Mayis University, 55139 Samsun, Turkey., Aïssi MV; School of Sciences and Techniques for the Conservation and Processing of Agricultural Products, National University of Agriculture, Sakété 00 BP 144, Benin., Goksen G; Department of Food Technology, Vocational School of Technical Sciences at Mersin Tarsus Organized Industrial Zone, Tarsus University, 33100 Mersin, Turkey., Mortas M; Department of Food Engineering, Faculty of Engineering, Ondokuz Mayis University, 55139 Samsun, Turkey., Oz F; Department of Food Engineering, Agriculture Faculty, Atatürk University, 25240 Erzurum, Turkey., Proestos C; Food Chemistry Laboratory, Department of Chemistry, National and Kapodistrian University of Athens, Panepistimiopolis Zographou, 15771 Athens, Greece., Kayodé APP; Laboratory of Human Nutrition and Valorization of Food Bio-Ingredients, Faculty of Agricultural Sciences, University of Abomey-Calavi, Cotonou 01 BP 526, Benin.
Publikováno v:
Nanomaterials (Basel, Switzerland) [Nanomaterials (Basel)] 2023 Feb 03; Vol. 13 (3). Date of Electronic Publication: 2023 Feb 03.