Food Engineering Department 1

1. A comparative study of the physiochemical and compositional properties of Edilbay sheep milk
2. Recovery of Phenolic Compounds from Jackfruit Seeds Using Subcritical Water Extraction
3. Impact of Sc³⁺/In³⁺ ions co-substitution on structural, magnetic, and microwave features of SrFe₁₂O₁₉ hexaferrites
4. Therapeutic perspective of thymoquinone: A mechanistic treatise
5. UTILIZATION OF MICROWAVE ASSISTED BLACK CUMIN SEED EXTRACT AS HYPOCHOLESTEROLEMIC AGENT IN ALBINO RATS
6. Pomegranate as a source of bioactive constituents: a review on their characterization, properties and applications
7. Impact of the Sc³⁺/In³⁺ co-substitution on the structural, magnetic, and microwave characteristics of Co_0.5Ni_0.5Fe₂O₄ nanospinel ferrites
8. Structural, magnetic, and microwave features of Sc³⁺ ions substituted Sr_0.5Ba_0.5Fe₁₂O₁₉ nanohexaferrites
9. Improving Grain Safety Using Radiation Dose Technologies
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