Semey Branch Of The Institute 1
1. PHYSIOCHEMICAL CHARACTERISTICS AND FATTY ACIDS COMPOSITION OF MORINGA OLEIFERA OIL OF FAR NORTH CAMEROON
2. Comparative GC-MS Analysis of Fresh and Dried Curcuma Essential Oils with Insights into Their Antioxidant and Enzyme Inhibitory Activities
3. Acid-Base and Photocatalytic Properties of the CeO2-Ag Nanocomposites
4. Lactic Acid Bacteria (LAB): Autochthonous and Probiotic Microbes for Meat Preservation and Fortification
5. Diversity of Medicinal Plants Used by the Local Communities of the Coastal Plateau of Safi Province (Morocco)
6. Cinnamon: An antimicrobial ingredient for active packaging
7. Herbal remedies in the management of hyperuricemia and gout: A review of in vitro, in vivo and clinical evidences
8. Antioxidant, Anti-Tumour, and Anticoagulant Activities of Polysaccharide from Calocybe indica (APK2)
9. Beyond Conventional Meat Preservation: Saddling the Control of Bacteriocin and Lactic Acid Bacteria for Clean Label and Functional Meat Products
10. Assessing the quality of octopus: From sea to table
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