Effects of winemaking techniques on the volatile compounds of Chelva wines
Article in Food Bioscience (June 2024)
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Using some non-thermal techniques as a new processing to produce safe, high-quality orange juice that is very rich in phytochemicals
Preprint in Research Square (April 2024)
Impact of training methods and biostimulant applications on sweet pepper (Capsicum annuum) yield and nutritional values: under greenhouse condition
Article in Horticultural Plant Journal (March 2024)