Volume & Issue: Volume 8, Issue 2, January 2026
Number of Articles: 6
Formulation of a sporophore-based supplementary food: the case of the sporophore of the edible fungal species Pleurotus ostreatus (Jacq. ex. Fries) Kummer (1871) grown on banana (Musa spp) leaves
Pages 1-10
10.22059/jfabe.2025.381998.1189
Fatuma L. Luhahi; Gédéon Ngiala Bongo; Roger Batubenga; Lionel Shotsha Asamboa; Nathalie Wangi Bosawu; Gisèle Kafuti Makengo; Simon Mpulusu Dibaluka
Profiling anti-Nutritional factors and toxic heavy metals in sesame oil: Comparative analysis of four Iranian varieties
Pages 11-16
10.22059/jfabe.2026.404269.1218
Sajad Izadi; Ali Shraei ardakani; Amin Ahmadi
Effects of mung bean powder substitution on the physicochemical, antioxidant, and sensory properties of pancakes
Pages 17-26
10.22059/jfabe.2026.407136.1223
Fakhreddin Salehi; Sepideh Vejdanivahid
Advancements in AI-driven process optimization and quality control for edible oils in Industry 4.0
Pages 27-37
10.22059/jfabe.2026.405093.1221
Fereshteh Ramezani; Tahere Razzaghi
Antioxidant activity of the rosemary (Rosmarinus officinalis L.) extract on the stability of sesame (Sesamum indicum L.) oil during accelerate storage time
Pages 38-42
10.22059/jfabe.2026.403452.1216
Ali sahraei ardakani; Hamdollah Moshtaghi; Hossein Kiani; Seyed Ali Yasini Ardakani
Probiotic gluten-free mini baguette bread: Fortified with encapsulated Bacillus coagulans strain and chia (Salvia hispanica) seeds
Pages 43-50
10.22059/jfabe.2026.409072.1226
Sana Mohafez; Marjan Nouri
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