Physico-Chemical, Organolyptical and Microbiological Characteristics of Substituted Cupcake by Potato Processing Residues Potential antioxidant and antimicrobial activities of processing olive oil residues Pumpkin fruit and its residues Phytochemical components, Antimicrobial, Antioxidant, Anticancer Antimutagenic activities. Utilization of some agriculture residues in food processing Revalorization of Food processing residues Enhancing the keeping quality of fresh strawberry using chitosan-incorporated olive processing wastes Improving the shelf-life stability of apple and strawberry fruits applying chitosan-incorporated olive oil processing residues coating Effect of Chitosan–Olive Oil Processing Residues Coatings on Keeping Quality of Cold‐Storage Strawberry (Fragaria ananassa. Var. Festival) Preserving apple (Malus domestica var. Anna) fruit bioactive substances using olive wastes extract-chitosan film coating Influencing of Guava Processing Residues Incorporation on Cupcake Characterization Optimizing Bioactive Substances Extraction Procedures from Guava, Olive and Potato Processing Wastes and Evaluating their Antioxidant Capacity Chemical composition and nutritional value of seeds from new quinoa accessions, cultivated in Egypt Position and Orientation of Gallated Proanthocyanidins in Lipid Bilayer Membranes: Influence of Polymerization Degree and Linkage Type The noncovalent conjugations of bovine serum albumin with three structurally different phytosterols exerted antiglycation effects: A study with AGEs-inhibition, multispectral, and docking investigations Comparative characterization of proximate nutritional compositions, microbial quality and safety of camel meat in relation to mutton, beef, and chicken Understanding towards the biophysical interaction of polymeric proanthocyanidins (persimmon condensed tannins) with bio-membranes: Relevance for biological effects Influence of three different drying techniques on persimmon chips’ characteristics: A comparison study among hot-air, combined hot-air-microwave, and vacuum-freeze drying techniques Maltodextrin or gum Arabic with whey proteins as wall-material blends increased the stability and physiochemical characteristics of mulberry microparticles Effect of persimmon tannin on the physicochemical properties of maize starch with different amylose/amylopectin ratios Anti-glycation and anti-hardening effects of microencapsulated mulberry polyphenols in high-protein-sugar ball models through binding with some glycation sites of whey proteins Nitroso-Hemoglobin increased the color stability and inhibited the pathogenic bacteria in a minced beef model: A combined low-field NMR study Effect of different oils and ultrasound emulsification conditions on the physicochemical properties of emulsions stabilized by soy protein isolate Understanding the shielding effects of whey protein on mulberry anthocyanins: Insights from multispectral and molecular modelling investigations Effects of secondary carbon supplement on biofilm-mediated biodegradation of naphthalene by mutated naphthalene 1, 2-dioxygenase encoded by Pseudomonas putida strain KD9 Polyphenols of mulberry fruits as multifaceted compounds: compositions, metabolism, health benefits, and stability—a structural review