Characteristics of Dynamics Sorption Isotherms of Date Flesh Powder Rich in Fiber Effect of the Roasting Conditions on the Physicochemical, Quality and Sensory Attributes of Coffee-Like Powder and Brew from Defatted Palm Date Seeds Antioxidative and Quality Properties of Full-Fat Date Seeds Brew as Influenced by the Roasting Conditions Kinetics Modelling of the Colour, Hardness, Grinding Energy Consumption and Oil Yield Changes during the Conventional Roasting of Palm Date Seeds Quality Characteristics and Sensory Profile of Stirred Yogurt Enriched with Papaya Peel Powder Thin-layer Drying Characteristics of Papaya (Carica papaya) Peel using Convection Oven and Microwave Drying Prediction of the shelf-life of date seeds brew by integration of acceptability and quality indices