Development of probiotic bar with microencapsulated probiotics

Potential of lactic acid bacteria to produce functional fermented whey with putative antihypertensive properties: enrichment of angiotensin-I converting enzyme (ace)-inhibitory peptides and gamma-amino butyric acid (gaba)

Organosolv treatment for prebiotic oligosaccharide production from agro-food waste

Testing of antidiabetic features of formulated food products in enterocyte cell culture model

Development of novel functional foods from turkish kabuli type chickpeas

Production of high quality functional proteins from legumes and plant based agroindustrial wastes and byproducts