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Food Sciences

Green Synthesis of Heterocyclic Compounds Using Eco-Friendly Catalysts

Authors Department of Biotechnology, College of Applied Sciences, University of Samarra, [email protected] Department of Food Science, College of Agriculture, University of Samarra, [email protected] Department of Field Crops, College of Agriculture, University of Samarra, [email protected] Paper DOI https://doi.org/10.59992/IJSR.2026.v5n1p7 Abstract This study investigates the green methods of making heterocyclic compounds with safe… اقرأ المزيد »Green Synthesis of Heterocyclic Compounds Using Eco-Friendly Catalysts

Influence of Tamarind (Tamarindus indica) Seed Kernel Powder on Dough Rheology and Bread Quality: A Comparative Study of Local and Imported Wheat Flours

Authors BSc, Food Science and Technology, University of Kordofan, Sudan [email protected] Assistant Prof, Food Science and Technology, University of Bahri, Sudan [email protected] Assistant Prof, Food Science and Technology, University of Kordofan, Sudan [email protected] Associate Prof, Food Technology, Alneelain University, Sudan [email protected] Assistant Prof, National Food Research Centre, Sudan Assistant Prof,… اقرأ المزيد »Influence of Tamarind (Tamarindus indica) Seed Kernel Powder on Dough Rheology and Bread Quality: A Comparative Study of Local and Imported Wheat Flours

Technical and Economic Efficiency of Sorghum Production under rain-fed semi-mechanized farming system of Gadarif State, Sudan

Authors Assistant professor, Agribusiness and Consumer Sciences Department, College of Agriculture and Food Sciences, King Faisal University, Saudi Arabia [email protected], [email protected] Paper DOI https://doi.org/10.59992/IJSR.2025.v4n6p11 Abstract This paper analyzes the efficiency structure of Sudan agriculture in farm household level by using of stochastic frontier analysis model and Tobit model. A household… اقرأ المزيد »Technical and Economic Efficiency of Sorghum Production under rain-fed semi-mechanized farming system of Gadarif State, Sudan