Physicochemical, Cooking Quality and Sensory Acceptability of Three Cowpea Varieties Grown in Botswana

Nutritional Evaluation of Watermelon (Citrullus lanatus) Rind Petha for Its Sensory, Shelf-life and Consumer Acceptability

Sensory Acceptability and Nutritional Attributes of Hummus Developed from Pearl Millet (Bajra) Microgreens 

Varietal Screening and Maturity Stage Evaluation of Corn (Zea  mays L.) Microgreens Through Sensory and Acceptability Study as Potential Food in Southern Philippines

Effect of Beetroot Powder Incorporation on the Textural, Sensory and Nutritional Quality of Legume and Oil Seeds Based Snack Bar

Studies on sensory and keeping qualities of pumpkin based Kheer 

Effect of Smoking and Storage Conditions on the Quality and Acceptability of Smoked Catfish (Clarias gariepinus)