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Research article

First published 2009-10

Influence of Indian Brown Seaweed (Sargassum marginatum) as an Ingredient on Quality,Biofunctional,and Microstructure Characteristics of Pasta

P. Prabhasankar, P. Ganesan, N. Bhaskar

Food Science and Technology International

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Research article

First published 2022-7

Innovative strategies to enhance the sensory quality of dry fermented sausages containing lactic ingredients by the addition of exogenous enzymes

Katharina Stollewerk, Anna Jofré, Josep Comaposada [...]

Food Science and Technology International

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Research article

First published 2007-10

Attention API Suppliers: Quality Agreements are here to Stay

Stephen D. Sayre, Todd Grant Gattoni

Journal of Generic Medicines: The Business Journal for the Generic Medicines Sector

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Research article

First published 2026-2

Indoor Air Quality: An Essential Ingredient for Health Security

Gigi Kwik Gronvall

Health Security

Open access

Research article

First published 2023

Surfacing the causal assumptions and active ingredients of healthcare quality improvement interventions: An application to primary care opioid prescribing

Nicola McCleary, Celia Laur, Justin Presseau [...]

Implementation Research and Practice

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Research article

First published 2018-1

Ways of Addressing Problems of Quality Control of Synthetic Rubber Products at an International Level

N.P. Boreiko, G.T. Tkachenko, M.A. Efremova

International Polymer Science and Technology

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Research article

First published 2012-9

Quality Aspects of Oligonucleotide Drug Development: Specifications for Active Pharmaceutical Ingredients

Daniel Capaldi, Kathy Ackley, Doug Brooks [...]

Therapeutic Innovation & Regulatory Science

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Research article

First published 2025-12

Effects of Artemisia dracunculus powder on dough rheology and quality properties as a novel ingredient in bread formulation

Sibel Bölek, Feyza Tosya, Feriha Göksu

Food Science and Technology International

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Research article

First published 2021-1

Acerola fruit as a natural antioxidant ingredient for gluten-free bread: An approach to improve bread quality

Hayat Bourekoua, Urszula Gawlik-Dziki, Renata Różyło [...]

Food Science and Technology International

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Research article

First published 2011-12

Consumer Participation in Service Evaluation and Quality Improvement: Key Ingredients for a System to Deliver National Indicators

Karen Oakley, Gillian Malins, Louisa Riste [...]

Australasian Psychiatry

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