Original Research
Accepted on 26 Nov 2025
Relationship between the chemical composition, textural attributes, and sensory acceptability of Tofu as influenced by different coagulants
in Nutrition and Food Science Technology
Original Research
Accepted on 26 Nov 2025
in Nutrition and Food Science Technology
Original Research
Accepted on 26 Nov 2025
in Clinical Nutrition
Original Research
Accepted on 26 Nov 2025
in Mechatronics
Systematic Review
Accepted on 26 Nov 2025
in Clinical Nutrition
Original Research
Accepted on 26 Nov 2025
in Infectious Diseases: Epidemiology and Prevention
Original Research
Accepted on 26 Nov 2025
in Performance and Development
Clinical Trial
Accepted on 26 Nov 2025
in Menopause
Original Research
Accepted on 26 Nov 2025
in Thyroid Endocrinology
Original Research
Accepted on 26 Nov 2025
in Cardiovascular Endocrinology
Original Research
Accepted on 26 Nov 2025
in Sport Psychology
Original Research
Accepted on 26 Nov 2025
in Intensive Care Medicine and Anesthesiology
Editorial
Accepted on 26 Nov 2025
in Autonomic Neuroscience
Original Research
Accepted on 26 Nov 2025
in Agricultural and Food Economics
Original Research
Accepted on 26 Nov 2025
in Nephrology
Original Research
Accepted on 26 Nov 2025
in Industrial Electronics
Original Research
Accepted on 26 Nov 2025
in STEM Education