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Development of functional cookies form wheat-pumpkin seed based composite flour

Feriehiwote Weldeyohanis Gebremariam, Eneyew Tadesse Melaku, Venkatesa Prabhu Sundramurthy, Henock Woldemichael Woldemariam • Heliyon (2024)

To develop high quality cookies, even seemingly smallest changes depended on factors that can affect taste, texture, and nutritional value. In this light, this study aimed to investigate the upshot of refined wheat flour and pumpkin seed fl...

DOAJ Open Access (DOAJ) DOI: 10.1016/j.heliyon.2024.e24443

Anti-inflammatory activity of two varieties of pumpkin seed oil in an adjuvant arthritis model in rats

S. Y. Al-Okbi, D. A. Mohamed, E. Kandil, M. A. Abo-Zeid et al. • Grasas y Aceites (2017)

The aim of the present research was to evaluate the anti-inflammatory activity of pumpkin seed oils (PSOs) of an Egyptian and European variety, in a rat model of adjuvant arthritis. Edema thickness, plasma tumor necrosis factor-α (TNF-α) an...

DOAJ Open Access (DOAJ) DOI: 10.3989/gya.0796161