•Comparison study for yield and nutritional value in white and colored purple and blue wheat varieties
•Fortification of chamomile and saffron in dry yogurt production: Effects on its physicochemical and sensory properties
•Architecture, permeability, disruption dynamics and remodeling of tight junction proteins: Implications for performance, health, and welfare of the broiler chicken
•Enhancing iodine delivery through sourdough wheat bread: influence of biofortified flour and iodized salt on iodine concentration and bioaccessibility
•Determination of nutritional and mineral constituents and physical characteristics of Yubka kidney bean seeds from Talas region of Kyrgyzstan
