Fermentation increases food shelf-life but is characterized by changes that affect product's
perception. Watermelon juice was fermented with Lactobacillus plantarum (WJ-LP), L …

Both synthetic and natural antioxidants are using in the food industries. The evaluation of the
former showed its potential carcinogenic effects. So, different studies focused on natural …

ABSTRACT Tomato (Solanum lycopersicum L.), grown in saline soils, exhibit reduced yield
quantity and quality which may be alleviated with the use of biostimulants. These materials …

This work focused on preparing biochars from different biomasses: orange, pomegranate,
and watermelon peels, as promising materials for the removal of Cr (VI) removal. Chemical …

Drought is a major threat to food security worldwide, and drought-tolerant plants are a
convenient model to study the mechanisms underlying drought tolerance. Some of the …

ABSTRACT Watermelon [Citrullus lanatus (Thunb.) Matsum. & Nakai] is a cucurbit with high
value in Burkina Faso. It is appreciated for its fruits, which are widely consumed. In the …

Drought stress has detrimental effects on crop productivity worldwide. A strong root system is
crucial for maintaining water and nutrients uptake under drought stress. Wild watermelons …

The post-harvest health and microbial safety of plant products and foods continue to be a
global concern to farmers, consumers, regulatory agencies and food industries. A study was …

Climate change and variability, has embarked societies in Zanzibar to rely on horticulture (ie
watermelon production) as an adaptive measure due to an unpromising situation of …

This study demonstrates the viability of sustainably utilizing watermelon rind, a byproduct, by
developing intermediate moisture food (IMF) through osmotic dehydration with honey as a …