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  1. The Effect of Incorporating Ginger Extract (Zingiber officinale) to Cow Milk Kefir: An Analysis of Antioxidant and Microbiological and Physicochemical Characteristics
  2. Effect of Using Different Levels of Ginger (Zingiber Officinale Roscoe) Extract on The Quality Characteristics of Camel's Sausage
  3. Autochthonous Starter Effect on the Microbiological, Physicochemical and Sensorial Characteristics of Moroccan Goat’s Milk Cheeses
  4. Comparison of the Physicochemical Properties of Starch from Ginger (Zingiber officinale) and Maize (Zea mays)
  5. The Effect of Ginger Species and Concentration of Sodium Metabisulfite (Na2S2O5) on the Physical and Chemical Quality of Ginger Powder (Zingiber officenale)
  6. Physicochemical, Microbiological and Sensory Characteristics of White Cheese Made by Adding Moringa Oleifera Seeds Extract
  7. Biological Synthesis of Silver Nanoparticles using Ginger (Zingiber Officinale) Extract
  8. Physicochemical characterization of medicinal essential oil made obtained from the rhizome of Zingiber officinale (ginger), grown in San Carlos, Costa Rica, in order to standardize future hydroponic
  9. NANOEMULSION OF GINGER RHIZOME (ZINGIBER OFFICINALE) EXTRACT AS A PRESERVATIVE FOR SWEET LEMON SQUASH: AN ALTERNATIVE TO REDUCE THE USE OF BENZOIC ACID
  10. Optimization of Emulgel Formulation of The Defatted Ethyl Acetate Extract of Mychorriza arbuscule Induced Ginger Rhizomes (Zingiber officinale Rosc.)