OMICS International https://www.omicsonline.org/ OMICS International is a scientific organization that drives the progress of research through open access journals and organizes international conferences, The best in science news, commentary, and research. https://www.omicsonline.org/ArchiveJFPT/currentissue-food-processing-technology-open-access.php Journal of Food Processing & Technology Volume 8, Issue 11 https://www.omicsonline.org/open-access/proximate-composition-of-beef-sausage-processed-by-wheat-germ-flour-2157-7110-1000704-96227.html Proximate Composition of Beef Sausage Processed by Wheat Germ Flour Elbakheet IS, Elgasim AE and Algadi MZ https://www.omicsonline.org/open-access/physico-chemical-properties-in-relation-to-bread-making-quality-of-ethiopian-improved-bread-wheat-triticum-aestivum-l-cultivores-g-2157-7110-1000703-96226.html Physico Chemical properties in Relation to Bread Making Quality of Ethiopian Improved Bread Wheat Triticum aestivum L Cultivores Grown at Kulumsa Arsi Ethiopia Soboka S, Bultossa G and Eticha F https://www.omicsonline.org/open-access/inhibiting-and-inactivating-effect-of-chitosan-on-heat-resistant-moulds-responsible-for-spoilage-of-pasteurized-fruit-products-2157-7110-1000702-96225.html Inhibiting and Inactivating Effect of Chitosan on Heat Resistant Moulds Responsible for Spoilage of Pasteurized Fruit Products Manusia SA and Berni E https://www.omicsonline.org/open-access/digital-measurement-of-maturity-indices-of-mangoes-using-selected-image-features-2157-7110-1000701-95698.html Digital Measurement of Maturity Indices of Mangoes using Selected Image Features Sultana FMIM, Galib SMD, Hasan FMD and Jerin AS https://www.omicsonline.org/open-access/volatile-compounds-from-japanese-noodles-udon-and-their-formation-during-noodlemaking-2157-7110-1000700-95697.html Volatile Compounds from Japanese Noodles Udon and their Formation during NoodleMaking Narisawa T, Nakajima H, Umino M, Kojima T, Asakura T and Yamada M