Yogurt is a major fermented milk product providing probiotics, lactic acid bacteria, vitamins,
calcium, and proteins, yet health-beneficial phenolics, flavonoids, anthocyanins, and iron …

Colorectal cancer (CRC) is the third most common cancer worldwide and its incidence is
expected to increase by almost 80% by 2030. CRC apparition is related to poor diet, mainly …

This study aimed at gaining insight into the mechanism of interactions between sorghum
starch and mushroom polysaccharides (MPs) obtained from three cultivars Lentinula edodes …

The improper disposal of petroleum-based plastics has been associated with detrimental
environmental consequences, such as the proliferation of microplastic pollution and …

Distilled spent grain with husk (DSGH) is a solid by-product of Chinese Baijiu industry, with
an annual output of more than 30 million tons. Due to the lack of widely applicable utilization …

Network pharmacology is an emerging interdisciplinary research method. The application of
network pharmacology to reveal the nutritional effects and mechanisms of active ingredients …

Elephant apple (Dillenia indica L.) grows wild in Southeast Asia's forests, including in China,
India, Nepal, Bangladesh, and Sri Lanka. Elephant apples are considered essential fruit …

Food proteins and their constituent peptides impart huge health benefits besides their
nutritional attributes. Sorghum bicolor protein hydrolysates (SPH) and derived bioactive …

Fermentation is one of the most economical and safe methods to improve the nutritional
value, sensory quality and functional characteristics of raw materials, and it is also an …

Abstract Sorghum (Sorghum bicolor L. Moench) is a flowering plant in the grass family
(Poaceae) characterized by a great genotypic and phenotypic diversity, making it a cereal …