Food spoilage makes foods undesirable and unacceptable for human use. The preservation
of food is essential for human survival, and different techniques were initially used to limit the …

Polyphenols, as subordinate metabolites of plants, have demonstrated significant
antibacterial, anti-inflammatory, and antioxidant action in scientific learn. These compounds …

Ascorbic acid (ASA) and salicylic acid (SA) are well-known growth stimulators influencing
various physiological and biochemical functions in plants. The present study aimed to …

Opuntia fruits, known as prickly pears or cactus pears, are produced by different Opuntia
species (family Cactaceae). In the last two decades, food scientists and technologists …

In this study, cooked brown rice (BR), germinated brown rice (GBR), fermented brown rice
(FBR) and white rice (WR) were prepared by traditional cooking techniques, and extruded …

Sorghum bran, containing high-value lipids and phenolic compounds, is an underutilized
food processing byproduct. This study developed and optimized a green method based on a …

Bioactive compounds, such as phenolic compounds, are phytochemicals found in significant
amounts in cereals and pseudocereals and are usually evaluated by spectrophotometric …

The dietary fibre and phenolic contents and the functional properties of extruded coffee
parchment flour were studied to evaluate its possible use as an ingredient rich in dietary …

The use of non-conventional seed flour is of interest in obtaining healthy breakfast cereals.
The research aimed to study the physico-functional, bioactive, microstructure, and thermal …

Due to its good dietary role, barley has attracted a growing amount of interest for the
manufacture of functional foods in recent years. In barley, a number of bioactive …