2026-05-07 Utilization of okra (Abelmoschus esculentus L.) and its byproducts for developing novel nutrient-rich food products
2026-05-06 Nano-liposomal delivery of Gracilaria corticata bioactive peptides for improved stability and controlled gastrointestinal release
2026-04-13 Microbial biopriming and germination cooperatively remodel brown lentil seeds (Lens culinaris L.) metabolome and antidiabetic functionality
2026-03-27 Utilizing Defatted Hulless Pumpkin Seed Meal for Bread Fortification: A Valorization Approach to Improve Techno-functional and Textural properties
2026-03-24 Stage-specific nutritional blueprints of date fruit revealed by integrated LC–MS metabolomics and ICP–OES profiling
2026-03-23 Production of low-calorie biscuits using stevia extract and dietary fibers from oats and fenugreek for functional food applications
2026-03-18 Processing-induced modulation of nutraceutical and anti-nutritional profiles of beetroot variants targeting enhanced iron retention
2026-03-18 Ultrasound-assisted extraction and antioxidant activity of polyphenolic compounds from three different fruit form of Lonicera caerulea L.
2026-03-17 Comprehensive nutritional analysis of 95 oat cultivars reveals large variability in nutritional profile: protein, starch, fat, β-glucan and fibre
2026-03-17 Effect of optimized germination on nutritional functional and phytochemical characteristics of green gram
2026-03-10 Preparation, allergenicity analysis and nutritional evaluation of partially and extensively hydrolyzed whey protein peptides
2026-03-09 Corn silk ameliorates fatty liver disease by modulating the gut microbiota and metabolites in the serum and liver
2026-02-27 Unraveling Tempeh through omics: a scoping review of fermentation pathways and functional health benefits
2026-02-26 Artificial intelligence-assisted optimization of Lentinula edodes extracts for enhanced bioactive profile and therapeutic potential
2026-02-25 Grifola frondosa as a natural additive enhancing antioxidant activity and nutritional value in gluten-free bread
2026-02-21 Iron biofortification as a promising strategy to improve productivity and nutritional value of Arthrospira platensis (spirulina)
2026-02-20 Subcritical water hydrolysis for food applications: Temperature-dependent conversion and bioactivities of meat proteins
2026-02-19 Facility-based prospective cohort study to evaluate Moringa stenopetala based diet consumption in management of diabetes and hypertension in South Ethiopia
2026-02-13 Food–medicine homology nanostructures: self-assembly, sustained release, and extended anti-inflammatory effects of Eucommia ulmoides nanoparticles
2026-02-09 Comprehensive phytochemical, anatomical and biological evaluation of Ziziphora clinopodioides Lam. (Lamiaceae), used as a traditional tea from Türkiye
2026-02-06 Food-grade Lacticaseibacillus paracasei postbiotics suppress oral Streptococcus mutans biofilm formation and cariogenicity
2026-02-05 Integrated foodomics and network pharmacology reveal functional food potential in tatsoi microgreens and baby greens
2026-02-05 Combined fortification of yogurt with grape pomace pectic oligosaccharides and encapsulated probiotics
2026-02-05 Enhanced lycopene fortification in eggs using poultry feed containing a carotenoid-oil preparation derived from metabolically engineered baker’s yeast
2026-01-22 Rapid chemical characterization of finger millet using UHPLC-Q-Exactive orbitrap MS coupled with based via Feature-Based molecular networking and PRM
2026-01-16 Effects of exogenous selenium treatment on the composition of endophytic bacterial and fungal communities in Amorphophallus muelleri