Phenolic compounds and flavonoids are potential substitutes for bioactive agents in
pharmaceutical and medicinal sections to promote human health and prevent and cure …

One significant food group that is part of our daily diet is the dairy group, and both research
and industry are actively involved to meet the increasing requirement for plant-based dairy …

Sesame seeds (Sesamum indicum L.) have been cultivated for thousands of years and have
long been celebrated for their culinary versatility. Beyond their delightful nutty flavor and …

Oilseeds are important sources of diversified nutraceuticals with marked health attributes.
Thus, a better understanding of metabolome differences between common oilseeds will be …

Roasting is a key step for preparing sesame oil that leads to important changes in its
organoleptic properties and quality. In this study, white sesame seeds were roasted for 20 …

Food fortification is a strategic approach to enhance the nutritional quality of food by
incorporating bioactive compounds derived from food by-products. The objective of this …

Introduction Water scarcity is a challenge for sesame cultivation under rainfed conditions. In
this scenario, a potential strategy to alleviate the water deficit is the application of plant …

Sesame cake is a by-product of cold-pressed sesame oil production. The residual oils and
lignans in it have potential nutritional and economic value. If they can be extracted, the value …

Sesame seeds are important resources for relieving oxidation stress-related diseases.
Although a significant variation in seeds' antioxidant capability is observed, the underlying …

Polyphenols are the most prevalent naturally occurring phytochemicals in the human diet
and range in complexity from simple molecules to high-molecular-weight polymers. They …