In recent years, the search for natural plant-based antimicrobial compounds as alternatives
to some synthetic food preservatives or biocides has been stimulated by sanitary …

In recent years, nutraceuticals have gained great popularity, owing to their physiological and
potential health effects, such as anti-inflammatory, anti-cancer, antioxidant, and prebiotic …

The study aimed to examine the effect of intermittent near-infrared radiation on the quality of
olive leaves (OLs)-spread as a thin layer-upon drying using response surface methodology …

Polyphenols are the most prominent natural antioxidants found numerously in nature. They
are secondary metabolites recognized for having high health benefits for consumers, even if …

Background: Mixtures play a key role in Food Science and Technology. For studying them,
rational approaches should be used. In detail, the experimental designs for mixtures are …

There is a growing need for gluten-free bakery products with an improved nutritional profile.
Currently, gluten-free baked goods deliver low protein, fiber, and mineral content and …

Sažetak The meat and meat product industry has evolved according to the needs of the
market. Consumers are increasingly seeking quality in food. Thus, the concern regarding the …

The scientific literature is rich in investigations on the presence of various contaminants in
biscuits, and of articles aimed at proposing innovative solutions for their control and …

This study aimed to explore the use of different advanced extraction methods to obtain
oleuropein-rich extracts from leaves of the predominant olive variety in Morocco:“Picholine …

The huge interest in the health-related properties of plant polyphenols to be applied in food
and health-related sectors has brought about the development of sensitive analytical …