Plant extraction has existed for a long time and is still of interest. Due to technological
improvements, it is now possible to obtain extracts with higher yields. While global yield is a …

In recent years, the recovery of valuable compounds from food waste like grape pomace is
an emerging issue in the food sector. Grape pomace or marc can be considered as an …

Background During the last decades, olive oil consumption has experienced a continuous
increase due to its unique organoleptic properties and its related beneficial properties …

Kaffir lime (Citrus hystrix DC) is a tropical plant with aromatic leaves. It produces fruits that
are used in Asian cuisines as a flavoring agent. Essential oil from the leaves and peel of …

Neurodegenerative diseases are sociosanitary challenges of today, as a result of increased
average life expectancy, with Alzheimer's disease being one of the most prevalent. This …

In this study, the presence of As, Hg, Cd, Pb, and mycotoxins in sea bass side streams
(muscle, head, viscera, skin, and tailfin) was evaluated as a preliminary step to assess the …

The valorization of by‐products is currently a matter of great concern to improve the
sustainability of the food industry. High quality by‐products derived from the food chain are …

This study aimed to explore lipid extracts of different types of Adriatic macroalgae
(Cystoseira barbata, Codium bursa, Cystoseira compressa and Fucus virsoides) as affected …

The application of natural colorants is increasing in the food industry because they are
considered safer and healthier than some synthetic pigments. Natural colorants can improve …

Eustigmatos cf. polyphem is characterized by the production of large amounts of lipids
containing various bioactive compounds; however, few studies have investigated its …