Phenolics are a group of compounds derived from plants that have displayed potent
biological activities and health-promoting effects. Fermentation is one of the most …

Fermented food products, especially those derived from cereals and legumes are important
contributors to diet diversity globally. These food items are vital to food security and …

The correlation of antioxidant activity and prebiotic effect about oat phenolic compounds was
invested, while there exists limited studies. Free and bound phenolic compounds were …

One of the recent, innovative, and digital food revolutions gradually gaining acceptance is
three-dimensional food printing (3DFP), an additive technique used to develop products …

Mycotoxins present a great concern to food safety and security due to their adverse health
and socio-economic impacts. The necessity to formulate novel strategies that can mitigate …

Sorghum (Sorghum bicolor) is a well-known drought and climate resistant crop with vast
food use for the inhabitants of Africa and other developing countries. The importance of this …

Fermentation, as a process to increase the security of food supply, represents an integral
part of food culture development worldwide. Nowadays, in the evolving functional food era …

The health effects of (poly) phenols (PPs) depend upon their bioavailability that, in general,
is very low and shows a high interindividual variability. The low bioavailability of PPs is …

Phenolic acids (PAs) are one of the utmost prevalent classes of plant-derived bioactive
chemicals. They have a specific taste and odor, and are found in numerous medicinal and …

The impact of germination alone or in combination with solid-state fermentation on the
physicochemical, antioxidant, in vitro digestibility, functional, and thermal characteristics of …