Soy sauce is a fermented product, and its flavor is a complex mixture of individual senses
which, in combination, create a strong palatable condiment for many Eastern and Western …

Phenolic compounds or polyphenols are among the most common compounds of secondary
metabolism in plants. Their biosynthesis is characteristic of all plant cells and is carried out …

Polyphenols are secondary metabolites produced by plants, which contribute to the plant's
defense against abiotic stress conditions (eg, UV radiation and precipitation), the aggression …

Roasting is widely applied in oil processing and employs high temperatures (90–260° C) to
heat oilseeds evenly. Roasting improves the extraction yield of oil by the generation of pores …

The biotechnology sector centered around microalgae is experiencing a remarkable surge
in growth. So far, over 300,000 distinct species of microalgae have been meticulously …

The effects of solvent and time of extraction on the antioxidant properties and phenolic
profiles of 13 herbs and spices used for food seasoning and preservation were investigated …

Gallic acid (GA) and quercetin (QC) were used as active ingredients in poly (vinyl
alcohol)(PVA) film formulations obtained by solvent casting process. The effect of two …

Polyphenolic compounds have shown promising neuroprotective properties, making them a
valuable resource for identifying prospective drug candidates to treat several neurological …

Phytochemicals represent a wide variety of bioactive compounds obtained from plants that
are highly capable of promoting human health. They perform various important functions in …

Lipid oxidation is a major issue affecting products containing unsaturated fatty acids as
ingredients or components, leading to the formation of low molecular weight species with …