Fungi are widely disseminated in the environment and are major food contaminants,
colonizing plant tissues throughout the production chain, from preharvest to postharvest …

Natural ingredients (NIs) from plant biodiversity represent a value creation strategy in the
transition to a sustainable biobased economy, especially in biodiversity rich countries. A …

The strawberry is a fruit appreciated in the food industry for its high content of bioactive
compounds. However, it is considered a highly perishable fruit, generally attacked by pests …

Yeast starters for cocoa fermentation are usually tested according to their enzymatic
activities in terms of mucilage degradation and flavor improvement, disregarding their …

Essential oils are highly demanded substances worldwide. They can be used without
modification due to their different chemical and biological properties or as natural sources of …

Ajowan (Trachyspermum ammi L.) is a spice traditionally used in Middle Eastern medicine
and contains a valuable essential oil (EO) exploited in different fields, such as …

Chitosan-based coatings and films have been widely studied, demonstrating to be an
efficient and eco-friendly approach to extend the shelf life of food products. The effect of …

Food adulteration is a global concern that affects almost all the food industry. The market for
clove essential oil (CEO) has also been affected by corrupt practices. As an alternative to …

In the present research, essential oil from Ageratina dendroides (Spreng.) RM King & H.
Rob. and Gynoxys verrucosa Wedd. collected of Ecuador were investigated. The isolation of …

Recently, microwave-assisted hydrodistillation (MAH) has been reported as an innovative
technique leading to increased essential oil (EO) extraction yield, coupled with reduced …