Nowadays, food treatment technologies are constantly evolving due to an increasing
demand for healthier and tastier food with longer shelf lives. In this review, our aim is to …

Spices are an important group of food products of great importance in nutrition and food
technology. They are mainly used to shape the sensory properties of food in gastronomy, in …

As the demand for medicinal and aromatic plants (MAPs) increases, so does the pressure to
intensify production, increasing the risk of overexploitation of these natural resources …

Mycotoxins in solid foods and feeds jeopardize the public health of humans and animals
and cause food security issues. The inefficacy of most preventive measures to control the …

The fast differentiation and classification of herb samples are complicated processes due to
the presence of many various chemical compounds. Traditionally, separation techniques …

Ozone gas is considered as a safe antimicrobial agent in food industries. Here, we
evaluated the antifungal and antiaflatoxigenic activities of ozone against fungal …

The elimination or reduction of hazards in plants is an important part of the “From field to
fork” strategy adopted in the European Green Deal, where a sustainable model is pursued in …

Спрос потребителей на натуральные и безопасные продукты питания длительного
срока хранения способствует развитию технологии обработки пищевых продуктов …

The effects of high concentration-short time (HCST) and low concentration-long time (LCLT)
gaseous ozone treatments on growth and aflatoxin B1 production of Aspergillus flavus in …

Between 1997 and 2021 notifications for foods of plant origin covered 44.6% of all
notifications in the EU Rapid Alert System for Food and Feed (RASFF). A two-way joining …