Lipid oxidation is the most crucial quality parameter in foods. Many methods were
developed to determine the level of oxidation and antioxidant activity. This review compares …

Microalgae biomass is among one of the most promising sustainable raw materials for many
industrial sectors especially biodiesel production. Although a great diversity of microalgae …

Strawberries are a widely consumed fruit that contains a variety of antioxidant metabolites.
However, postharvest strawberries are highly perishable and susceptible to a variety of …

Beer is one of the most consumed drinks around the world, containing a variety of
compounds that offer both appreciated sensorial characteristics and health advantages …

Barley is one of the most important cereal crops and arranged globally as fourth after wheat,
rice, and corn. It is known for its beneficial effects against degenerative diseases including …

Degradation kinetics and pathways of red raspberry anthocyanins in both model systems
and juice during storage at 37° C were compared to understand degradation mechanism of …

Protein from bovine by-products can be hydrolyzed into amino acids, and then react with
reducing sugar to prepare meat flavor. The effects of microwave (3min, 6min) and ultrasonic …

Hop is a plant with several biological properties. Many factors affect both the presence and
concentration of hop compounds, such as cultivar, location and growth conditions. Recently …

Despite decades of extensive research, beer flavour instability remains a challenge for both
brewing and malting industries. Malt impacts the brewing process as well as the quality of …

UVB irradiation can induce generation of reactive oxygen species (ROS) that cause skin
aging or pigmentation. Lactobacillus acidophilus is a well-known probiotic strain that …