Wastage of perishable foods is an enormous challenge in the food sector, and it requires
effective mitigation strategies. Aloe vera is one of the oldest remedies for numerous human …

Food spoilage is a remarkable issue caused by pathogenic infections like bacteria, yeasts,
molds, and the oxidation of environmental factors that result in serious problems such as …

9-Hydroxyphenanthrene (9-OHPhe), the representative hydroxyl metabolite of
phenanthrene, has generated increasing concern as it is potentially hazardous to …

For a long time, the abuse of antibiotics and the excessive use of synthetic preservatives
have caused harm to human health. Bacteriocins produced by lactic acid bacteria (LAB) are …

Background Stored food is susceptible to deterioration owing to oxidation, endogenous
enzymes, and microbial action. Proteins extracted from aquatic plants and animals have …

Sulphur mustard is a lethal chemical warfare agent, known for its vesicant or blistering action
on skin and mucous membrane. 2-chloroethylphenyl sulphide (CEPS) is a simulant of …

Tert-butyl hydroquinone (TBHQ) is a food additive commonly used as a more effective
protectant in the food, cosmetic and pharmaceutical industries. However, the long-term …

Nisin and potassium sorbate as preservatives are used in a broad range of meat. A lipidomic
evaluation was performed on Tan sheep meat treated by two types of preservatives. The …

Human serum albumin (HSA) shows the sequence homology and structural similarity with
bovine serum albumin (BSA). Therefore, here, the interaction of natural phenolic …

Background The ineffectiveness of treatments for infections caused by biofilm-producing
pathogens and human carcinoma presents considerable challenges for global public health …