Vitamin E is a group of isoprenoid chromanols with different biological activities. It comprises
eight oil‐soluble compounds: four tocopherols, namely, α‐, β‐, γ‐, and δ‐tocopherols; and …

This paper reviews the recent development of electrochemical sensors for the detection of
vitamins over the past three years. Vitamins present in natural foodstuffs are a group of …

This study investigated and compared the occurrence and concentration of macronutrients,
moisture, ash, dietary fiber, fatty acids, minerals, carotenoids, vitamins, flavonoids, phenolic …

Adherence to a healthy diet offers a valuable intervention to compete against the increasing
cases of ocular diseases worldwide, such as dry eye disorders, myopia progression …

After wheat, rice, maize, and barley, sorghum is the fifth most widely grown cereal on the
planet. Due to its high production, drought resistance, and heat tolerance, this crop is …

This review presents advancements in sample preparation and liquid chromatographic
methods made during the last 10 years for the fat-soluble vitamin (FSV) analysis in foods …

The sensory acceptance and the content of bioactive compounds of whole-sorghum and
whole-wheat breakfast cereals were compared. Sensory acceptance was assessed using …

We studied the effect of high pressure processing (HPP)(400, 450, 500, and 600 MPa/5
min/20° C) and thermal pasteurization (85° C/1 min) on anthocyanins, non-anthocyanin …

The effects of domestic processing with dry heat (F2-oven/milling; F3-milling/oven; F4-
microwave oven/milling; F5-milling/microwave oven; F6-popped grains/milling) and wet heat …

In this work, we report a reducing agent-free strategy for the synthesis of Fe3O4
nanoparticle/nitrogen-doped graphene quantum dot (Fe3O4/N-GQD) hybrids, and …