Background The search for a healthier lifestyles and changing eating habits, have placed
viable and safer alternatives products in the market. In particular, edible flowers are used to …

Solid state fermentation (SSF) is a sustainable process that uses low amounts of water and
transforms plant-based agro-industrial residues into valuable products such as enzymes …

To further improve the performance of chitosan in food processing and preservation, this
study investigated the grafting of the caffeic acid onto the chitosan in non-enzymatic and …

This study aimed to establish a precise HPLC-MS approach to determine the concentrations
and distribution of major phenolic acids in six categories of vegetables that are commonly …

The nutritional properties and biological activities of kiwifruit and their different products
made from same raw kiwifruit were investigated. Compared with the more common Hayward …

Maize (Zea mays L.) grain yield and compositional quality are interrelated and are highly
influenced by environmental factors such as temperature, total precipitation, and soil water …

Infant cereals play an important role in the complementary feeding period. The aim of this
study was to review existing research about the quantity, type, and degree of infant cereal …

Chinese cabbage is a nutrients-rich vegetable with diverse leaf colors. Here, we used widely-
targeted metabolomics technology to study the metabolic responses of three Chinese …

Mallow blue (Malva sylvestris L.), hibiscus (Hibiscus rosa-sinensis L.) and nasturtium
(Tropaeolum majus L.), are common edible flowers rich in bioactive secondary metabolites …

Background Kiwifruit is one of the most commercialized fruits on the international market,
which has notable high nutritional and medicinal value with many health benefits. In addition …