Sorghum (Sorghum bicolor L.) is ranked five cereal crop worldwide. It belongs to the
Poaceae family and is formally part of plant-derived food. Nutritionally, it is composed of …

Sorghum is the fifth cereal most produced in the world after wheat, rice, maize, and barley. In
some regions, this crop is replacing maize, due to its high yield, resistance to drought and …

Aims The concept of using specific dietary components to selectively modulate the gut
microbiota to confer a health benefit, defined as prebiotics, originated in 1995. In 2018, a …

Induction of systemic tolerance in sorghum [Sorghum bicolor (L.) Moench] against drought
stress was studied by screening a large collection of rhizobacterial isolates for their potential …

Among cereals, sorghum, a gluten-free cereal is a rich source of bioactive polyphenols and
dietary antioxidants. Sorghum polyphenolic compounds were characterized and quantified …

Plant natural products have broad applications in the pharmaceutical, food, cosmetics and
flavor industries. However, the current manufacturing methods for plant natural products …

The polyphenolic content in date seeds, a promising functional ingredient for food, was
characterised in three forms viz., date seed powder (DSP), date seed pita bread (DSB) and …

Wheat bran, a by-product produced in huge amount during cereal milling, is today largely
unexploited because of its poor suitability as food ingredient. Solid-state fermentation (SSF) …

Salicornia ramosissima J. Woods is a halophyte plant recognized as a promising natural
ingredient and will eventually be recognized a salt substitute (NaCl). However, its shelf-life …

The metabolome of a biological system provides a functional readout of the cellular state,
thus serving as direct signatures of biochemical events that define the dynamic equilibrium …