Extraction techniques have evolved considerably, addressing both industrial and environmental challenges inherent in the recovery of high‐value bioactive compounds from natural matrices. Traditional ...

The food industry continuously seeks innovative approaches to improve product quality, safety, and shelf life. Natural bioactive compounds, such as ...

The field of special dietary needs, particularly focusing on plant and fungal metabolites and extracts, is at the ...

One avenue of Ubeyitogullari's research is to improve the bioavailability of bioactive compounds in food. Bioactive compounds are naturally occurring chemicals found in fruits, nuts, seeds and ...

Scientists are taking a closer look at monk fruit and discovering it’s more than just a sugar substitute. New research shows its peel and pulp contain a rich mix of antioxidants and bioactive ...

A recent review article by a large international team of researchers, published in the journal Frontiers in Nutrition, outlined the aims for evaluating the health risks and benefits of fermented foods ...