Recent advances in active food packaging have been driven by the integration of
electrospun materials, exploiting their inherent advantages. Electrospun materials can be …

The primary goal of this scoping review is to collect, analyze, and critically describe
information regarding the role of the main compounds (reuterin, phenyllactic acid, and …

Synthetic chemical preservatives are widely used in the food industry to delay the
deterioration caused by microbial growth, enzyme activities and oxidation reactions. The last …

The occurrence of fungi and mycotoxins in foods is a serious global problem. Most of the
regulated mycotoxins in food are produced by Fusarium spp. This work aimed to assess the …

This study aimed to develop marinade formulas based on by-products from the dairy, berry,
and fruit industries and apply them to lamb meat (LM) treatments to improve the safety and …

Cytospora canker has become a devastating disease of apple species worldwide, and in
severe cases, it may cause dieback of entire trees. The aim of this study was to characterize …

Mycotoxins are secondary metabolites produced by fungi with harmful effects such as
carcinogenicity, teratogenicity, nephrotoxicity, and hepatotoxicity. They cause widespread …

Seasonal variation in fatty acids and minerals concentrations was investigated through the
analysis of Pecorino Romano cheese samples collected in January, April, and June. A …

Aims The objective of this study is to identify and investigate the antifungal and antioxidant
potential of lactic acid bacteria (LAB) isolated from traditional fermented products. Methods …

The resistance of Candida albicans and other pathogenic yeasts to azole antifungal drugs
has increased rapidly in recent years and is a significant problem in clinical therapy. The …