Cereal grains are the main dietary source of energy, carbohydrates, and plant proteins world-
wide. Currently, only 41% of grains are used for human consumption, and up to 35% are …

With the growing interest of society in healthy eating, the interest in fresh, ready-to-eat,
functional food, such as microscale vegetables (sprouted seeds and microgreens), has been …

Sprouts and microgreens have attracted tremendous interest across multiple disciplines in
recent years. Here, we critically review the most recent advances to underscore research …

Selenium (Se) is an important micronutrient for living organisms, since it is involved in
several physiological and metabolic processes. Se intake in humans is often low and very …

Although the consumption of whole grains, including bread made with whole‐wheat flour, is
promoted for health benefits and reduced risk for disease and mortality, consumer …

Chia seeds (Salviae hispanicae semen), obtaining from Salvia hispanica L.(Lamiaceae),
currently are becoming more popular in the food industry as a “novel food”, as ingredient of …

Valorization of food byproducts has attracted recently considerable attention. Citrus fruits
provide considerable non-edible residues reach 80% in juice production. They are …

In this review, we discussed different types of sprouts, its antioxidant properties, extraction
techniques, functional food application and health benefits. Sprouts are regarded as …

Agricultural productivity significantly contributes to every country's economy. The grain
plants such as wheat, rice, corn (maize), barley, oats, rye, millet, and sorghum are commonly …

Quinoa (Chenopodium quinoa) is classified as one of the pseudo-cereal grains rich in both
macronutrients and micronutrients. This study tracks changes in the polyphenol composition …