The present review is designed to measure the effects of saffron extract in functional foods
and its pharmacological properties against various disorders. Saffron is a traditional …

The recalcitrance of microbial aggregation or biofilm in the food industry underpins the
emerging antimicrobial resistance among foodborne pathogens, exacerbating the …

Food, the major fundamental unit of living life, has several types of intrinsic and extrinsic
factors, such as hydrogen ion concentration (pH), water activity (aw), redox potential (Eh) …

In the environment, there are polluting substances that can cause adverse reactions in
human beings when entering the body through different ways (ingestion, inhalation …

Purpose Food safety knowledge and hygienic practices by food handlers play an important
role in the prevention of contamination of food prepared. Design/methodology/approach …

This study aimed at investigating the potential antifungal activity of low molecular weight
peptides being a natural preservative generated from palm kernel cake (PKC) via solid state …

Metabolomics, as one of the omics areas, has emerged as a powerful platform for
characterising metabolites (ie having a molecular weight below 1,000 Da) present in …

ONCOFIT is a randomized clinical trial with a two-arm parallel design aimed at determining
the influence of a multidisciplinary Prehabilitation and Postoperative Program (PPP) on post …

Vulnerable populations are a particular group that are not capable of fending for themselves
due to a number of limitations. Among many things, of particular concern is the food safety …

Maize (Zea mays L.) is one of the most versatile crops worldwide with high socioeconomic
relevance. However, mycotoxins produced by pathogenic fungi are of constant concern in …