The increasing demand for natural, safe, and sustainable food preservation methods drove
research towards the use of plant antimicrobials as an alternative to synthetic preservatives …

Salmonella genus represents the most common foodborne pathogens causing morbidity,
mortality, and burden of disease in all regions of the world. The introduction of antimicrobial …

Antiviral treatments inhibiting Severe acute respiratory syndrome coronavirus 2 (SARS-CoV-
2) replication may represent a strategy complementary to vaccination to fight the ongoing …

Plants of the genus Brassica occupy the top place among vegetables in the world. This
genus, which contains a group of six related species of a global economic significance …

In recent years, polyaniline derivatives such as poly (phenylenediamine) s have attracted
the attention of researchers due to their better solubility and good optical and electrical …

The occurrence of disease outbreaks involving low‐water‐activity (aw) foods has gained
increased prominence due in part to the fact that reducing free water in these foods is …

High Brassicaceae consumption reduces the risk of developing several cancer types,
probably due to high levels of glucosinolates. Extracts from Sinapis nigra L.(S. nigra) and …

The objective was to study the phytochemical profile of yellow (Sinapis alba) and oriental
mustard (Brassica juncea) flour and bran fractions. The HS-SPME-GC/MS technique was …

Sulfur-containing spice compounds possess diverse biological functions and play an
important role in food, chemicals, pharmaceuticals, and agriculture. The development of …

Chickpea is considered a rich source of nutrients, especially protein and dietary fibre.
Besides, chickpea has potential benefits for the maintenance of gut health by improving …