Phenolic acids are the most prominent group of bioactive compounds present in various
plant sources. Hydroxybenzoic acids and hydroxycinnamic acids, the aromatic secondary …

Beetroot (Beta vulgaris) is the most well-known and commonly cultivated fruit from the
Chenopodiaceae family. Beetroot is a rich source of nutrients including vitamins (B complex …

The effects of germination, steaming and microwave treatments of whole grain millets
(barnyard, foxtail and proso) on their phenolic composition, antioxidant activities and …

Coumaric acid is a hydroxy derivative of cinnamic acid and naturally occurs in three isomers
(ortho‐, meta‐and para‐); p‐coumaric acid is one of the most commonly occurring isomer in …

In this study, the effects of home-processing on the antioxidant properties and in vitro
bioaccessibility of red beetroot bioactives were investigated. For this purpose, fresh red …

Foods are good sources of vitamins, minerals and dietary fibers as well as phytochemicals,
which are beneficial for the human body as nutritional supplements. The nutritional value …

Background Beetroot is a health-promoting vegetable packed with essential components
like vitamins, minerals, nitrates, carotenoids, ascorbic acid, flavonoids, polyphenols …

BACKGROUND The aim of the paper was to determine the level of antioxidants and
metabolomic fingerprinting in both raw beetroots and naturally fermented beetroot juices …

Four colorants (control, carmine, beetroot extract and beetroot extract powder) and two
methods (fermentation and heat treatment) were used in the production of sausages. The …

Opuntia species have been used in traditional medicine for decades and research on
Opuntia plants and their by-product valorisation are also on the increase. This study …