Physicochemical and pasting properties of barley/wheat flour blends and the physical, baking and sensory characteristics of cakes

New dietary proteins for cholesterol control: lupin and hempseed

Advanced glycation end-products (AGEs) and glycometabolic and oxidative status in overweight subjects: an application of skin autofluorescence

Efficacy and absorption of hyaluronic acid and N-acetyl-D-glucosamine for the treatment of osteoarthritis: a review

Great nutraceutical potential of bioactive compounds from Beta vulgaris cicla and rubra

The preparation, stability, functionality and food enrichment ability of cinnamon oil-loaded nanoemulsion-based delivery systems: a review

Development of a double-fractionated Perilla frutescens leaf extract and its possible use in functional dyspepsia

Establishing a healthy microbiome with human milk oligosaccharides

Silymarin: an old remedy with a challenging future?

Pyrroloquinoline quinone (PQQ): the next essential nutrient and supplement superstar

Sensory analysis of bar samples prepared from mahua (Madhuca longifolia) flower syrup using fuzzy logic