Food Science & Nutrition

Association of whole grain, refined grain, and cereal consumption with gastric cancer risk: A meta-analysis of observational studies

Triacylglycerol, fatty acid, and phytochemical profiles in a new red sorghum variety (Ji Liang No. 1) and its antioxidant and anti-inflammatory properties

Enhanced yield of oleuropein from olive leaves using ultrasound-assisted extraction

Interactions of resveratrol with other phenolics and activity against food-borne pathogens

Anti-obesity and hypolipidemic effect of water extract from Pleurotus citrinopileatus in C57BL/6J mice

Galactomannan from Trigonella foenum-graecum L. seed: Prebiotic application and its fermentation by the probiotic Bacillus coagulans strain MTCC 5856

Evaluation of engineering properties for waste control of tomato during harvesting and postharvesting

Deficit irrigation improves phenolic content and antioxidant activity in leafy lettuce varieties

Skin anti-inflammatory activity of rose petal extract (Rosa gallica) through reduction of MAPK signaling pathway

Effect of different Lactobacillus species on volatile and nonvolatile flavor compounds in juices fermentation