New insights of the application of water or ethanol-water plant extract rich in active compounds in food

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Technological Application of Tannin-Based Extracts

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Green Extraction of Bioactive Compounds from Plant Biomass and Their Application in Meat as Natural Antioxidant

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The effects of grape seed extract fortification on the antioxidant activity and quality attributes of bread

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A comparative study between natural and synthetic antioxidants: Evaluation of their performance after incorporation into biscuits

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Oxidation of Lipids in Foods

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Nitrate and nitrite content of vegetables, fruits, grains, legumes, dairy products, meats and processed meats

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Changes in yogurt fermentation characteristics, and antioxidant potential and in vitro inhibition of angiotensin-1 converting enzyme upon the inclusion of peppermint, dill and basil

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Modern Methods of Pre-Treatment of Plant Material for the Extraction of Bioactive Compounds

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Shikimic Acid Pathway in Biosynthesis of Phenolic Compounds

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Green Extraction Techniques as Advanced Sample Preparation Approaches in Biological, Food, and Environmental Matrices: A Review

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Natural antioxidants in processing and storage stability of sheep and goat meat products

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Antimicrobial Activity of Plant Secondary Metabolites: A Review

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Effect of food matrix on the content and bioavailability of flavonoids

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Chemistry of Secondary Polyphenols Produced during Processing of Tea and Selected Foods

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Plant-Based Phenolic Molecules as Natural Preservatives in Comminuted Meats: A Review

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Innovative Technologies for Extraction and Microencapsulation of Bioactives from Plant-Based Food Waste and Their Applications in Functional Food Development

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Innovative Delivery Systems Loaded with Plant Bioactive Ingredients: Formulation Approaches and Applications

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Water as Green Solvent: Methods of Solubilisation and Extraction of Natural Products—Past, Present and Future Solutions

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Quantitative genotoxicity assays for analysis of medicinal plants: A systematic review

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Use of herbs and spices for food preservation: advantages and limitations

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Residues and contaminants in tea and tea infusions: a review

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Turmeric (Curcuma longa L.) extract on oxidative stability, physicochemical and sensory properties of fresh lamb sausage with fat replacement by tiger nut (Cyperus esculentus L.) oil

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Polyphenolic compounds as functional ingredients in cheese

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Potentiating Therapeutic Effects by Enhancing Synergism Based on Active Constituents from Traditional Medicine

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Physicochemical quality attributes and antioxidant properties of set-type yogurt fortified with argel (Solenostemma argel Hayne) leaf extract

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Synthetic and Natural Antioxidants Used in the Oxidative Stability of Edible Oils: An Overview

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Comparison of Different Extraction Solvent Mixtures for Characterization of Phenolic Compounds in Strawberries

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Moringa oleiferia leaves extract: a natural antioxidant for retarding lipid peroxidation in cooked goat meat patties

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Agro-industrial wastes as sources of bioactive compounds for food and fermentation industries

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Solubility of Flavonoids in Pure Solvents

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Antioxidant efficacy of rosemary ethanol extract in palm oil during frying and accelerated storage

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Extraction of bioactive compounds from mango (Mangifera indica L. var. Carabao) seed kernel with ethanol–water binary solvent systems

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Scientific Opinion on the re‐evaluation of anthocyanins (E 163) as a food additive

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Effects of a natural antioxidant, polyphenol-rich rosemary (Rosmarinus officinalis L.) extract, on lipid stability of plant-derived omega-3 fatty-acid rich oil

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Studies with Myoglobin Variants Indicate that Released Hemin Is the Primary Promoter of Lipid Oxidation in Washed Fish Muscle

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Effect of a Cellulase Treatment on Extraction of Antioxidant Phenols from Black Currant (Ribes nigrum L.) Pomace

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Application of natural extracts as active ingredient in biopolymer based packaging systems

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Conventional and nonconventional extraction techniques for optimal extraction processes of rosmarinic acid from six Lamiaceae plants as determined by HPLC-DAD measurement

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