Rosemary is a perennial herb with fragrant evergreen needle-like leaves that are commonly used to add flavor when cooking. It is widely grown in the Mediterranean region and in much of southern E...
Sahena Ferdosh1,2,*, Nurul Ashikin Abdul Bari2, Bulan Wu3 and Md. Zaidul Islam Sarker4 1Western Pacific Tropical Research Center, College of Natural and Applied Sciences, University of Guam, Mang...
Ebru Erol First published: 01 February 2024 https://doi.org/10.1002/cbdv.202301497 Abstract Bee bread, a valuable bee product that has recently attracted significant public interest as a nutritio...
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The standard method to analyze the fat content in food products uses a large quantity of organic solvent. Elimination of this solvent consumption is possible through a method employing supercriti...
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Polyunsaturated fatty acids (PUFAs), especially omega-3 fatty acids, are an area of much interest and extensive scientific research in recent years. There are numerous articles available in vario...
Sorghum Bran is an abundant source of various high-valve bioactive compounds. Many of these compounds contain significant quantities of lipids, phenolic and other acids. These flavonoids are know...