Identification of Flavonoids and Phenolic Compound in Aloe Vera gel by HPLC by Ilham Nazhan Numan

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Chitosan based coating enriched with Spirulina platensis and moringa leaf extracts preserved the postharvest quality of Mexican Lime (Citrus aurantifolia) by Soheila Aghaei Dargiri, Somayeh Rastegar, Mahbobeh Mohammadi

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Antioxidant Potential of Xanthohumol in Disease Prevention: Evidence from Human and Animal Studies by Jakub Piekara, Dorota Piasecka-Kwiatkowska

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Chemical content profile and antioxidant activity of Rhododendron ponticum L. (Ericaceae) extracts by Mehmet Öztürk, Cansel Cakır, İrfan Öztürk, Dilaycan Çam, Bihter Şahin, Yusuf Sıcak

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Oil content, fatty acids profile, phenolic compounds and biological activity of the seeds from wild Medicago species growing in Iran by Ziba Bakhtiar, Mohammadreza Hassandokht, Maryam Fallah, Hassan Rezadoost, Mohammad Hossein Mirjalili

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Comparison of Chemical Profiles of Aronia melanocarpa Fruit Extracts by Eda Sönmez Gürer, Ayşe Esra Karadağ, Ayhan Altıntaş

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A narrative review on the physicochemical profiles, bioactive compounds, and therapeutic potentials of stingless bee honey by Nor Liyana Ja’afar, Nurfaizatul Aisyah Ab Aziz, Zaida Zakaria, Muzaimi Mustapha, Mahaneem Mohamed, Mohd Zulkifli Mustafa, Sabarisah Hashim

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Optimization of Agave-based pineapple vinegar fermentation through sequential fermentation and chemical characterization by Antika Boondaeng, Chanaporn Trakunjae, Nanthavut Niyomvong

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Biological activities of extracts of some plants which utilized in colds by Sinem Aydin

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Determination of Yield and Quality Parameters in Pickling Hot Peppers Grown under Different Water Stress Conditions by Okan Erken, Fatma Çolak Levent

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Effect of maceration time and fermentation technique on the phenolic compounds of Öküzgözü wines by HAKAN DURSUN, MUSTAFA BAYRAM, SEMRA TOPUZ TÜRKER

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Changes of main phenolic compounds contents and antibacterial activities of sea-buckthorn Jiaosu during fermentation process by ZHU Jiaying, FU Leyi, ZHAO Qian, JIN Zhening, FANG Sheng

Subjects: “…sea-buckthorn|jiaosu|fermentation|phenolic compound|antibacterial activity…”
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Dietary inclusion of curry plant (Helichrysum italicum) extract in rainbow trout (Oncorhynchus mykiss) culture: Growth performance and gene expression related to digestion, antioxi... by Ayşegül Aydın, Dogukan Kaya, Boran Karataş, Derya Guroy

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Comparative Analyses of Biologically Active Substances and Antioxidant Activity in Fresh and Stored Fruits of Apple Varieties from the Republic of Tajikistan by Vera A. Kostikova, Mariyo T. Boboev, Mathew T. Sharples, Amonullo K. Namozov, Saimuhammad B. Yoqubov, Jovidon T. Boboev, Shukherdorj Baasanmunkh, Hyeok Jae Choi, Alexander A. Kuznetsov, Maxim S. Kulikovskiy, Tatyana V. Erst, Saltanat Aghayeva, Wang Wei, Andrey S. Erst

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Phylogeny, Morphology, Epidemiology, and Control Strategies for Plurivorosphaerella nawae, the Causal Agent of Circular Leaf Spot in Persimmon by Oliul Hassan, Taehyun Chang

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Dietary supplementation of coffee pulp extract enhances growth performance and intestinal morphology in broiler chicken by Kiattisak Huanhong, Chompunut Lumsangkul, Chaiwat Arjin, Sasithorn Sirilun, Tibet Tangpao, Yu-Lei Wang, Raktham Mektrirat, Chen-Si Lin, Sarana Rose Sommano, Korawan Sringarm

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Effect of fermentation on bioactive compounds and structural properties of wheat bran by Nidhi Tiwari, Reshma Saroj, Mudasir Ahmad Malik, Devinder Kaur

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The Effect of Different Grape Varieties and Adding Different Ratios of Mustard Seeds on the Phenolic Compounds, Antioxidant Capacity, and Bioaccessibility Values of Hardaliye under... by Ayşe Semra Aksoy, Mustafa Yaman, Muhammet Arıcı

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The Anti-Inflammatory Effect of Chenopodium Murale in Comparison to Salvia Frigida on Atopic Eczema by Zahraa Y. Hassan, Tuka Y. Hassan, Ahmed Y. Kanany

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Glycine betaine treatment extends the shelf life and retards cap browning of button mushrooms by Parviz Malekzadeh, Asghar Kamrani, Zeinab Abbasi, Mehdi Sadeghi

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