All Stories

  1. Impact of Ferulated Arabinoxylans from Maize Bran on Farinograph and Pasting Properties of Wheat Flour Blends
  2. Mangiferin: An effective agent against human malignancies
  3. Maize bran as an agro-industrial by-product: its bioactive compounds and their potential health benefits
  4. α-Amylase enzyme inhibition relevant to type II diabetes by using functional yogurt with Cinnamomum verum and Stevia rebaudiana
  5. Gut Microbiota and their Derivatives in the progression of Colorectal Cancer: Mechanisms of Action, Genome and Epigenome Contributions
  6. The consequences of poor dietary patterns on the proliferation of non-alcoholic fatty liver disease
  7. Role of Probiotics against Human Cancers, Inflammatory Diseases, and Other Complex Malignancies
  8. An overview of the nutritional and therapeutic properties of amaranth
  9. Eucalyptus globulus Labill. Mediated synthesis of ZnO nanoparticles, their Optimization and characterization
  10. Comparative study of nutritional composition, antioxidant activity and functional properties of Cucumis melo and Citrullus lanatus seeds powder
  11. Recording Postprandial Glucose Reactions with Potato Starch Structural Improvements
  12. Curcumin: a bioactive compound with molecular targets for human malignancies
  13. Potential effect of kaempferol against various malignancies: recent advances and perspectives
  14. Anticancer perspectives of genistein: a comprehensive review
  15. Nutritional and functional properties of kefir: review
  16. Utilization of mango seed oil as a cocoa butter replacer for the development of innovative chocolate
  17. Nutritional and therapeutic potential of nutmeg ( Myristica fragrans ): A concurrent review
  18. Anti-cancer perspectives of resveratrol: a comprehensive review
  19. Quality and shelf life of strawberry fruit as affected by edible coating by moringa leaf extract, aloe vera gel, oxalic acid, and ascorbic acid
  20. Bio-evaluation of alkaloids and saponins from bitter melon: Probing more desirable compound in treating hyperglycemia and hyperlipidemia
  21. Assessment of Physicochemical, Functional, Rheological and end-use properties of Tribulus terrestris
  22. Application of residue of degraded waste plastics as a sorbent for the removal of zinc (II) ions
  23. Anticancer and apoptosis inducing potential of quercetin against a wide range of human malignancies
  24. Water Pollution in Pakistan: Analyzing Legal Responses and Effectiveness
  25. Curcumin: recent updates on gastrointestinal cancers
  26. Liposomes: a promising delivery system for active ingredients in food and nutrition
  27. Chrysin a promising anticancer agent: recent perspectives
  28. A comprehensive review on the impact of calcium and vitamin D insufficiency and allied metabolic disorders in females
  29. Pharmacological effect of Argyrolobium roseum (Camb.) Jaub & Spach extracts against lead‐induced toxicity in rats
  30. Therapeutical properties of apigenin
  31. A comprehensive review of the therapeutic potential of citrus bioflavonoid hesperidin against lifestyle-related disorders
  32. Performance evaluation of different grown ber ( Ziziphus mauritiana ) cultivars under low-temperature storage
  33. Characterization of wheat flour millstreams for friabilin prevalence and nutrient composition
  34. A review of current evidence on food allergies during pregnancy
  35. Structural and functional investigations of wall material extracted from banana peels
  36. Functional, industrial and therapeutic applications of dairy waste materials
  37. Phytochemical properties and in-vitro cytotoxicity, genotoxicity and mutagenicity assessment of ethanolic and aqueous extracts of Argyrolobium roseum (Camb.)
  38. Asiatic acid: a review on its polypharmacological properties and therapeutic potential against various Maladies
  39. Evaluation of enzymatic and non-enzymatic antioxidant potential of sprouted indigenous legumes from Pakistan
  40. Potential of barley enriched yogurt to improve probiotic growth for the management of hypercholesterolemia
  41. Valorization and food applications of okara (soybean residue): A concurrent review
  42. Utilization of biomaterials to develop the biodegradable food packaging
  43. Anticancer, antioxidant, ameliorative and therapeutic properties of kaempferol
  44. Prospective effect of vitamin E and selenium supplementation on colostrum quality in Beetal goats
  45. Nutritional importance and industrial uses of pomegranate peel: A critical review
  46. Polymethoxyflavones: an updated review on pharmacological properties and underlying molecular mechanisms
  47. Improvement in oxidative stability and quality characteristics of functional chicken meat product supplemented with aqueous coriander extract
  48. Gynostemma pentaphyllum an immortal herb with promising therapeutic potential: a comprehensive review on its phytochemistry and pharmacological perspective
  49. Berberine: a comprehensive Approach to combat human maladies
  50. Phytochemical profile and pro-healthy properties of Terminalia chebula : A comprehensive review
  51. Nutritional and functional profile of carob bean ( Ceratonia siliqua ): a comprehensive review
  52. Gut microbiota and synbiotic foods: Unveiling the relationship in COVID‐19 perspective
  53. Maize Bran Arabinoxylans Mediated Green Synthesis of Silver Nanoparticles and Their Incorporation in Gelatin-Based Packaging Film
  54. Exploring biochemical profile, antioxidant activity and structural properties of Bulgur prepared from traditional and autoclave methods
  55. Comparative study of cross- and uncross-linked arabinoxylans extracted from maize bran with special reference to their structural and antioxidant potential
  56. Structural and nutritional properties of psyllium husk arabinoxylans with special reference to their antioxidant potential
  57. Comparative analysis of preventive role of different probiotics and prebiotics against the markers of liver damage, oxidative stress markers and inflammatory markers in the non-alcoholic fatty liver disease induced rats
  58. A Retrospective on the Innovative Sustainable Valorization of Cereal Bran in the Context of Circular Bioeconomy Innovations
  59. Probiotics encapsulated gastroprotective cross‐linked microgels: Enhanced viability under stressed conditions with dried apple carrier
  60. Biochemical and Structural Characterization of Ferulated Arabinoxylans Extracted from Nixtamalized and Non-Nixtamalized Maize Bran
  61. Recent updates and perspectives of fermented healthy super food sauerkraut: a review
  62. Comparative Study of Raw and Fermented Oat Bran: Nutritional Composition with Special Reference to Their Structural and Antioxidant Profile
  63. Human gut microbiota in health and disease: Unveiling the relationship
  64. Effect of sprouted barley flour on the quality wheat of bread, biscuits and cakes
  65. Miso: A traditional nutritious & health‐endorsing fermented product
  66. Synthesis and Food Applications of Resistant Starch-Based Nanoparticles
  67. Extraction, amino acid estimation, and characterization of bioactive constituents from peanut shell through eco-innovative techniques for food application
  68. Effect of vegan diet (VD) on sports performance: a mechanistic review of metabolic cascades
  69. Thermal kinetics of physical and sensory changes in baby carrot under pasteurization conditions
  70. Influence of encapsulation on the survival of probiotics in food matrix under simulated stress conditions
  71. Nutritional and Therapeutic Potential of Soursop
  72. Fabrication of electrospun gum Arabic–polyvinyl alcohol blend nanofibers for improved viability of the probiotic
  73. Nutritional composition and functional properties of a fermented product (KOOZH): A review
  74. Effect of Cellulose–Chitosan Hybrid-Based Encapsulation on the Viability and Stability of Probiotics under Simulated Gastric Transit and in Kefir
  75. Edible coatings for enhancing safety and quality attributes of fresh produce: A comprehensive review
  76. Phytochemical profile and pro-healthy properties of berries
  77. Biochemical and nutritional properties of wheat bulgur: A review
  78. The chemistry of flavor formation in meat and meat products in response to different thermal and non‐thermal processing techniques: An overview
  79. Extraction and characterization of cereal bran cell wall in relation to its end use perspectives
  80. Applications of green technologies‐based approaches for food safety enhancement: A comprehensive review
  81. Dietary guidelines to boost immunity during pre and post covid-19 conditions
  82. Nutritional and functional properties of Hyphaene thebaica L. flour: a critical treatise and review
  83. Traditional and innovative approaches for the extraction of bioactive compounds
  84. Recent trends in encapsulation of probiotics in dairy and beverage: A review
  85. Enhanced viability of microencapsulated lyophilized probiotics under in vitro simulated gastrointestinal conditions
  86. Comparative study of biochemical properties, anti-nutritional profile, and antioxidant activity of newly developed rye variants
  87. Proteomics as a promising biomarker in food authentication, quality and safety: A review
  88. Food grade nanoemulsions: promising delivery systems for functional ingredients
  89. Physicochemical characterization of cereal bran cell wall with special reference to its rheological and functional properties
  90. Exploring the effect of ginger supplementation on candy attributes
  91. Exploring the amino acid composition and vitamin‐B profile of buckwheat varieties
  92. Nutritional and end‐use perspectives of sprouted grains: A comprehensive review
  93. Biochemical and nutritional profile of maize bran‐enriched flour in relation to its end‐use quality
  94. Growth of ZnSnO nano structures for thermopower applications by thermal evaporation with and without oxygen precursor
  95. Wheat straw: A natural remedy against different maladies
  96. ENCAPSULATING PROPERTIES OF LEGUME PROTEINS: RECENT UPDATES & PERSPECTIVES
  97. Functional and nutraceutical properties of fructo-oligosaccharides derivatives: a review
  98. Nutritional and therapeutic properties of barley broth (Talbinah): recent updates
  99. Amino acid profile and safety assessment of infant formula available in local market, Pakistan
  100. BIOCHEMICAL PROPERTIES OF MAIZE BRAN WITH SPECIAL REFERENCE TO DIFFERENT PHENOLIC ACIDS
  101. Functional and nutraceutical properties of maize bran cell wall non-starch polysaccharides
  102. Nutritional, biological, and therapeutic properties of black garlic: a critical review
  103. Structural and functional properties of milk proteins as affected by heating, high pressure, Gamma and ultraviolet irradiation: a review
  104. Zogale (Moringaolifera) as a functional ingredient: A review on its nutraceutical properties and food applications
  105. Survival and storage stability of encapsulated probiotic under simulated digestion conditions and on dried apple snacks
  106. Moringa oleifera Lam.ameliorates the muscles function recovery following an induced insult to the Sciatic nerve in a mouse model