Tag: Nutrition & Diet
Fatty acids and phenolic compounds profile of commercial and homemade artichoke pâté products
Bioactive compounds in artichoke spreads show consistent fat and phenol profiles
Polyphenol metabolites in fermented foods: biotransformation, bioavailability, and functional roles
How fermented foods transform plant compounds for better absorption and health
Phytoconstituents and biofunctional attributes of Adenophora triphylla: A review
Chemical compounds and health benefits of a traditional medicinal plant
The association between dominant food patterns and the intake of energy and macronutrients with endometriosis in women aged 15–45
How diet patterns relate to endometriosis risk in reproductive-age women
Perceptions of a healthy diet among Hungarian Roma align with dietary guidelines and are primarily associated with self-perceived eating habits
What Hungarian Roma consider healthy eating and how it connects to their actual food choices
Partial NaCl replacement with KCl enhances microbial dynamics and antioxidant potential in fermented Nabali Baladi olives
Salt substitution boosts beneficial microbes and antioxidants in olive fermentation
Fermented Dairy Consumption and Metabolic Syndrome in Finnish Men and Women
Fermented dairy linked to lower metabolic syndrome risk in men, but mixed effects seen in women
Effects of dietary supplementation with an olive mill wastewater phenolic extract on the growth performance, oxidative status, and meat quality traits of finishing pigs
Olive extract supplementation improves pig growth and meat quality while reducing oxidative stress
Impact of various types of heat treatment on the content of selected B vitamin and their profile in goose breast meat
How cooking methods affect B vitamins in goose meat
Pseudoacacia Honey of Hungarian and Slovak Origin: Selected Quality Parameters and Antioxidant Capacity
Comparing quality and antioxidant properties of invasive plant honey across Hungary and Slovakia
