Biology and Life Sciences Forum, Volume 26, Issue 1

The journal retracts the article “Comparison of Health-Benefiting Phytoconstituents in the Seeds of Australian-Grown Nigella sativa Genotypes” [...]

The 4th International Electronic Conference on Foods—Focus on Sustainable Food Systems: Current Trends and Advances was held from 15 to 30 November 2023 [...]

In submitting conference proceedings to Biology and Life Sciences Forum, the volume editors of the proceedings certify to the publisher that all papers published in this volume have been subjected to peer review administered by the volume editors [.....

β-casomorphin 7 (BCM7) is a bioactive peptide that is released during the digestion of the β-casein (in particular, the A1 variant) present in cow’s milk. BCM7 has been linked to several health concerns such as gastrointestinal disord...

Gluten-free baked goods (GFBGs) are based mainly on refined flours and starches, being characterized by a poor nutritional profile. The use of alternative flours rich in protein and dietary fibre, and with a good sensorial profile, in the formulation...

The aim of this study is to provide an overview of multidrug-resistance cases of Listeria monocytogenes isolated from fresh meat and meat products from the north of Portugal. Samples of fresh meat preparations and meat products from hypermarkets and...

The chestnut industry generates large quantities of by-products, including the chestnut shell, which is a source of phenolic compounds. In this study, the MIC (minimum inhibitory concentration) of chestnut shell extract was determined using the disk...

Active packaging commonly consists of several bioactive compounds that improve sensory characteristics, protect quality, and expand the shelf life of food items. With a better understanding of the importance of plant-based protein sources, the utiliz...

The objective of this study was to investigate the optimal ratio of a mixture of Thai riceberry rice flour, Job’s tears flour, and black sesame seeds in developing a healthy cereal granola bar. Based on the experimental mixture design of 10 for...

The incorporation of alternative flours in the formulation of gluten-free (GF) baked goods has the potential to improve their nutritional and technological characteristics. Within this context, the addition of novel flours from the grinding of seed-e...