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Volume 2, Issue 1

Volume 2, Issue 1 - 2026

Open AccessArticle

Effect of Autoclaving on Nutrients, Phenolics, Antioxidants, and Enzyme Inhibitory Properties of Dioclea reflexa Seed Flours

Adedamola Iyioluwa Akinyede, Temitope Yemisi Akinyemi, Adenike Idayat Ibrahim, Mercy Chinonso Chibueze

2026, 2(1): 5. doi: 10.53941/fsp.2026.100005

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Open AccessReview

Plant Food-Based Natural Products Are Relevant to the Management of Bacterial Resistance to Antimicrobial Drugs

Marcus Vinícius Dias-Souza

2026, 2(1): 4. doi: 10.53941/fsp.2026.100004

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Open AccessReview

The Evaluation Methods of Menus in University Restaurants: A Scoping Review

Júlia Naves Peixoto, Marcela Gomes Reis, Juliana Costa Liboredo, Rita de Cássia Ribeiro, Bruna Vieira de Costa Lima, Simone Cardoso Lisboa Pereira, Nathalia Sernizon Guimarães

2026, 2(1): 3. doi: 10.53941/fsp.2026.100003

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Open AccessArticle

Lipid Oxidation, pH and Colour in Beef as Affected by Gamma Irradiation—A Meta-Analysis

Krasimir Dimov, Teodora Popova

2026, 2(1): 2. doi: 10.53941/fsp.2026.100002

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Open AccessArticle

Edible Innovation: Exploring Advances in Active Packaging, Natural Additives, and Consumer Perception

Pradeep Kumar, Monika Singh, Madhu Kamle, Anurag Singh, Akansha Gupta, Dipendra Kumar Mahato, Surabhi Pandey

2026, 2(1): 1. doi: 10.53941/fsp.2026.100001

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