This review explores the diverse plant-based functional foods native to Borneo, highlighting their nutritional and health benefits.

This research explores microwave-assisted extraction (MAE) methods for bioactive compounds from dates and their application in fortified milk.

Summary: This study investigates optimal production conditions for functional soybean yogurt with added cinnamon, using response surface methodolog

This review discusses the role of food science in addressing obesity and related metabolic disorders.

This study evaluates a multi-grain pizza base formulated with whole wheat, Kodo millet, buckwheat, and brown rice flours, developed as a nutrient-r

contrasted with modern techniques like extrusion cooking and high-pressure processing, which improve nutrient bioavailability and consumer acceptan