Work

Bioactive Compounds, Food Fermentation, and Sustainable Valorization: Advances, Gaps, and Future Directions

Year: 2026

Type: article

Abstract: The growing global emphasis on sustainability, public health, and food innovation is reshaping the scientific and industrial perceptions of plant-based bioactive compounds and agrofood by-products [...].

Source: Molecules

DOI: 10.3390/molecules31122115

Author: Irene Dini

Institution: University of Naples Federico II

Language: English

Topic: Probiotics and Fermented Foods

Subfield: Food Science

Field: Agricultural and Biological Sciences

Domain: Life Sciences

SDGs: Zero hunger, Responsible consumption and production

Open Access status: gold

Estimated APC paid: $3,258

OpenAlex ID: W7164888475

FWCI:

Cites: 15

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