Design of Topical Nanoparticle-Hydrogel Platforms to Stimulate Hyaluronic Acid Production: An Integrated Approach to Skin Ageing Research

Design and development of potential CBD nanodelivery systems for the treatment of anxiety

Integrated assessment of mycotoxins in rice: climate-driven storage effects, monitoring, mitigating, and human health implications

Factors Affecting Acrylamide Levels in Coffee Beverages

Acrylamide is a heat-generated food toxicant formed via the Maillard reaction between asparagine and reducing sugars during food processing. In coffee, acrylamide is intensively formed during the early stages of roasting, but its content tends to diminish with increasing temperature and time of roasting. The acrylamide content in coffee is dependent on the coffee species, degree of roast, and storage conditions. Different methods of brew preparation, according to regional and personal prefere...