In a recent Special Issue published in Foods, researchers collated scientific evidence on advancements in research for nutrient-rich foods, such as fruits, vegetables, nuts olive oil, to name a few.

Pressure cooking often preserves more nutrients than boiling by reducing cooking time, water exposure, and oxidation, but outcomes depend on food type, nutrient stability, and whether cooking liquids ...

A team of food scientists from the National University of Singapore consisting of Associate Professor Liu Shao Quan (centre), Dr Lu Yuyun (right) and Ms Geng Chenhan (left) pioneered a co-fermentation ...