ReviewPublished 22 September 2026Anti-nutritional factors in plant-derived milk: a review on effects and effective reduction methodsNutakki Govardhini · Sonia Morya · Farhang Hameed Awlqadr · Mohammed Noori Saeed · Ralf Weiskirchen · Qausar Hamed ALKaisy · Ammar B. Altemimi · Muhammad Tauseef Sultan · Hassan RazaFrontiers in Food Science and Technologydoi 10.3389/frfst.2026.1935548
Original ResearchPublished 1 September 2026Soybean variety influences the quality and functionality of soymilk fermented by Lactobacillus acidophilus 1132Muzaffar Hasan · Dilshad Ahmad · Veda Krishnan · Archana Sachdev · Anil DahujaFrontiers in Food Science and Technologydoi 10.3389/frfst.2026.1927350
Original ResearchPublished 12 June 2026Lactic acid-fermented Moringa oleifera seed–cassava beverage: chemical composition, in vitro antioxidant activity, and dietary contributionPaul Ndubuisi Anyiam · Chinedu Paulinus Nwuke · Chiamaka Ngozi Ikechi · Blessing Ojebe Ndukwo · Elsa Maria SalvadorFrontiers in Industrial Microbiologydoi 10.3389/finmi.2026.1846828
