Vol 6 Nr 2 (2026): February 2026

Publicerad: 2026-02-03

Research Articles

St. John’s Wort (Hypericum perforatum L.) in Armenia: Bioactive composition, ecological distribution, and cultivation potential for functional food applications

Armine Abrahamyan, Gayane Melyan, Meruzhan Galsyan, Margarita Harutyunyan, Diana Sumbulyan, Roza Karimyan, Armine Hambardzumyan, Armen Solomonyan, Aramayis Abrahamyan, Lilit Minasyan, Aghvan Sahakyan

76 - 90
- [Abstract] (Engelska)
- [Full Article] (Engelska)
Studies of bioactive compounds of wild tomatoes in the context of functional food and genetic improvement of Ararat Valley plants

Gohar Kirakosyan, Karine Sarikyan, Gayane Shaboyan, Marine Grigoryan, Varduhi Vardanyan, Arus Zurabyan, Gayane Sahradyan, Arusyak Zhamharyan

91 - 103
- [Abstract] (Engelska)
- [Full Article] (Engelska)
Production of Iraqi bread by replacing wheat flour with chickpea flour and its effect on rheological and sensory properties

Noor Fadhil, Saad Ibrahim Yousif, Ghenaa Hamid Abdulkreem, Sara Hadi

115 - 126
- [Abstract] (Engelska)
- [Full Article] (Engelska)

Theoretical Articles

Functional Food Science in the era of artificial intelligence: The role of domain authority, structured validation, and responsible translation

Danik Martirosyan

104 - 114
- [Abstract] (Engelska)
- [Full Article] (Engelska)