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Nafiou Arouna

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Open access Oct 2026

Fermented Wild Chicory (Cichorium intybus L.) Leaves as a Promising Food Ingredient: Phytochemical Profile and Antioxidant Potential

Wild chicory (Cichorium intybus L.) is a spontaneous, widely distributed Mediterranean plant traditionally used in both food and herbal medicine, owing to its high content of bioactive compounds with antioxidant activity. Lactic acid fermentation is increasingly explored as a mild technological strategy to modulate the...

Elena Tomassi, Nafiou Arouna, Mattia Brun et al. · 0 citations

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