Studies explore the enhancement of gluten-free bread quality through the use of chestnut flour and vacuum packaging, revealing improved sensory properties. Investigations into the nutritional potential of plant seeds and microalgae emphasize the health benefits of fenugreek seeds due to their amino acid profile and antioxidant activity. Further research assesses the efficacy of Prunus padus extracts in preventing lipid peroxidation, showcasing their potential in biomembrane stability. The stability of nanoemulsions containing lipophilic bioactive compounds is significantly increased by the use of octenyl succinic anhydride (OSA)-modified starch. Additionally, supercritical fluid extraction (SFE) and ultrasound-assisted extraction (UAE) are evaluated for their efficiency in extracting galactolipids from rosehip pomace, offering superior alternatives to conventional methods. Lastly, the application of non-thermal plasma treatment is studied for its ability to reduce heavy metal accumulation in water spinach, indicating a promising approach for enhancing plant growth and food safety without significantly affecting lead accumulation. Collectively, these studies contribute to the fields of food science and agriculture by providing sustainable and effective solutions for food production, safety, and nutritional enhancement.