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Most Cited Food Science and Human Wellness Articles
Processed beetroot (Beta vulgaris L.)as a natural antioxidant in mayonnaise: Effects on physical stability, texture and sensory attributes
Volume 5, Issue 4, December 2016, Pages 191-198
Vassilios Raikos | Angela McDonagh | Viren Ranawana | Garry Duthie
PCR-based methodologies for detection and characterization of Listeria monocytogenes and Listeria ivanovii in foods and environmental sources
Volume 6, Issue 2, June 2017, Pages 39-59
Jin Qiang Chen | Stephanie Healey | Patrick Regan | Pongpan Laksanalamai | Zonglin Hu
Antioxidant activity and total phenolic content of essential oils and extracts of sweet basil (Ocimum basilicum L.) plants
Volume 8, Issue 3, September 2019, Pages 299-305
Adel F. Ahmed | Fatma A.K. Attia | Zhenhua Liu | Changqin Li | Jinfeng Wei | Wenyi Kang
Functional food products in Japan: A review
Volume 8, Issue 2, June 2019, Pages 96-101
Shun Iwatani | Naoyuki Yamamoto
Linking gut microbiota to aging process: a new target for anti-aging
Volume 7, Issue 2, June 2018, Pages 111-119
Maoyang Lu | Zhao Wang
Catalytic Double Cyclization Process for Antitumor Agents against Breast Cancer Cell Lines
Volume 3, Issue , May 2018, Pages 279-288
Raffaella Mancuso | Ida Ziccarelli | Adele Chimento | Nadia Marino | Nicola Della Ca’ | Rosa Sirianni | Vincenzo Pezzi | Bartolo Gabriele
Seaweed nutraceuticals and their therapeutic role in disease prevention
Volume 8, Issue 3, September 2019, Pages 252-263
Abirami R. Ganesan | Uma Tiwari | Gaurav Rajauria
Fermentation-enabled wellness foods: A fresh perspective
Volume 8, Issue 3, September 2019, Pages 203-243
Huan Xiang | Dongxiao Sun-Waterhouse | Geoffrey I.N. Waterhouse | Chun Cui | Zheng Ruan
Chemical composition, sensory properties and application of Sichuan pepper (Zanthoxylum genus)
Volume 8, Issue 2, June 2019, Pages 115-125
Yue Jie | Shiming Li | Chi Tang Ho
Tissue-Specific Chk1 Activation Determines Apoptosis by Regulating the Balance of p53 and p21
Volume 12, Issue , February 2019, Pages 27-40
Marijn T.M. van Jaarsveld | Difan Deng | Erik A.C. Wiemer | Zhike Zi
An investigation of the formulation and nutritional composition of modern meat analogue products
Volume 8, Issue 4, December 2019, Pages 320-329
Benjamin M. Bohrer
Aryl Hydrocarbon Receptor Promotes Liver Polyploidization and Inhibits PI3K, ERK, and Wnt/β-Catenin Signaling
Volume 4, Issue , June 2018, Pages 44-63
Nuria Moreno-Marín | Jaime M. Merino | Alberto Alvarez-Barrientos | Daxeshkumar P. Patel | Shogo Takahashi | José M. González-Sancho | Pablo Gandolfo | Rosa M. Rios | Alberto Muñoz | Frank J. Gonzalez | Pedro M. Fernández-Salguero
Isolation and identification of novel casein-derived bioactive peptides and potential functions in fermented casein with Lactobacillus helveticus
Volume 8, Issue 2, June 2019, Pages 156-176
Mengzhu Fan | Tingting Guo | Wanru Li | Jing Chen | Fushuo Li | Chao Wang | Yi Shi | David Xi an Li | Shaohui Zhang
Risk assessment of chemical substances of safety concern generated in processed meats
Volume 8, Issue 3, September 2019, Pages 244-251
Mónica Flores | Leticia Mora | Milagro Reig | Fidel Toldrá
Autophagy-associated signal pathways of functional foods for chronic diseases
Volume 8, Issue 1, March 2019, Pages 25-33
Jinfeng Xie | Jiling Liang | Ning Chen
Research progress of gut flora in improving human wellness
Volume 8, Issue 2, June 2019, Pages 102-105
Chenggang Zhang | Wenjing Gong | Zhihui Li | Dawen Gao | Yan Gao
Enzymes inhibitory property, antioxidant activity and phenolics profile of raw and roasted red sorghum grains in vitro
Volume 8, Issue 2, June 2019, Pages 142-148
Emmanuel Anyachukwu Irondi | Bosede Mofoluwake Adegoke | Emy Sofie Effion | Selimat Oluwakemi Oyewo | Emmanuel Oladeji Alamu | Aline Augusti Boligon
Impact of particle size of pulverized citrus peel tissue on changes in antioxidant properties of digested fluids during simulated in vitro digestion
Volume 9, Issue 1, March 2020, Pages 58-63
Yidi Cai | Wei Qin | Sunantha Ketnawa | Yukiharu Ogawa
An overview of plant-autochthonous microorganisms and fermented vegetable foods
Volume , Issue , January 2020, Page
Sebastian Torres | Hernán Verón | Luciana Contreras | Maria I. Isla
The absorption kinetics of Antarctic krill oil phospholipid liposome in blood and the digestive tract of healthy mice by single gavage
Volume 9, Issue 1, March 2020, Pages 88-94
Lin Li | Chengcheng Wang | Shan Jiang | Rong Li | Tiantian Zhang | Changhu Xue | Teruyoshi Yanagita | Xiaoming Jiang | Yuming Wang
Gelatin-stabilized traditional emulsions: Emulsion forms, droplets, and storage stability
Volume , Issue , January 2020, Page
Mengzhen Ding | Ting Zhang | Huan Zhang | Ningping Tao | Xichang Wang | Jian Zhong
Innovative strategies and nutritional perspectives for fortifying pumpkin tissue and other vegetable matrices with iron
Volume , Issue , January 2020, Page
Marina F. de Escalada Pla | Silvia K. Flores | Carolina E. Genevois
Chemical composition and glucose uptake effect on 3T3-L1 adipocytes of Ligustrum lucidum Ait. flowers
Volume 9, Issue 2, June 2020, Pages 124-129
Lili Cui | Jinmei Wang | Mengke Wang | Baoguang Wang | Zhenhua Liu | Jinfeng Wei | Wenyi Kang
Investigating cooked rice textural properties by instrumental measurements
Volume , Issue , January 2020, Page
Keyu Tao | Wenwen Yu | Sangeeta Prakash | Robert G. Gilbert
Structural and functional properties of hydrolyzed/glycosylated ovalbumin under spray drying and microwave freeze drying
Volume 9, Issue 1, March 2020, Pages 80-87
Lili Liu | Xiaoning Dai | Huaibin Kang | Yunfeng Xu | Weiming Hao
