Edible insects as future food: chances and challenges
Volume 1, Issue 1, September 2021, Pages 38-46
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An overview on the major mycotoxins in food products: characteristics, toxicity, and analysis
Volume 2, Issue 2, June 2022, Pages 91-102
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Nutritional quality and health benefits of microgreens, a crop of modern agriculture
Volume 1, Issue 1, September 2021, Pages 58-66
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Fungi for future foods
Volume 1, Issue 1, September 2021, Pages 25-37
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Review on plant-derived bioactive peptides: biological activities, mechanism of action and utilizations in food development
Volume 2, Issue 2, June 2022, Pages 143-159
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Polysaccharides from edible fungi Pleurotus spp.: advances and perspectives
Volume 1, Issue 2, December 2021, Pages 128-140
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A review on nutritional advantages of edible mushrooms and its industrialization development situation in protein meat analogues
Volume 3, Issue 1, March 2023, Pages 1-7
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Porcine skeletal muscle tissue fabrication for cultured meat production using three-dimensional bioprinting technology
Volume 1, Issue 1, September 2021, Pages 88-97
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Pesticide residue elimination for fruits and vegetables: the mechanisms, applications, and future trends of thermal and non-thermal technologies
Volume 2, Issue 3, September 2022, Pages 223-240
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Cannabidiol and terpenes from hemp – ingredients for future foods and processing technologies
Volume 1, Issue 2, December 2021, Pages 113-127
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Mechanisms of chilling tolerance in melatonin treated postharvest fruits and vegetables: a review
Volume 1, Issue 2, December 2021, Pages 156-167
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Food supplements could be an effective improvement of diabetes mellitus: a review
Volume 1, Issue 1, September 2021, Pages 67-81
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Protein-polysaccharide nanocomplexes as nanocarriers for delivery of curcumin: a comprehensive review on preparation methods and encapsulation mechanisms
Volume 3, Issue 2, June 2023, Pages 99-114
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Coconut oil as a therapeutic treatment for alzheimer's disease: a review
Volume 2, Issue 1, March 2022, Pages 41-52
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Food-derived bioactive peptides: production, biological activities, opportunities and challenges
Volume 2, Issue 4, December 2022, Pages 294-306
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Chokeberry (Aronia melanocarpa) as a new functional food relationship with health: an overview
Volume 1, Issue 2, December 2021, Pages 168-178
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Traditional food, modern food and nutritional value of Sea buckthorn (Hippophae rhamnoides L.): a review
Volume 3, Issue 3, September 2023, Pages 191-205
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How does the addition of mushrooms and their dietary fibre affect starchy foods
Volume 2, Issue 1, March 2022, Pages 18-24
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Classification and antioxidant assays of polyphenols: a review
Volume 4, Issue 3, September 2024, Pages 193-204
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Review on herbal tea as a functional food: classification, active compounds, biological activity, and industrial status
Volume 3, Issue 3, September 2023, Pages 206-219
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Taste mechanism of kokumi peptides from yeast extracts revealed by molecular docking and molecular dynamics simulation
Volume 2, Issue 4, December 2022, Pages 358-364
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A comprehensive review on mechanism of natural products against Staphylococcus aureus
Volume 2, Issue 1, March 2022, Pages 25-33
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Towards human well-being through proper chewing and safe swallowing: multidisciplinary empowerment of food design
Volume 1, Issue 1, September 2021, Pages 1-24
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The cause of germination increases the phenolic compound contents of Tartary buckwheat (Fagopyrum tataricum)
Volume 2, Issue 4, December 2022, Pages 372-379
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Research progress on classification, sources and functions of dietary polyphenols for prevention and treatment of chronic diseases
Volume 3, Issue 4, December 2023, Pages 289-305
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