Most Cited Articles

Open access

ISSN: 2213-4530
CN: 10-1750/TS
p-ISSN: 2097-0765

Microalgae: A potential alternative to health supplementation for humans

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An investigation of the formulation and nutritional composition of modern meat analogue products

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Fermentation-enabled wellness foods: A fresh perspective

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Seaweed nutraceuticals and their therapeutic role in disease prevention

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Antioxidant activity and total phenolic content of essential oils and extracts of sweet basil (Ocimum basilicum L.) plants

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Oral microbiota: A new view of body health

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Effects of dietary fiber on human health

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Healthy function and high valued utilization of edible fungi

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Oleogels for development of health-promoting food products

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Functional food products in Japan: A review

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Immunomodulatory effects of polysaccharides from edible fungus: a review

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An overview of plant-autochthonous microorganisms and fermented vegetable foods

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Health aspects of peanuts as an outcome of its chemical composition

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Changes of protein oxidation, lipid oxidation and lipolysis in Chinese dry sausage with different sodium chloride curing salt content

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Phenolics, tannins, flavonoids and anthocyanins contents influenced antioxidant and anticancer activities of Rubus fruits from Western Ghats, India

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Comparative analysis of antioxidant activities of essential oils and extracts of fennel (Foeniculum vulgare Mill.)seeds from Egypt and China

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Nanostructured food proteins as efficient systems for the encapsulation of bioactive compounds

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Chemical composition, sensory properties and application of Sichuan pepper (Zanthoxylum genus)

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Antioxidant and anti-inflammatory roles of tea polyphenols in inflammatory bowel diseases

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Bacteroides utilization for dietary polysaccharides and their beneficial effects on gut health

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Risk assessment of chemical substances of safety concern generated in processed meats

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Review on mechanisms and structure-activity relationship of hypoglycemic effects of polysaccharides from natural resources

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Analysis of the changes of volatile flavor compounds in a traditional Chinese shrimp paste during fermentation based on electronic nose, SPME-GC-MS and HS-GC-IMS

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Phytochemical constituents and biological activities of longan (Dimocarpus longan Lour.) fruit: a review

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