Microalgae: A potential alternative to health supplementation for humans
Volume 8, Issue 1, March 2019, Pages 16-24
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An investigation of the formulation and nutritional composition of modern meat analogue products
Volume 8, Issue 4, December 2019, Pages 320-329
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Fermentation-enabled wellness foods: A fresh perspective
Volume 8, Issue 3, September 2019, Pages 203-243
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Seaweed nutraceuticals and their therapeutic role in disease prevention
Volume 8, Issue 3, September 2019, Pages 252-263
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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
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Oral microbiota: A new view of body health
Volume 8, Issue 1, March 2019, Pages 8-15
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Effects of dietary fiber on human health
Volume 11, Issue 1, January 2022, Pages 1-10
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Healthy function and high valued utilization of edible fungi
Volume 10, Issue 4, July 2021, Pages 408-420
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Oleogels for development of health-promoting food products
Volume 9, Issue 1, March 2020, Pages 31-39
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Immunomodulatory effects of polysaccharides from edible fungus: a review
Volume 10, Issue 4, July 2021, Pages 393-400
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Functional food products in Japan: A review
Volume 8, Issue 2, June 2019, Pages 96-101
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An overview of plant-autochthonous microorganisms and fermented vegetable foods
Volume 9, Issue 2, June 2020, Pages 112-123
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Health aspects of peanuts as an outcome of its chemical composition
Volume 9, Issue 1, March 2020, Pages 21-30
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Changes of protein oxidation, lipid oxidation and lipolysis in Chinese dry sausage with different sodium chloride curing salt content
Volume 9, Issue 4, December 2020, Pages 328-337
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Phenolics, tannins, flavonoids and anthocyanins contents influenced antioxidant and anticancer activities of Rubus fruits from Western Ghats, India
Volume 8, Issue 1, March 2019, Pages 73-81
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Comparative analysis of antioxidant activities of essential oils and extracts of fennel (Foeniculum vulgare Mill.)seeds from Egypt and China
Volume 8, Issue 1, March 2019, Pages 67-72
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Chemical composition, sensory properties and application of Sichuan pepper (Zanthoxylum genus)
Volume 8, Issue 2, June 2019, Pages 115-125
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Nanostructured food proteins as efficient systems for the encapsulation of bioactive compounds
Volume 9, Issue 3, September 2020, Pages 199-213
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The interaction of nanostructured antimicrobials with biological systems: Cellular uptake, trafficking and potential toxicity
Volume 9, Issue 1, March 2020, Pages 8-20
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Antioxidant and anti-inflammatory roles of tea polyphenols in inflammatory bowel diseases
Volume 11, Issue 3, May 2022, Pages 502-511
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Bacteroides utilization for dietary polysaccharides and their beneficial effects on gut health
Volume 11, Issue 5, September 2022, Pages 1101-1110
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Review on mechanisms and structure-activity relationship of hypoglycemic effects of polysaccharides from natural resources
Volume 12, Issue 6, November 2023, Pages 1969-1980
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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
Volume 12, Issue 1, January 2022, Pages 173-182
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Risk assessment of chemical substances of safety concern generated in processed meats
Volume 8, Issue 3, September 2019, Pages 244-251
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Phytochemical constituents and biological activities of longan (Dimocarpus longan Lour.) fruit: a review
Volume 9, Issue 2, June 2020, Pages 95-102
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