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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A critical review on the health promoting effects of mushrooms nutraceuticals
Volume 7, Issue 2, June 2018, Pages 125-133
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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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A critical review on phytochemical profile and health promoting effects of mung bean (Vigna radiata)
Volume 7, Issue 1, March 2018, Pages 11-33
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Role of calpain system in meat tenderness: A review
Volume 7, Issue 3, September 2018, Pages 196-204
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Corn phytochemicals and their health benefits
Volume 7, Issue 3, September 2018, Pages 185-195
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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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Oleogels for development of health-promoting food products
Volume 9, Issue 1, March 2020, Pages 31-39
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Anticancer effect of curcumin on breast cancer and stem cells
Volume 7, Issue 2, June 2018, Pages 134-137
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Functional food products in Japan: A review
Volume 8, Issue 2, June 2019, Pages 96-101
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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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Healthy function and high valued utilization of edible fungi
Volume 10, Issue 4, July 2021, Pages 408-420
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Biochemical and histopathological profiling of Wistar rat treated with Brassica napus as a supplementary feed
Volume 7, Issue 1, March 2018, Pages 77-82
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Effects of dietary fiber on human health
Volume 11, Issue 1, January 2022, Pages 1-10
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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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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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Chemical composition, sensory properties and application of Sichuan pepper (Zanthoxylum genus)
Volume 8, Issue 2, June 2019, Pages 115-125
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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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Health aspects of peanuts as an outcome of its chemical composition
Volume 9, Issue 1, March 2020, Pages 21-30
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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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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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