Special Issue: Research on new raw materials and functions of plant-derived foods

Raw plant materials have become a popular topic of study for their potential to deliver precision human nutrition and health foods. This research is aided by the development of advanced technologies in biology, chemistry, analysis and safety. The benefits of these new raw plant materials include their antioxidant and hypoglycemic properties, and their ability to lower blood lipids and increase immunity. Although plant materials are widely accepted as potential raw food materials, intensive study of their functions and mechanisms is still required. For this special issue we welcome original research articles, as well as comprehensive review articles on these resources, including papers focusing on the isolation and identification of bioactive compounds, and their biological activities.

Important deadlines:

Submissions close: 31 December 2022

Publication date: April 2023

Submission instructions:

Please read the Guide for Authors before submitting. All articles should be submitted online; please select SI: Research on new raw materials and functions of plant-derived foods.

Leading Editors：

• Xinhui Xing, Tsinghua University, China. Email: xhxing@tsinghua.edu.cn
• Yong Cao, South China Agricultural University, China. Email:caoyong2181@scau.edu.com
• Yang Tian, Yunnan Agricultural University, China. Email: tianyang1208@163.com

Co-Editors:

• Prof. Wenyi Kang, National R&D Center for Edible Fungus Processing Technology, Henan University, China. Email: kangweny@hotmail.com
• Prof. Shiming Li, Hubei Key Laboratory of EFGI&RCU, Huanggang Normal University, China; Department of Food Science, Rutgers University, USA. Email: shiming@rutgers.edu
• Assistant Prof. Yi Wang, Tsinghua University, China. Email: wangyi671@mail.tsinghua.edu.cn
• Associate Prof. Mingyue Song, South China Agricultural University, China. Email: songmy@scau.edu.com