Edible insects as future food: chances and challenges
Volume 1, Issue 1, September 2021, Pages 38-46
An overview on the major mycotoxins in food products: characteristics, toxicity, and analysis
Volume 2, Issue 2, June 2022, Pages 91-102
Classification and antioxidant assays of polyphenols: a review
Volume 4, Issue 3, September 2024, Pages 193-204
Nutritional quality and health benefits of microgreens, a crop of modern agriculture
Volume 1, Issue 1, September 2021, Pages 58-66
Fungi for future foods
Volume 1, Issue 1, September 2021, Pages 25-37
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
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
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
Overview on pulse proteins for future foods: ingredient development and novel applications
Volume 3, Issue 4, December 2023, Pages 340-356
Polysaccharides from edible fungi Pleurotus spp.: advances and perspectives
Volume 1, Issue 2, December 2021, Pages 128-140
Cannabidiol and terpenes from hemp – ingredients for future foods and processing technologies
Volume 1, Issue 2, December 2021, Pages 113-127
Porcine skeletal muscle tissue fabrication for cultured meat production using three-dimensional bioprinting technology
Volume 1, Issue 1, September 2021, Pages 88-97
Chokeberry (Aronia melanocarpa) as a new functional food relationship with health: an overview
Volume 1, Issue 2, December 2021, Pages 168-178
Food-derived bioactive peptides: production, biological activities, opportunities and challenges
Volume 2, Issue 4, December 2022, Pages 294-306
Biogenic amines detection in meat and meat products: the mechanisms, applications, and future trends
Volume 4, Issue 1, March 2024, Pages 21-36
Medicinal value of edible mushroom polysaccharides: a review
Volume 3, Issue 1, March 2023, Pages 16-23
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
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
Bioactive compounds, nutraceutical values and its application in food product development of oyster mushroom
Volume 4, Issue 4, December 2024, Pages 335-342
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
Traditional food, modern food and nutritional value of Sea buckthorn (Hippophae rhamnoides L.): a review
Volume 3, Issue 3, September 2023, Pages 191-205
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
Coconut oil as a therapeutic treatment for alzheimer's disease: a review
Volume 2, Issue 1, March 2022, Pages 41-52
Recent advances in magnetic molecularly imprinted polymers and their application in the food safety analysis
Volume 4, Issue 1, March 2024, Pages 1-20
Extraction and bioactivities of the chemical composition from Pleurotus ostreatus: a review
Volume 4, Issue 2, June 2024, Pages 111-118