Edible insects as future food: chances and challenges
Volume 1, Issue 1, September 2021, Pages 38-46
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Fungi for future foods
Volume 1, Issue 1, September 2021, Pages 25-37
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Nutritional quality and health benefits of microgreens, a crop of modern agriculture
Volume 1, Issue 1, September 2021, Pages 58-66
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Polysaccharides from edible fungi Pleurotus spp.: advances and perspectives
Volume 1, Issue 2, December 2021, Pages 128-140
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An overview on the major mycotoxins in food products: characteristics, toxicity, and analysis
Volume 2, Issue 2, June 2022, Pages 91-102
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Food supplements could be an effective improvement of diabetes mellitus: a review
Volume 1, Issue 1, September 2021, Pages 67-81
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Porcine skeletal muscle tissue fabrication for cultured meat production using three-dimensional bioprinting technology
Volume 1, Issue 1, September 2021, Pages 88-97
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Cannabidiol and terpenes from hemp – ingredients for future foods and processing technologies
Volume 1, Issue 2, December 2021, Pages 113-127
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Modulation of gut health using probiotics: the role of probiotic effector molecules
Volume 2, Issue 1, March 2022, Pages 1-12
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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
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Chokeberry (Aronia melanocarpa) as a new functional food relationship with health: an overview
Volume 1, Issue 2, December 2021, Pages 168-178
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Mechanisms of chilling tolerance in melatonin treated postharvest fruits and vegetables: a review
Volume 1, Issue 2, December 2021, Pages 156-167
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Formation mechanisms of reactive carbonyl species from fatty acids in dry-cured fish during storage in the presence of free radicals
Volume 1, Issue 2, December 2021, Pages 203-210
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Towards human well-being through proper chewing and safe swallowing: multidisciplinary empowerment of food design
Volume 1, Issue 1, September 2021, Pages 1-24
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Coconut oil as a therapeutic treatment for alzheimer's disease: a review
Volume 2, Issue 1, March 2022, Pages 41-52
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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
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Importance of physical and functional properties of foods targeted to seniors
Volume 1, Issue 2, December 2021, Pages 146-155
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The Stevens law and the derivation of sensory perception
Volume 1, Issue 1, September 2021, Pages 82-87
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Molecular simulation -based research on antifreeze peptides: advances and perspectives
Volume 2, Issue 3, September 2022, Pages 203-212
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A comprehensive review on mechanism of natural products against Staphylococcus aureus
Volume 2, Issue 1, March 2022, Pages 25-33
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Medical foods in USA at a glance
Volume 1, Issue 2, December 2021, Pages 141-145
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Ceylon cinnamon: a versatile ingredient for futuristic diabetes management
Volume 2, Issue 2, June 2022, Pages 125-142
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The contribution of food bioactives and nutrition to the management of COVID-19
Volume 2, Issue 1, March 2022, Pages 13-17
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Bioactivities and molecular mechanisms of polysaccharides from Hericium erinaceus
Volume 2, Issue 2, June 2022, Pages 103-111
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Effects of Rhodiola rosea and its major compounds on insulin resistance in Caenorhabditis elegans
Volume 2, Issue 4, December 2022, Pages 365-371
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