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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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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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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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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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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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
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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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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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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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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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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
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How does the addition of mushrooms and their dietary fibre affect starchy foods
Volume 2, Issue 1, March 2022, Pages 18-24
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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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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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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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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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Food-derived bioactive peptides: production, biological activities, opportunities and challenges
Volume 2, Issue 4, December 2022, Pages 294-306
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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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Medicinal value of edible mushroom polysaccharides: a review
Volume 3, Issue 1, March 2023, Pages 16-23
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Characterization of insoluble dietary fiber from Pleurotus eryngii and evaluation of its effects on obesity-preventing or relieving effects via modulation of gut microbiota
Volume 3, Issue 1, March 2023, Pages 55-66
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The untapped potential of zeolites in techno-augmentation of the biomaterials and food industrial processing operations: a review
Volume 3, Issue 2, June 2023, Pages 127-141
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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
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