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ISSN: 2772-5669

Edible insects as future food: chances and challenges

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Fungi for future foods

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An overview on the major mycotoxins in food products: characteristics, toxicity, and analysis

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Nutritional quality and health benefits of microgreens, a crop of modern agriculture

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Polysaccharides from edible fungi Pleurotus spp.: advances and perspectives

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Review on plant-derived bioactive peptides: biological activities, mechanism of action and utilizations in food development

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Cannabidiol and terpenes from hemp – ingredients for future foods and processing technologies

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Porcine skeletal muscle tissue fabrication for cultured meat production using three-dimensional bioprinting technology

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Mechanisms of chilling tolerance in melatonin treated postharvest fruits and vegetables: a review

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Food supplements could be an effective improvement of diabetes mellitus: a review

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Pesticide residue elimination for fruits and vegetables: the mechanisms, applications, and future trends of thermal and non-thermal technologies

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How does the addition of mushrooms and their dietary fibre affect starchy foods

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Modulation of gut health using probiotics: the role of probiotic effector molecules

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Chokeberry (Aronia melanocarpa) as a new functional food relationship with health: an overview

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Towards human well-being through proper chewing and safe swallowing: multidisciplinary empowerment of food design

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Coconut oil as a therapeutic treatment for alzheimer's disease: a review

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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

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Food-derived bioactive peptides: production, biological activities, opportunities and challenges

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Effects of Rhodiola rosea and its major compounds on insulin resistance in Caenorhabditis elegans

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Medicinal value of edible mushroom polysaccharides: a review

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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

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The untapped potential of zeolites in techno-augmentation of the biomaterials and food industrial processing operations: a review

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Taste mechanism of kokumi peptides from yeast extracts revealed by molecular docking and molecular dynamics simulation

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