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ISSN: 2772-5669

Edible insects as future food: chances and challenges

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

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Fungi for future foods

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

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

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Polysaccharides from edible fungi Pleurotus spp.: advances and perspectives

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

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

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

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

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

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

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

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Classification and antioxidant assays of polyphenols: a review

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Traditional food, modern food and nutritional value of Sea buckthorn (Hippophae rhamnoides L.): a review

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

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Research progress on classification, sources and functions of dietary polyphenols for prevention and treatment of chronic diseases

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A comprehensive review on mechanism of natural products against Staphylococcus aureus

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

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The cause of germination increases the phenolic compound contents of Tartary buckwheat (Fagopyrum tataricum)

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

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Review on herbal tea as a functional food: classification, active compounds, biological activity, and industrial status

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