Effects of Flavonoids on Alcoholic Liver Disease: A Review

2024-9-12

Unraveling the Intricate Interplay: Iron and Zinc’s Regulatory Mechanisms on Calcium Bioavailability During Intestinal Absorption

2024-9-12

From Laboratory to Industry: The Evolution and Impact of Pulsed Electric Field Technology in Food Processing

2024-9-11

Unlocking the Potential of the Umami Taste-Presenting Compounds: A Review of the Health Benefits, Metabolic Mechanisms and Intelligent Detection Strategies

2024-9-10

Pomegranate Juice and Its Bioactive Compounds: Promising Therapeutic Agents for Iron Deficiency Anemia

2024-9-5

Fish Byproducts as a Protein Source: A Critical Review of Fish Protein Concentrate

2024-9-1

Do Oligosaccharide-Supplemented Infant Formulas Improve Infant Gastrointestinal Health? A Systematic Review of Randomized Clinical Trials

2024-8-21

Advances in Browning Chemistry Markers, Detections, and Coping Strategies to Preserve the Quality of Traditional Chinese Pickles

2024-8-18

Structural Properties of β-Casein and Its Application as a Nano-Carrier of Bioactive Compounds: A Recent Update

2024-8-8

Bioactivities and Applications of Fruit Byproducts and Their Phytochemicals: A Mini Review

2024-8-8

Advances in Extending the Microbial Shelf-Life of Bread and Bakery Products Using Different Technologies: A Review

2024-8-6

Apigenin’s Health Benefits in Kidney Disease: Pharmacological Insights and Future Perspectives

2024-8-5

Human Milk Microbiota and Oligosaccharides: Origin, Structure, Impact Factors, and Benefits for Infant Health

2024-8-5

Fluorescence Analytical Techniques for Sensing Tryptophan in Food and Biological Samples: Mechanisms, Applications, and Challenges

2024-7-26

Effect of Phenolic Compounds on Intestinal Health in Preclinical Models of Diet-Induced Obesity: A Systemic Review

2024-7-24

Gelation and Thermal Stability of Camel Milk Protein and Soy protein Blends: A Review

2024-7-23

Understanding the Onion Lachrymatory Factor: Structure, Formation, and Flavor Implications

2024-7-15

Potential of Bioactive Ingredients for Healthy 4D Food Printing: Applications and Challenges

2024-7-12

Gluten-Free Bakery Foods Enriched with Plant Proteins: An Overview

2024-7-4

Overview of Microbials in Traditional Chinese Fermented Soybean Products: Origin, Functionality and Flavor Profile

2024-6-28

High Pressure Sub-Zero Temperature Concepts for Improving Microbial Safety and Maintaining Food Quality: Background Fundamentals, Equipment Issues and Applications

2024-6-27

Advances in the Application of Materials in the Fabrication of Lateral Flow Assay-Based Methods for Food Safety Control

2024-6-26

Functionality and Extrusion Processing of Millets - A Review

2024-6-25

A Review on Sensory Parameters and Evaluation Methods of Plant-Based Protein Foods

2024-6-25

Anthocyanin and its Bioavailability, Health Benefits, and Applications: A Comprehensive Review

2024-6-22

Recent Progresses in Nanocomposite Films for Food-Packaging Applications: Synthesis Strategies, Technological Advancements, Potential Risks and Challenges

2024-6-20

Interaction-Induced Characterization of Animal-Based Protein-Polysaccharide Composite Hydrogels: A Review

2024-6-20

A Comprehensive Review on Exploring the Nutraceutical Potential and Industrial Applications of Peach Waste

2024-6-20

Ohmic assisted extraction: a sustainable and environment friendly approach to substitute conventional extraction methods

2024-6-18

Polyamines and Their Precursor, Putrescine, Produced by Lactic Acid Bacteria Isolated from Fermented Foods and Their Concept as Metabiotics

2024-6-17

Trimethylamine N-Oxide (TMAO) in Seafoods: Shared Mechanisms Between Fish and Humans for Forming Gut-Microbial TMAO: Overview of Animal TMAO-Yield Potential

2024-6-6

A Comprehensive Review in the Formulation of Nanocurcumin and Its Potential Application in Functional Foods

2024-6-3

D-Amino acids from foods and gut microbiota and their effects in health and disease

2024-5-30

Minimum Inhibitory Concentration (MIC) of Essential Oils Against Microorganisms: Methods, Function, Accuracy Factors and Application

2024-5-27

Linking Fermented Foods to Microbial Composition and Valorisation: Blueprint for Kenya

2024-5-24

Supplementation of Cereal Products with Edible Insects: Nutritional, Techno-Functional, and Sensory Properties

2024-5-22

Nuclear Magnetic Resonance Applications in Fermented Foods and Plant-Based Beverages: Challenges and Opportunities

2024-5-20

From Olive Oil Production to By-Products: Emergent Technologies to Extract Bioactive Compounds

2024-5-19

Rise of Plant-Based Beverages: A Consumer-Driven Perspective

2024-5-13

Vitexin: A Dietary Flavonoid with Potential Protective Effects Against Liver Diseases

2024-5-9

Comprehensive Characterisation of Perilla Seed Oil for Potential Applications as a Bioactive Food Ingredient - Review

2024-5-8

Modulating Digestibility and Mitigating Beany Flavor of Pea Protein

2024-5-7

Selenium-Polysaccharide: Structural and Physical Characterization, Bioactivities and Application

2024-5-7

Unraveling the Complexities of Starch Retrogradation: Insights from Kinetics, Molecular Interactions, and Influences of Food Ingredients

2024-4-30

Edible Insects as Sustainable and Nutrient-Rich Food Sources: Exploring Innovations and Advancements for Future Food Practices – A Comprehensive Review

2024-4-23

Nutraceuticals Unveiled a Multifaceted Neuroprotective Mechanisms for Parkinson’s Disease: Elixir for the Brain

2024-4-5

Rice as a Nutritional Grain: Examining Its Role in Healthy Products and Disease Prevention

2024-4-5

Resistant Dextrin Preexistence and Fate: Preparation, Physicochemical and Functional Properties, Physiological Activity, and Food Applications: A Review

2024-3-16

Digestive and Metabolic Characteristics of Dietary Meat Proteins: Meat Source and Thermal Processing Matter

2024-3-8

Potential Application of <i>Lactiplantibacillus plantarum</i> in Food Bio-preservation – A Comprehensive Review with a Focus on the Antibacterial and Anti-Virulence Effects on Foodborne Pathogens

2024-2-15