Plant Foods for Human Nutrition

Article	Citations
Extrusion Processing as a Strategy for Value-added Utilization of Sesame By-product Flour: Impact on Nutritional and Anti-nutritional Profile	58
Comprehensive Screening and Characterization of α-glucosidase Inhibitory Components in the Edible Medicinal Plant Pholidota cantonensis Rolfe Using UPLC–Q–TOF–MS/MS Analysis and Molecular Docking	55
Evaluation of the Effect of Fuzhuan Brick Tea on Bread Quality and In Vitro Digestion	52
Blended Tea Ameliorates T2DM via Modulation of Gut Microflora	51
Biofortified Sweet Potato Submitted to Different Domestic Cooking Processes: Impact on β-Carotene Retention and Antioxidant Capacity	46
Mechanism of Red Yeast Rice in the Improvement of Atherosclerosis in Apolipoprotein E-deficient Mice Explored Through Metabolomics Combined with Serum Pharmacochemistry and Network Pharmacology	39
Anti-Hypertensive Effect of Solanum muricatum Aiton Leaf Extract In Vivo and In Vitro	38
Ultrasound-Assisted Extraction of Betalains from the Amaranthus Using Natural Deep Eutectic Solvents	38
Health Benefits of High Voltage Electrostatic Field Processing of Fruits and Vegetables	34
γ-Aminobutyric Acid (GABA)-enriched Hemp Milk by Solid-state Co-fermentation and Germination Bioprocesses	33
Nutritional Composition and Pharmacological Activity of Musa balbisiana Colla Seed: An Insight into Phytochemical and Cellular Bioenergetic Profiling	29
Influence of Sunlight Exposure and Traditional Dehydration on Chemical and Nutritional Properties of Oxalis tuberosa (oca) Tubers	29
Structural Analysis and Novel Mechanism of Enteromorpha prolifera Sulfated Polysaccharide in Preventing Type 2 Diabetes Mellitus	28
Effect of Boiling, Steaming and Microwaving on the Antioxidant and Antibacterial Properties of Parkia speciosa Seeds	26
Effect of Various Fruit Extracts on Angiotensin I-Converting Enzyme (ACE) and Kallikrein (KLK) Activities	25
Effect of Amylose-Chia Oil Fatty Acid Inclusion Complex Addition on the Physicochemical Properties of Instant Pumpkin Soup	23
The Anti-hyperglycemic and Anti-hyperlipidemic Effects of Trigonella foenum-graecum L. Seeds on Fructose-induced Diabetic Wistar Rats	22
Mineral Bioaccessibility of Pistachio-Based Beverages: the Effect of Lactic Acid Bacteria Fermentation	21
Total Phenolic, Flavonoid Content, and Antioxidant Activity of Dried Marigold (Tagetes erecta L.) Petals Produced in a Mixed-Mode Solar Dryer	21
Isolation and NMR-based Structural Characterization of the Major Saponins from a Chilean Landrace of Phaseolus vulgaris	21
Preclinical Evaluation of the Antihypertensive Potential of Etcho (Pachycereus pecten-aboriginum) Fruit Juice using In Silico, In Vitro, and In Vivo Approaches	20
Technological Optimisation of Gluten-Free Bread Through the Incorporation of Endocarp-Seed and Epicarp-Mesocarp Flours from Neltuma affinis Pods and Different Levels of Dough Hydration	20
Significance of Soy-Based Fermented Food and Their Bioactive Compounds Against Obesity, Diabetes, and Cardiovascular Diseases	19
Poricoic Acid A Protects Against High-Salt-Diet Induced Renal Fibrosis by Modulating Gut Microbiota and SCFA Metabolism	19
Comparative Chemical Characterization of Potato Powders Using 1H NMR Spectroscopy and Chemometrics	18

Production and Evaluation of Set-Type Yoghurt Fortified with Chlorella vulgaris and Moringa oleifera Powder	18
Acute Consumption of Cooked Green Banana Pulp Beverage (Musa cavendishii) Decreases Plasma Glucose in Healthy Women: A Cross-Sectional Controlled Study	18
Blend of Baru (Dipteryx alata Vog.) By-Products as Nutritive and Healthy Food Ingredients: Chemical Composition, Functional Properties and Application in Plant-Based Burger	18
LC/MS-Based Metabolomics Reveals Chemical Variations of Two Broccoli Varieties in Relation to Their Anticholinesterase Activity: In vitro and In silico Studies	17
Antiobesity Potential of Selected Latin American Edible Plants: A Review	17
CsCCD2L is Involved in the Response to Light Stress by Regulating Zeaxanthin Content in Saffron (Crocus sativus L.)	16
Augmenting Physical Characters and Functional Benefits of Egg Fruit (Pouteria campheciana L.) Muffins with Glycemic Load Prediction	16
Valorization of Pitaya (Selenicereus monacanthus) Peels: Proof of Concept for Food Formulation	16
Improving Ginger’s Bioactive Composition by Combining Innovative Drying and Extraction Technologies	16
Noodles Elaborated with Wheat and Bean Cotyledon Flours Improve Dyslipidemia and Liver Function in Streptozotocin-Induced Diabetic Rats	16
Comparative Transcriptome Analyses Provide Potential Insights into Molecular Mechanisms of Anthocyanin-Rich Blueberry Extract in Rapid Intervention Against Acute Alcohol Exposure in Mice	16
Panax japonicus and Dioscorea deltoidea Cell Cultures as a Source of Stable Antioxidant Food Components	15
Biofortification of Acacia and Polyflower Honey with Pine sylvestris L. Bud Extracts: Exploring Antioxidant Variation Across Developmental Stages for Enhanced Nutritional Value	15
Wild Cherry Prunus microcarpa: Phytochemical Characterization by LCESI MS/MS Technique and its Cytotoxicity, and Pro-apoptotic Actions	15
Nutraceutical Potential of Wild Leafy Vegetables Commonly Consumed by Tribal Communities: Cassia tora (L.) Roxb., Acalypha fruiticosa Forssk. and Talinum portulacifolium (Forssk.) Asch. ex Schweinf	15
Protein-based Emulsion Hydrogels and Their Application in the Development of Sustainable Food Products	15
Enhancement of Antioxidant Properties of the Medicinal Plant, Costus Pictus by Optimization of its Drying and Extraction Criteria	15
Phytochemical content, antioxidant, and anti-inflammatory activities of Morrocan Cynara cardunculus L. var. ferocissima leaf methanolic extract	15
Quinoa Polysaccharides: Extraction, Purification, Structure, Functional Properties, and Applications in Food Science and Health	15
Comprehensive Identification of Costus pictus Rhizome Extract as a Potent Plant Food: Unveiling Anti-Diabetic, Antimicrobial, Anticancer, and Anti-Inflammatory Properties	15
Isolation and Immunomodulatory Activity of Cyanidin-3-O-(3,6-O-dimalonyl-β-D-glucoside) from the Black Corncob (Zea mays L.) and its Effect on Gut Microbiota in Elderly Feces under Anaerobic Condition	15
Exploring Techno-Functional Properties of Brazil Nut (Bertholletia excelsa) Proteins: A Potential Ingredient for the Food Industry	14
Quinoa Proteins Isolate, a Candidate for Functional Ingredients Design	14
Impact of Whey Protein Isolate and Xanthan Gum on the Functionality and in vitro Digestibility of Raw and Cooked Chestnut Flours	14
Physicochemical, Nutritional and Functional Properties of Neltuma affinis Pod Powders: a Novel Ingredient for Food Applications	14
Characterization and Quantification of the Major Bioactive Compounds in Mexican Purple Tomatoes	14
Investigating the Effects of Hazelnut Extracts on Indomethacin-Induced Gastric Ulcers: Antioxidant and Gastroprotective Potential	14
Innovative Vegan Gummy Candy Based Carob Syrup (Ceratonia siliquaL.): Nutritional, Technological, and Sensory Evaluation	14
Sideroxylon Obtusifolium (Roem. & Schult.) TD Penn: Knowledge and Potentialities	14
Digestibility of Protein and Iron Availability from Enriched Legume Sprouts	14
The Formation of Starch-Lipid Inclusion Complex by Enzymatic Hydrolysed Oils	14
Phenolic Compounds, Antioxidant Activity, Sensorial Analysis and Metabolic Syndrome Enzyme Inhibition Properties of Calafate (Berberis microphylla) Fruit Juice Fermented by Patagonian Lactic Acid Bact	14
Andean Crops Germination: Changes in the Nutritional Profile, Physical and Sensory Characteristics. A Review	13
Bioactive Substances Characterization in Probiotic-Fermented Guava (Psidium guajava L.) Juice and Systematic Evaluation of its Anti-Hyperglycemic Activity	13
Phytochemical Analysis of Triphala Extract, In Vitro and In Silico Evaluation of Pancreatic Lipase Inhibition for Obesity Management	13
Isovitexin: A Promising Active Compound Found in Nature’s Bounty	13
Effect of Blanching Pretreatment on Bioactive Compounds and Surface Color in Underutilized Andean Tuber Tropaeolum Tuberosum (Cubio)	13
In Vitro Study of the Biological Activity of Aloe barbadensis Miller and its Physicochemical Characterization	12
Terpenoids in Young Cladodes of Wild, Semi-Domesticated, and Domesticated Prickly Pear Cactus	12
Phytochemical Constituents from the Seeds of Capsella bursa-pastoris and Their Antioxidant Activities	12
Traditional Fermentation Affects the Nutraceutical Properties of Parkia biglobosa Seeds	12
Uncovering Potentially Therapeutic Phytochemicals, In silico Analysis, and Biological Assessment of South-Chinese Red Dragon Fruit (Hylocereus polyrhizus)	12
Chemical Composition, Quality parameters, and Fatty Acid Content of Hass Avocado (Persea americana)	12
Comprehensive Examination of Hypericum perforatum and Hypericin: Anti-obesity Mechanisms Uncovered by Network Pharmacology and Gene Expression Analysis	12
Differential Efficacy of Storage Temperature and Postharvest Treatment on Shelf Life and Quality of Avocado Fruit (Persea americana Mill.)	12
Health Outcomes Related to the Consumption of Olive Products: A Brief Review	12
Evaluation of Proximate Composition, Cooking Quality, and Texture Profile Analysis in Himalayan Landraces of Black Gram (Vigna mungo)	12
Estimation of Advanced Glycation End Products in Selected Foods and Beverages by Spectrofluorimetry and ELISA	12
Production of Functional White Bread Enriched with Various Dietary Fibers with High Consumer Acceptance	12
Recent Advances in Bioactive Natural Products from Plant Fruits: Structures, Activities, and Future Prospects	11

Modulatory Effect of Pyrus pyrifolia Fruit and its Phenolics on Key Enzymes against Metabolic Syndrome: Bioassay-Guided Approach, HPLC Analysis, and In Silico Study	11
Evaluation of Physio-Chemical, Nutritional and Textural Properties of Non- Nixtamalized Rice Bran Fortified Baked Chips	11
Resveratrol Reduces Postharvest Losses of Fruit Firmness and Weight in Melothria pendula L. Berries	11
Combinatorial Herbal Extracts Alleviate Alcohol-Induced Hepatic Disorders	11
The Phytoestrogenic Effect of Hibiscus sabdariffa Involves Estrogen Receptor α in Ovariectomized Wistar Rats	11
Identification of Novel -Glucosidase Inhibitors from Syzygium jambos (L.) Using Spectroscopy and Molecular Docking	11
Looking for a Novel Vegan Protein Supplement from Faba Bean, Lupine, and Soybean: a Dietary and Industrial Standpoint	11
Effect of Ultra-High-Pressure Synergistic Different Drying Methods on Storage Quality of Cistanche deserticola	11
Effect of Aquafaba and Almond Milk on the Quality of Gluten-Free Vegan Pancakes: Nutritional and Sensory Evaluation	10
Bioaccessibility and Antioxidant Capacity of Grape Seed and Grape Skin Phenolic Compounds After Simulated In Vitro Gastrointestinal Digestion	10
Color Dynamics, Pigments and Antioxidant Capacity in Pouteria sapota Puree During Frozen Storage: A Correlation Study Using CIELAB Color Space and Machine Learning Models	10
Correction to: Chemical Characterization of Phoenix dactylifera L. Seeds and their Beneficial Effects on the Vascular Response in Hypertensive Rats	10
In Vitro Investigation of the Anti-Hepatocellular Carcinoma Activity of Peptides Derived From Quinoa (Chenopodium quinoa Willd) Bran	10
A First Investigation on Verbascum propontideum Murb.: Comparative Biological Properties, Phytochemical Profile and Mineral Composition	10
The Chemical Composition of Fatty Oil from Oliveria Decumbens Ecotypes and Evaluation of Synergistic Anti-Diabetic and Anti-Obesity Activities	10
Can There be Differences in Blood Glucose Fluctuations with Consumption of Cornbread in Obesity and Normal-Weight Individuals: A Randomized Controlled Trial	10
Aronia Melanocarpa Elliot Anthocyanins Inhibits Alcoholic Liver Disease by Activation of α7nAChR	10
Development, Characterization, and Sensory Acceptability of Typical Brazilian Cheese Bread Premixes Formulated with the Addition of Yacon Potato Flour	9
Potassium Biofortification of Quinoa Microgreens: A Holistic Enhancement of Yield, Nutritional Components, and Bioactive Content	9
Co-ingestion of Cereals and Legumes during Infant Complementary Feeding: Starch and Protein in vitro Digestion	9
Potentiality of Moringa oleifera as a Nutritive Ingredient in Different Food Matrices	9
Bioengineered Wheat Arabinoxylan – Fostering Next-Generation Prebiotics Targeting Health-Related Gut Microbes	9
Composition, Structure, and Techno-Functional Characteristics of the Flour, Protein Concentrate, and Protein Isolate from Purslane (Portulaca oleracea L.) Seeds	9
Selected Mesoamerican Crops – Anti-Obesity Potential and Health Promotion. A Review	9
Characterisation of Hydrophilic Bioactive Extracts of Fruits from Mexico: Phenolic Content, Thermal and Kinetic and Thermodynamic Analysis	9
Quinoa Protein Hydrolysate as Potential Immunomodulators: Effects on Cytokine Production and Macrophage Activation	9
An Interpretable Screening Approach Derived Through XGBoost Regression for the Discovery of Hypolipidemic Contributors in Chinese Hawthorn Leaf and its Counterfeit Malus Doumeri Leaf	9
Effects of Sacha Inchi (Plukenetia volubilis L.) Oil Supplementation on Hyperglycaemia, Hypertension and Hyperlipidaemia (3Hs) Patients: A Preliminary Human Trial	9
Gastrointestinal Health Benefits of Sorghum Phenolics	9
Green Extraction Enhances Antioxidant and Cytotoxic Properties of Pomegranate By-Products Against Human Cancer Cell Lines	9
Relationship Between the Frequency of Bowel Movements and Fecal Bacteroides in Japanese Women	9
Sargassum fusiforme-derived Exosome-like Nanoparticles Suppress TLR4/MyD88/NF-κB Pathway to Alleviate Colitis via Modulating Gut Microbiota	8
Probiotic and Technological Potential of Native Lactic Acid Bacteria Strains from High Andean Forest Bee Bread: In Vitro Study	8
Unlocking Low-glycemic Potential in Rice: Genetic Insights and Breeding Strategies	8
Emerging Opportunities for Expanded Cereals and Andean Grains for the Development of Innovative Foods	8
Optimization and Metabolomic Profiling of Justicia spicigera Extracts: Response Surface Methodology for Solvent and Extraction Technique Evaluation	8
Functionality Enhancement of Pea Protein Powder via High-Intensity Ultrasound: Screening in-vitro Digestion, o/w Emulsion Properties and Testing in Gluten-Free Bread	8
Antiproliferative and Anti-Inflammatory Activities of Encapsulated Opuntia Peel Polyphenols	8
Physical and Nutritional Properties of Powdered β-Glucans Obtained from Chilean Oats (Avena sativa L.) and the Effect of its Addition on the Mechanical and Rheological Properties of Wheat Flour Based-	8
Harvest Stage and Brewing Conditions Impact Mineral Content, Phenolic Compounds, and Antioxidant Capacity of Lemon Balm (Melissa officinalis L.) Herbal Tea	8
Beverage Combination of Pomegranate Juice and Quinoa Extract Ameliorates Lipid Profile in Rat Study	8
Influence of Plant Phenology on Chemical Composition of Monarda fistulosa L. Organs and their Bioactive Properties	8
Seasonal and Geographic Variation in Serotonin Content in Sea Buckthorn	8
Physicochemical and Antioxidant Properties of Anacardium humile A. St.-Hil, an Underexploited Fruit from the Brazilian Cerrado	8
Analysis of Nutritional Profiles of Indigenous Edible Fruits from Tanzania’s Miombo Woodlands and their Relevance To Food Security	8
Gut Microbiota Modulation by Pomegranate Extract: Insights from a Controlled Supplementation Study	8
In vitro and in vivo Inhibitory Activity of C-glycoside Flavonoid Extracts from Mung Bean Coat on Pancreatic Lipase and α-glucosidase	8
Polygonum cognatum Powder as a Functional Ingredient: Improving Nutritional Quality and Reducing Glycemic Index of Gluten-free and Wheat-based Crackers	8
Extraction and Characterization of Inulin-Like Fructans from Hydroponically Grown Stevia rebaudiana Roots for Food Applications	8
Adzuki and Mung Bean Sprouts Enriched with Probiotic Lactiplantibacillus plantarum 299v Improve Body Mass Gain and Antioxidant Status and Reduce the Undesirable Enzymatic Activity of Microbiota in Hea	8
Anti-ulcerogenic Potential of Kalanchoë gastonis-bonnieri Extracts in Male ICR Mice Model of Ethanol-induced Gastric Ulcers	7
Influence of Corn Flour-Based Coating Functionalized with Muña Essential Oil for Prolong Storability of Strawberries at Refrigeration	7
In Vitro Screening and Lipid-Lowering Effect of Prickly Pear (Opuntia Ficus-Indica L. Mill.) Fruit Extracts in 3T3-L1 Pre-Adipocytes and Mature Adipocytes	7
Fluidized-Bed Drying-Roasting Process for Developing a Whole Quinoa Snack	7
Fruits of Wild-Grown Shrubs for Health Nutrition	7
Naringenin, a Functional Food Component, Improves Motor and Non-Motor Symptoms in Animal Model of Parkinsonism Induced by Rotenone	7
Erythrina edulis (Pajuro): An Undervalued Alternative for the Generation of Bioactive Peptides with Nutraceutical Properties	7
Synbiotic Confections Developed with Agave salmiana Fructans and Microencapsulated Probiotics Preserving High Viability	7
Conservation Strategies for Aquilaria sinensis: Insights from DNA Barcoding and ISSR Markers	7
Exploration of UHPLC-ESI-QTOF-MS Profiles and the Neuroprotective, Antidiabetic, Antioxidant and Cytotoxic Effects of Extracts from Achillea maritima (L.) Ehrend. & Y.P.Guo (Asteraceae) Collected	7
Adding Modified Buckwheat Sprouts to an Atherogenic Diet — the Effect on Selected Nutritional Parameters in Rats	7
A Critical Review of the Health Benefits Associated with Chia Seeds (Salvia Hispanica L.)	7
Evaluation of the Antioxidant, Antihyperglycemic, and Haemolytic Activities of Hydroalcoholic Extracts of Red and White Pithecellobium dulce Aril at Different Stages of Ripening	7
Nutritional, Shelf-Life, and Sensory Evaluation of Cucumis callosus Based Optimized Syrup	7
Bidirectional Solid-State Fermentation of Highland Barley by Edible Fungi to Improve Its Functional Components, Antioxidant Activity and Texture Characteristics	7
Natural Nanoparticles Derived from Chenopodium quinoa Willd. Alleviate Metabolic Dysfunction-associated Steatotic Liver Disease via Inhibiting TNF-α/TNFR1-Mediated Apoptosis	7
Rethinking Plant Proteins: Innovations in Nutrition, Processing, and Food Development	7
Total Phenolic, Flavonoid Content, and Antioxidant Activity of Selected Wild Edible Plants from Yemen	7
Phenolic Extracts with Antioxidant and Anticancer Potential from Araticum Fruits (Annona crassiflora Mart.), a Native Brazilian Plant	7
Anti-Hyperlipidemic Components of the Leaves of Synsepalum dulcificum (Miracle Fruit)	7
Solid-State Fermentation Using Mushrooms Enhances Wheat Bran Functionality and Whole-Wheat Bread Quality	7
Isolation and Determination of Technological Properties of Lactic Acid Bacteria from Native Plants of the Gran Chaco - Region of South America	7
Antioxidant and Renin Inhibitory Activities of Peptides from Food Proteins on Hypertension: A Review	7
Chemical Characterization of White Lupin (Lupinus albus) Flour Treated by Extrusion Cooking and Aqueous Debittering Processes	7
Nutritional and Nutraceutical Properties of Selected Pulses to Promote Gluten-Free Food Products	7
Hemp (Cannabis sativa subsp. sativa) Chemical Composition and the Application of Hempseeds in Food Formulations	7
Potential of Brewer’s Spent Grain as a Nutritional Ingredient in Bakery Products	7
Effects of In Vitro Static Digestion and Fermentation on Phenolic Profiles and Antioxidant Activity of Pitaya (Selenicereus undatus) Flower Tea	6
Catechin Composition, Phenolic Content, and Antioxidant Properties of Commercially-Available Bagged, Gunpowder, and Matcha Green Teas	6
Garcinia macrophylla: a Promising Underutilized Source of Bioactive Compounds in the Amazonia – A Review	6

Fortified Chestnut Honey Triggers Apoptosis in Colon Cancer Cells	6
Mineral, Vitamin and Phytonutrients Content in Different Andean Potato Varieties Reintroduced in the North West Region, Argentina (NOA)	6
Chemical Constituents, Hypolipidemic, and Hypoglycemic Activities of Edgeworthia gardneri Flowers	6
Profile of Brazilian Chia Consumers: Knowledge of Health Benefits and Recipes for Consumption	6
Comprehensive Phenotypic, Molecular, and Phenolic Analysis of Kalanchoë daigremontiana Hairy Roots	6
Physical-Chemical and Nutritional Assessment of Elionurus muticus (Spreng.): An Underutilized Medicinal and Aromatic Plant from South America	6
Anti-α-glucosidase, Anti-proliferative and Anti-enterovirus 71 Activity of Secondary Metabolites Identified from Grifola Frondosa	6
The Effect of Plant Ontogeny on Antioxidant Capacity and Bioaccessibility of Total Phenolic Compounds and Sulforaphane in Broccoli Sprouts	6
Vitamin C Stability in Fruit Juices: Impact of Non-Thermal Processing on Nutritional Quality and Safety	6
In silico Techniques for the Investigation of Bioactive Compounds in Quinoa (Chenopodium quinoa Willd.): Recent Advances in Molecular Modeling and Identification of Therapeutic Targets	6
Correction: Nutritional and Functional Characterization of Chia Expeller and Gluten-Free Flours as Ingredients for Premixes	6
Identification and Function Analysis of Novel Hypoglycemic and Antioxidant Peptides from Chickpea	6
Inhibitory Effect and Mechanism of Epigallocatechin Gallate on the Differentiation of 3T3-L1 Preadipocytes	6
In vivo Differential Effects of Extractable and Non-Extractable Phenolic Compounds from Grape Pomace on the Regulation of Obesity and Associated Metabolic Alterations	6
Phenolics and Antioxidant Capacity of Basil (Ocimum basilicum L.) Genotypes Across Locations and Developmental Stages	6
Influence of Enzymatic Hydrolysis on Composition and Technological Properties of Apple Pomace and Its Application for Wheat Bread Making	6
Identification and Molecular Mechanism of Anti-inflammatory Peptides Isolated from Jack Bean Protein Hydrolysates: in vitro Studies with Human Intestinal Caco-2BBe Cells	6
Influence of Ultra-High-Pressure Pretreatment Method on Chemical Constituents, Antioxidant and Cytoprotective Activities of Free, Esterified, and Bound Phenolics from Anneslea Fragrans Wall. Leaves	6
ACE-Inhibitory Peptides Identified from Quinoa Bran Glutelin-2 Hydrolysates: In Silico Screening and Characterization, Inhibition Mechanisms of ACE, Coordination with Zinc Ions, and Stability	6
Jackfruit Leaf Protein Hydrolysates Obtained by Enzymatic Hydrolysis of Leaf Protein Concentrate with Pepsin and Pancreatin: Molecular Weight, Cytotoxicity, Antiproliferative Activity, and Oxidative S	6
Formulation of a Novel Honey-flavored Field Pea Beverage Stabilized with Xanthan Gum	6
Exploring Urtica dioica L. as a Promising Alternative Therapy for Obesity-Related Breast Cancer: Insights from Molecular Mechanisms and Bioinformatic Analysis	6
Functional Teas from Penthorum chinense Pursh Alleviates Ethanol-Induced Hepatic Oxidative Stress and Autophagy Impairment in Zebrafish via Modulating the AMPK/p62/Nrf2/mTOR Signaling Axis	6
Perilla frutescens Seeds as a Source of Antihypertensive Peptides: Discovery of Novel Tetrapeptides with ACE Inhibitory Activity	6
In Silico Study of Amylose Complexation with Quinoa (Chenopodium quinoa Willd.) Phenolic Compounds Under Different Temperatures	6
Preparation and Hypoglycemic Effect of Magnolia Officinalis Polysaccharide Oral Liquid	6
Comparison of Metabolic Profiles of Fruits of Arctium lappa, Arctium minus, and Arctium tomentosum	6
High Pressure Microfluidization: a Novel Strategy to Improve Stability and Structural Properties of Pearl Millet Drink	6
Chemical Composition, Fatty Acid Profile, Phenolic Compounds, and Antioxidant Activity of Raw and Germinated Chia (Salvia hispanica L.) Seeds	6
Harnessing Sacha Inchi By-Products: Innovations in Functional Food Development	6
Effect of Different Extraction Methods on Anthocyanin Content in Hibiscus sabdariffa L. and their Antiplatelet and Vasorelaxant Properties	6
Protective Effects of Capsaicinoid Glucoside from Fresh Hot Peppers Against Hydrogen peroxide-induced Oxidative Stress in HepG2 Cells Through-dependent Signaling Pathway	5
Mycochemistry, Traditional Uses, and Nutraceutical Potential of Laricifomes officinalis: A Biotechnological and Pharmacological Perspective	5
Multitarget Peptides Released by In Vitro Static Gastrointestinal Digestion of an Amaranth Protein Beverage	5
Drying and Bioactive Compounds Extraction of Ripe and Unripe Yerba-Mate Fruits	5
Modulating the Quality of Chinese Quince Slices via Vacuum Frying: Focus on Sensory Attributes, gut Microbiota After In Vitro Fermentation, and SCFA Production	5
Synergistic Effects of Extrusion on the Structural, Functional and Safety Improvement of Cassava Starch: A Review	5
Cucurbitacin IIb Extracted from Hemsleya penxianensis Induces Cell Cycle Arrest and Apoptosis in Bladder Cancer Cells by Regulating Cell Cycle Checkpoints and Mitochondrial Apoptotic Pathway	5
Bioactive Compounds, Antioxidant Capacity and Mineral Profile of Pulp and Peel from Diverse Selenicereus (Pitaya) Varieties in Brazil	5
Neuroprotective Effects of Lycium Barbarum Fruit Extract on Pink1B9Drosophila Melanogaster Genetic Model of Parkinson’s Disease	5
In vitro Evaluation of Anti-Inflammatory Activity of “Habanero” Chili Pepper (Capsicum chinense) Seeds Extracts Pretreated with Cellulase	5
Anti-Oxidative and Anti-Aging Effects of Probiotic Fermented Ginseng by Modulating Gut Microbiota and Metabolites in Caenorhabditis elegans	5
Cold Plasma Treatment of Little Millet Flour: Impact on Bioactives, Antinutritional Factors and Functional Properties	5
Lipid Metabolism-Related Enzyme Inhibition and Antioxidant Potential of the Extracts and Phytochemical Compounds from Trachystemon orientalis (L.) D.Don	5
Smilax china L. Polysaccharide Alleviates HFD-induced Insulin Resistance via Modulating Gut Microbiota and AMPK/PI3K/AKT Signaling Pathway in Mice	5
Gastrointestinal Digestion Enhances the In vitro Antitumor Activity of Red Grape Anthocyanins Against Colorectal Cancer Cells	5
Evaluation of Nutritional and Functional Properties of Chasubi – A Traditional Food	5
Sesamol Alleviates Sarcopenia via Activating AKT/mTOR/FoxO1 Signal Pathway in Aged Obese Mice	5
Exploring Underused Starchy Food Crops to Extend Their Consumption: Mexico as Case of Study	5
Incorporation of Microencapsulated Bioactive Peptides from Brewer’s Spent Grain into Wheat Crackers: Effects on Technological and Bio-functional Properties	5
An Integrated In Vitro and In Silico Investigation of the Bioactive Properties of Wild Glycyrrhiza glabra var. glandulifera	5
Cinnamaldehyde Alleviates the Oxidative Stress of Caenorhabditis elegans in the Presence of Lactic Acid	5
Identification and in vitro Characterization of Novel Antidiabetic Peptides Released Enzymatically from Peanut Protein	5
Morus alba L. Leaves (WML) Modulate Sweet (TAS1R) and Bitter (TAS2R) Taste in the Studies on Human Receptors – A New Perspective on the Utilization of White Mulberry Leaves in Food Production?	5
Effect of Cooking Method and Enzymatic Treatment on the in vitro Digestibility of Cooked and Instant Chestnut Flour	5
Advances in Alternative Protein Design: Nutritional Constraints, Sensory Limits, and Computational Solutions	5
Compositional and Techno-Functional Profile of Pregelatinized Plant-Based Flours: Comprehensive Characterization Through Principal Component Analysis	5
Effect of the Starchy Legume Source on the In Vitro Fermentation of the Fecal Microbiota from Normal-Weight and Obese Individuals	5
Antioxidant Peptides Derived from Millet Bran Promote Longevity and Stress Resistance in Caenorhabditis elegans	5
Effect of the Extraction Temperature on the Physicochemical, Functional and In Vitro Protein Digestibility of Cherimoya (Annona cherimola Mill.) Seed Composite	5
Fatty Acids and Protein Content of Underexplored Tropical Palm Fruits	5
Nutritional and Health Benefits of the Brown Seaweed Himanthalia elongata	5
From Rice Grain to Rice Bran: Processing Effects on Nutrient Retention, In Vitro Bioaccessibility and Caco-2 Cellular Absorption of Bioactive Compounds	5
Changes in Bioactive and Physicochemical Composition of Rubus During Three Developmental Stages	5
Antidiabetic and Antioxidant Molecules of Ficus tikoua and their Combined Effect: Bioassay-Guided Isolation, In Vitro and In Silico Analysis	4
Unveiling the Potential of Southern Elderberry (Sambucus australis): Characterization of Physicochemical Properties, Carbohydrates, Organic Acids and Biophenols	4
Chemical Characterization, Antioxidant Potential and Phenolic Profile of the Pulp and By-Products of Black puçá (Mouriri pusa), a Fruit from the Brazilian Cerrado region	4
Kiwifruit Peel Extract Improves the Alterations in Lipid Metabolism in High-fat Diet-fed Model Rats	4
A New Single-Step Approach Based on Supramolecular Solvents (SUPRAS) to Extract Bioactive Compounds with Different Polarities from Eugenia pyriformis Cambess (Uvaia) Pulp	4
Nutritional Value, Phytochemical Composition and Biological Activities of Lycium barbarum L. fruits from Serbia	4
Correction: Maize Toast Enriched with Quelite Flour (Amaranthus hybridus) as an Alternative for Malnutrition in a Mouse Model	4
Beneficial Impacts of Chokeberry and Tart Cherry Based Dietary Supplements Consumption on Cellulite Reduction	4
Rice Bran and Its Potential To Complement the Nutritional Needs of Children and Elderly	4
FODMAP Content Like-by-like Comparison in Spanish Gluten-free and Gluten-containing Cereal-based Products	4
Functional Proteins from Biovalorization of Peanut Meal: Advances in Process Technology and Applications	4
Unlocking the Anti-Inflammatory Potential of Sourdough: Phytochemical Profile, Functional Investigation, and Molecular Docking Insights into Key Bioactive Compounds	4
Influence of Processing Techniques on the Proximate Composition, Anti-Nutritional Factors, and Amino Acid Profile of Red Kidney Beans (Phaseolus vulgaris L)	4
Comparative Nutritional Analysis of Improved and Local Chickpea (Cicer arietinum) Cultivars	4
Antioxidant Capacity and Inhibition of Lipid Accumulation Effect of Baccharis articulata and Citrus sinensis Infusions	4
Application of Lamium album Leaves Powder in Wheat Bread Technology	4
Mineral Bioaccessibility of Hummus Prepared using Different Lentil Flours	4
Update on the Technological Potential and Biological Properties of Anthocyanins from Grumixama Fruits (Eugenia brasiliensis)	4
Pharmacological and Therapeutic Potential of Cucumis callosus: a Novel Nutritional Powerhouse for the Management of Non-communicable Diseases	4
Examining the Naringin Content and Sensory Characteristics of Functional Chocolate Fortified with Grapefruit Peel Extract	4
Eucalyptus Oils Phytochemical Composition in Correlation with Their Newly Explored Anti-SARS-CoV-2 Potential: in Vitro and in Silico Approaches	4
Developing Snack Products Based on Oca (Oxalis tuberosa) and Sorghum (Sorghum spp.) Flour: Correlation Between Antioxidant and Physicochemical Properties	4
Effect of Plant-Based Mung Bean Products on Digestibility and Gut Microbiome Profiling Using In Vitro Fecal Fermentation	4
Chia Seed Oil as a Source of Omega-3 To Fortify an Instant Soup Using Amylose Inclusion Complexes: Study of In Vitro Digestibility	4
Valorization of Canola Leaves (Brassica napus L.) Through Sourdough Breadmaking: A Preliminary Study on Dough Rheology and Bread Quality	4
Production and Characterization of a Novel Symbiotic Plant-based Beverage Rich in Antioxidant Phenolic: Mung Bean and Rye Sprouts	4
Chemical Composition and Antiulcer Effects of Filipendula palmata in Mice	4
Chia Oil Nanoemulsion Using Chia Mucilage as a Wall Material: An Alternative for Cracker Fat Substitution	4
An Insight into Chickpea-Derived Secondary Metabolites as Functional and Nutraceutical Agents against Diabetes	4
Improving the Composition and Bioactivity of Cocoa (Theobroma cacao L.) Bean Shell Extract by Choline Chloride-Lactic Acid Natural Deep Eutectic Solvent Extraction Assisted by Pulsed Electric Field Pr	4
Dietary Capsaicin Reduces Chemically Induced Rat Urinary Bladder Carcinogenesis	4