Plant Foods for Human Nutrition

Article	Citations
The Use of Sprouts to Improve the Nutritional Value of Food Products: A Brief Review	54
Ultrasound: a suitable technology to improve the extraction and techno-functional properties of vegetable food proteins	40
Morus alba L. and Morus nigra L. Leaves as a Promising Food Source of Phenolic Compounds with Antioxidant Activity	36
Protease Inhibitors from Plants as Therapeutic Agents- A Review	29
Antioxidant Activity and Profile of Phenolic Compounds in Selected Herbal Plants	28
Hemp (Cannabis sativa subsp. sativa) Chemical Composition and the Application of Hempseeds in Food Formulations	26
Impact of Extrusion Temperature on In Vitro Digestibility and Pasting Properties of Pea Flour	25
Bioactive Molecules From Native Mexican Avocado Fruit (Persea americana var. drymifolia): A Review	24
Vegetable By-Products as New Sources of Functional Proteins	23
Fatty Acid Profile and Squalene, Tocopherol, Carotenoid, Sterol Content of Seven Selected Consumed Legumes	22
Physicochemical and Antioxidant Properties of Industrial Hemp Seed Protein Isolate Treated by High-Intensity Ultrasound	22
Bioactive Compounds from Jambolan (Syzygium cumini (L.)) Extract Concentrated by Ultra- and Nanofiltration: a Potential Natural Antioxidant for Food	22
Chemical Composition, Tocopherol and Carotenoid Content of Seeds from Different Andean Lupin (Lupinus mutabilis) Ecotypes	21
Composition and Physicochemical Characterization of Walnut Flour, a By-product of Oil Extraction	20
LED Enhances Plant Performance and Both Carotenoids and Nitrates Profiles in Lettuce	20
Betalain Extracts from Beetroot as Food Colorants: Effect of Temperature and UV-Light on Storability	19
Impact of Foam-Mat Drying on Plant-Based Foods Bioactive Compounds: a Review	19
In Vitro Antioxidant Capacity of Opuntia spp. Fruits Measured by the LOX-FL Method and its High Sensitivity Towards Betalains	18
Assessment of the Nutritional Value of Traditional Vegetables from Southern Chile as Potential Sources of Natural Ingredients	17
Defatted Rice Bran as a Potential Raw Material to Improve the Nutritional and Functional Quality of Cakes	17
Bioactive Properties of Bread Formulated with Plant-based Functional Ingredients Before Consumption and Possible Links with Health Outcomes After Consumption- A Review	17
Dietary Polyphenols and Obesity: A Review of Polyphenol Effects on Lipid and Glucose Metabolism, Mitochondrial Homeostasis, and Starch Digestibility and Absorption	16
The Young Age and Plant-Based Diet Hypothesis for Low SARS-CoV-2 Infection and COVID-19 Pandemic in Sub-Saharan Africa	16
Antiviral Effects of Pomegranate Peel Extracts on Human Norovirus in Food Models and Simulated Gastrointestinal Fluids	15
Chia Sprouts Elicitation with Salicylic Acid and Hydrogen Peroxide to Improve their Phenolic Content, Antioxidant Capacities In Vitro and the Antioxidant Status in Obese Rats	15

Dietary Phytochemicals that Can Extend Longevity by Regulation of Metabolism	15
Tea Polyphenols Attenuates Inflammation via Reducing Lipopolysaccharides Level and Inhibiting TLR4/NF-κB Pathway in Obese Mice	15
Antioxidant and Antimicrobial Properties of Selected Fruit Juices	14
Extraction, Physicochemical Properties, Functional Activities and Applications of Inulin Polysaccharide: a Review	14
Cereus jamacaru D.C. (Mandacaru): a Promising Native Brazilian Fruit as a Source of Nutrients and Bioactives Derived from its Pulp and Skin	14
Phenolic Compounds Present in Yerba Mate Potentially Increase Human Health: A Critical Review	14
Prediction of the Physicochemical and Nutraceutical Characteristics of ‘Hass’ Avocado Seeds by Correlating the Physicochemical Avocado Fruit Properties According to Their Ripening State	14
Functional Proteins from Biovalorization of Peanut Meal: Advances in Process Technology and Applications	14
Ginkgo Seed Proteins: Characteristics, Functional Properties and Bioactivities	14
In Vitro Anti-Inflammatory Activity of Three Peptides Derived from the Byproduct of Rice Processing	13
Red-Beet Betalain Pigments Inhibit Amyloid-β Aggregation and Toxicity in Amyloid-β Expressing Caenorhabditis elegans	13
Nutritional and Health Benefits of the Brown Seaweed Himanthalia elongata	13
Enhancement of Digestibility of Nutrients (In vitro), Antioxidant Potential and Functional Attributes of Wheat Flour Through Grain Germination	13
New Insights into the Mechanisms of Polyphenol from Plum Fruit Inducing Apoptosis in Human Lung Cancer A549 Cells Via PI3K/AKT/FOXO1 Pathway	13
A Novel Peptide Isolated from Microalgae Isochrysis zhanjiangensis Exhibits Anti-apoptosis and Anti-inflammation in Ox-LDL Induced HUVEC to Improve Atherosclerosis	13
In vitro Bioaccessibility of Proteins, Phenolics, Flavonoids and Antioxidant Activity of Amaranthus viridis	13
Loss of Sensory Cup Quality: Physiological and Chemical Changes during Green Coffee Storage	13
Comparative Study of Structural and Physicochemical Properties of Pigeon Pea (Cajanus cajan L.) Protein Isolates and its Major Protein Fractions	12
Phytochemical Composition, Antiglycation, Antioxidant Activity and Methylglyoxal-Trapping Action of Brassica Vegetables	12
Phenolic Composition and α-Glucosidase Inhibition of Leaves from Chilean Bean Landraces	12
Chemical Constituents and their Antioxidant, Anti-Inflammatory and Anti-Acetylcholinesterase Activities from Pholidota cantonensis	11
Acute Ingestion of Montmorency Tart Cherry Reduces Serum Uric Acid but Has no Impact on High Sensitivity C-Reactive Protein or Oxidative Capacity	11
Piperine Improves Obesity by Inhibiting Fatty Acid Absorption and Repairing Intestinal Barrier Function	11
Microencapsulation of Phenolic Extracts from Cocoa Shells to Enrich Chocolate Bars	11
Synthesis of Resveratrol Loaded Hybrid Silica-PAMAM Dendrimer Nanoparticles With Emphases on Inducible Nitric Oxide Synthase and Cytotoxicity	11
Potentiality of Moringa oleifera as a Nutritive Ingredient in Different Food Matrices	10
Physicochemical Composition and Characterization of Bioactive Compounds of Mulberry (Morus indica L.) Fruit During Ontogeny	10
Health Promoting vs Anti-nutritive Aspects of Kohlrabi Sprouts, a Promising Candidate for Novel Functional Food	10
The Hull of Ripe Pistachio Nuts (Pistacia vera L.) as a Source of New Promising Melanogenesis Inhibitors	10
Encapsulation of Russian Olive Water Kefir as an Innovative Functional Drink with High Antioxidant Activity	10
Comprehensive Review on Banana Fruit Allergy: Pathogenesis, Diagnosis, Management, and Potential Modification of Allergens through Food Processing	10
Chia (Salvia hispanica L.) Seed Germination: a Brief Review	10
Preparation, Physicochemical and Hypoglycemic Properties of Natural Selenium-Enriched Coarse Tea Glycoproteins	9
New Insights of Turmeric Extract-Loaded PLGA Nanoparticles: Development, Characterization and In Vitro Evaluation of Antioxidant Activity	9
Beyond the Cereal Box: Breeding Buckwheat as a Strategic Crop for Human Nutrition	9
Aloe vera and Fermented Extracts Exhibit an Anti-Inflammatory Effect on Human Glioblastoma/Astrocytoma U373 MG Cells	9
Composition, Structure, and Techno-Functional Characteristics of the Flour, Protein Concentrate, and Protein Isolate from Purslane (Portulaca oleracea L.) Seeds	9
The Edible Plant Crithmum maritimum Shows Nutraceutical Properties by Targeting Energy Metabolism in Hepatic Cancer	9
Opuntia ficus-indica Extract and Isorhamnetin-3-O-Glucosyl-Rhamnoside Diminish Tumor Growth of Colon Cancer Cells Xenografted in Immune-Suppressed Mice through the Activation of Apoptosis Intrinsic Pa	8
Physicochemical and Colon Cancer Cell Inhibitory Properties of Theabrownins Prepared by Weak Alkali Oxidation of Tea Polyphenols	8
Taurine Treatment Alleviates Intestinal Mucositis Induced by 5-Fluorouracil in Mice	8
Spatial and Temporal Distribution of Phenolic and Flavonoid Compounds in Sour Jujube (Ziziphus. Acidojujuba Cheng et Liu) and Their Antioxidant Activities	8
Hypoglycemic and Vasorelaxant Effect of Passiflora edulis Fruit Peel By-Product	8
Characterization and Anti-Aging Activity of Polysaccharides from Akebia trifoliata Fruit Separated by an Aqueous Two-Phase System	8
Allergenic Content of New Alimentary Pasta Made of Lentils Compared with Lentil Seeds and Analysis of the Impact of Boiling Processing	8
Physico-chemical Properties and Sensorial Appreciation of a New Fermented Probiotic Beverage Enriched with Pea and Rice Proteins	8
Ferocactus herrerae Fruits: Nutritional Significance, Phytochemical Profiling, and Biological Potentials	8
Water-Soluble Polysaccharides Extracted from Pueraria lobata Delay Aging of Caenorhabditis elegans under Heat Stress	8
Neuroprotective Effects of Lycium Barbarum Fruit Extract on Pink1B9Drosophila Melanogaster Genetic Model of Parkinson’s Disease	8
Hypolipidemic Effects of Soy Protein and Isoflavones in the Prevention of Non-Alcoholic Fatty Liver Disease- A Review	8

Daily Intake of Lemna minor or Spinach as Vegetable Does Not Show Significant Difference on Health Parameters and Taste Preference	8
Influence of Raspberry and Its Dietary Fractions on the In vitro Activity of the Colonic Microbiota from Normal and Overweight Subjects	8
Clinical Study on Plant Galactagogue Worldwide in Promoting Women’s Lactation: a Scoping Review	8
Effects of Nelumbo nucifera Leaf Extract on Obesity	8
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	7
Supplementation with Phaseolus vulgaris Leaves Improves Metabolic Alterations Induced by High-Fat/Fructose Diet in Rats Under Time-Restricted Feeding	7
Looking for Plant microRNAs in Human Blood Samples: Bioinformatics Evidence and Perspectives	7
Capsaicinoid-Glucosides of Fresh Hot Pepper Promotes Stress Resistance and Longevity in Caenorhabditis elegans	7
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	7
Cost, Nutritional Content and Number of Gluten-Free Staple Foods Available in Winnipeg, Manitoba, Canada	7
Passiflora edulis (var. Flavicarpa) Juice Supplementation Mitigates Isoproterenol‐induced Myocardial Infarction in Rats	7
Crithmum maritimum Improves Sorafenib Sensitivity by Decreasing Lactic Acid Fermentation and Inducing a Pro-Hepatocyte Marker Profile in Hepatocellular Carcinoma	7
Structural Characterization, Rheological Properties, Antioxidant and Anti-Inflammatory Activities of Polysaccharides from Zingiber officinale	7
The Associations Between Tea and Coffee Drinking and Risk of Calcium-Oxalate Renal Stones	7
Antimicrobial and Antibiofilm Effect of Inulin-Type Fructans, Used in Synbiotic Combination with Lactobacillus spp. Against Candida albicans	7
In vitro and in vivo Inhibitory Activity of C-glycoside Flavonoid Extracts from Mung Bean Coat on Pancreatic Lipase and α-glucosidase	7
Comparative and Combined Effects of Epigallocatechin-3-gallate and Caffeine in Reducing Lipid Accumulation in Caenorhabditis elegans	7
Comparative Analysis of the Major Metabolites of Ukrainian Saffron Samples by HPLC	6
Profiling of Lipids, Nutraceuticals, and Bioactive Compounds Extracted from an Oilseed Rich in PUFA	6
In Vitro Intestinal Bioaccessibility and Colonic Biotransformation of Polyphenols from Mini Bell Peppers (Capsicum annuum L.)	6
Yerba Mate (Ilex paraguariensis) Processing and Extraction: Retention of Bioactive Compounds	6
Cellulase-Xylanase-Treated Guava Purée by-Products as Prebiotics Ingredients in Yogurt	6
Insight into Isolation and Characterization of Phenolic Compounds from Hawthorn (Crataegus pinnatifida Bge.) with Antioxidant, Anti-Acetylcholinesterase, and Neuroprotective Activities	6
Functional, Thermal and Structural Properties of Green Banana Flour (cv. Giant Cavendish) by De-astringency, Enzymatic and Hydrothermal Treatments	6
Lepidium meyenii Walp (red maca) Supplementation Prevents Acrylamide-Induced Oxidative Stress and Liver Toxicity in Rats: Phytochemical Composition by UHPLC–ESI–MS/MS	6
Experimental and Computational Evaluation of Extraction Procedure and Scavenging Capacity of Sweet Basil Extracts (Ocimum basilicum L.)	6
Extraction and Characterization of Proteins from Pachyrhizus ahipa Roots: an Unexploited Protein-Rich Crop	6
Nutritional and Nutraceutical Properties of Selected Pulses to Promote Gluten-Free Food Products	6
Gynostemma pentaphyllum and Gypenoside-IV Ameliorate Metabolic Disorder and Gut Microbiota in Diet-Induced-Obese Mice	6
Onion Vinegar Quality Evaluation and its Alleviate Oxidative Stress Mechanism in Caenorhabditis elegans Via SKN-1	6
Resveratrol Induces the Fasting State and Alters Circadian Metabolism in Hepatocytes	6
Inhibition of Three Diabetes-Related Enzymes by Procyanidins from Lotus (Nelumbo nucifera Gaertn.) Seedpods	6
Cold Plasma Treatment Increases Bioactive Metabolites in Oat (Avena sativa L.) Sprouts and Enhances In Vitro Osteogenic Activity of their Extracts	6
Baking Process Effects and Combined Cowpea Flour and Sorghum Bran on Functional Properties of Gluten-Free Cookies	6
Elsholtzia rugulosa: Phytochemical Profile and Antioxidant, Anti-Alzheimer’s Disease, Antidiabetic, Antibacterial, Cytotoxic and Hepatoprotective Activities	6
Influence of Enzymatic Hydrolysis on Composition and Technological Properties of Apple Pomace and Its Application for Wheat Bread Making	6
Comparative Metabolomics Analysis Reveals the Taste Variations among Three Selected Wampee Cultivars	6
Improved Sample Preparation and Optimized Solvent Extraction for Quantitation of Carotenoids	6
A Novel Auraptene-Enriched Citrus Peels-Based Blend with Enhanced Antioxidant Activity	6
Smilax china L. Polyphenols Improves Insulin Resistance and Obesity in High-fat Diet-induced Mice Through IRS/AKT-AMPK and NF-κB Signaling Pathways	6
Nɛ-(carboxymethyl)lysine, Available Lysine, and Volatile Compound Profile of Biscuits Enriched with Grape by-Product During Storage	6
Bitter Peptides in Fermented Soybean Foods - A Review	6
Japanese Quince Seeds as a Promising Rich Source of Proteins and Essential Amino Acids	6
Influence of Cooking Methods on In Vitro Bioaccessibility of Phenolics, Flavonoids, and Antioxidant Activity of Red Cabbage	5
Spray-drying Microencapsulation of an Extract from Tilia tomentosa Moench Flowers: Physicochemical Characterization and in Vitro Intestinal Activity	5
Evaluation of a Novel Phosphorylated Red Dragon Fruit Peel Pectin for Enhancement of Thermal Stability and Functional Activity	5
Optimization of Phenolic Compounds Extraction of Different Parts of Camu-camu Fruit from Different Geographic Regions	5
Effect of Yerba Mate (Ilex paraguariensis) on Lipid Levels: A Systematic Review and Meta-Analysis	5
Anti-Oxidative and Anti-Aging Effects of Probiotic Fermented Ginseng by Modulating Gut Microbiota and Metabolites in Caenorhabditis elegans	5
Affinity-Guided Isolation and Identification of Procyanidin B2 from Mangosteen (Garcinia mangostana L.) Rinds and its In Vitro LPS Binding and Neutralization Activities	5
Evaluation of the Relationship Between Bioactive Components in Seaweeds and Advanced Glycation End-Products Inhibitory Activities Using Principal Component Analysis	5
Modulatory Effect of Pyrus pyrifolia Fruit and its Phenolics on Key Enzymes against Metabolic Syndrome: Bioassay-Guided Approach, HPLC Analysis, and In Silico Study	5
Physico-chemical and Textural Properties of 3D Printed Plant-based and Hybrid Soft Meat Analogs	5
Changes in Phenolic Compound and Antioxidant Activity of Germinated Broccoli, Wheat, and Lentils during Simulated Gastrointestinal Digestion	5
Rice Bran and Its Potential To Complement the Nutritional Needs of Children and Elderly	5
Anti-Diabetic Potential of Chlorella Pyrenoidosa-Based Mixture and its Regulation of Gut Microbiota	5
Chemical Profiling and Evaluation of Antioxidant and Anticancer Potential of Tuber Crop Amorphophallus commutatus var. wayanadensis	5
Comprehensive Understanding of the Relationship between Bioactive Compounds of Black Tea and its Angiotensin Converting Enzyme (ACE) Inhibition and Antioxidant Activity	5
Effects of Microfluidization on the Physical and Storage Stability of Walnut Protein Emulsion and Beverages	5
Utilizing of the Common Dehydrating Techniques to obtain maximum benefit from the Protein and mineral Composition of rosemary leaves for Spice and Herbal Tea Production	5
Thermal Gelation of Proteins from Cajanus cajan Influenced by pH and Ionic Strength	5
Selenium-Enriched and Ordinary Black Teas Regulate the Metabolism of Glucose and Lipid and Intestinal Flora of Hyperglycemic Mice	5
Effect of Modified Solar Dryers on Colorimetric and Physicochemical Properties of Pumpkin Flower (Cucurbita maxima)	5
Underutilized Crocus Sativus L. Flowers: A Hidden Source of Sustainable High Value-Added Ingredients	5
Polyacylated Anthocyanins Derived from Red Radishes Protect Vascular Endothelial Cells Against Palmitic Acid-Induced Apoptosis via the p38 MAPK Pathway	5
A Prospective Non-Randomized Open-Label Comparative Study of The Effects of Matcha Tea on Overweight and Obese Individuals: A Pilot Observational Study	5
Comparative Investigation on the Phytochemicals and Biological Activities of Jackfruit (Artocarpus heterophyllus Lam.) pulp from Five Cultivars	4
Age-Dependent Prebiotic Effects of Soluble Corn Fiber in M-SHIME® Gut Microbial Ecosystems	4
Effect of Different Technological Factors on the Gelation of a Low-Lectin Bean Protein Isolate	4
Starch Digestion in Infants: An Update of Available In Vitro Methods—A Mini Review	4
Metabolite Profiling of Rosemary Cell Lines with Antiproliferative Potential against Human HT-29 Colon Cancer Cells	4
In Vitro Bioactivities of Food Grade Extracts from Yarrow (Achillea millefolium L.) and Stinging Nettle (Urtica dioica L.) Leaves	4
Gamma-linolenic Acid from Fifty-seven Ribes Species and Cultivars	4
Adding Modified Buckwheat Sprouts to an Atherogenic Diet — the Effect on Selected Nutritional Parameters in Rats	4
Biocatalytical Acyl-Modification of Puerarin: Shape Gut Microbiota Profile and Improve Short Chain Fatty Acids Production in Rats	4
Origin of Wine Lignans	4
Effect of Different Extraction Methods on Anthocyanin Content in Hibiscus sabdariffa L. and their Antiplatelet and Vasorelaxant Properties	4
Catechin Composition, Phenolic Content, and Antioxidant Properties of Commercially-Available Bagged, Gunpowder, and Matcha Green Teas	4
Optimization of the Duration and Intensity of UV-A Radiation to Obtain the Highest Free Phenol Content and Antioxidant Activity in Sprouted Sorghum (Sorghum bicolor L. Moench)	4
Designing Nutritious and Sustainable Biscuits Using Upcycled Fibre-Rich Ingredients Obtained by Hot Air - Microwave Drying of Orange by-Products	4

Untargeted Metabolomic Profiling Reveals Variation in Metabolites Associated with Nutritional Values in Tef Accessions	4
Enhancement of Antioxidant Properties of the Medicinal Plant, Costus Pictus by Optimization of its Drying and Extraction Criteria	4
Quercetin, Engelitin and Caffeic Acid of Smilax china L. Polyphenols, Stimulate 3T3-L1 Adipocytes to Brown-like Adipocytes Via β3-AR/AMPK Signaling Pathway	4
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	4
Chemical Composition, Fatty Acid Profile, Phenolic Compounds, and Antioxidant Activity of Raw and Germinated Chia (Salvia hispanica L.) Seeds	4
Bioaccessibility and Antioxidant Capacity of Grape Seed and Grape Skin Phenolic Compounds After Simulated In Vitro Gastrointestinal Digestion	4
Looking for a Novel Vegan Protein Supplement from Faba Bean, Lupine, and Soybean: a Dietary and Industrial Standpoint	4
The Phenolic Composition and Antioxidant Properties of Figs (Ficus carica L.) Grown in the Black Sea Region	4
Physicochemical, Technological and Functional Properties of Upcycled Vegetable Waste Ingredients as Affected by Processing and Storage	4
Naringenin, a Functional Food Component, Improves Motor and Non-Motor Symptoms in Animal Model of Parkinsonism Induced by Rotenone	4
Microencapsulation of Hibiscus sabdariffa L. Calyx Anthocyanins with Yeast Hulls	4
Significance of Soy-Based Fermented Food and Their Bioactive Compounds Against Obesity, Diabetes, and Cardiovascular Diseases	4
Structural Characterization, Simulated Digestion and Anti-Aging Activities of an Acidic Polysaccharide from Salvia Miltiorrhiza	3
The Impact of Heat Treatment of Quercetin and Myricetin on their Activities to Alleviate the Acrylamide-Induced Cytotoxicity and Barrier Loss in IEC-6 Cells	3
Hawthorn Fruit (Crataegus spp.) Polysaccharides Exhibit Immunomodulatory Activity on Macrophages via TLR4/NF-κB Signaling Activation	3
Dietary Capsaicin Reduces Chemically Induced Rat Urinary Bladder Carcinogenesis	3
Harvest Stage and Brewing Conditions Impact Mineral Content, Phenolic Compounds, and Antioxidant Capacity of Lemon Balm (Melissa officinalis L.) Herbal Tea	3
Exploration of Betalains and Determination of the Antioxidant and Cytotoxicity Profile of Orange and Purple Opuntia spp. Cultivars in Greece	3
Composition and Flowering Quality of Cacahuacintle Maize Populations from the High Valleys of Mexico	3
Functionality Enhancement of Pea Protein Powder via High-Intensity Ultrasound: Screening in-vitro Digestion, o/w Emulsion Properties and Testing in Gluten-Free Bread	3
Phenolic Compounds from Sour Cherry Pomace: Microencapsulation, in Vitro Digestion, and Cell Growth Activities	3
Mentha longifolia Alleviates Exogenous Serotonin-Induced Diabetic Hypoglycemia and Relieves Renal Toxicity via ROS Regulation	3
Pseudocereal Oils, Authenticated by Fourier Transform Infrared Spectroscopy, and their Chemopreventive Properties	3
Instrumental Texture Profile of Traditional Varieties of Tomato (Solanum lycopersicum L.) and its Relationship to Consumer Textural Preferences	3
Process Optimization for the Development of Nutritionally Enhanced Nuggets using Ficus geniculata: A Nutritional Approach	3
Daily Intake of Smallanthus sonchifolius (Yacon) Roots Reduces the Progression of Non-alcoholic Fatty Liver in Rats Fed a High Fructose Diet	3
The Synergistic Anti-inflammatory Activity and Interaction Mechanism of Ellagic Acid and a Bioactive Tripeptide (Phe-Pro-Leu) from Walnut Meal	3
Fruit Characteristics of Transgenic pear (Pyrus communis L.) Trees During Long-Term Field Trials	3
Antioxidant and Renin Inhibitory Activities of Peptides from Food Proteins on Hypertension: A Review	3
Identification and in vitro Characterization of Novel Antidiabetic Peptides Released Enzymatically from Peanut Protein	3
In vitro Evaluation of Anti-Inflammatory Activity of “Habanero” Chili Pepper (Capsicum chinense) Seeds Extracts Pretreated with Cellulase	3
Physical Characterization of Maize Grits Expanded Snacks and Changes in the Carotenoid Profile	3
Exploring the Pharmacological Potential of Onosma riedliana: Phenolic Compounds and Their Biological Activities	3
Effects of Cold Pressed Chia Seed Oil Intake on Hematological and Biochemical Biomarkers in Both Normal and Hypercholesterolemic Rabbits	3
Phaseolus vulgaris L. Leaves Increase Short-Chain Fatty Acid (SCFA) Production, Ameliorating Early Metabolic Alterations	3
Comparison of Regular and Selenium-Enriched Tortillas Produced from Sprouted Corn Kernels	3
Common Bean Seeds Obtained by Plant Water Restriction Ameliorates Obesity-Associated Cardiovascular Risk and Insulin Resistance	3
Fruits of Wild-Grown Shrubs for Health Nutrition	3
The Addition of Pinto Bean Flour and Margarine in the Development of Red Rice-Based Novel Gluten-Free Cookies to Improve the Technological, Sensory and Physicochemical Properties	3
Effect of Cooking Method and Enzymatic Treatment on the in vitro Digestibility of Cooked and Instant Chestnut Flour	3