Food Reviews International

Article	Citations
Germinated Flours from Different Botanical Sources: A Comprehensive Exploration of Their Influence on Dough Performance and Bread Quality	130
Recent Trends in Folic Acid (Vitamin B9) Encapsulation, Controlled Release, and Mathematical Modelling	105
Phytonutrients as Potential Dietary Supplements to Ameliorate Sarcopenia via the Involvement of Autophagic Pathway	87
Exploring the Health Benefits of Quinoa ( Chenopodium Quinoa Willd.): A Review of the Recent Literature	86
Clinical Benefits of Salvia Hispanica L. on Cardiovascular Risk Factors: A Systematic Review and Meta-Analysis	73
Recent Advances in Alleviating Hyperuricemia Through Dietary Sources: Bioactive Ingredients and Structure–activity Relationships	70
Consumer Acceptance of Alternative Proteins: A Re-Review	70
A Review on Mechanistic Overview on the Formation of Toxic Substances during the Traditional Fermented Food Processing	66
Enhancing Immunity Against Pathogens Through Glycosylated Bovine Colostrum Proteins	66
Does Traceability Lead to Food Authentication? A Systematic Review from A European Perspective	60
Recent Advances in Rice Milling Technology: Effect on Nutrient, Physical Properties and Digestibility	57
Edible Insects as Sustainable and Nutrient-Rich Food Sources: Exploring Innovations and Advancements for Future Food Practices – A Comprehensive Review	56
MALDI Mass Spectrometry Imaging of Metabolites in Cereal Grains and Legumes: Repurposing for Industrial Applications	55
Digestive and Metabolic Characteristics of Dietary Meat Proteins: Meat Source and Thermal Processing Matter	54
In-vitro Digestibility Methods and Factors Affecting Minerals Bioavailability: A Review	54
Comprehensive Overview On Nutritional, Phytochemistry And Pharmacological Properties OfTetraclinis ArticulataMasters	52
A Review on Agro-industrial Waste as Cellulose and Nanocellulose Source and Their Potentials in Food Applications	51
Regulatory Role and Mechanisms of Reactive Oxygen Species in Grains During Post-Harvest Storage: The Vanguard Sentinel of Quality Deterioration	48
Phytochemicals in finger lime and their potential health benefits: A review	47
A Review of Ginkgo biloba L. Seed’s Protein; Physicochemical Properties, Bioactivity, and Allergic Glycoprotein	47
Bioaccessibility and Bioavailability of Soybean Isoflavones: An In Vitro Study	46
Effects of Grape Juice Consumption in Practitioners of Physical Activity: A Systematic Review and Meta-Analysis of Randomized Clinical Trials	46
A Comprehensive Review of Eugenia Pyriformis Cambess: Reported Bioactivities and Health Effects	43
Hydroxysafflor Yellow A - An Important Natural Pigment for Treating Metabolic Diseases	42
Biogenic Amine Detection Systems for Intelligent Packaging Concepts: Meat and Meat Products	41

Fermented Vegetables: Their Microbiology and Impact on Gut Microbiota and Overall Health Benefits	41
Advances and Perspectives in Fruits and Vegetables Flavor Based on Molecular Sensory Science	41
Heterocyclic Amines in Meat and Meat Products: Occurrence, Formation, Mitigation, Health Risks and Intervention	40
A Comprehensive Review on Preservation of Shiitake Mushroom (Lentinus Edodes): Techniques, Research Advances and Influence on Quality Traits	39
A Review on Fruit and Vegetable Fermented Beverage-Benefits of Microbes and Beneficial Effects	38
Advances in Carotenoid Based Delivery Systems for Alleviating Inflammatory Bowel Disease	38
Dried Meat Products Obtained by Different Methods from Past to Present	38
Traditional Legume Seed Fermentation Processes: What is the Individual Impact of the Cooking and Fermentation Stages on the Degradation of Anti-Nutritional Factors?	38
Recent Review on the Stability of Bioactive Substances Through Encapsulation and Their Application in Dairy Products	37
Socio-Economic Drivers of Poverty and Food Insecurity: Nigeria a Case Study	36
Advantages and Disadvantages of Using Emerging Technologies to Increase Postharvest Life of Fruits and Vegetables	35
Incorporation of Different Physical Forms of Fat Replacers in the Production of Low-Fat/ Reduced-Fat Meat Products: Which is More Practical?	34
Electrospinning in Food Safety Detection: Diverse Nanofibers Promote Sensing Applications	33
Emerging Novel Processing Technologies Towards the Stabilization of Anthocyanins	32
Microbial Enzymes in Cereal-Based Foods: Health Perspectives, Environmental Impact, and Future Directions	32
Probiotic and Potentially Probiotic Bacteria with Hypocholesterolemic Properties	31
Autochthonous Lactic Acid Bacteria from Camelus dromedarius Milk. An Updated Systematic Review	31
Research Progress on Traceability and Authenticity of Beef	31
Leptadenia Pyrotechnica (Forsk.) Decne: From Edibility to Drug Discovery (A Comprehensive Review)	31
Bioaccessibility and Bioavailability of Phenolic Compounds in Seaweed	30
Enrichment of Cakes and Cookies with Pulse Flours. A Review	29
The Global Amylase Research Trend in Food Science Technology: A Data-Driven Analysis	29
Application of Raman Spectroscopy and Chemometrics for Quality Controls of Fats and Oils: A Review	29
Traditional Non-Dairy Fermented Products: A Candidate for Probiotics	28
Phoenix DactyliferaL. Date Fruit By-products Outgoing and Potential Novel Trends of Phytochemical, Nutritive and Medicinal Merits	28
Linking Fermented Foods to Microbial Composition and Valorisation: Blueprint for Kenya	27
Recent Insights in Lactobacillus -Fermented Fruit and Vegetable Juice: Compositional Analysis, Quality Evaluation, and Functional Properties	27
Exploring Cinnamaldehyde: Preparation Methods, Biological Functions, Efficient Applications, and Safety	26
Properties and Biological Effects of Curcumin in Food Product Development	26
Traditional Therapeutic Uses of Marine Animal Parts and Derived Products as Functional Foods – A Systematic Review	26
Fat substitutes and low-calorie fats: A compile of their chemical, nutritional, metabolic and functional properties	26
A Review on Bioactive Iridoids in Edible Fruits – from Garden to Food and Pharmaceutical Products	25
Are Food Additives Utilized Judiciously? Novel Insights into Health Risks, Benefits, and Ethical Boundaries	25
Polyphenols: A first evidence in the synergism and bioactivities	24
Sustainable Food Systems: EU Regulatory Framework and Contribution of Insects to the Farm-To-Fork Strategy	24
Gluten: do only celiac patients benefit from its removal from the diet?	24
The Nutritional and Bioactive Components, Potential Health Function and Comprehensive Utilization of Pomegranate: A Review	24
Proteins of Milk, Egg and Fish as a Source of Antioxidant Peptides: Production, Mechanism of Action and Health Benefits	23
Effect of Low- and Very Low-Protein Infant Formulas on Overweight and Obesity Between 4 and 72 Months: A Systematic Review and Meta-Analysis	23
A Comprehensive Review on the Development of Foodomics-Based Approaches to Evaluate the Quality Degradation of Different Food Products	23
Gartanin as an Isoprenylated Xanthone from Mangosteen ( Garcinia mangostana L .): Insights into Its Synthesis, Extraction, Determination, and Bioactivity	23
3D Food Printing Technology: A Critical Scientometric and Systematic Review, and Future Research Directions	23
Ultrasound generation and ultrasonic application on fresh food freezing: Effects on freezing parameters, physicochemical properties and final quality of frozen foods	22
Beneficial Effects of Bioactive Compounds Obtained from Agro-Industrial By-Products on Obesity and Metabolic Syndrome Components	22
Recent Advances in Extraction, Techno-functional Properties, Food and Therapeutic Applications as Well as Safety Aspects of Natural and Modified Stabilizers	22
Healthy benefits and edible delivery systems of resveratrol: a review	22
Polysaccharide-based Packaging: Storage Life and Effectiveness in Protecting Ruminant Meat Qualities	22
Starch Extraction and Modification by Pulsed Electric Fields	21
Berries-Gut Microbiota Interaction and Impact on Human Health: A Systematic Review of Randomized Controlled Trials	20
Digestion Fate and Food Applications of Emulsions as Delivery Systems for Bioactive Compounds: Challenges and Perspectives	20

Marine lipids as a source of high-quality fatty acids and antioxidants	20
Date Fruit and Its By-products as Promising Source of Bioactive Components: A Review	20
Background, Limitations, and Future Perspectives in Food Grade Microemulsions and Nanoemulsions	20
Recent Progresses in Nanocomposite Films for Food-Packaging Applications: Synthesis Strategies, Technological Advancements, Potential Risks and Challenges	20
Dielectric Heating: A Review of Liquid Foods Processing Applications	19
Ozonation as a Potential Approach for Pesticide and Microbial Detoxification of Food Grains with a Focus on Nutritional and Functional Quality	19
Flos Sophorae Immaturus: Phytochemistry, bioactivities, and its potential applications	19
Estimates of Catechins Content in Green Tea: A Review Based on Meta-analysis	19
Geraniin: A Promising Multifunctional Nutraceutical for Diabetes Management	18
Advances in the Bioactivity and Environmental of Hizikia Fusiformis : A Systematic Review	18
Recent Advances in Nutritious Appetizers: Characteristics, Formulas, Technical Attributes, and Health Benefits	18
Effect of Phenolic Compounds on Intestinal Health in Preclinical Models of Diet-Induced Obesity: A Systemic Review	18
Technological Strategies to Enhance Yogurt’s Fatty Acid Profile and Its Health-Related Effects	18
Microbial Biosurfactants: Prospect and Challenges for Application in Food Industry	18
Unveiling the Mechanisms of the Development of Blueberries-Based Functional Foods: An Updated and Comprehensive Review	18
Unraveling the Intricate Interplay: Iron and Zinc’s Regulatory Mechanisms on Calcium Bioavailability During Intestinal Absorption	18
Structural and Thermal Aggregation Behaviors of Soybean Protein in View of Subunits: A Mini-Review	18
Tracking Antimicrobial Resistance Along the Meat Chain: One Health Context	17
The Relationships Between Structural Properties and Mechanical Properties of Plant-Based Food Materials: A Critical Review	17
Recent Advances in the Mechanisms of Emotional Actions Regulated by Food-Derived and Endogenous Peptides	17
Correction	17
Recent Developments in Processing, Functionality, and Food Applications of Microparticulated Proteins	17
Prospects of Health Beneficial Functional Xylooligosaccharides Produced by Enzymatic Hydrolysis of Xylan and Application in Food Industry: A Comprehensive Review	17
Use of Protein By-Products Obtained from Aquatic Organisms as Bioactive Compounds: A Bibliometric Review	16
Application advantages of new non-thermal technology in juice browning control: A comprehensive review	16
Scrabbling the Nutraceutical Potential of Berries in Gastrointestinal Disorders: A Review	16
Potential of Jackfruit (Artocarpus Heterophyllus Lam.) Seed Starch as an Alternative to the Commercial Starch Source – a Review	16
Quality Evaluation Systems and Methods of the Whole Making Process of Asian Noodles: A Review	16
Progress on Lipase Immobilization Technology in Edible Oil and Fat Modifications	16
Cinnamon ( Cinnamomum ) as a Food-Medicine Homologue: A Review of Pharmacological Mechanisms and Potential Applications in Metabolic Diseases	16
Dynamic variation of amino acid content during black tea processing: A review	16
Food Contact Surfaces: Challenges, Legislation and Solutions	15
Recent Advances in Probiotic Encapsulation to Improve Viability under Storage and Gastrointestinal Conditions and Their Impact on Functional Food Formulation	15
Nuts and Nut-Based Products: A Meta-Analysis from Intake Health Benefits and Functional Characteristics from Recovered Constituents	15
Recent Advances in the Characterization of Burkholderia Gladioli Pv. Cocovenenans and Its Toxin Production	15
Drying of vegetable and root crops by solar, infrared, microwave, and radio frequency as energy efficient methods: A review	15
Hydrocolloids as Promising Additives for Food Formulation Consolidation: A Short Review	15
Complexation of Inulin with Proteins, Polysaccharides and Polyphenols: Their Interactions, Applications and Health Benefits	15
Nutritional Properties of Fish Bones: Potential Applications in the Food Industry	14
Dietary Advanced Glycation End Products: An Emerging Concern for Processed Foods	14
Synbiotic Foods Based on Fermented Barley: Food Applications, Safety and Potential Biological Activities	14
Diet-Gut Microbiome Nexus: A New Paradigm in Food-Based Mental Disease Therapeutics	14
Research Advancement of Natural Active Components in Alleviating Lung Damage Induced by PM2.5	14
Atmospheric Freeze Drying (AFD): Fundamentals and Innovative Approaches	14
Pivotal Roles of α S1 -Casein in the Nutritional Composition, Technological Properties, Allergenicity, and Its Reduction Strategies in Goat Milk	14
A Review of Discoloration in Fruits and Vegetables: Formation Mechanisms and Inhibition	14
Physical, Chemical and Sensory Changes in Meat and Meat Products Induced by the Addition of Essential Oils: A Concise Review	14
Bioactive Components and Health Functions of Oat	14
Freeze-Drying of Fruits and Vegetables in Food Industry: Effects on Phytochemicals and Bioactive Properties Attributes - A Comprehensive Review	14
Naringenin as a Natural Agent Against Oxidative Stress and Inflammation, and Its Bioavailability	14
A Comprehensive Review on Phytochemical Profiling in Mushrooms: Occurrence, Biological Activities, Applications and Future Prospective	13
A Review on Potential Use of Gelatin-based Film as Active and Smart Biodegradable Films for Food Packaging Application	13
A Comprehensive Review in the Formulation of Nanocurcumin and Its Potential Application in Functional Foods	13
Transforming the Chemical Functionality of Nanocellulose for Applications in Food Pickering Emulsions: A Critical Review	13
Use of Berry Pomace to Design Functional Foods	13
Valorization of Agri-Food By-Products from Plant Sources Using Pressure-Driven Membrane Processes to Recover Value-Added Compounds: Opportunities and Challenges	13
Advances in the Application of Materials in the Fabrication of Lateral Flow Assay-Based Methods for Food Safety Control	13
Investigation of aerodynamic properties of louver distribution of heat carrier in spray-drying complexes	13
Potential Nutraceutical Use ofTribulus terrestrisL. in Human Health	13
High-moisture Extrusion Technology Application in the Processing of Textured Plant Protein Meat Analogues: A Review	13
A Review on Campylobacteriosis Associated with Poultry Meat Consumption	13
Techno-Functional and Bioactivity Properties of Collagen Hydrolysate and Peptide: A Review	13
Recent Developments in Procyanidins on Metabolic Diseases, Their Possible Sources, Pharmacokinetic Profile, and Clinical Outcomes	12
Cold Brew Coffee: Profile and Preservation	12
Value Addition of African Indigenous Vegetables (AIVs) and their Utilization as Food to Improve Food and Nutrition Security: A Review	12
Herbal Anxiolytics: Sources and Their Preparation Methods	12
Enhancing the Quality of Natural Food Colorants by Novel Extraction and Concentration Processes	12
The Applications of Hyperspectral Imaging Technology for Agricultural Products Quality Analysis: A Review	12
Food Irradiation: An Emerging Processing Technology to Improve the Quality and Safety of Foods	12
Agro-industrial Waste Products as Mycotoxin Biosorbents: A Review of in Vitro and in Vivo Studies	12
Hybrid Yogurts: Exploring the Functional, Sensory and Nutritional Potential of Dairy-Plant Protein Combinations	12
Current Advances in the Salt Reduction Properties of Kokumi γ-Glutamyl Peptides: A Review	12
Tropical Marine Fish Surimi By-products: Utilisation and Potential as Functional Food Application	12
Micro-nano-bubble technology and its applications in food industry: A critical review	12
A Review on Healthier Bread Making: Focusing on the Underlying Mechanisms for Decreasing Glycemic Index	12
How Does Rye Compare to other Cereals? A Comprehensive Review of its Potential Nutritional Value and Better Opportunities for its Processing as a Food-Based Cereal	12
Polysorbate 80 in Diabetes and Non-Alcoholic Fatty Liver Disease: Decoding Mechanisms of Hepatic Insulin Resistance and Its Cellular, Molecular, and Epigenetic Targets	12
Anthocyanin and its Bioavailability, Health Benefits, and Applications: A Comprehensive Review	12
Functional and food application of plant proteins – a review	12
Application of Ultrasound Technology in Food Processing with emphasis on bacterial spores	12

Advances in Multigrain Snack Bar Technology and Consumer Expectations: A Review	11
Understanding the Mechanism for the Structure-Activity Relationship of Food-Derived ACEI Peptides	11
Rise of Plant-Based Beverages: A Consumer-Driven Perspective	11
Rethinking Salt in Dry-Cured Meats: Innovations for a Healthier and Flavorful Future	11
Duckweed (Lemnaceae) for potentially nutritious human food: A review	11
Effect of Solid-State Fermentation on Plant-Sourced Proteins: A Review	11
A Detailed Review on Quality Parameters of Functional Noodles	11
Chia (Salvia Hispanica) Seed Oil Extraction By-Product and Its Edible Applications	11
Nutritional Value, Phytochemical Potential, and Biological Activities in Lentils ( Lens Culinaris Medik.): A Review	11
Impact of processing on bioaccessibility of phytochemicals in nuts	11
Blackcurrants: A Nutrient-Rich Source for the Development of Functional Foods for Improved Athletic Performance	11
Development of Phenolic-Rich Functional Foods by Lactic Fermentation of Grape Marc: A Review	11
Potential Risks and Challenges of Bacterial Persistence in Food Safety	11
Literature Review on Cross-Border Cooperative Governance of Food Safety Risks and Implications for China	11
Hydrogen Peroxide from Traditional Sanitizer to Promising Disinfection Agent in Food Industry	10
Nuclear Magnetic Resonance Applications in Fermented Foods and Plant-Based Beverages: Challenges and Opportunities	10
The State-of-the-Art on Exploring Polysaccharide-Protein Interactions and Its Mechanisms, Stability, and Their Role in Food Systems	10
Metabolomics-Driven Prediction of Vegetable Food Metabolite Patterns: Advances in Machine Learning Approaches	10
D-Amino acids from foods and gut microbiota and their effects in health and disease	10
The Toxicity of Oil Nanoparticles: A Review Focused on Food Science	10
Sprouted Andean grains: an alternative for the development of nutritious and functional products	10
Pepsin: An Excellent Proteolytic Enzyme for the Production of Bioactive Peptides	10
Recent Advances in Pectin-based Nanoencapsulation for Enhancing the Bioavailability of Bioactive Compounds: Curcumin Oral Bioavailability	10
New Accelerating Techniques Applied to the Ageing of Oenological Products	10
Trends and Prospects of Lipophilic Bioactive Compounds in Meat Production and Preservation	10
Minimum Inhibitory Concentration (MIC) of Essential Oils Against Microorganisms: Methods, Function, Accuracy Factors and Application	10
Comprehensive Review of Seven Plant Seed Oils: Chemical Composition, Nutritional Properties, and Biomedical Functions	10
Incorporation of fruit by-products on edible seaweed based films: A review	10
Sustainable Horizons: A Review on Sustainable Processing, Quality Enhancement, and Safety Assurance in Aquatic Food Products	10
The bovine milk fat globule membrane – Liquid ordered domain formation and anticholesteremic effects during digestion	9
Anthocyanins in Black Wolfberry (Lycium ruthenicum Murray): Chemical Structure, Composition, Stability and Biological Activity	9
Seaweed proteins as a novel protein alternative: Types, extractions, and functional food applications	9
Carotenoids in Cereals and Related Foodstuffs: A Review of Extraction and Analysis Methods	9
Reducing Oxidative Stress to Improve Prognosis in Ischemic Stroke: Possible Application of Dietary Flavonoids	9
Detection of Heavy Metals in Food and Agricultural Products by Surface-enhanced Raman Spectroscopy	9
Microstructure of Extrusion-Cooked Whole Grain in Controlling Product Quality	9
Phytotherapeutic Potential of Rutin Against Xenobiotic-Induced Toxicities in Preclinical Models	9
Application of Exogenous Phenolic Compounds in Improving Postharvest Fruits Quality: Classification, Potential Biochemical Mechanisms and Synergistic Treatment	8
A Review on Textural Quality Analysis of Dried Food Products	8
Recent Development in Formation, Toxic Effects, Human Health and Analytical Techniques of Food Contaminants	8
Effect of Sucralose Intake on Human and Mouse/Rat Gut Microbiota Composition: A Systematic Review and Meta-Analysis	8
Is the Sous-vide method more beneficial than other techniques for Brassica vegetables thermal processing? – safety and nutritional concern	8
Human Milk Microbiota and Oligosaccharides: Origin, Structure, Impact Factors, and Benefits for Infant Health	8
Research Progress on Post-Harvest Drying, Storage, and Processing of Peanuts: A Review	8
Exploring the Impact of Viticultural and Winemaking Factors on Amino Acids and Biogenic Amines in Wine: A Comprehensive Review	8
Phylloporia (Hymenochaetales, Basidiomycota), a Medicinal Wood-inhabiting Fungal Genus with Much Potential for Commercial Development	8
Molecular Mechanisms of Biologically Active Compounds from Propolis in Breast Cancer: State of the Art and Future Directions	8
The Effect of Curcumin on Glucolipid Metabolic Disorders: A Review	8
Trimethylamine N-Oxide (TMAO) in Seafoods: Shared Mechanisms Between Fish and Humans for Forming Gut-Microbial TMAO: Overview of Animal TMAO-Yield Potential	8
Calibration Maintenance Application of Near-infrared Spectrometric Model in Food Analysis	8
Immunomodulatory effects of fish peptides on cardiometabolic syndrome associated risk factors: A review	8
Ionizing Radiation for Quality Control and Mitigating Microbial Contamination and Mycotoxins in Pet Foods	8
Probiotics as a Functional Health Supplement in Infant Formulas for the Improvement of Intestinal Microflora and Immunity	8
A Comprehensive Review on Papaya Phytochemistry Profile, Bioaccessibility, Pharmacological Effects and Future Trends of Papaya Phytochemicals	7
Apigenin’s Health Benefits in Kidney Disease: Pharmacological Insights and Future Perspectives	7
Exploring Synthetic Pathways for 2-Acetyl-1-Pyrroline: Challenges and Prospects	7
Improvement of the Quality of Solid Ingredients of Instant Soups: A Review	7
Ultrasound as a Techno-Functional Modifier in Food Frying and Bioactive Compounds Extraction	7
Curcuminoid Production from Plant Cells and Organ Cultures for Application in Food and Pharmaceutical Industries	7
Drying and Storing Grains and Cereals: A Flow Approach in Porous Media and Applications	7
Synergies of Plant-derived Compounds in Controlling Foodborne Microorganisms: Antimicrobial Mechanisms, Determination Methods and Combined Effects	7
Research Progress on the Profile of Trace Components in Baijiu	7
New Wine in Old Bottle:Caenorhabditis Elegansin Food Science	7
Supplementation of Cereal Products with Edible Insects: Nutritional, Techno-Functional, and Sensory Properties	7
Most Recent Research Progress in Moringa oleifera : Bioactive Phytochemicals and Their Correlated Health Promoting Effects	7
Microbial-Derived Bioactive Substances: Sources, Identification, and Application in Fruit Disease Management	6
Recent Advances in the Modification of Underutilized Pseudocereal Proteins for Improving Their Functionality: A Practical, Comprehensive and Up-To-Date Review	6
Advances in Extending the Microbial Shelf-Life of Bread and Bakery Products Using Different Technologies: A Review	6
The Pros and Cons of Soybean Bioactive Compounds: An Overview	6
Combination of Green Extraction Techniques and Essential Oils to Develop Active Packaging for Improving the Quality and Shelf Life for Chicken Meat	6
Bioaccessibility, Bioavailability and Bioactivities of Carotenoids in Microalgae: A Review	6
Overview of Microbials in Traditional Chinese Fermented Soybean Products: Origin, Functionality and Flavor Profile	6
Effect of Rootstock on Citrus Fruit Quality: A Review	6
Protective Effect of Indian Herbs and Physical Exercise on Osteoporosis: A Review	6
Understanding the Relevance of Quality Management in Agro-food Product Industry: From Ethical Considerations to Assuring Food Hygiene Quality Safety Standards and Its Associated Processes	6
Novel Techniques for Quality Evaluation of Fish: A Review	6
Vitexin: A Dietary Flavonoid with Potential Protective Effects Against Liver Diseases	6
The Recent Advanced in Microalgal Phytosterols: Bioactive Ingredients Along With Human-Health Driven Potential Applications	6
Do Oligosaccharide-Supplemented Infant Formulas Improve Infant Gastrointestinal Health? A Systematic Review of Randomized Clinical Trials	6
Spirulina Platensis Microalgae as High Protein-Based Products for Diabetes Treatment	6
Last Five Years Development In Food Safety Perception of n-Carboxymethyl Lysine	6
Bioactive Compounds and Health Functions of Plums: Current Status and Future Opportunities	6
Recent Advances in Activation of Endothelial Nitric Oxide Synthase by Natural Products: An Effects and Mechanisms Review	6
Salted Meat Products: Nutritional Characteristics, Processing and Strategies for Sodium Reduction	6
Advances Of Pulsed Electric Field For Foodborne Pathogen Sterilization	6
Phytochemical and Nutritional Profiling of Tomatoes; Impact of Processing on Bioavailability - A Comprehensive Review	6
Review: Colostrum as an Emerging food: Nutraceutical Properties and Food Supplement	6
Consumer Perceptions of Functional Foods: A Scoping Review Focusing on Non-Processed Foods	6
Essential-oil capsule preparation and its application in food preservation: A review	6
Pomegranate Juice and Its Bioactive Compounds: Promising Therapeutic Agents for Iron Deficiency Anemia	6
Nutritional Value, Health-promoting Benefits and Food Application of Sea Buckthorn	6
Recent Advances in the Production, Analysis, and Application of Galacto-Oligosaccharides	6
Mediated curing strategy: An overview of salt reduction for dry-cured meat products	6
Bioaccessibility and Application of Soybean Isoflavones: A Review	6
Only Plant-based Food Additives: An Overview on Application, Safety, and Key Challenges in the Food Industry	6