Effects of dietary fiber on human health
Volume 11, Issue 1, January 2022, Pages 1-10
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Healthy function and high valued utilization of edible fungi
Volume 10, Issue 4, July 2021, Pages 408-420
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Immunomodulatory effects of polysaccharides from edible fungus: a review
Volume 10, Issue 4, July 2021, Pages 393-400
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Oleogels for development of health-promoting food products
Volume 9, Issue 1, March 2020, Pages 31-39
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Health aspects of peanuts as an outcome of its chemical composition
Volume 9, Issue 1, March 2020, Pages 21-30
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Bacteroides utilization for dietary polysaccharides and their beneficial effects on gut health
Volume 11, Issue 5, September 2022, Pages 1101-1110
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Review on mechanisms and structure-activity relationship of hypoglycemic effects of polysaccharides from natural resources
Volume 12, Issue 6, November 2023, Pages 1969-1980
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An overview of plant-autochthonous microorganisms and fermented vegetable foods
Volume 9, Issue 2, June 2020, Pages 112-123
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Analysis of the changes of volatile flavor compounds in a traditional Chinese shrimp paste during fermentation based on electronic nose, SPME-GC-MS and HS-GC-IMS
Volume 12, Issue 1, January 2022, Pages 173-182
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Changes of protein oxidation, lipid oxidation and lipolysis in Chinese dry sausage with different sodium chloride curing salt content
Volume 9, Issue 4, December 2020, Pages 328-337
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Antioxidant and anti-inflammatory roles of tea polyphenols in inflammatory bowel diseases
Volume 11, Issue 3, May 2022, Pages 502-511
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Nanostructured food proteins as efficient systems for the encapsulation of bioactive compounds
Volume 9, Issue 3, September 2020, Pages 199-213
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Electrospun gelatin/chitosan nanofibers containing curcumin for multifunctional food packaging
Volume 12, Issue 2, March 2023, Pages 614-621
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The interaction of nanostructured antimicrobials with biological systems: Cellular uptake, trafficking and potential toxicity
Volume 9, Issue 1, March 2020, Pages 8-20
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Phytochemical constituents and biological activities of longan (Dimocarpus longan Lour.) fruit: a review
Volume 9, Issue 2, June 2020, Pages 95-102
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Recent progress in preventive effect of collagen peptides on photoaging skin and action mechanism
Volume 11, Issue 2, March 2022, Pages 218-229
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Antioxidant properties and sensory evaluation of microgreens from commercial and local farms
Volume 9, Issue 1, March 2020, Pages 45-51
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Investigating cooked rice textural properties by instrumental measurements
Volume 9, Issue 2, June 2020, Pages 130-135
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Improving the stability and bioavailability of tea polyphenols by encapsulations: a review
Volume 11, Issue 3, May 2022, Pages 537-556
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Hypoglycemic polysaccharides from Auricularia auricula and Auricularia polytricha inhibit oxidative stress, NF-κB signaling and proinflammatory cytokine production in streptozotocin-induced diabetic mice
Volume 10, Issue 1, January 2021, Pages 87-93
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Focusing on the recent progress of tea polyphenol chemistry and perspectives
Volume 11, Issue 3, May 2022, Pages 437-444
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Zein as a structural protein in gluten-free systems: an overview
Volume 10, Issue 3, May 2021, Pages 270-277
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The structural characteristics of dietary fibers from Tremella fuciformis and their hypolipidemic effects in mice
Volume 12, Issue 2, March 2023, Pages 503-511
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Peptide fraction from sturgeon muscle by pepsin hydrolysis exerts anti-inflammatory effects in LPS-stimulated RAW264.7 macrophages via MAPK and NF-κB pathways
Volume 10, Issue 1, January 2021, Pages 103-111
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Antioxidant and hepatoprotective effects of Hypsizygus ulmarius polysaccharide on alcoholic liver injury in rats
Volume 10, Issue 4, July 2021, Pages 523-535
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