Journal of Food Bioactives

Skip to main content Skip to main navigation menu Skip to site footer

Current Issue

Vol 13 (2021)

捕获1.PNG

Published: 2021-03-31

Full Issue

PDF

Perspective

Food neuropsychology and child brain development

Klaus W. Lange, Katharina M. Lange
- PDF
- HTML
Trends in Food Bioactives in the COVID-19 Pandemic Year – JFB Audience

Fereidoon Shahidi, Adriano Costa de Camargo
- PDF
- HTML

Review

Utility of animal models of Alzheimer’s disease in food bioactive research

Klaus W. Lange
- PDF
- HTML
Stilbenoids: chemistry, occurrence, bioavailability and health effects—a review

Won Young Oh, Yue Gao, Fereidoon Shahidi
- PDF
- HTML
L-theanine as a promising agent on brain health-promoting foods – A review

Qi Wang, Yafeng Zheng, Chi-Tang Ho, Juqing Huang, Xuefang Guan, Chenchun Lai, Huiying Gao, Bin Lin
- PDF
- HTML
Phytochemicals and Biological Activities of Pueraria Flower: A Review

Juan Wang, Fan Yang, Yongqing Tao, Meiyan Wang, Zhibo Han, Hui Zhao
- PDF
- HTML

Original Research

Sugar, vitamin C, and polyphenols in commercial apple beverages and their effects on antioxidant and anti-inflammatory activities in vitro

Claudine Loong, Latasha Leo, Wai Mun Loke
- PDF
- HTML
Extended maceration of must improves phenolic composition and antioxidant potential of Touriga Nacional tropical wine

Erika Samantha Santos de Carvalho, Aline Telles Biasoto Marques, Luiz Claudio Côrrea, Maria Auxiliadora Coelho de Lima, Renan Danielski, Janice Izabel Druzian
- PDF
- HTML
Inhibition of osteoclastogenesis and inflammation by phosvitin and phosvitin hydrolysate via NF-κB and MAPK pathways in RAW 264.7 cells

Jiandong Ren, Subhadeep Chakrabarti, Jianping Wu
- PDF
- HTML
Synergies of herbal teas on improved plasma antioxidant capacity and postprandial hypoglycemic response in healthy adults

Anoma Chandrasekara, Apeksha Herath, Rupika Abeynayake, Adriano Costa de Camargo, Fereidoon Shahidi
- PDF
- HTML
In-vitro antidiabetic activities, chemical compositions, antioxidant activities, and toxicity of black tea polysaccharides as a potential source of dietary ingredients

Ebru Pelvan, Ayse Karadag, Kubra Dogan, Soner Aksu, Arzu Tas, Kubra Akalın, Özlem Atlı Eklioğlu, Cesarettin Alasalvar
- PDF
- HTML

View All Issues