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Vol 33
For Readers
Full Issue
Vol 33
Review
Upcycling for a sustainable food future: turning waste into highvalue products for nutrition and health
Cesarettin Alasalvar, SettingsKazuo Miyashita, SettingsDejian Huang, SettingsNandika Bandara, Zhuliang Tan, Fereidoon Shahidi
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Food and nutrition in the prevention of dementia–A mini-review
Klaus W. Lange, Yukiko Nakamura, Katharina M. Lange
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Aromatic plant-derived essential oils: bioactive compounds and their neuroprotective functions in neurological health
Ying Ni, Wensheng Zhang, Pei Sun, Youhua Xu, Qiuqiong Zhang
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R&D roadmaps and eco-system for successful functional food products
Pavinee Chinachoti
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Original Research
Effects of highly bioavailable 2,5-diketopiperazines in standardized extract of cultured Lentinula edodes mycelium (ECLM) on phagocytosis and inflammatory mediators production by J774A.1 macrophages
Ann Elaine D.S. Wagan, Atsuya Nagao, Sri Wijanarti, Satoshi Miyauchi, Tomoko T. Asai, Kenji Sato
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Oral GABA supplementation immediately improves standardized MOBA micro-performance and frontal EEG engagement in esports: a randomized, double-blind, crossover trial
Ryousuke Furukado, Yoshihiro Hara, Utano Nakamura, Keita Koga, Yusuke Yamashita, Youngil Kim, Goichi Hagiwara
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Bioactive-rich kale extracts protect against UV-induced oxidative stress and DNA damage in human skin fibroblasts
Harichandana Valisakkagari, H.P. Vasantha Rupasinghe
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Preparation and characterization of phosphopeptides derived from egg yolk granules
Jiandong Ren, Jianping Wu
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Biotransformation of Coreopsis tinctoria major flavonoids marein and flavanomarein
Yixing Zhu, Limin Guo, Jingrong Zhu, Haiqing Zhu, Chang Liu, Junfeng Shen
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