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Vol 10 (2020)
Full Issue
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Perspective
Food bioactives, micronutrients, immune function and COVID-19
Klaus W. Lange, Yukiko Nakamura
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Review
An overview of Brazilian smoothies: from consumer profile to evaluation of their physicochemical composition, bioactive compounds, antioxidant activity and sensory description
Lorene Simioni Yassin, Acácio Antonio Ferreira Zielinski, Aline Alberti, Paulo Ricardo Los, Ivo Mottin Demiate, Deise Rosana Silva Simões, Alessandro Nogueira
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Lipid-derived flavor and off-flavor of traditional and functional foods: an overview
Fereidoon Shahidi, Won Young Oh
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Chemistry and biochemistry of dietary carotenoids: bioaccessibility, bioavailability and bioactivities
Cheng Yang, Lianfu Zhang, Rong Tsao
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Antioxidants, polyphenols, and health benefits of cherry laurel: a review
Cesarettin Alasalvar, Sui Kiat Chang
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Total phenolic content, free radical scavenging capacity, and anti-cancer activity of silymarin
Uyory Choe, Monica Whent, Yinghua Luo, Liangli Yu
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Original Research
Evaluation of the hypo-allergenicity effect of rice and wheat hydrolysates: a double-blind randomized clinical trial
Hui-Fang Chiu, You-Cheng Shen, Yi-Chun Han, Kamesh Venkatakrishnan, Chin-Kun Wang
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The use of oak chips during the fermentation process: effects on phenolic compounds profile and antioxidant activity in Syrah young wines
Natália Manzatti Machado Alencar, Cinthia Baú Betim Cazarin, Luiz Cláudio Corrêa, Mário Roberto Maróstica Junior, Davi José Silva, Aline Camarão Telles Biasoto, Jorge Herman Behrens
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The chemical composition, antioxidant activity, and antiproliferative activity of selected seed flours
Zhangyi Song, Yanfang Li, Boyan Gao, Jihye Lee, Yanbei Wu, Jianghao Sun, Monica Whent, Pei Chen, Seong-Ho Lee, Liangli Yu
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Perilla extract potentiates efferocytosis by macrophages: Implications for resolution of inflammation
Seung Hyeon Kim, Deung Dae Park, Wonki Kim, Takuma Shio, Jun Takanari, Takehito Miura, Young-Joon Surh
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