Vol 22 (2023) | Journal of Food Bioactives

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Full Issue

Vol 22

Review

A Commentary on Millets for Enhancing Agri-economy, Nutrition, Environmental, and Sustainable Development Goals

Roger Clemens, Paruchuri Gangadhar Rao, Ismahane Elouafi, Ruth Oniang’o, Anoma Chandrasekara, Peter Pressman, Jay Yadav
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Food Processing Can Save Lives: How Bioactive Compounds Defy Oversimplification

Renan Danielski
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Trypsin inhibitors, antinutrients or bioactive compounds? A mini review

Miguel Angel Varas Condori , Adriano Costa de Camargo
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Therapeutic Potential of Nutritional Food for a Healthy Cardiometabolic System- A Review of Molecular Mechanism

Ravindra Verma, Prakash S Bisen, Monica Bullo
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Original Research

Study on antioxidant activity of Jujube seed oil

Fan Yang, Liang Bai, Yong-qing Tao
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Influence of self-assembly on the reactive sulfhydryl and antioxidant activity of aggregation-prone ovalbumin-derived peptides

Amanda Clairoux, Chibuike C. Udenigwe
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Protective effect of Melanogrammus aeglefinus skin oligopeptide in ultraviolet B-irradiated human keratinocytes

Ziyan Wang, Lisha Dong, Jiaojiao Han, Jun Zhou, Chenyang Lu, Ye Li, Tinghong Ming, Rixin Wang, Zhen Zhang, Xiurong Su
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Effects of solid-state fermentation on the phytochemical composition and antioxidant activities of oriental mustard (Brassica juncea) and yellow mustard (Sinapis alba) bran

Joy Roasa, Ray De Villa, Lili Mats, Honghui Zhu, Yan Zhu, Ronghua Liu, Yoshinori Mine, Rong Tsao
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