Journal of Functional Foods

Title Publication Date Language Citations
Phenolic compounds and antioxidant activity of Brazil nut (Bertholletia excelsa)2010/07/01English154
Mango peel dietary fibre: Composition and associated bound phenolics2013/01/01English153
Nutraceutical potential and antioxidant benefits of red pitaya (Hylocereus polyrhizus) extracts2012/01/01English153
Bioactive peptides from vegetable food matrices: Research trends and novel biotechnologies for synthesis and recovery2016/12/01English152
Comparison of phenolic acids and flavonoids in black garlic at different thermal processing steps2013/01/01English151
Structural characterization and macrophage immunomodulatory activity of a polysaccharide isolated from Gracilaria lemaneiformis2017/06/01English148
Antioxidant and angiotensin I converting enzyme (ACE) inhibitory activities of date seed protein hydrolysates prepared using Alcalase, Flavourzyme and Thermolysin2015/10/01English147
A novel antioxidant and antimicrobial peptide from hen egg white lysozyme hydrolysates2012/01/01English146
Proanthocyanidins in grape seeds: An updated review of their health benefits and potential uses in the food industry2020/04/01English146
Goji berry fruit (Lycium spp.): antioxidant compound fingerprint and bioactivity evaluation2015/10/01English146
Fermented sweet lemon juice ( Citrus limetta ) using Lactobacillus plantarum LS5: Chemical composition, antioxidant and antibacterial activities2017/11/01English145
The scientific evidence for the role of milk protein-derived bioactive peptides in humans: A Review2015/08/01English145
Nutraceutical properties of phycocyanin2014/11/01English145
Advanced research on the antioxidant and health benefit of elderberry (Sambucus nigra) in food – a review2015/10/01English145
Determination of the total phenolics in juices and superfruits by a novel chemical method2011/04/01English143
Bioactive properties of Sambucus nigra L. as a functional ingredient for food and pharmaceutical industry2018/01/01English143
Antiviral potential of curcumin2018/01/01English143
Screening of the chemical composition and occurring antioxidants in jabuticaba (Myrciaria jaboticaba) and jussara (Euterpe edulis) fruits and their fractions2015/08/01English142
In vitro evaluation of physiological probiotic properties of different lactic acid bacteria strains of dairy and human origin2012/04/01English141
Enhancement of the antioxidant capacity of soymilk by fermentation with Lactobacillus rhamnosus2012/07/01English141
Comparison of phenolic compounds and antioxidant potential between selected edible fruits and their leaves2015/04/01English140
Structure–activity relationship of antioxidant dipeptides: Dominant role of Tyr, Trp, Cys and Met residues2016/03/01English139
Functional foods development in the European market: A consumer perspective2011/07/01English139
Enhancing nutraceutical bioavailability using excipient emulsions: Influence of lipid droplet size on solubility and bioaccessibility of powdered curcumin2015/05/01English139
Human milk oligosaccharides: Shaping the infant gut microbiota and supporting health2020/09/01English139
A modified methylene blue assay for accurate cell counting2009/01/01English137
Fucoidans as a natural bioactive ingredient for functional foods2013/01/01English136
Determination of flavonoids by LC/MS and anti-inflammatory activity in Moringa oleifera2013/10/01English135
Co-encapsulation and characterisation of omega-3 fatty acids and probiotic bacteria in whey protein isolate–gum Arabic complex coacervates2015/12/01English135
Prebiotic effect of dietary polyphenols: A systematic review2020/11/01English135