Journal of Functional Foods

Title Publication Date Language Citations
Purification and characterization of three antioxidant peptides from protein hydrolysate of grass carp (Ctenopharyngodon idella) skin2015/06/01English116
Nuts and their co-products: The impact of processing (roasting) on phenolics, bioavailability, and health benefits – A comprehensive review2016/10/01English115
Microalgae–nutritious, sustainable aqua- and animal feed source2019/11/01English115
Improved bioavailability of curcumin in ovalbumin-dextran nanogels prepared by Maillard reaction2016/12/01English115
Phenolic composition and antioxidant capacities of ten Algerian date (Phoenix dactylifera L.) cultivars: A comparative study2013/01/01English114
Phenolic compositions, and antioxidant performance of olive leaf and fruit (Olea europaea L.) extracts and their structure–activity relationships2015/06/01English114
In vitro comparison of probiotic properties of lactic acid bacteria isolated from Harbin dry sausages and selected probiotics2017/05/01English113
Bioavailability enhancement of EGCG by structural modification and nano-delivery: A review2020/02/01English113
Enhancement of the antioxidant capacity of soy whey by fermentation with Lactobacillus plantarum B1–62015/01/01English112
Inhibition of human α-amylase by dietary polyphenols2015/12/01English112
Isolation of a calcium-binding peptide from tilapia scale protein hydrolysate and its calcium bioavailability in rats2014/01/01English112
Gamma-aminobutyric acid and probiotics: Multiple health benefits and their future in the global functional food and nutraceuticals market2020/01/01English111
Comparison of spray drying, freeze drying and convective hot air drying for the production of a probiotic orange powder2015/08/01English111
Bioactive characteristics and antioxidant activities of nine peppers2012/01/01English111
Evaluation of Pediococcus pentosaceus strains isolated from Idly batter for probiotic properties in vitro2013/01/01English111
Phytochemical evaluation of white (Morus alba L.) and black (Morus nigra L.) mulberry fruits, a starting point for the assessment of their beneficial properties2015/01/01English110
Milk-derived bioactive peptides exhibit antioxidant activity through the Keap1-Nrf2 signaling pathway2020/01/01English110
Phytochemicals containing biologically active polyphenols as an effective agent against Covid-19-inducing coronavirus2020/10/01English110
Effects of thermal, microwave, and ultrasound pretreatments on antioxidative capacity of enzymatic milk protein concentrate hydrolysates2015/10/01English110
Developing a synbiotic fermented milk using probiotic bacteria and organic green banana flour2017/11/01English110
Regulatory requirements of bioactive peptides (protein hydrolysates) from food proteins2019/07/01English109
Lutein as a functional food ingredient: Stability and bioavailability2020/03/01English109
Purification, characterisation and stability of an antioxidant peptide derived from sandfish ( Arctoscopus japonicus ) protein hydrolysates2016/01/01English109
Antioxidant and immunostimulating activities in vitro of sulfated polysaccharides isolated from Gracilaria rubra2017/01/01English109
Phenolic compounds and antioxidant activity in red-fleshed apples2015/10/01English109
Fermented milk of Lactobacillus helveticus IDCC3801 improves cognitive functioning during cognitive fatigue tests in healthy older adults2014/09/01English109
Betalain profile, content and antioxidant capacity of red beetroot dependent on the genotype and root part2016/12/01English109
Encapsulation of bioactive salmon protein hydrolysates with chitosan-coated liposomes2015/12/01English108
The health benefits of sweet lupin seed flours and isolated proteins2015/10/01English108
Probiotic characteristics of Bacillus coagulans and associated implications for human health and diseases2020/01/01English107