Editorial: Functional foods processing and preservation

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[2]  Bin Wang,et al.  Gelatins and antioxidant peptides from Skipjack tuna (Katsuwonus pelamis) skins: Purification, characterization, and cytoprotection on ultraviolet-A injured human skin fibroblasts , 2022, Food Bioscience.

[3]  R. Kumar,et al.  Quality and shelf life assessment of steam-cooked chicken fingers coated with essential oil nanoemulsions , 2022, Food Bioscience.

[4]  H. Tanguler,et al.  Production of naturally flavoured and carbonated beverages using Williopsis saturnus yeast and cold fermentation process , 2022, Food Bioscience.

[5]  A. Raji,et al.  Anti oxidative potentials and storage stability of pasteurised mixed fruits juices from pineapple and bitter orange , 2022, Food Bioscience.

[6]  A. Khaneghah,et al.  Production of nitrite-free frankfurter-type sausages by combining ε-polylysine with beetroot extracts: An assessment of antimicrobial, chemical, and sensory properties , 2022, Food Bioscience.

[7]  M. Poirot,et al.  In vitro and In vivo oxidation and cleavage products of tocols: From chemical tuners to “VitaminEome” therapeutics. A narrative review , 2022, Food Bioscience.

[8]  P. Srivastav,et al.  Recent trends in extraction, identification and quantification methods of Centella asiatica phytochemicals with potential applications in food industry and therapeutic relevance: A review , 2022, Food Bioscience.

[9]  Zhipeng Yu,et al.  Assessment of the anti-tumor activity of cyanidin-3-O-arabinoside from apple against APN, JAK, and EZH2 target proteins , 2022, Food Bioscience.

[10]  Le Jia,et al.  Polysaccharides from Agrocybe cylindracea residue alleviate type 2-diabetes-induced liver and colon injuries by p38 MAPK signaling pathway , 2022, Food Bioscience.

[11]  B. Taşkın,et al.  Functional, chemical, and sensorial properties of gluten-free fermented instant soup powders developed by use of mung bean and drum drying process , 2022, Food Bioscience.

[12]  S. Ramakrishna,et al.  Improved functionality of cinnamon oil emulsion-based gelatin films as potential edible packaging film for wax apple , 2022, Food Bioscience.

[13]  Min Liu,et al.  Agaricus blazei Murill polysaccharides alleviate oxidative stress and inflammatory responses against liver and lung injury , 2022, Food Bioscience.

[14]  C. Mbofung,et al.  In vitro assessment of the effect of microencapsulation techniques on the stability, bioaccessibility and bioavailability of mulberry leaf bioactive compounds , 2021, Food Bioscience.

[15]  Charles F. Manful,et al.  Application of solvent pH under pressurized conditions using accelerated solvent extraction and green solvents to extract phytonutrients from wild berries , 2021, Food Bioscience.

[16]  Emrah Eroğlu,et al.  The impact of refractance window drying conditions on the physical and microbiological properties of kefir powder , 2021 .

[17]  L. Barros,et al.  Compositional features and biological activities of wild and commercial Moringa oleifera leaves from Guinea-Bissau , 2021 .

[18]  S. A. Tontul,et al.  Pigmented whole maize grains for functional value added and low glycemic index snack production , 2021, Food Bioscience.

[19]  C. Santos-Buelga,et al.  Roots and rhizomes of wild Asparagus: Nutritional composition, bioactivity and nanoencapsulation of the most potent extract , 2021, Food Bioscience.

[20]  Lucia Parafati,et al.  Impact of prickly pear extract on the quality parameters of beef burger patties after cooking , 2021 .

[21]  Zhengxiang Wang,et al.  Effect of pasteurization on the enzymatic cross-linking of milk proteins by microbial transglutaminase in view of milk fat globule membrane isolation , 2021 .

[22]  I. Tomasevic,et al.  3D Printing as novel tool for Fruit-based Functional Food Production , 2021 .

[23]  J. Saraiva,et al.  Biopreservation strategies in combination with mild high pressure treatments in traditional Portuguese ready-to-eat meat sausage , 2017 .

[24]  José Pinela,et al.  Nonthermal physical technologies to decontaminate and extend the shelf-life of fruits and vegetables: Trends aiming at quality and safety , 2017, Critical reviews in food science and nutrition.

[25]  M. I. Dias,et al.  Microencapsulation of bioactives for food applications. , 2015, Food & function.