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Food & Function|June 13, 2023
A review of bioactive peptides as functional food ingredients: mechanisms of action and their applications in active packaging and food quality improvementLeila Najafian
Food & Function|June 5, 2023
How can chokeberry (Reza Zare, Rachel Kimble, Ali Ali Redha, et al.
Food & Function|June 5, 2023
Germinated and non-germinated cooked whole millet (Thauana Lorena Silva Magalhães, Bárbara Pereira da Silva, Mariana Grancieri, et al.
Food & Function|June 6, 2023
Olive oil and body fat: a systematic review withAna Clara Neville Armond Santos, Myrelle Louíse Duarte de Souza, Adriane Moreira Machado, et al.
Food & Function|May 30, 2023
Association of iron status with non-alcoholic fatty liver disease and liver fibrosis in US adults: a cross-sectional study from NHANES 2017-2018Liao Tan, Qiaoyu Zhou, Jie Liu, et al.
Food & Function|June 9, 2023
Meta-analysis of the association between major foods with added fructose and non-alcoholic fatty liver diseaseWenqi Liu, Daokuan Zhai, Tingjing Zhang, et al.
Food & Function|October 9, 2023
Bioavailability and systemic transport of oleanolic acid in humans, formulated as a functional olive oilAída García-González, Juan Manuel Espinosa-Cabello, Isabel Cerrillo, et al.
Food & Function|October 4, 2023
Association between all aspects of dietary diversity and risk of depressive symptoms in US adultsZhaoying Li, Po-Wei Li, Dongfeng Zhang
Food & Function|October 2, 2023
Designing sustainable weaning foods for developing countries: not only a matter of nutrientsLuigi Moriconi, Elena Vittadini, Anita R Linnemann, et al.
Food & Function|October 4, 2023
Construction of curcumin-fortified juices using their self-derived extracellular vesicles as natural delivery systems: grape, tomato, and orange juicesHang Liu, Jiawen Song, Lei Zhou, et al.
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