Volume 19, Issue 9, 2023
Meet the Editorial Board Member
Pp: 857-857
Author(s): Giuseppe M. Campo
DOI: 10.2174/157340131909230722225503
Published on: 22 July, 2023
Achieving the “Double-Carbon” Goals in China-How May Research on Consumer Food Preferences Help?
Pp: 858-862
Author(s): Qihui Chen* and Hongsha Wang
DOI: 10.2174/1573401319666230224095411
Published on: 27 March, 2023
Recent Advances in Biodecontamination of Aflatoxins in Foodstuffs: Using Biomass (2011-2021)
Pp: 863-869
Author(s): Ramona Massoud* and Anousheh Sharifan
DOI: 10.2174/1573401319666221223142037
Published on: 23 January, 2023
A Friendly Strategy for an Organic Life by Considering Syrian Bean Caper (Zygophyllum fabago L.), and Parsnip (Pastinaca sativa L.)
Pp: 870-874
Author(s): Mohamad Hesam Shahrajabian and Wenli Sun*
DOI: 10.2174/1573401319666230207093757
Published on: 10 March, 2023
Evolution of Probiotic Usage in the Global Food Industry: A Comprehensive Review
Pp: 875-887
Author(s): Gammadde Hewa Hishara Jayasekara*, Madhura Jayasinghe and Jagath Jayasinghe
DOI: 10.2174/1573401319666230208094849
Published on: 10 March, 2023
Potential Roles of Longan as a Natural Remedy with Tremendous Nutraceutical Values
Pp: 888-895
Author(s): Mohamad Hesam Shahrajabian and Wenli Sun*
DOI: 10.2174/1573401319666230221111242
Published on: 15 March, 2023
Detection of Food Contaminants using Nanotechnology - A Mini Review
Pp: 896-905
Author(s): Sakthi Devi Rajendraprasad, Agnishwar Girigoswami, Swati Chakraborty and Koyeli Girigoswami*
DOI: 10.2174/1573401319666230228142157
Published on: 04 April, 2023
An Insight into the Functional Benefit of Phenolic Acids from Whole Grains: An Update
Pp: 906-921
Author(s): Monika Chauhan, Jayshree Mahanty, Sudhir Kumar, Harjeet Singh and Alok Sharma*
DOI: 10.2174/1573401318666220610212537
Published on: 30 December, 2022
Kashk and Doogh: The Yogurt-based National Persian Products
Pp: 922-927
Author(s): Mohamad Hesam Shahrajabian and Wenli Sun*
DOI: 10.2174/1573401319666230228115432
Published on: 02 March, 2023
A Review of Cultured Meat and its Current Public Perception
Pp: 928-944
Author(s): Nurhaziqah Awang Ahmad, Fareeha Arshad, Siti Nurul Azian Zakaria and Minhaz Uddin Ahmed*
DOI: 10.2174/1573401319666230227115317
Published on: 28 March, 2023
Effects of Diet with High Polyphenol and Protein Content and Diet with High Boron Content on Microbiota in Obesity
Pp: 945-949
Author(s): Feray Çağıran Yılmaz* and Semra Türkoğlu
DOI: 10.2174/1573401319666230307104116
Published on: 07 April, 2023
Bioactive Compounds of Mustard, its Role in Consumer Health and in the Development of Potential Functional Foods
Pp: 950-960
Author(s): Theertha Poyil, Prasad Rasane*, Jyoti Singh, Sawinder Kaur, Jaspreet Kaur, Mahendra Gunjal, Harshal Avinashe, Nidhi Dubey and Dipendra Singh Mahato
DOI: 10.2174/1573401319666230309151954
Published on: 10 April, 2023
Nutraceuticals a Food for Thought in the Treatment of Parkinson’s Disease
Pp: 961-977
Author(s): Keshav Bansal*, Sakshi Singh, Vanshita Singh and Meenakshi Bajpai
DOI: 10.2174/1573401319666230515104325
Published on: 05 June, 2023
Potential Bioactive Components of Manisrejo Leaf Extract Downregulate MDA and Upregulate Monocytes in Rabbits
Pp: 978-985
Author(s): Budi Susatia, Nur Rahman and Rany Adelina*
DOI: 10.2174/1573401319666230217110611
Published on: 22 March, 2023
Formulation and Evaluation of Quality Characteristics of Complementary Food
Pp: 986-991
Author(s): Kopparam Amarnath Shravani, Anjana Thampy, Anees Fathima Thabassum, Chilkunda Sannaiah Shiva Kumara, Satish Kumara Anandan and Madhavi Reddy*
DOI: 10.2174/1573401319666230220143146
Published on: 15 March, 2023
Nutritional Knowledge, Practices and Challenges of Food and Nutrition Security in the Tharparkar, Sindh, Pakistan
Pp: 992-998
Author(s): Abdul Hameed Lanjwani*, Qararo Shah, Ghulam Serwar Shaikh, Muhammad Farooque Lanjwani, Vinay Kumar Jesrani and Aneel Kapoor
DOI: 10.2174/1573401318666220516145519
Published on: 07 April, 2023
Acknowledgements to Reviewers
Pp: 999-1000
DOI: 10.2174/157340131909230723021245
Published on: 22 July, 2023
