The Impact of Food Additives on the Abundance and Composition of Gut Microbiota by Xuewei Zhou, Kaina Qiao, Huimin Wu, Yuyu Zhang

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Nutritional Values and Bio-Functional Properties of Fungal Proteins: Applications in Foods as a Sustainable Source by Ku Li, Kaina Qiao, Jian Xiong, Hui Guo, Yuyu Zhang

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Bitter Perception and Effects of Foods Rich in Bitter Compounds on Human Health: A Comprehensive Review by Kaina Qiao, Mingxia Zhao, Yan Huang, Li Liang, Yuyu Zhang

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Research Status of Peptide-Calcium Chelation and Absorption Mechanism by Haotong ZHANG, Xuewei ZHOU, Kaina QIAO, Huimin WU, Rui YANG, Yuyu ZHANG

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Decoding the Effect of Age on the Taste Perception of Chicken Breast Soup Based on LC-QTOF-MS/MS Combined with a Chemometric Approach by Lili Zhang, Li Liang, Kaina Qiao, Dandan Pu, Baoguo Sun, Xuewei Zhou, Yuyu Zhang

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