Bioactive compounds and phytonutrients in edible part and nutshell of pecan (Carya illinoinensis) by M.A. Flores-Córdova, E. Sánchez Chávez, C. Chávez-Mendoza, J.L. García-Hernández, P. Preciado-Rangel

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<b>The use of HPLC identification and quantification of isoflavones content in samples obtained in pharmacies</b> - doi: 10.4025/actascibiolsci.v33i1.6876 by Daniel Mantovani, Lúcio Cardozo Filho, Leonilda Correia Santos, Vera Lúcia Ferreira de Souza, Cecilia Sumie Watanabe

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Development of dandelion (Taraxacum spp.) quality evaluation technology based on phenolic acids by Wu Zhe, Yang Yahua, Li Zhaojia, Lu Xuelin, Wang Xiuping

Subjects: “…functional compounds…”
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HPLC Determination of Polyphenols from Calendula officinalis L. Flowers by Frum Adina

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Bee pollen as a functional ingredient in bread: an exploratory study based on attitudes and expectations of Brazilian consumers by Heloisa Pestana M. da Silva, Miriam Mabel Selani, Erick Saldaña, Eriksen K. Miyasaki, Priscilla Siqueira Melo, Iliani Patinho, Maria Aliciane Fontenele Domingues

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Phenolic Compounds and Antioxidant Activity in Edible Flower Species from Oaxaca by Rubí Marcos-Gómez, Araceli M. Vera-Guzmán, Mónica L. Pérez-Ochoa, Laura Martínez-Martínez, Sanjuana Hernández-Delgado, David Martínez-Sánchez, José L. Chávez-Servia

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Applications of vacuum impregnation as a technology to incorporate functional components in vegetal matrices by Alba Cecilia Durán-Castañeda, Saúl González-Moya, Jorge Alberto Sánchez-Burgos, Sonia Guadalupe Sáyago-Ayerdi, Victor Manuel Zamora-Gasga

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Gamma Ray Effects on Some Physicochemical Properties, Functional Compounds and Antioxidant Activity of Pomegranate Juice by H.R Alighourchi, M Barzegar, M.A Sahari, S Abbasi

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An analysis of the postharvest behavior of four genetic materials of feijoa (Acca sellowiana Berg) by Ana Cecilia Silveira, Fernanda Zaccari

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Active Carboxymethylcellulose-Based Edible Films: Influence of Free and Encapsulated Curcumin on Films’ Properties by Ana I. Bourbon, Maria J. Costa, Luís C. Maciel, Lorenzo Pastrana, António A. Vicente, Miguel A. Cerqueira

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Effect of Bioactive Ingredients on Urinary Excretion of Aflatoxin B1 and Ochratoxin A in Rats, as Measured by Liquid Chromatography with Fluorescence Detection by Pilar Vila-Donat, Dora Sánchez, Alessandra Cimbalo, Jordi Mañes, Lara Manyes

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Functional compounds rapid screening strategy for health food function-formula-component integrated quality control by syndrome correlation-network analysis by Ruolan Song, Jiamu Ma, Xiangjian Zhong, Xueyang Ren, Yuan Zheng, Xiaodan Qi, Chunyan Wang, Yan Zhang, Feng Zhang, Qingyue Deng, Xianxian Li, Yingyu He, Mingxia Li, Mengyu Sun, Wei Liu, Gaimei She

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The Effects of Avocado Waste and Its Functional Compounds in Animal Models on Dyslipidemia Parameters by Jessica Elizabeth Pineda-Lozano, Alma Gabriela Martínez-Moreno, Carmen Alejandrina Virgen-Carrillo

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Sweet Potato Gummy Sorption Isotherm: Product Development and Stability Analysis by Carola Andrea Sosa, Liliana Edith Vergara, María Victoria Traffano-Schiffo, Sonia Cecilia Sgroppo

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The influence of the summer pruning on ‘Fuji’ apples storage under controlled atmosphere by Adriana Lugaresi, Cristiano André Steffens, Angélica Schmitz Heinzen, Cristhian Leonardo Fenili, Alberto Fontanella Brighenti, Mariuccia Schlichting De Martin, Cassandro Vidal Talamini do Amarante

Subjects: “….; postharvest; functional compounds; physiological disorders.…”
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Editorial: Microbial communities of traditional fermented beverages: physiology, metabolism and interactions in fermentative processes by Jesús Bernardo Páez-Lerma, Anne C. Gschaedler-Mathis, Christian Ariel Lopes

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Sustainable Food Systems: The Case of Functional Compounds towards the Development of Clean Label Food Products by Maria Alexandri, Vasiliki Kachrimanidou, Harris Papapostolou, Aikaterini Papadaki, Nikolaos Kopsahelis

Subjects: “…functional compounds…”
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Study of Water Distribution, Textural and Colour Properties of Cold Formulated and Air-Dried Apple Snacks by Juan Manuel Castagnini, Silvia Tappi, Urszula Tylewicz, Luca Laghi, Pietro Rocculi

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Editorial: Phytochemical changes in vegetables during post-harvest storage and processing, and implications for consumer benefits by Dharini Sivakumar, Yasmina Sultanbawa, Jessica L. Cooperstone, Carmit Ziv

Subjects: “…functional compounds…”
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Edible mushrooms: Functional foods or functional ingredients? A focus on Pleurotus spp. by Mena Ritota, Pamela Manzi

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