Fermented Beverages Revisited: From Terroir to Customized Functional Products by Spiros Paramithiotis, Jayanta Kumar Patra, Yorgos Kotseridis, Maria Dimopoulou

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Substituting Sugar in Pastry and Bakery Products with Functional Ingredients by Huțu Dana, Amariei Sonia

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Lignocellulose, dietary fibre, inulin and their potential application in food by Oyekemi Olabisi Popoola-Akinola, Temiloluwa Joy Raji, Babatunde Olawoye

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LOW-PROTEIN PASTA FOR CHILDREN PATIENTS WITH PHENYLKETONURIA by S. T. Bykova, T. G. Kalinina

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Encapsulated polyphenols in functional food production by Tatyana N. Bobrysheva, Georgy S. Anisimov, Marina S. Zolotoreva, Ivan A. Evdokimov, Roman O. Budkevich, Alexandr K. Muravyev

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Interaction mechanisms of edible film ingredients and their effects on food quality by Xin Li, Fenghong Li, Xuan Zhang, Weiyuan Tang, Mingzheng Huang, Qun Huang, Zongcai Tu

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FUNCTIONAL FOODS: A HISTORY WITH A LOT OF PRESENT AND FUTURE. by Misael CORTÉS R. Cardona, Amparo CHIRALT B., Luís PUENTE D.

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In Vitro Genotoxicity Assessment of Functional Ingredients: Betaine, Choline, and Taurine by Julen Sanz-Serrano, Ariane Vettorazzi, Damian Muruzabal, Amaya Azqueta, Adela López de Cerain

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Fatty Acid Composition of Pseudocereals and Seeds Used as Functional Food Ingredients by Małgorzata Czerwonka, Agnieszka Białek

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Hydroxycinnamic acid functional ingredients and their biosynthetic genes in tubers of Solanum tuberosum Group Phureja by Liyao Ji, Kalenahalli N. Yogendra, Kareem A. Mosa, Ajjamada C. Kushalappa, Clara Piñeros-Niño, Teresa Mosquera, Carlos-Eduardo Narváez-Cuenca

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Analysis of the efficacy, safety, and cost of alternative forms of creatine available for purchase on Amazon.com: are label claims supported by science? by Guillermo Escalante, Adam M. Gonzalez, Dean St Mart, Michael Torres, Jacob Echols, Mariesha Islas, Brad J. Schoenfeld

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RESOURCE-SAVING PRODUCTION OF SUGAR CONFECTIONERY ENRICHED WITH FUNCTIONAL PLANT INGREDIENTS by Pushmina I.N., Pervishina G.G., Zakharova L.M., Pushmina V.V.

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Starch Nanoparticles Loaded with the Phenolic Compounds from Green Propolis Extract by Maria Jaízia dos Santos Alves, Wilson Daniel Caicedo Chacon, Alcilene Rodrigues Monteiro, Germán Ayala Valencia

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Biological and chemical insights of Morina persica L.: A source of bioactive compounds with multifunctional properties by Andrei Mocan, Gokhan Zengin, Ahmet Uysal, Erdogan Gunes, Adriano Mollica, Nurdan Sena Degirmenci, Lokman Alpsoy, Abdurrahman Aktumsek

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Research Progress on Regulation of Adipose Thermogenesis by Functional Ingredients of Wholegrains by DING Si-yuan, XU Han, ZENG Si-rui, ZHANG Jin-peng, LI Yi-hong, ZHANG Kui-liang, WANG Li, LI Yan

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Can Supplemented Skim Milk (SKM) Boost Your Gut Health? by Nelson Mota de Carvalho, Diana Luazi Oliveira, Célia Maria Costa, Manuela Pintado, Ana Raquel Madureira

Subjects: “…functional ingredients…”
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Hybrid Meat Products: Incorporation of White Bean Flour in Lean Pork Burgers by Natalia Soledad Argel, Gabriel Lorenzo, Rubén Domínguez, Maria João Fraqueza, Juana Fernández-López, Maria Elena Sosa, Paulo Cesar Bastianello Campagnol, José Manuel Lorenzo, Silvina Cecilia Andrés

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Effects of dietary supplementation with prebiotics and Pediococcus acidilactici on gut health, transcriptome, microbiota, and metabolome in Atlantic salmon (Salmo salar L.) after s... by Anusha K. S. Dhanasiri, Alexander Jaramillo-Torres, Elvis M. Chikwati, Torunn Forberg, Åshild Krogdahl, Trond M. Kortner

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Sustainable Fortification of Corn Tortillas with Broccoli By-Products by Nieves García-Lorca, Concetta Libero, Carmela Livigni, Natalia Eleftheria Frouzaki, Encarna Aguayo

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Commercial Plant-Based Functional Beverages: A Comparative Study of Nutritional Composition and Bioactive Compounds by Luciana De La Fuente-Carmelino, Mayra Anticona, Fernando Ramos-Escudero, Sandra Casimiro-Gonzales, Ana María Muñoz

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