Volume 78, Issue 3

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September 2023

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17 articles in this issue

Antioxidant and Renin Inhibitory Activities of Peptides from Food Proteins on Hypertension: A Review
Deyanira del Rosario Moguel-Concha
José Eduardo Borges-Martínez
Cristian Jiménez-Martínez
Review 14 August 2023 Pages: 493 - 505
The Impact of Food Processing on the Structure and Hypoglycemic Effect of Oat β-glucan
Yi Zhang
Jinran Li
Tao Sun
Research 25 August 2023 Pages: 506 - 511
The Hypoglycemic and Hypolipidemic Effects of Polyphenol-Rich Strawberry Juice on Diabetic Rats
Hanaa S.S. Gazwi
Mohamed SH. Hassan
Sallam K. Tony
Research Open access 18 July 2023 Pages: 512 - 519
Nutritional Composition and Pharmacological Activity of Musa balbisiana Colla Seed: An Insight into Phytochemical and Cellular Bioenergetic Profiling
Nonibala Gurumayum
Partha Pratim Sarma
Rajlakshmi Devi
Research 21 July 2023 Pages: 520 - 525
Yerba Mate (Ilex paraguariensis) Processing and Extraction: Retention of Bioactive Compounds
David Fernando dos Santos
Vandressa Alves
Vânia Zanella Pinto
Research 19 July 2023 Pages: 526 - 532
Examining the Naringin Content and Sensory Characteristics of Functional Chocolate Fortified with Grapefruit Peel Extract
Zsolt Ajtony
Beatrix Sik
Aron Csuti
Research Open access 18 August 2023 Pages: 533 - 538
The Phenolic Composition and Antioxidant Properties of Figs (Ficus carica L.) Grown in the Black Sea Region
Çiğdem Bayrak
Ceren Birinci
Sevgi Kolayli
Research 22 August 2023 Pages: 539 - 545
Enhancement of Antioxidant Properties of the Medicinal Plant, Costus Pictus by Optimization of its Drying and Extraction Criteria
Saranya Selvakumarasamy
Balakrishnaraja Rengaraju
Research 28 July 2023 Pages: 546 - 551
Effect of Oat β-Glucan on the Structure and Properties of Soybean Protein Isolate During Maillard Reaction
Zhaonan Chu
Qiyun Zhang
Jing Xie
Research 18 August 2023 Pages: 552 - 556
Partitioning Recovery of Natural Pigments from Spirulina platensis
Ilaria Benucci
Manuela Flore
Marco Esti
Research 25 July 2023 Pages: 557 - 565
In Vitro Inhibition of α-Amylase, α-Glucosidase and Antioxidant Activity of Milk Containing Fenugreek Seed Alcoholic Extract
Mahsa Abadi
Vajiheh Fadaei
Mania Salehifar
Research 14 August 2023 Pages: 566 - 573
Thermal Gelation of Proteins from Cajanus cajan Influenced by pH and Ionic Strength
Eliana Isabel Fernández Sosa
María Guadalupe Chaves
María Victoria Avanza
Research 19 August 2023 Pages: 574 - 583
Production and Characterization of a Novel Symbiotic Plant-based Beverage Rich in Antioxidant Phenolic: Mung Bean and Rye Sprouts
Parisa Shamsaie
Seyed Ebrahim Hosseini
Anousheh Sharifan
Research 21 August 2023 Pages: 584 - 589
Comparative Chemical Characterization of Potato Powders Using ¹H NMR Spectroscopy and Chemometrics
Junfeng Lei
Lili Shen
Qiang Wang
Research 11 August 2023 Pages: 590 - 596
Functionality Enhancement of Pea Protein Powder via High-Intensity Ultrasound: Screening in-vitro Digestion, o/w Emulsion Properties and Testing in Gluten-Free Bread
Özlem Erdoğdu
Ahmet Görgüç
Fatih Mehmet Yılmaz
Research 25 August 2023 Pages: 597 - 603
Effects of Incorporated Emulsifiers Into Noodles on V-amylose Formation, Digestibility, and Structural Characteristics
Qi Yi Low
Hung-Ju Liao
Research 30 August 2023 Pages: 604 - 612
Anti-Amyloid β Aggregation Activity and Cell Viability Effect of Betacyanins from Red Pitahaya (Hylocereus polyrhizus) for Alzheimer’s Disease
Pan Nu Thwe
Keng Yoon Yeong
Wee Sim Choo
Correspondence 19 July 2023 Pages: 613 - 619

Volume 78, Issue 3

Antioxidant and Renin Inhibitory Activities of Peptides from Food Proteins on Hypertension: A Review

The Impact of Food Processing on the Structure and Hypoglycemic Effect of Oat β-glucan

The Hypoglycemic and Hypolipidemic Effects of Polyphenol-Rich Strawberry Juice on Diabetic Rats

Nutritional Composition and Pharmacological Activity of Musa balbisiana Colla Seed: An Insight into Phytochemical and Cellular Bioenergetic Profiling

Yerba Mate (Ilex paraguariensis) Processing and Extraction: Retention of Bioactive Compounds

Examining the Naringin Content and Sensory Characteristics of Functional Chocolate Fortified with Grapefruit Peel Extract

The Phenolic Composition and Antioxidant Properties of Figs (Ficus carica L.) Grown in the Black Sea Region

Enhancement of Antioxidant Properties of the Medicinal Plant, Costus Pictus by Optimization of its Drying and Extraction Criteria

Effect of Oat β-Glucan on the Structure and Properties of Soybean Protein Isolate During Maillard Reaction

Partitioning Recovery of Natural Pigments from Spirulina platensis

In Vitro Inhibition of α-Amylase, α-Glucosidase and Antioxidant Activity of Milk Containing Fenugreek Seed Alcoholic Extract

Thermal Gelation of Proteins from Cajanus cajan Influenced by pH and Ionic Strength

Production and Characterization of a Novel Symbiotic Plant-based Beverage Rich in Antioxidant Phenolic: Mung Bean and Rye Sprouts

Comparative Chemical Characterization of Potato Powders Using ¹H NMR Spectroscopy and Chemometrics

Functionality Enhancement of Pea Protein Powder via High-Intensity Ultrasound: Screening in-vitro Digestion, o/w Emulsion Properties and Testing in Gluten-Free Bread

Effects of Incorporated Emulsifiers Into Noodles on V-amylose Formation, Digestibility, and Structural Characteristics

Anti-Amyloid β Aggregation Activity and Cell Viability Effect of Betacyanins from Red Pitahaya (Hylocereus polyrhizus) for Alzheimer’s Disease

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