Editorial: Innovations in microbiome applications for health-promoting and sustainable food systems by Yiannis Kourkoutas, Nikolaos Kopsahelis, Antonios Koutelidakis, Andreas G. Tzakos

Subjects: “…functional foods…”
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Physicochemical Profile of Canastra Cheese Inoculated with Starter Cultures of <i>Kluyveromyces lactis</i> and <i>Torulaspora delbrueckii</i> by Adriele do Amor Divino Silva, Dérica Gonçalves Tavares, Rafaela Pereira Andrade, Tamara Leite dos Santos, Whasley Ferreira Duarte

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Exploring the buffalo whey: a look at nanotechnology in search of strategies for the modern nutraceutical industry by Franco E. Vasile

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Effects of Chenpi (Citrus reticulata cv. Chachiensis) on serum antioxidant enzymes, inflammatory factors, and intestinal health in Beagle dogs by Wencan Wang, Ling Xu, Yan Zhang, Yong Cao, Yixue Yang, Guo Liu, Guo Liu, Xin Mao

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<i>Alaria esculenta, Ulva lactuca</i>, and <i>Palmaria palmata</i> as Potential Functional Food Ingredients for the Management of Metabolic Syndrome by Emer Shannon, Maria Hayes

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Food science and COVID-19 by Klaus W. Lange

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Nutritional values, bioactive compounds and health benefits of purslane (Portulaca oleracea L.): a comprehensive review by Yanxi Li, Longgao Xiao, Huan Yan, Mingyi Wu, Xiaojiang Hao, Haiyang Liu

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The hypoglycemic potential of phenolics from functional foods and their mechanisms by Oksana Golovinskaia, Chin-Kun Wang

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Black mulberry (Morus nigra L.) prevents deleterious effects of excess glucose in obese C. elegans decreasing lipofuscin accumulation and ROS production by Sonia Núñez, Adrián Millán-Laleona, Javier Cano-Lou, Andrea Corella, Cristina Moliner, Guillermo Cásedas, Filippo Maggi, Víctor López, Carlota Gómez-Rincón

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Colada morada, a traditional Ecuadorian Day of the dead beverage: Bibliometric analysis and review of the biological activity of native Ecuadorian ingredients by Juan Carlos Romero-Benavides, Rodrigo Duarte-Casar, Marlene Rojas-Le-Fort, Natalia Bailon-Moscoso

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Inclusion of antimicrobial and antioxidant spices into milk candy towards enhancement of nutrient contents and bio-functional activities by Adeyanmola Oluwaseyi Faturoti, Clement Olusola Ogidi

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Utilization of pH-driven methods to fortify nanoemulsions with multiple polyphenols by Hualu Zhou, Bingjing Zheng, David Julian McClements

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Enhancing the bioaccessibility and stability of curcumin through the formation of curcumin-piperine complexes in delivery systems based on nanoemulsions stabilized with phospholipi... by M.J. Hernández-Hernández, C.I. Beristain, M. Jiménez-Fernández, E. Bonilla-Zavaleta, L.A. Pascual-Pineda, M.P. Rascón-Díaz

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Nutraceuticals and Pharmaceuticals by E. A. Poluektova, A. G. Beniashvili, R. V. Maslennikov

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The Emerging Role of Oyster Mushrooms as a Functional Food for Complementary Cancer Therapy by Priya Lakshmi Sreedharan, Malu Kishorkumar, Elke Gabriel Neumann, Shyam S. Kurup

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Evaluating the nutritional, therapeutic, and economic potential of Tetragonia decumbens Mill.: A promising wild leafy vegetable for bio-saline agriculture in South Africa by Sogoni Avela, Jimoh Muhali Olaide, Ngxabi Sihle, Kambizi Learnmore, Laubscher Charles Petrus

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The immunity-promoting activity of porcine placenta in mice as an immunomodulator for functional foods by Zhiwei Zhou, Dan Wang, Wei Liu, Lang He, Pengkuan Liang, Junli Hao, Qun Sun

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FEATURES OF BIOELEMENTS ACCUMULATION BY FUNGI L. EDODES DURING CULTIVATION IN SUBSTRATES ENRICHED WITH Cr, Se, Ge, Fe CITRATES by I. Andrusyshyna, O. Velikanov, D. Bakhlukov

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Celiac disease: Overview and considerations for development of gluten-free foods by Prakriti Jnawali, Vikas Kumar, Beenu Tanwar

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Proximate values and elemental analysis in wheat and soybean using inductively coupled plasma mass spectrometry by G. Kowmudi, V. Rashmi, K. Anoop, N. Krishnaveni, S. Naveen

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