The Emerging Passion Fruit Industry in Florida by Ellen Garcia, Ali Sarkhosh, Tie Liu

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Unlocking the power of play: exploring the benefits of traditional games for adapted sports in people with cerebral palsy: a scoping review by Mansoor Rahman A, Jagadish Kumar

Subjects: “…health benefits…”
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Phycochemistry and pharmacological significance of filamentous cyanobacterium Spirulina sp. by Sanjana Sabat, Shuvasree Bej, Surendra Swain, Ajit Kumar Bishoyi, Chita Ranjan Sahoo, Goutam Sabat, Rabindra Nath Padhy

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Kombucha: An Old Tradition into a New Concept of a Beneficial, Health-Promoting Beverage by Dhuelly Kelly Almeida Andrade, Boying Wang, Emília Maria França Lima, Sergei Konstantinovich Shebeko, Alexey Mikhailovich Ermakov, Valentina Nikolaevna Khramova, Iskra Vitanova Ivanova, Ramon da Silva Rocha, Manuela Vaz-Velho, Anthony Nhamo Mutukumira, Svetoslav Dimitrov Todorov

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Nutritional Importance of Lentil, Lupin, Chickpea and Soy Legumes: a Review by Cătălina-Beatrice POTERAȘ, Alina CULEȚU, Fulvia-Ancuța MANOLACHE

Subjects: “…chemical composition; health benefits; legumes; proteins.…”
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Review on Pectin: Sources, Properties, Health Benefits and Its Applications in Food Industry by Shubhangi Sharma, Khalid Mehmood Wani, Shaik Mahammad Mujahid, Laksmi S. Jayan, Sneha Soundara Rajan

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Plant-based dairy substitutes: Current scenario and future prospects by Ayman Khaliq, Akhilesh Mishra, Muhammad Shaukat, Ahmad Rabbani

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Benefits of Honey Supplementation for Enhancing Health and Athlete Performance by Anita Faltus, Karolina Pawłuszkiewicz, Michał Mikołajczak, Matylda Korgiel, Dagmara Gaweł-Dąbrowska

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Turmeric-Enriched Yogurt: Increased Antioxidant and Phenolic Contents by Hatice Sıçramaz

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From tradition to table: An introduction to the culture and nutritional significance of Malaysian fermented foods products by Rachel Thomas Tharmabalan, Siti ‘Atikah Rusli, Rita Lo, Nur Fadillah Binti Saidin, Zulfikry Basar

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Health-promoting value of cow, sheep and goat milk and yogurts by Beata Paszczyk, Elżbieta Tońska, Joanna Łuczyńska

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Research advances on the functions of probiotic fermented milk in regulating body health by ZHAO Cui-yu, WU Zi-jian, LI Shu-sen, LIU Ju-long, ZHANG Xin-yu, SUN Er-na, WEN Yan

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The Health Benefits and Functional Properties of Gochujang: A Comprehensive Review of Fermentation and Bioactive Compounds by Young Kyoung Park, Jinwon Kim, Myeong Seon Ryu, Hee-Jong Yang, Do-Youn Jeong, Dong-Hwa Shin

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Comprehensive review of carrageenan’s multifaceted role in health and food systems by Ginisha Kalsi, Udipta Hazarika, Luna Dutta Baruah, Premila L. Bordoloi, Moloya Gogoi

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Probiotics and Paraprobiotics—New Proposal for Functional Food by Barbara Sionek, Magdalena Gantner

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Unlocking Wellness: Probiotics as Key Drivers in Functional Food Innovation and Health Promotion by Yifei Huang, Yuankun Zhou, Hengyi Xu

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Role of postbiotics in food and health: a comprehensive review by Fakhar Islam, Faiza Azmat, Ali Imran, Maddalena Zippi, Wandong Hong, Fatima Tariq, Umber Shehzadi, Almeera Fatima, Mahpara Safdar, Hiba Ahmed, Mutiba Ijaz, Fariya Zeeshan, Rehman Ali, Mohd Asif Shah, Hafiz A.R. Suleria

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Recent Perspectives on the Role of Anthocyanins in Blueberries (Vaccinium spp.) Against Cardiovascular Diseases and Their Complications: An Updated Review by Muhammad Tayyab Arshad, Sammra Maqsood, Ali Ikram, Muhammed Adem Abdullahi

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Bioactive compounds from tropical fruit by-products: Extraction, characterization and therapeutic potential by Niza Otero-Guzman, Ricardo Andrade-Pizarro

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Regional specificity of Algerian olive oil by H. Ghernoug, I. M. Chernukha, D. A. Utyanov

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