MODERN APPROACHES TO ADAPTATION OF FORMULAS FOR INFANTS by A. I. Safronova, L. S. Konovalova, M. A. Gurtchenkova

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Non-severe community-accuired pneumonia: clinic functional characteristics and diagnosing optimization by T. S. Ageyeva

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Enhancement of Nutrient, Trace Element, and Organic Selenium Contents of Ratooning Rice Grains and Straw Through Foliar Application of Selenite by Wenjiang Wu, Deqiang Qi, Yalong Chen, Jiaqi Wang, Qinghua Wang, Yanjun Yang, Hongbin Niu, Quanzhi Zhao, Ting Peng

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Healthy function and high valued utilization of edible fungi by Yanrong Zhang, Dawei Wang, Yuetong Chen, Tingting Liu, Shanshan Zhang, Hongxiu Fan, Hongcheng Liu, Yu Li

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Function, mechanism of action, metabolism, and commercial application of Lonicera japonica: a review by Xinli Yang, Dan Yan

Subjects: “…lonicera japonica extract and functional components…”
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Corn Steep Liquor as an Efficient Bioresource for Functional Components Production by Biotransformation Technology by Ying Chang, Xin-Qi Zhao, Xin Zhang, Yan Jiao

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Functional characteristics and comprehensive utilization of Lonicerae Flos resources by LIU Ping, JIA Fan, HU Xiang, XU Yao, YANG Yong

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Analysis on the Main Components of Selenium-Enriched <i>Premna microphylla</i> Leaves and Processed Tofu by Jianan Wang, Chunli Chen, Fangjie Mou, Bin Wang, Jingzhou Dong

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Tea and Its Active Ingredients in Preventing and Alleviating Depression: A Comprehensive Review by Shuangling Xiao, Yi Li, Haiyan Jiang, Sitong Hou, Yaoyao Wang, Di Wang, Jie Teng

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Evidence-based research on the nutritional and health effects of functional components of tea by HE Zhijian, LI Yuping, BU Fan, CUI Jia, BI Xinwen, CUI Yuanjie, GUO Zhiyuan, LI Ming

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Impact of Temperature on Growth, Photosynthetic Efficiency, Yield, and Functional Components of Bud-Leaves and Flowers in Edible Chrysanthemum (<i>Chrysanthemum morifolium</i> Rama... by Chiou-Fang Liu, Yu-Jen Chen, Po-An Chen, Chih-Chun Kuo, Kai-Hsien Chen, Cheng-Hsuan Chen, Tsung-Chen Su, Iou-Zen Chen, Yu-Sen Chang

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Effect of Roasting on Endogenous Functional Components and Antioxidant Activity of Walnuts with Shells by Mengyang WANG, Hexin ZHANG, Mei LI, Huaide XU, Ting ZHANG, Wenge ZHAO, Hongjie LEI

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Effect of artificial aging methods on flavor and antioxidant activities of Tricholoma matsutake Huangjiu by HUANG Ting, LIU Dan, ZHAO Jinsong

Subjects: “…artificial aging method|tricholoma matsutake huangjiu|flavor|functional components|antioxidant activity…”
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ECONOMIC SECURITY OF THE REGION IN THE CONTEXT OF ITS POSITIONING by Д.O. Грицишен, В.О. Кучменко, Д.В. Заблодська

Subjects: “…economic security of the region, positioning, indicators, directions, mechanism, functional components, synergistic effect…”
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Investigation of two-stage encapsulation of lipophilic functional components by M. G. Gordienko, A. A. Voynovskiy, N. V. Menshutina

Subjects: “…encapsulation of lipophilic functional components…”
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The Impact of Extrusion Cooking on the Physical Properties, Functional Components, and Pharmacological Activities of Natural Medicinal and Edible Plants: A Review by Yao Xu, Fan Jia, Yuhang Wu, Jiani Jiang, Tao Zheng, Hui Zheng, Yong Yang

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Nutritional, nutraceutical attributes, microbiological and chemical safety of different varieties of dates—A review by Aimie Syahirah Ibrahim, Rashidah Sukor, Farooq Anwar, Suganya Murugesu, Jinap Selamat, Siva Raseetha

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Research Progress of Mechanoenzyme Catalysis and Its Application in Food Field by Mengdi ZHENG, Jiaying XIN, Tianyu CUI, Lixin CHEN, Wei CHENG, Tianfu LIU

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Metabolite Profiling and Association Analysis of Leaf Tipburn in Heat-Tolerant Bunching Onion Varieties by Tetsuya Nakajima, Reina Yamamoto, Kanako Matsuse, Masato Fuji, Koei Fujii, Sho Hirata, Mostafa Abdelrahman, Muneo Sato, Masami Yokota Hirai, Masayoshi Shigyo

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Quality analysis of soaked bayberry wine prepared by different flavor types Baijiu by SONG Ya, JIN Jiaruo, LIU Yuting, MA Yue, WANG Dian, FENG Xinxin, ZHANG Xu, LI Dong, ZHENG Huayan, YU Shirui

Subjects: “…baijiu flavor types|soaked bayberry wine|volatile flavor substance|organic acid|functional component|antioxidant capacity…”
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