Evaluation of Changes in Protein, Amino Acids, and Flavor during Mixed Fermentation of Chicken and Soybean by Zhengyu LONG, Jinhao ZOU, Huaigu YANG, Guopu REN, Qingming CAO, Daobang TANG

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n-3 Polyunsaturated Fatty Acid Supplementation Has No Effect on Postprandial Triglyceride-Rich Lipoprotein Kinetics in Men with Type 2 Diabetes by André J. Tremblay, Benoît Lamarche, Jean-Charles Hogue, Patrick Couture

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Influence of Nutrition Claims on Appetite Sensations according to Sex, Weight Status, and Restrained Eating by Geneviève Painchaud Guérard, Simone Lemieux, Éric Doucet, Sonia Pomerleau, Véronique Provencher

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Antigenicity, Solubility and Digestibility of β-Lactoglobulin Combined with Different Plant Polyphenols by Liyan NONG, Xueming LIU, Jingrong CHENG, Jinhao ZOU, Wenhong CAO, Daobang TANG, Huaigu YANG

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Physicochemical and Sensory Evaluation of Gummy Candies Fortified with Microcapsules of Guinea Pig (<i>Cavia porcellus</i>) Blood Erythrocytes and Tumbo (<i>Passiflora tarminiana</... by Carlos A. Ligarda-Samanez, Eliana Villano-Limache, Williams Pichihua-Oscco, David Choque-Quispe, Reynaldo Sucari-León, Dante Fermín Calderón Huamaní, Germán De la Cruz, Rober Luciano-Alipio, Wilber Cesar Calsina Ponce, Yolanda Aroquipa-Durán, María José Victoria Campos-Huamaní

“…Recently, interest in developing functional foods that promote health has grown significantly. …”
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Investigation of the Effects and Degradation Mechanism of Low-oxygen on the Stability of Blueberry Anthocyanins in Juice Simulation system by Zhouyang SHENG, Gengsheng XIAO, Lijuan ZHANG, Yujuan XU, Jijun WU, Yuanshan YU, Tenggen HU, Bo ZOU

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Capsaicin alleviates the hepatic clock gene disruption and gut microbiota dysbiosis in circadian rhythm disorder mouse model by Bolin Lin, Chi-Tang Ho, Yawen Wang, Jie Xiao, Muwen Lu

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Unveiling the flavor and quality variations in dried Zanthoxylum bungeanum maxim from China's diverse regions by Xiang Zhu, Di Wu, Lin Zhao, Chenggang Wen, Cao Yong, Qixin Kan

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Effects of Glycerol Monooleate on Improving Quality Characteristics and Baking Performance of Frozen Dough Breads by Haocheng Liu, Jiguo Yang, Yujuan Xu, Jing Wen, Jinfeng Zhou, Zhijie Xu, Jian Li, Xueke Sun, Weili Si

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Portal Vein Thrombosis after the Consumption of Date Seed Powder: A Case Study by Mohammad Ali Zakeri, Mohammad Hossein Bagheripour, Marcello Iriti, Mahlagha Dehghan

“…Date seeds can be used as ingredients to enhance the nutritional value of some functional foods for human consumption as well as additives in pharmaceutical and cosmetic industries. …”
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The Effect of Banana Fiber and Banana Peel Fiber on the Chemical and Rheological Properties of Symbiotic Yogurt Made from Camel Milk by Younes Safdari, Mohsen Vazifedoost, Zohreh Didar, Bahareh Hajirostamloo

“…Functional foods play an important role in human health by prevention of disease. …”
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Innovative strategies for valorization of byproducts from soybean industry: A review on status, challenges, and sustainable approaches towards zero-waste processing systems by Ahasanul Karim, Emmanuel Freddy Osse, Seddik Khalloufi

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Underlying mechanism of electrospun starch-based nanofiber mats to adsorb the key off-odor compounds of oyster peptides by Linfan Shi, Zhouru Li, Shiqin Qing, Zhongyang Ren, Ping Li, Songnan Li, Wuyin Weng

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Influence of Physical Activity Participation on the Associations between Eating Behaviour Traits and Body Mass Index in Healthy Postmenopausal Women by Marie-Ève Riou, Éric Doucet, Véronique Provencher, S. John Weisnagel, Marie-Ève Piché, Marie-Christine Dubé, Jean Bergeron, Simone Lemieux

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Thermal Oxidation Induces Lipid Peroxidation and Changes in the Physicochemical Properties and β-Carotene Content of Arachis Oil by Ayodeji Osmund Falade, Ganiyu Oboh

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The Influence of the Syrup Type on Rheology, Color Differences, Water Activity, and Nutritional and Sensory Aspects of High-Protein Bars for Sportsmen by Jan Małecki, Igor Tomasevic, Bartosz G. Sołowiej

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Research Progress in Compositions, Contents and Functions of Oligosaccharides in Breast Milk and Cow’s Milk by ZHANG Zhuoxing, XU Huihui, LIU Ruwei, ZOU Yunxia, AN Qin, ZHANG Yali

“…Bovine milk oligosaccharides (BMOs) have similar structures and functions to HMOs and similar complexity in composition, which make them high-quality ingredients in infant formula milk powder and functional foods. In this article, the structural compositions, quantitative distributions, physiological functions and industrial applications of HMOs and BMOs are reviewed to provide references for the research and development of HMOs and BMOs.…”
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Ultrathin Sicopion Composite Cation-Exchange Membranes: Characteristics and Electrodialytic Performance following a Conditioning Procedure by Erik Ayala-Bribiesca, Mario Boucher, Laurent Bazinet

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Flaxseed Ingestion Alters Ratio of Enterolactone Enantiomers in Human Serum by Niina M. Saarinen, Annika I. Smeds, José L. Peñalvo, Tarja Nurmi, Herman Adlercreutz, Sari Mäkelä

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Production of antihypertensive and antidiabetic peptide fractions from quinoa (Chenopodium quinoa Willd.) by electrodialysis with ultrafiltration membranes by Adrián González-Muñoz, Marion Valle, Rotimi E. Aluko, Laurent Bazinet, Javier Enrione

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