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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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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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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Potential plant proteins for functional food ingredients: Composition, utilization and its challenges by Paul Ndubuisi Anyiam, Suphat Phongthai, Lutz Grossmann, Young Hoon Jung, Samart Sai-Ut, Ekasit Onsaard, Saroat Rawdkuen

“…This review underscores the potential of plant protein sources for their novelty as functional food ingredients due to protein quality. These alternatives are also rich in diverse bioactive compounds that offer significant health benefits, positioning them for future food and nutraceutical applications. …”
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Potato protease inhibitors, a functional food material with antioxidant and anticancer potential by Yaotong Liu, Yuanyuan Bian, Yan Bai, Siqi Yu, Yuxuan Tian, Jie Li, Suhong Li, Tuoping Li

“…These findings provide a scientific basis for PPIs as promising candidates for functional foods to aid in the prevention of oxidative damage and cancer.…”
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Targeting gut microbiota in osteoporosis: impact of the microbial-based functional food ingredients by Pauline Duffuler, Khushwant S. Bhullar, Jianping Wu

“…Thus, based on the vital role of gut microbiota on bone health, it has emerged as a novel therapeutic target for the prevention of bone loss and the treatment of osteoporosis. Microbial-based functional food ingredients, such as probiotics, prebiotics, synbiotics, and fermented foods, have been developed to alter the gut microbiota composition and function and thus, to provide benefits to the host bone health. …”
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White Lupin as a Promising Source of Antioxidant Phenolics for Functional Food Production by Alena Vollmannova, Judita Lidikova, Janette Musilova, Marek Snirc, Tatiana Bojnanska, Dana Urminska, Ivana Tirdilova, Erika Zetochova

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The impact of health information seeking and social influence on functional food purchase intention by Yaoze Gong, Fareyha Said, Wajiha Haq, Jiankun Gong, Iffat Aksar

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Valorization of buffalo mozzarella cheese whey as human functional food and soil fertilizer by Raffaele Conte, Anna Valentino, Silvia Romano, Sorur Yazdanpanah, Anna Di Salle, Fahd Kandsi, Gianfranco Peluso

Subjects: “…Functional food…”
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Transcriptomic analysis of Andrias davidianus meat and experimental validation for exploring its bioactive components as functional foods by Changge Guan, Zhenglin Tan, Shucheng Li, Yi Wang, Naoyuki Yamamoto, Chong Zhang, Songjun Wang, Junjie Chen, Xin-Hui Xing

“…Andrias davidianus (Chinese giant salamander, CGS) is the largest and oldest extant amphibian species in the world and is a source of prospective functional food in China. However, the progress of functional peptides mining was slow due to lack of reference genome and protein sequence data. …”
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Development of Semiliquid Ingredients from Grape Skins and Their Potential Impact on the Reducing Capacity of Model Functional Foods by Milan Stojanovic, Laura Marinoni, Giovanni Cabassi, Malisa Antic, Vera Lavelli

“…Grape skins (GS), which can be considered as reusable coproducts of winemaking, were processed to develop semiliquid ingredients for functional foods, as an alternative to powdered GS, which needs high energy input for drying. …”
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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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New perspectives on djulis (Chenopodium formosanum Koidz.) and its potential application in functional food by Amanda Tresiliana Mulio, Chien-Shan Chiu, Yung-Jia Chan, Wen-Chien Lu, Po-Hsien Li

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HEMPSEED AND COTTONSEED OILS IN THE ACCESSIONS FROM THE VIR COLLECTION AS SOURCES OF FUNCTIONAL FOOD INGREDIENTS by S. V. Grigoryev, T. V. Shelenga, K. V. Illarionova

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Genetic resources of vegetable crops: from breeding non-traditional crops to functional food by Yu. V. Fotev, A. M. Artemyeva, O. A. Zvereva

“…Species that could potentially serve as sources of a high content of functional food ingredients (FFI) have been identified and characterized. …”
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From botany to bedside: a review of the health benefits of Lycium barbarum as a functional food by Alois Berisha, Elena-Alexandra Alexa, Robbie Kelleher, Tao Zhang

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