Hypocholesterolemic Activity of Monascus Fermented Product in the Absence of Monacolins with Partial Purification for Functional Food Applications by Zahra Ajdari, Maaruf Abd Ghani, Mohd Khan Ayob, Saadi Bayat, Mazlin Mokhtar, Sahar Abbasiliasi, Anahita Khoramnia, Heshu Sulaiman Rahman, Parvaneh Mehrbod, Daniel Ajdari, Arbakariya B. Ariff

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A Novel Wild-Type <i>Lacticaseibacillus paracasei</i> Strain Suitable for the Production of Functional Yoghurt and Ayran Products by Ioanna Prapa, Chrysoula Pavlatou, Vasiliki Kompoura, Anastasios Nikolaou, Electra Stylianopoulou, George Skavdis, Maria E. Grigoriou, Yiannis Kourkoutas

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Superfoods: exploring sustainability perspectives between nutrient synthesizers and accumulators by G. Santunione, G. Montevecchi, G. Montevecchi

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A Study to Determine the Mediating Effect of Novelty Seeking in the Effect of Consumers’ Personal Values on Attitudes Towards Functional Foods by Selçuk Efe Küçükkambak

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Bioactive compounds from Chinese herbal plants for neurological health: mechanisms, pathways, and functional food applications by Wang Meng, Wang Chao, Zhao Kaiwei, Ma Sijia, Sang Jiajia, Xu Shijie

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An overview of plant-autochthonous microorganisms and fermented vegetable foods by Sebastian Torres, Hernán Verón, Luciana Contreras, Maria I. Isla

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Effect of inulin in pineapple jam: physicochemical and sensory analysis among school children by Kétlin Ariane Santos, Priscila Naiverth Faix, Elisvânia Freitas dos Santos, Maria Raquel Manhani, Érica Caroline da Silva, Daiana Novello

Subjects: “…functional food. fruits. child.…”
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Seasonal Variations in the Biological Value of Kyrgyz Donkey’s Milk Proteins by Nadira K. Turganbaeva, Mukarama M. Musulmanova, Nurudin A. Kydyraliev

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A Critical Review on Tropical Fruits Seeds as Prospective Sources of Nutritional and Bioactive Compounds for Functional Foods Development: A Case of Indonesian Exotic Fruits by Andri Cahyo Kumoro, Misbahudin Alhanif, Dyah Hesti Wardhani

“…This work exhibits the nutritional and bioactive compositions of the seeds of eight tropical exotic fruits, which are analyzed for their possible application as sources of functional food and environmental points of view. The seeds contain essential bioactive components, such as polyphenols, flavonoids, phenolic acid, and carotenoids, that exhibit excellent antioxidant activity, fats that have remarkable physicohemical properties (free of trans-fatty acids), and a high protein content. …”
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A step forward in enhancing the health-promoting properties of whole tomato as a functional food to lower the impact of non-communicable diseases by Pier Giorgio Natali, Pier Giorgio Natali, Mauro Piantelli, Alessandra Sottini, Margherita Eufemi, Cristina Banfi, Luisa Imberti

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Prebiotic products based on kepok banana starch (Musa paradisiaca Formatypica) and moringa (Moringa oleifera) as functional food for female wistar rats by Luthfiyah Fifi, Ikayanti Retno, Dwipajati

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Corrigendum to “Effects of walnut shell extract on lipid metabolism and serum metabolomics in rats with high-fat diet-induced obesity” [Journal of Functional Foods, 122 (2024) 106558] by Xu Zhang, Yan Luo, Li Qin, Yage Ma, Dan Chen, Shenglan Zhao

“…Journal of Functional Foods…”
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Sustainable Protein Sources: Functional Analysis of <i>Tenebrio molitor</i> Hydrolysates and Attitudes of Consumers in Poland and Spain Toward Insect-Based Foods by Marcelina Maciejewska, Anna Dąbrowska, Marina Cano-Lamadrid

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Practical Recommendations of Scientific Society for the Study of Human Microbiome and the Russian Gastroenterological Association on Use of Probiotics, Prebiotics, Synbiotics and Functional Foods in Treatment and Prevention of Gastroenterological Diseases in Children and Adults by V. T. Ivashkin, I. V. Maev, D. I. Abdulganieva, S. A. Alekseenko, A. V. Gorelov, I. N. Zakharova, O. Yu. Zolnikova, N. Yu. Ivashkina, N. V. Korochanskaya, S. N. Mammayev, E. A. Poluektova, A. S. Trukhmanov, D. V. Usenko, Yu. P. Uspensky, V. V. Tsukanov, O. S. Shifrin, I. V. Berezhnaya, K. V. Ivashkin, T. L. Lapina, R. V. Maslennikov, S. V. Nikolaeva, N. G. Sugyan, A. I. Ulyanin

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Phenolic Profile, Sugar Composition, and Antioxidant Capacities of Some Common Date Palm (Phoenix dactylifera L.) Cultivars as a Potential Nutraceutical and Functional Food Ingredients by Imen Bettaieb, Ahlem Kilani, Khadija Ben Othman, Mohamed Ali Benabderrahim, Walid Elfalleh

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Effects of Long-Term Dietary Administration of Kale ( Brassica oleracea L. var. acephala DC) Leaves on the Antioxidant Status and Blood Biochemical Markers in Rats by Katarzyna Papierska, Ewa Ignatowicz, Jadwiga Jodynis-Liebert, Małgorzata Kujawska, Róża Biegańska-Marecik

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Brown rice: a missing nutrient-rich health food by Xiuxiu Wu, Tianyi Guo, Feijun Luo, Qinlu Lin

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Prospects for Development of Highly Satiating Foods in Poland by Magdalena Skotnicka, Filip Kłobukowski, Maria Śmiechowska

Subjects: “…functional food…”
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Beneficial Effects of <i>In Vitro</i> Reconstructed Human Gut Microbiota by Ginseng Extract Fermentation on Intestinal Cell Lines by Margherita Finazzi, Federica Bovio, Matilde Forcella, Marina Lasagni, Paola Fusi, Patrizia Di Gennaro

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The Prebiotic Index of Dried-Growol Made with Different Cassava Varieties and Cooking Methods by Chatarina Wariyah, Nurul Huda, Agus Slamet

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