Future Perspective on Salt and Salt Substitutes – An Update on a Functional Food Approach to Sodium Reduction and Public Health Improvement

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Health benefits of pulse consumption – An overview

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Developing functional food ingredients for maintaining digestive health

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The 2.0 Full Spectrum Hyaluronans Technology to improve bioavailability and efficacy performance

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The 2.0 Full Spectrum Hyaluronans Technology to improve bioavailability and efficacy performance

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Functional hydrocolloids from seaweeds

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Development of a high-protein, plant-based beverage by using an innovative combination of mashing and fermentation

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Proper nutrition against the health effects of air pollution

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Development of functional buttermilk by soluble fibre fortification

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The longer term effects of diet on the human brain

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Sodium / potassium relationship in biofortified cucumber

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Complex foods versus functional foods, nutraceuticals and dietary supplements: differential health impact (Part 2)

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Complex foods versus functional foods, nutraceuticals and dietary supplements:
differential health impact (Part 1)

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Modulation of platelet function with dietary polyphenols
A promising strategy in the prevention of cardiovascular disease

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Anti-obesity and anti-diabetic
effects of allenic carotenoid,
fucoxanthin

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Beta 1,3/1,6 glucan
decreases upper respiratory tract infection symptoms and improves psychological wellbeing in moderate to highly-stressed subjects

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Preparation of Chinese herbal oral liquid for alleviation of drunkenness

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Antioxidant properties of oleanolic acid from grape peel

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Nutritional, food andenergy value of Perilla frutescens: an underutilised traditional oilseedcrop of Western Himalaya, India

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Flaxseed: a nutrition booster and its role in quality of food

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Sensory properties of sausage fortified by kitaibelia vitifolia extract

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In-vitro antioxidant properties of different varieties of mushrooms grown on rice grains

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Curcumin’s therapeutic properties in disease prevention

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Vitamin D bread could help solve insufficiency problem

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New product development for functional foods Focusing on mega-trends to increase consumer acceptance

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Donkey milk:a new functional food A nutrilipidomic approach for human health

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Orange sweet potatoes are an excellent source of vitamin A

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Nuts for prevention and management of heart disease and diabetes

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Passion fruit extract in osteoarthritis symptom treatment

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Hypolipidemic activity of the lipids from Clanis bilineata (Lepidoptera), an edible insect

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Cereals and chronic disease risk

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Herbal ingredients – The solution to innovate in health and nutrition

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