Keyword Connections

functional food

Journals

14

1 Molecules (Basel, Switzerland)

2 Food chemistry

3 Food science & nutrition

4 Plant disease

5 Journal of the science of food and agriculture

6 Microorganisms

7 Antioxidants (Basel, Switzerland)

8 food additives & contaminants part a, chemistry, analysis, control, exposure & risk assessment

9 Appetite

10 Ying yong sheng tai xue bao = The journal of applied ecology

11 journal of animal physiology and animal nutrition

12 dermatologic therapy

13 genetics and molecular research : gmr

14 transgenic research

Research Groups

0

No Research Group Connected

Bibliographies

42

1 Saffron: An Old Medicinal Plant and a Potential Novel Functional Food.

2 Shift of Aromatic Profile in Probiotic Hemp Drink Formulations: A Metabolomic Approach.

3 Determination of some quality properties of "hamsi kaygana" prepared with different additives.

4 Influence of variety and harvest maturity on phytochemical content in corn silk.

5 First Report of Gray Leaf Spot of Maize Caused by Cercospora zeina in China.

6 Change in heritability estimates due to half-sib family selection in the maize variety Pahari.

7 Changes in time of sowing, flowering and maturity of cereals in Europe under climate change.

8 [Characteristics of accumulated temperature demand and its utilization of maize under different ecological conditions in northeast China].

9 Proteomic analysis of MON810 and comparable non-GM maize varieties grown in agricultural fields.

10 Effects of variety, sowing season and maturity stage on ruminal phosphorus release from whole maize stover and its morphological fractions.

11 Sucrose replacement: A sensory profile and time-intensity analysis of a tamarind functional beverage with artificial and natural non-nutritive sweeteners.

12 bioactive plant metabolites in the management of non-communicable metabolic diseases: looking at opportunities beyond the horizon

13 honey like component of functional food

14 Plant phenolics as functional food ingredients.

15 A modified model of the willingness to pay for functional foods.

16 Minimally Processed Functional Foods: Technological and Operational Pathways.

17 Functional Foods and Bioactive Compounds: A Review of Its Possible Role on Weight Management and Obesity's Metabolic Consequences.

18 Aromatic ginger ( L.) extracts with ameliorative and protective potential as a functional food, beyond its flavor and nutritional benefits.

19 Functional Foods and Nutraceuticals

20 Re-discovering ancient wheat varieties as functional foods

21 Functional Foods for Childhood Development

22 Bioactive compounds from date fruit and seed as potential nutraceutical and functional food ingredients

23 Consumers’ attitudes and intentions toward consuming functional foods in Norway

24 Ethnobotany of sasak traditional beverages as functional foods

25 The composition and oxidative stability of vegetarian omega-3 algal oil nanoemulsions suitable for functional food enrichment.

26 The composition and oxidative stability of vegetarian omega-3 algal oil nanoemulsions suitable for functional food enrichment.

27 EVALUACIÓN DE GALLETAS CON FIBRA DE CEREALES COMO ALIMENTO FUNCIONAL EVALUATION OF CRACKERS WITH CEREAL FIBER AS A FUNCTIONAL FOOD

28 Safety, beneficial and technological properties of enterococci for use in functional food applications - a review.

29 uji sifat probiotik bakteri asam laktat sebagai kandidat bahan pangan fungsional [probiotic characteristics of laactic acid bacteria as candidate for functional food]

30 d-tagatose is a promising sweetener to control glycaemia: a new functional food

31 zolfino landrace (phaseolus vulgaris l.) from pratomagno: general and specific features of a functional food

32 Nutritional Interventions Using Functional Foods and Nutraceuticals to Improve Inflammatory Bowel Disease.

33 chemopreventive functional food through selenium biofortification of cauliflower plants

34 plant food residues as a source of nutraceuticals and functional foods

35 green extraction from pomegranate marcs for the production of functional foods and cosmetics

36 functional foods and nutraceuticals in the primary prevention of cardiovascular diseases

37 functional food market development in serbia: motivations and barriers

38 tea as a functional food in preventive medicine from traditional persian medicine point of view (a narrative review)

39 is tomato a healthy and/or functional food?

40 the functional and biological properties of whey proteins: prospects for the development of functional foods

41 functional foods: a new frontier for developing whey based protein beverages<br>alimentos funcionais: uma nova fronteira para o desenvolvimento de bebidas protéicas a base de soro de leite

42 Naturally occurring 2-substituted (1,3)-beta-D-glucan producing Lactobacillus suebicus and Pediococcus parvulus strains with potential utility in the production of functional foods