Structural requirements and interaction mechanisms of ACE inhibitory peptides: molecular simulation and thermodynamics studies on LAPYK and its modified peptides by Biying Zhang, Jingbo Liu, Hedi Wen, Feng Jiang, Erlei Wang, Ting Zhang

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Sleep Promotion by 3-Hydroxy-4-Iminobutyric Acid in Walnut Diaphragma juglandis Fructus by Jian Ji, Yongli Ye, Lina Sheng, Jiadi Sun, Qianqian Hong, Chang Liu, Jun Ding, Shuxiang Geng, Deping Xu, Yinzhi Zhang, Xiulan Sun

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Strain-specific effects of Akkermansia muciniphila on the regulation of intestinal barrier by Yang Liu, Qing Liu, Chengcheng Zhang, Jianxin Zhao, Hao Zhang, Wei Chen, Qixiao Zhai

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Immunomodulatory effects of polysaccharides from edible fungus: a review by Zhenhua Yin, Zhenhua Liang, Changqin Li, Jinmei Wang, Changyang Ma, Wenyi Kang

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Improvement of glucose metabolism in middle-aged mice on a high-fat diet by whole-grain highland barley is related to low methionine levels by Chuanxing Feng, Yueting Ge, Bowen Li, Xiangrong Cheng, Xue Tang, Jianjin Zhu, Yuge Jiang, Yonghui Shi, Guowei Le

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Microbiological and Sensory Quality of Milk on the Domestic Market by Piotrowska Anna, Świderski Franciszek, Kostyra Eliza, Żebrowska-Krasuska Małgorzata, Sadowska Anna

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Differentiation and characterization of volatile compounds in five common milk powders using HS-GC-IMS, HS-SPME-GC–MS, and multivariate statistical approaches by Yaxi Zhou, Diandian Wang, Jian Zhao, Yu Guo, Wenjie Yan

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Preventive Effect of Liupao Tea Polyphenols on HCl/Ethanol-Induced Gastric Injury in Mice by Kai Zhu, Peng Peng, Ning Wu, Xianrong Zhou, Jianfei Mu, Xin Zhao

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High internal phase emulsion as a fat replacer: Effect on physico-chemical properties, microstructure and protein digestibility of processed meat during reheating by Lilan Xu, Yuanqi Lv, Yan Zhao, Yao Yao, Na Wu, Shuping Chen, Yonggang Tu

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Evaluation of the Stability of the Total Antioxidant Capacity, Polyphenol Contents, and Starch Hydrolase Inhibitory Activities of Kombucha Teas Using an In Vitro Model of Digestion by Mindani I. Watawana, Nilakshi Jayawardena, Shakkya J. Ranasinghe, Viduranga Y. Waisundara

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Effects of Solid-State Fermentation with the Ganoderma spp. and Coriolus versicolor on the Total Phenol Contents and Antioxidant Properties on Black Soybean by Yanting Li, Lina Xu, Shang Guo

“…In conclusion, fermented black soybean with fungus has the potential to be developed into a functional food and nutraceutical material.…”
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Metabolomics and gene expression levels reveal the positive effects of teaseed oil on lifespan and aging process in Caenorhabditis elegans by Yanan Wang, Jiachen Shi, Kun Liu, Yu Wang, Yongjiang Xu, Yuanfa Liu

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Optimization of Silkworm Pupae Fermentation by Response Surface Methodology and Products Taste Characteristics Study by Fangli QIN, Siyuan WANG, Yuxiao ZOU, Erna LI, Lixia MU, Qingrong LI

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Evaluation of allergenic protein profiles in three Chinese high-oleic acid peanut cultivars using NanoLC-Orbitrap mass spectrometry by Xinke Yang, Haochen Bai, Lijun Yin, Jin Wang, Wentong Xue, Xin Jia

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Spectrum-effect relationship of immunologic activity of Ganoderma lucidum by UPLC-MS/MS and component knock-out method by Changqin Li, Yiping Cui, Jie Lu, Lijun Meng, Changyang Ma, Zhenhua Liu, Yan Zhang, Wenyi Kang

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Prophylactic effect of Kudingcha polyphenols on oxazolone induced colitis through its antioxidant capacities by Xingyao Long, Yanni Pan, Xin Zhao

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Bifidobacterium breve BB05 alleviates depressive symptoms in mice via the AKT/mTOR pathway by Yanni Pan, Qingling Huang, Yuan Liang, Yuwuqi Xie, Fang Tan, Xingyao Long

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Black rice (Oryza sativa L.) and its anthocyanins: mechanisms, food applications, and clinical insights for postprandial glycemic and lipid regulation by Thavaree Thilavech, Tanyawan Suantawee, Charoonsri Chusak, Phim On Suklaew, Sirichai Adisakwattana

“…This review demonstrates the potential of black rice in regulating postprandial glycemic and lipid responses, thus extending its applications to the development of functional food products. Based on in vitro studies, black rice anthocyanins exhibit a variety of mechanisms, including the inhibition of carbohydrate and fat digestive enzymes, binding to bile acids, interference with cholesterol micellization, and the inhibition of glucose and cholesterol uptake in enterocytes. …”
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The Enhancement of Phytochemical Compounds in Fresh Produces by Abiotic Stress Application at Postharvest Handling Stage by Daimon Syukri, Arisvan Chamel

“… Fresh produces is one of functional food based on its phytochemical contents. The great amounts of the phytochemical compounds in fresh produces become the main core of quality jugdement from fresh produses as  a functional food. …”
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The Enhancement of Phytochemical Compounds in Fresh Produces by Abiotic Stress Application at Postharvest Handling Stage by Daimon Syukri, Arisvan Chamel

“… Fresh produces is one of functional food based on its phytochemical contents. The great amounts of the phytochemical compounds in fresh produces become the main core of quality jugdement from fresh produses as  a functional food. …”
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