Arbuscular Mycorrhizal Fungi Associated with Myrciaria dubia in the Amazonia Region, Peru by Alexandra Jherina Pineda-Lázaro, Adela Vallejos-Tapullima, Angel David Hernández-Amasifuen, Santos Carballar-Hernández, Sixto Imán-Correa, Fernando Marcelo Carvajal-Vallejos, Orlando Ríos-Ramírez, Mike Anderson Corazon-Guivin

“…Myrciaria dubia (Kunth) McVaugh (camu-camu) is a shrub native to the Amazon region that produces fruits with a high content of vitamin C and various bioactive compounds, making it a functional food with antioxidant, anti-inflammatory, and antimicrobial properties. …”
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UPLC-MS metabolite profiling and antioxidant activity of Sanghuangporus sanghuang extract by Weike Wang, Na Lu, Cheng Jiang, Guanping Chen

“…This pharmaceutical/food resource mushroom may serve as a novel substitute functional food for health-conscious consumers, given its promising source of phenolics and flavonoids. …”
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Flavor release from traditional dry-cured pork during oral processing by Xing Tian, Zongjun Li, Ke Li, Zhongqin Wu, Rui Ren, Haodong Wang, Chaoqun Zeng

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Physicochemical and Sensory Properties of Wine Produced from Blended Cactus Pear (Opuntia ficus-indica) and Lantana camara (L. camara) Fruits by Zenebe Tadesse Tsegay, Kidu Mezgebe Gebremedhin

“…Utilizing cactus pear fruit by incorporating Lantana camara fruit for health-enhancing functional food development such as fruit wines could solve the current postharvest loss of both fruits and be a means of alternative beverage.…”
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Evaluation of engineering, physiochemical and nutritional properties of three different varieties of pomelo fruit by Simple Sharma, Barinderjit Singh, Yashi Srivastava

“…The assessment of physicochemical and nutritional properties provides knowledge of nutrients, essential minerals (boron, magnesium, aluminum, silicon, phosphorous, potassium, iron, copper, zinc), and quality of fruit, making it an expert functional food ingredient and can be utilized for various applications in food industries. …”
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Optimisation of Ultrasound-Assisted Extraction of Total Phenolics and Flavonoids Content from <i>Centella asiatica</i> by Vimolpa Hiranpradith, Nantawan Therdthai, Aussama Soontrunnarudrungsri, Oumaporn Rungsuriyawiboon

“…This study offers valuable insights into the factors influencing UAE efficiency, sustainability, and scalability for recovering bioactive compounds, underscoring its potential as a sustainable method for developing functional food ingredients from CA.…”
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Identification and molecular mechanism of angiotensin-converting enzyme inhibitory peptides from Larimichthys crocea titin by Yue Fan, Zhipeng Yu, Wenzhu Zhao, Long Ding, Fuping Zheng, Jianrong Li, Jingbo Liu

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Nutrient composition in berries of promising cultivars and elite seedlings of <i>Ribes</i> L. by M. Yu. Akimov, E. V. Zhbanova, T. V. Zhidekhina, A. M. Mironov, O. S. Rodyukova

“…The identified sources are recommended for fresh consumption, functional food production, and further breeding efforts.…”
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The use of wheatgrass (<i>Thinopyrum intermedium</i>) in breeding by I. V. Pototskaya, V. P. Shamanin, A. N. Aydarov, A. I. Morgounov

“…Wheatgrass is a crop with a large production potential, beneficial environmental properties, and valuable grain for functional food. Many publications show the advantages of growing the Kernza variety compared to annual crops in reducing groundwater nitrate contamination, increasing soil carbon sequestration, and reducing energy and economic costs. …”
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Optimizing the Micropropagation of Red-Stalked Rhubarb Selections: A Strategy for Mass Production of High-Quality Planting Material by Agnieszka Wojtania, Piotr Waligórski

“…The less attractive for functional food production seems to be KL selection.…”
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Preparation and Characterization of Auricularia cornea Ehrenb Polysaccharide-Zn Complex and Its Hypoglycemic Activity through Regulating Insulin Resistance in HepG2 Cells by Tingting Liu, Shanshan Zhang, Nan Wang, Xinle Xu, Hongcheng Liu, Dawei Wang, Yanrong Zhang

“…The study provides a theoretical basis for the application of the polysaccharide-zinc complex in the hypoglycemic functional food field.…”
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A comparative study on germination of wheat grains with different anthocyanin pigmentation of the pericarp in natural or induced aging by E. I. Gordeeva, O. Y. Shoeva, E. K. Khlestkina

“…One of promising areas of wheat breeding is the creation of varieties with a high concentration of anthocyanins in the grain for the production of functional food products. Nonetheless, the question of how these compounds affect seed viability after long-term storage has remained unexplored. …”
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Effects of vegetarian diet-associated nutrients on gut microbiota and intestinal physiology by Wei Xiao, Qingsong Zhang, Leilei Yu, Fengwei Tian, Wei Chen, Qixiao Zhai

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Functional Biscuits with Soy Protein by Ekaterina S. Statsenko, Mikhail A. Shtarberg, Eugene A. Borodin

“…The new biscuits with soy protein can be classified as functional food: compared to the conventional biscuits, the recommended daily intake (100 g) for phosphorus increased from 11.7 to 20.1%, vitamin E – from 12.6 to 18.0%, for isoflavones – from 9.6 to 23.2%.…”
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Valorization of Rosehip (<i>Rosa canina</i> L.) Pomace Using Unconventional Carbohydrate Carriers for Beverage Obtainment by Anna Michalska-Ciechanowska, Jessica Brzezowska, Nancy Nicolet, Kamil Haładyn, Wolfram Manuel Brück, Aleksandra Hendrysiak, Wilfried Andlauer

“…Both the carrier type and the matrix significantly contributed to the final properties of the beverages, providing valuable insights for the design of functional food products.…”
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Ameliorative Effects of Polygonatum kingianum Polysaccharides on Lipid Metabolism Disorders and Brain Function Impairments in Obese Mice by XU Yuncong, YAN Qiaojuan, ZHU Chunhua, YANG Shaoqing, LI Houjiang, JIANG Zhengqiang

“…PKP mitigate obesity-induced lipid disorders and brain damages, indicating their potential as a functional food ingredient for obesity and suppressing obesity-induced brain damage.…”
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Investigation of <i>Atraphaxis virgata</i>, an Unexplored Medicinal Plant Rich in Flavonoids, as a Functional Material by Soeun Shin, Seunghee Kim, Jeongho Lee, Hyerim Son, Jin-Hyub Paik, Nadezhda Gennadievna Gemejiyeva, Zhanat Zhumabekovna Karzhaubekova, Taek Lee, Hah Young Yoo

“…This study is the first to report the antioxidant activity of <i>A. virgata</i>, suggesting its potential as a functional food or medicinal material.…”
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Innovative CO2-NBs-assisted ultrasonication for the phytochemical extraction of peanut (Arachis hypoga) shells: Synthesis and characterization of CO2-nanobubbles by Nayyar Iqbal, Miral Javed, Ramy M. Khoder, Areej Areej, Renyu Zheng, Shanbai Xiong, Ibrahim Khalifa, Hassan Barakat, Youming Liu

“…This research establishes theoretical and practical foundation for generation of CO2-NBs and CO2-NBs ultrasonic extraction technology to efficiently extract polyphenols from waste PS, thereby enhancing the extraction efficiency of valuable compounds for use in functional food products and promoting sustainable practices in food industry.…”
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Soluble fibres modulate dough rheology and gluten structure via hydrogen bond density and Flory-Huggins water interaction parameter by Stefano Renzetti, Lisa Lambertini, Helene C.M. Mocking-Bode, Ruud G.M. van der Sman

“…Soluble fibres are gaining increasing interest for functional food applications like bread, but their interaction with gluten and effects on dough rheology are not fully elucidated. …”
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Potential Probiotic Yeasts of the Pichia Genus Isolated from ‘Dadih’, a Traditional Fermented Food of West Sumatra, Indonesia by Tatenda Calvin Chihombori, Apon Zaenal Mustopa, Rika Indri Astuti, Ilma Mutiara, Redoyan Refli, Rifqiyah Nur Umami, Fatimah, Herman Irawan, Nurlaili Ekawati, Joko P Trinugroho, Rizna Akmaliyah, Sheila Chairunnisa, Febriyanti Nur Amani, Baso Manguntungi, Ai Hertati, Jendri Mamangkey

“…The traditional fermentation process of dadih offers probiotic yeasts with promising health benefits, supporting its potential as a functional food. …”
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