| Resveratrol as an anti-cancer agent: A review |
74 |
| Food groups and risk of coronary heart disease, stroke and heart failure: A systematic review and dose-response meta-analysis of prospective studies |
69 |
| A systematic review on nanoencapsulation of food bioactive ingredients and nutraceuticals by various nanocarriers |
66 |
| Health benefits of fermented foods |
55 |
| Absorption, metabolism, anti-cancer effect and molecular targets of epigallocatechin gallate (EGCG): An updated review |
52 |
| Anti-inflammatory effects of phytochemicals from fruits, vegetables, and food legumes: A review |
51 |
| Correlation between in vitro and in vivo data on food digestion. What can we predict with static in vitro digestion models? |
45 |
| Short-chain fatty acids in control of energy metabolism |
41 |
| Immune modulation by curcumin: The role of interleukin-10 |
39 |
| Food processing strategies to enhance phenolic compounds bioaccessibility and bioavailability in plant-based foods |
36 |
| Pickering emulsions in foods - opportunities and limitations |
36 |
| Industrial potential of carotenoid pigments from microalgae: Current trends and future prospects |
36 |
| Polyphenols and bioavailability: an update |
36 |
| Dietary polyphenols and type 2 diabetes: Human Study and Clinical Trial |
34 |
| Exploitation of microbial antagonists for the control of postharvest diseases of fruits: a review |
34 |
| Nanomaterials in food and agriculture: An overview on their safety concerns and regulatory issues |
33 |
| Can dynamic in vitro digestion systems mimic the physiological reality? |
33 |
| Application of different nanocarriers for encapsulation of curcumin |
33 |
| Modifications of dietary flavonoids towards improved bioactivity: An update on structure-activity relationship |
33 |
| Natural antimicrobial/antioxidant agents in meat and poultry products as well as fruits and vegetables: A review |
31 |
| Relevance of functional foods in the Mediterranean diet: the role of olive oil, berries and honey in the prevention of cancer and cardiovascular diseases |
31 |
| Superfruits: Phytochemicals, antioxidant efficacies, and health effects - A comprehensive review |
31 |
| The importance of lactic acid bacteria for the prevention of bacterial growth and their biogenic amines formation: A review |
30 |
| Intracellular signaling pathways of inflammation modulated by dietary flavonoids: The most recent evidence |
30 |
| Chemical and physical pretreatments of fruits and vegetables: Effects on drying characteristics and quality attributes - a comprehensive review |
30 |
| Dietary patterns and the risk of obesity, type 2 diabetes mellitus, cardiovascular diseases, asthma, and neurodegenerative diseases |
29 |
| Betalains, the nature-inspired pigments, in health and diseases |
29 |
| Application of edible coating with essential oil in food preservation |
28 |
| A comprehensive overview on the micro- and nano-technological encapsulation advances for enhancing the chemical stability and bioavailability of carotenoids |
27 |
| Recent advances in nanofabrication techniques for SERS substrates and their applications in food safety analysis |
25 |
| Bioactivities, biosynthesis and biotechnological production of phenolic acids in Salvia miltiorrhiza |
25 |
| Lactoferrin: Structure, function, denaturation and digestion |
25 |
| Anti-inflammatory effects of Melatonin: A mechanistic review |
24 |
| Research advances on structural characterization of resistant starch and its structure-physiological function relationship: A review |
24 |
| Understanding the biosyntheses and stress response mechanisms of aroma compounds in tea (Camellia sinensis) to safely and effectively improve tea aroma |
24 |
| Microwave-convective drying of food materials: A critical review |
24 |
| Effect of pre-harvest and post-harvest conditions on the fruit allergenicity: A review |
23 |
| Improving the quality and safety of frozen muscle foods by emerging freezing technologies: A review |
23 |
| Applications of Raman spectroscopic techniques for quality and safety evaluation of milk: A review of recent developments |
23 |
| Non-dairy probiotic food products: An emerging group of functional foods |
22 |
| Advanced molecular diagnostic techniques for detection of food-borne pathogens: Current applications and future challenges |
22 |
| Oleogels, a promising structured oil for decreasing saturated fatty acid concentrations: Production and food-based applications |
22 |
| The effects of probiotics in lactose intolerance: A systematic review |
22 |
| Ursolic acid, a potential anticancer compound for breast cancer therapy |
22 |
| Traditional consumption of and rearing edible insects in Africa, Asia and Europe |
22 |
| Active and intelligent packaging: The indication of quality and safety |
22 |
| The effect of high-polyphenol extra virgin olive oil on cardiovascular risk factors: A systematic review and meta-analysis |
22 |
| Recent developments of artificial intelligence in drying of fresh food: A review |
21 |
| Overview of pharmacological activities of Andrographis paniculata and its major compound andrographolide |
21 |
| Nrf2 targeting by sulforaphane: A potential therapy for cancer treatment |
21 |
