Vol 12 (2020) | Journal of Food Bioactives

Skip to main content Skip to main navigation menu Skip to site footer

Full Issue

PDF

Opinion

Food Processing and Effects on Bioactive Constituents: An Opinion Piece

Fereidoon Shahidi
- PDF
- HTML

Review

The use of probiotics in depression

Klaus W. Lange, Yukiko Nakamura, Katharina M. Lange
- PDF
- HTML
Bioactive Compounds and Bioactive Properties of Chaga (Inonotus obliquus) Mushroom: A Review

Han Peng, Fereidoon Shahidi
- PDF
- HTML
Health benefits of barley for diabetes

Emmanuel Idehen, Weixin Wang, Shengmin Sang
- PDF
- HTML
The gap between scientific evidence and food regulation: analyzing the updated Brazilian normative on the use of bioactives in food supplements

Renan Danielski, Cíntia Pereira da Silva, Adriano Costa de Camargo
- PDF
- HTML
A review: Potential of resveratrol and its analogues to mitigate diseases via gut microbial modulation

Yen-Chun Koh, You-Tsz Lien, Yu-Ting Chou, Chi-Tang Ho, Min-Hsiung Pan
- PDF
- HTML
Impact of physical modifications on starch nutritional fractions: Rapidly Digestible Starch, Slowly Digestible Starch and Resistant Starch

E.R.J. Samarakoon
- PDF
- HTML

Original Research

Suppressing the oxidation of LDL and DNA strand breakage of bioactives in dehulled and hull fraction of lentils

JuDong Yeo, Fereidoon Shahidi
- PDF
- HTML
Identification of short-chain pyroglutamyl peptides in Japanese salted fermented soy paste (miso) and their anti-obesity effect

Saki Shirako, Yumi Kojima, Takeo Hasegawa, Toshikazu Yoshikawa, Yasuki Matsumura, Kaori Ikeda, Nobuya Inagaki, Kenji Sato
- PDF
- HTML
A Preliminary clinical observation on the effect of the gel containing black raspberry extract on patients with persistent human papilloma virus infection

Yifei Wang, Shengnan Li, Chunmin Hao
- PDF
- HTML