Vol 21 (2023) | Journal of Food Bioactives

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Full Issue

Vol 21

Editorial

From Aroma Chemistry via Bioactives to Toxicology – Remembering the Broad Expertise of Michael Granvogl in Food Science In Tribute to Michael Granvogl

Jonathan Beauchamp, Yu Wang, Xiaoting Zhai
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Review

Uses of carotenoid-rich ingredients to design functional foods: a review Carotenoids in food production

Shahida Anusha Siddiqu, Salome Dini, Yasaman Esmaeili, Sahar Roshanak, Ali Ali Redha, Sajad Ahmad Wani
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Original Research

Extracts of plant-based yogurts inhibit recombinant human angiotensin converting enzyme 2 (rhACE2) activity Plant-based yogurts inhibit rhACE2 activity

Yu Hasegawa, Waritsara Khongkomolsakul, Bradley W. Bolling
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LC–MS analysis of urolithin-related metabolites in human plasma reveals glucuronide conjugates as the primary species after 4-weeks of pecan consumption

Min Jeong Kang, Joon Hyuk Suh, Liana L. Guarneiri, Jamie A. Cooper, Chad M. Paton
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Gypenosides improved inflammatory status, insulin resistance and hepatic steatosis in obese C57BL/6J mice Gypenosides improved inflammatory status in obese mice

Jie Liu, Yaqiong Zhang, Holly Childs, Ziyuan Wang, Liangli (Lucy) Yu, Boyan Gao, Margaret Slavin
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Quantitation of Key Odorants in Arginine/Cysteine-Glucose Maillard Reactions Arginine/cysteine-glucose Maillard flavors

Robert J. Cannon, Chi-Tang Ho
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Aroma characterization and in vitro antihypertensive activity of Amazonian Camu-camu (Myrciaria dubia) fruit

Juliana García-Chacón, Diana Paola Forero, Devin G. Peterson, Coralia Osorio
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Biomolecular Interactions and Inhibition Kinetics of Human Soluble Epoxide Hydrolase by Tetrapeptide YMSV Soluble epoxide hydrolase inhibition by tetrapeptide YMSV

Joy I. Obeme-Nmom, Raliat O. Abioye, Toluwase H. Fatoki, Chibuike C. Udenigwe
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