Concepedia

Functional Food Bioavailability

Functional Food Bioavailability is a scientific construct that refers to the proportion and rate at which biologically active components from functionally modified foods are absorbed, metabolized, and exert physiological effects in the human body, distinguishing it from general food bioavailability by focusing specifically on health-modulating constituents designed to deliver targeted physiological benefits.

244

Publications

18.2K

Citations

960

Authors

381

Institutions

Publications per year

2017–2026

100

Parents

Publications

244

Scientific Concepts of Functional Foods in Europe Consensus Document

British Journal Of Nutrition · 1999 · 1.1K citations · Full text

, , +11

Functional Foods: Benefits, Concerns and Challenges—A Position Paper from the American Council on Science and Health

Clare M. Hasler · Journal of Nutrition · 2002 · 696 citations

, , +14

Globe artichoke: A functional food and source of nutraceutical ingredients

Vincenzo Lattanzio, Paul A. Kroon, Vito Linsalata et al. · Journal of Functional Foods · 2009 · 565 citations · Full text

, , +11

Position of the American Dietetic Association: Functional Foods

Clare M. Hasler, Amy Christine Brown · Journal of the American Dietetic Association · 2004 · 484 citations

, , +12

Functional foods: their role in disease prevention and health promotion

Clare M. Hasler · Food technology · 1998 · 475 citations

, , +16

1–5 of 244

Authors

960

  1. TY
    Tamara Y. Forbes‐Hernández

    Marche Polytechnic University, Italy

    3 publications · 100 citations

    3

    h-index

  2. CM
    Clare M. Hasler

    University of Illinois Urbana-Champaign, United States

    3 publications · 1.7K citations

    3

    h-index

  3. SA
    Sadia Afrin

    Marche Polytechnic University, Italy

    3 publications · 100 citations

    3

    h-index

  4. FG
    Francesca Giampieri

    Marche Polytechnic University, Italy

    3 publications · 100 citations

    3

    h-index

  5. DM
    Danik Martirosyan

    Zanjan University of Medical Sciences, Iran

    2 publications · 142 citations

    2

    h-index

1–5 of 960

Institutions

381

  1. Diponegoro University

    Semarang, Indonesia

    4 h-index

    10 publications

    144 citations

  2. University of Illinois Urbana-Champaign

    Urbana, United States

    4 h-index

    8 publications

    1.1K citations

  3. Marche Polytechnic University

    Ancona, Italy

    4 h-index

    31 publications

    945 citations

  4. Agriculture and Agri-Food Canada

    Ottawa, Canada

    4 h-index

    7 publications

    781 citations

  5. Universidad de Granada

    Granada, Spain

    4 h-index

    22 publications

    594 citations

  6. Agricultural Research Service

    Washington, United States

    3 h-index

    3 publications

    197 citations

  7. San Diego State University

    San Diego, United States

    3 h-index

    3 publications

    281 citations

  8. Urbana University

    Urbana, United States

    3 h-index

    6 publications

    846 citations

1–8 of 381

Venues

  1. Trends in Food Science & Technology

    14 publications · 1.6K citations

    14

    h-index

  2. Food Chemistry

    10 publications · 753 citations

    10

    h-index

  3. Journal of Functional Foods

    9 publications · 1K citations

    9

    h-index

  4. Food & Function

    7 publications · 186 citations

    7

    h-index

  5. Food Research International

    6 publications · 409 citations

    6

    h-index

1–5