Food Chemistry Molecular Sciences

Enzymatic hydrolysis and microbial fermentation: The most favorable biotechnological methods for the release of bioactive peptides

Dora Elisa Cruz‐Casas, Cristóbal N. Aguilar, Juan A. Ascacio‐Valdés et al. · 2021 · 347 citations · Full text

Life Sciences, Biochemistry, Biotechnology +13

Functional properties of bioactive compounds from Spirulina spp.: Current status and future trends

Débora Gonçalves Bortolini, Giselle Maria Maciel, Isabela de Andrade Arruda Fernandes et al. · 2022 · 190 citations · Full text

Agriculture, Nutrition, Nutritional Sciences +17

Betalains and their applications in food: The current state of processing, stability and future opportunities in the industry

Maribel Jiménez‐Fernández, Eugenia Lugo‐Cervantes · 2022 · 126 citations · Full text

Agriculture, Biochemistry, Food Science +14

Biopolymer based edible coating for enhancing the shelf life of horticulture products

Dravin Pratap Singh, P. Gopinath · 2022 · 88 citations · Full text

Agriculture, Food Science, Horticultural Sciences +17

Dietary polyphenols and their relationship to the modulation of non-communicable chronic diseases and epigenetic mechanisms: A mini-review

Felipe Tecchio Borsoi, Iramaia Angélica Neri-Numa, Williara Queiroz de Oliveira et al. · 2022 · 69 citations · Full text

Life Sciences, Nutrition, Nutritional Sciences +16