Journal cover: Food & Function

Food & Function

Linking the chemistry and physics of food with health and nutrition
 
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Food Funct., 2017, Advance Article
DOI: 10.1039/C6FO01384H, Paper
Tyrosinase is an enzyme that promotes enzymatic browning of fruits and vegetables, thereby reducing product quality.
 
Javier Marhuenda, Sonia Medina, Pedro Martínez-Hernández, Simón Arina, Pilar Zafrilla, Juana Mulero, Camille Oger, Jean-Marie Galano, Thierry Durand, Federico Ferreres and Angel Gil-Izquierdo
Food Funct., 2017, Advance Article
DOI: 10.1039/C6FO01328G, Paper
The intake of wine rich in MEL, OHTyr, HV-Alc and HV-Acid provides protection from peroxidation.
 
Food Funct., 2017, Advance Article
DOI: 10.1039/C6FO01225F, Paper
The anti-obesity effects of two types of resistant starch (RS) in high-fat-diet-induced obese rats were investigated.
 
Ying-hua Liu, Yong Zhang, Xin-sheng Zhang, Qing Xu, Xue-yan Yang and Chang-yong Xue
Food Funct., 2016, Accepted Manuscript
DOI: 10.1039/C6FO01207H, Paper
Hypercholesterolemia is one of the important risk factors of atherosclerosis (AS). The aim of this study is to explore the effect of medium-chain fatty acids (MCFAs) on serum cholesterol levels...
 
Food Funct., 2016, Accepted Manuscript
DOI: 10.1039/C6FO01290F, Paper
Deshipu stachyose granules (DSG) is a mixture of α-galacto-oligosaccharides derived from the dietary roots of Lycopus lucidus Turcz. Our previous study showed that DSG could improve faecal microbial composition, and...
 
Food Funct., 2017, Advance Article
DOI: 10.1039/C6FO01721E, Review Article
Cardiovascular disease is the main contributor to morbidity and mortality worldwide.
 
Food Funct., 2016, Advance Article
DOI: 10.1039/C6FO01235C, Paper
The present study was designed to evaluate the protective effects of the purified polyphenols from pinecones of Pinus koraiensis (PPP-40) on spleen tissues of S180 mice in vivo.
 
Marianne Joubert, Chantal Septier, Hélène Brignot, Christian Salles, Maud Panouillé, Gilles Feron and Carole Tournier
Food Funct., 2016, Accepted Manuscript
DOI: 10.1039/C6FO00963H, Paper
From themed collection Structure & Sensory
During chewing, saliva helps in preparing the food bolus by agglomerating formed particles, and it initiates enzymatic food breakdown. However, limited information is actually available on the adaptation of saliva...
 
Tianheng Ma, Rui Xie, Hong Zhang, Xingzhou Wang, xiaozhong Yang, Shanhong Wu, Honggang Wang and Peng Shen
Food Funct., 2016, Accepted Manuscript
DOI: 10.1039/C6FO01601D, Paper
The present study was designed to investigate the protective effect of Betulinic acid (BA) on streptozotocin (STZ)-induced diabetic rats. The rats were intraperitoneally injected with STZ (35 mg/kg). 7 days...
 
Adrián Matencio, Samanta Hernandez-Garcia, Francisco Garcia-Carmona and José Manuel López Nicolás
Food Funct., 2016, Accepted Manuscript
DOI: 10.1039/C6FO01677D, Paper
Trans-α-Methylstilbene (tMS), a resveratrol analogue, has recently been studied in a search of new bioactivities. However, such studies do not take into account that the poor solubility of tMS in...
 
Food Funct., 2017, Advance Article
DOI: 10.1039/C6FO01073C, Paper
A proposed pathway for solanesol-induced HO-1 via upregulation of p38 and Akt explains the anti-inflammatory effects.
 
Food Funct., 2017, Advance Article
DOI: 10.1039/C6FO01164K, Paper
The underutilized Kenyan variety of Dolichos lablab bean seeds serve as a good source of natural antioxidants, which can probably be effective in reducing the risk of occurrence of several diseases.
 
Food Funct., 2017, Advance Article
DOI: 10.1039/C6FO01139J, Paper
A possible molecular mechanism of AOP in the inhibition of high glucose-induced ROS generation in VSMCs.
 
Food Funct., 2016, Accepted Manuscript
DOI: 10.1039/C6FO01423B, Paper
The present work aimed at the recovery and characterization of dietary fiber and polyphenolic compounds extracted from red grape pomace, a by-product generated after grape fruit processing. High contents of...
 
Anika Oppermann, Lisa Verkaaik, M. Stieger and Elke Scholten
Food Funct., 2016, Accepted Manuscript
DOI: 10.1039/C6FO01523A, Paper
From themed collection Structure & Sensory
Double (w1/o/w2) emulsions are potential fat replacers in foods. Fats are known for its lubricating properties which contribute to texture perception. It is therefore of interest to understand how the...
 
Zhili Wan, Yingen Sun, Lulu Ma, Jian Guo, Jinmei Wang, Shouwei Yin and Xiaoquan Yang
Food Funct., 2017, Advance Article
DOI: 10.1039/C6FO01485B, Paper
We report the novel use of the naturally occurring saponin, glycyrrhizic acid (GA) as a structuring material to transform liquid oil into a soft-solid structured emulsion system.
 
Hosam M. Habib, Serah W. Theuri, Ehab E. Kheadr and Fedah E. Mohamed
Food Funct., 2017, Advance Article
DOI: 10.1039/C6FO01162D, Paper
The underutilized Kenyan variety of Dolichos lablab bean seeds serves as a good source of nutrients.
 
Sarah A. Johnson, Rafaela G. Feresin, Negin Navaei, Arturo Figueroa, Marcus L. Elam, Neda S. Akhavan, Shirin Hooshmand, Shirin Pourafshar, Mark E Payton and Bahram H. Arjmandi
Food Funct., 2016, Accepted Manuscript
DOI: 10.1039/C6FO01216G, Paper
Oxidative stress and inflammation are central to the development of a number of chronic diseases including cardiovascular disease and previous research suggests that blueberry consumption may attenuate these processes. The...
 
Juan Xiao, Ruifen Zhang, Fei Huang, Lei Liu, Yuanyuan Deng, Zhencheng Wei, Yan Zhang, Dong Liu and Mingwei Zhang
Food Funct., 2016, Accepted Manuscript
DOI: 10.1039/C6FO01166G, Paper
Lychee (Litchi chinensis Sonn.), a subtropical fruit grown widely in Southeast Asia, has been used as a traditional Chinese medicine for liver protection. Our previous study showed that phenolics from...
 
Food Funct., 2016, Accepted Manuscript
DOI: 10.1039/C6FO00866F, Paper
Use of plant derived polysaccharides as health promoter has gained immense interest in the past few years. Arabinoxylan (AX) is the predominant non-starch polysaccharides in cereals and grasses including wheat....
 
Food Funct., 2016, Accepted Manuscript
DOI: 10.1039/C6FO01230B, Paper
Phenolics extracted from Tartary buckwheat (Fagopyrum tartaricum L. Gaerth) bran were analyzed quantitatively and qualitatively. Bioactivities of the phenolics extract were evaluated such as the antioxidant activity, and inhibition capacity...
 
S. A. Rodrigues, N. Selway, M. P. Morgenstern, L. Motoi, J. R. Stokes and B. J. James
Food Funct., 2016, Advance Article
DOI: 10.1039/C6FO00950F, Paper
From themed collection Structure & Sensory
Oral processing transforms the structure of dark chocolate from a fat-continuous suspension to a saliva-continuous emulsion, which results in lower viscosities, thinner films and reduced friction.
 
Nieves Baenas, Ma. Eva González-Trujano, Omar Guadarrama Enríquez, Francisco Pellicer, C. Garcia-Viguera and Diego A. Moreno-Fernandez
Food Funct., 2016, Accepted Manuscript
DOI: 10.1039/C6FO01489E, Paper
Background: Broccoli is a rich source of health-promoting glucosinolates and phenolic compounds, minerals and vitamins, which might have potential to alleviate pain. Aim: To explore the antinociceptive effects of a...
 
Food Funct., 2016, Accepted Manuscript
DOI: 10.1039/C6FO01531J, Paper
Cyclophosphamide (CP) is a widely utilized chemotherapy drug. CP and its metabolite, acrolein, could induce hepatotoxicity. In this study, Cichorium glandulosum seed (CGS) effectively mitigated CP–induced hepatotoxicity in mice. Protection...
 
Food Funct., 2016, Advance Article
DOI: 10.1039/C6FO01286H, Paper
From themed collection Structure & Sensory
The structural properties of foods have a functional role to play in oral processing behaviours and sensory perception, and also impact on the meal size and the experience of fullness.
 

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2 citations
The behaviour of milk fat globules in the coagula of unheated and heated (90 °C for 20 min) whole milk during gastric digestion was investigated using a human gastric simulator.
DOI: 10.1039/C6FO00228E
Published: 09 May 2016
34 citations
Nanoemulsions and emulsions can be used as delivery systems for omega-3 fatty acids into functional food and beverage products.
DOI: 10.1039/C4FO00723A
Published: 11 Nov 2014
31 citations
The health effects of strawberry bioactive compounds depend on the activation and modulation of several genetic and molecular mechanisms.
DOI: 10.1039/C5FO00147A
Published: 13 Mar 2015

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