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Food & Function

Linking the chemistry and physics of food with health and nutrition
Impact Factor 2.686 12 Issues per Year Indexed in Medline
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Kerry L Ivey, Kevin Croft, Richard Prince and J. M. Hodgson
Food Funct., 2016, Accepted Manuscript
DOI: 10.1039/C4FO00234B, Paper
Background: Flavonoids are a diverse group of polyphenolic compounds, found in high concentrations in many plant foods and beverages. High flavonoid intake has been associated with reduced risk of chronic...
Food Funct., 2016, Accepted Manuscript
DOI: 10.1039/C6FO00538A, Paper
A major neurodegenerative disorder, Alzheimer’s disease (AD) is associated with the enzymatic reaction of β-secretase (BACE1) on amyloid precursor protein (APP) for the generation of neurotoxic amyloid-β (Aβ). Therefore, Aβ...
Ilsa Cunha Barbosa, Maria Elieidy Gomes Oliveira, M.S. Madruga, Beatriz Gullón Estévez, Maria Teresa Bertoldo Pacheco, Ana Sancha Malveria Batista, Ana Gomes, Manuela Pintado, Evandro Leite Souza and Rita Cássia Queiroga
Food Funct., 2016, Accepted Manuscript
DOI: 10.1039/C6FO00657D, Paper
The effects of the addition of Lactobacillus acidophilus LA-05, Bifidobacterium animalis subsp. lactis BB-12 and inulin on the quality characteristics of creamy goat cheese during refrigerated storage were evaluated. The...
Food Funct., 2016, Accepted Manuscript
DOI: 10.1039/C6FO00665E, Paper
Carrot pomace is an abundant but underutilized byproduct from juice industry. In this work, the insoluble dietary fiber from carrot pomace was treated by ultra-micro grinding process and the resulting...
Food Funct., 2016, Advance Article
DOI: 10.1039/C6FO00661B, Paper
Digestion of rice starches cooked in limited water is significantly different from raw starch or when cooked in excess water.
Vincent Mathieu, Anne-Flore Monnet, Solenne Jourdren, Maud Panouillé, Christine Chappard and Isabelle Souchon
Food Funct., 2016, Advance Article
DOI: 10.1039/C6FO00522E, Paper
An in vitro approach enabled to investigate the relationship between bread crumb porous micro structure and kinetics of hydration.
Food Funct., 2016, Accepted Manuscript
DOI: 10.1039/C6FO00809G, Paper
Copper is an essential element and also produces adverse health consequences when overloaded. Food and water are main sources of copper intake, however, few studies have been done to investigate...
Naiara Orrego-Lagarón, Miriam Martínez-Huélamo, Paola Quifer-Rada, Rosa M. Lamuela-Raventos and Elvira Escribano
Food Funct., 2016, Accepted Manuscript
DOI: 10.1039/C6FO00633G, Paper
As common constituents of tomatoes and other fruits and/or vegetables, naringenin and quercetin are usually ingested together, so for a clearer understanding of their bioavailability, metabolic fates and health benefits,...
Renata Baranauskienė, Ramunė Rutkaitė, Laura Pečiulytė, Rita Kazernavičiūtė and Petras Rimantas Venskutonis
Food Funct., 2016, Advance Article
DOI: 10.1039/C6FO00775A, Paper
Modification with propylene oxide and octenyl succinic anhydride was used to produce modified potato starch derivatives suitable for the encapsulation of essential oils.
Food Funct., 2016, Advance Article
DOI: 10.1039/C6FO00667A, Paper
The present study was designed to evaluate immune-modulating effects of the glycopeptide from Paecilomyces sinensis (CPS-II) by using mouse peritoneal macrophage and cytoxan (CTX) induced immunosuppression models.
Daniel Veach, Holly Hosking, Kiara Thompson and ABISHEK SANTHAKUMAR
Food Funct., 2016, Accepted Manuscript
DOI: 10.1039/C6FO00927A, Paper
This ex vivo study was performed to evaluate the anti-platelet and anti-thrombogenic potential of shikimic acid (SA), a plant phenolic metabolite. Fasting blood samples were collected from 22 sedentary participants...
Food Funct., 2016, Accepted Manuscript
DOI: 10.1039/C6FO00901H, Review Article
Epithelial–mesenchymal transition (EMT) is the process by which epithelial cells become mesenchymal cells, gaining fibroblast-like properties and displaying reduced intercellular adhesion and increased motility. EMT plays an important role in...
Deborah S do Amaral, Alejandra Cardelle Cobas, Bárbara SM do Nascimento, M.S. Madruga and Manuela Pintado
Food Funct., 2016, Accepted Manuscript
DOI: 10.1039/C6FO00653A, Paper
Goat meat is extensively known for its interesting nutritional value and for being an important source of protein with high quality. Its food derivatives are, therefore, a good alternative to...
Ingride Rita, Carla Pereira, Lillian Barros, Celestino Santos-Buelga and I. C. F. R. Ferreira
Food Funct., 2016, Accepted Manuscript
DOI: 10.1039/C6FO00841K, Paper
Mentha spicata L., commonly known as spearmint, is widely used in both fresh and dry forms, for infusion preparation or in the European and Indian cuisines. Recently, with the evolution...
Rafaela G. Feresin, Jingwen Huang, Yitong Zhao, Dawn Klarich, Shirin Pourafshar, Bahram H. Arjmandi and Gloria Salazar
Food Funct., 2016, Accepted Manuscript
DOI: 10.1039/C6FO00743K, Paper
Activation of angiotensin II (Ang II) signaling during aging increases reactive oxygen species (ROS) leading to vascular senescence, a process linked to the onset and progression of cardiovascular diseases (CVD)....
Lorena Rodriguez-Lopez, Xanel Vecino, Letricia Barbosa-Pereira, Ana Belén Moldes and Jose Manuel Cruz
Food Funct., 2016, Accepted Manuscript
DOI: 10.1039/C6FO00979D, Paper
In the last years has increased the awareness by consumers and institutions about the impact that our industrial processes have on health and environment demanding more natural products. In this...
Ippei Yamauchi, Mariko Uemura, Ai Iwashima-Suzuki, Makoto Shiota, M Hosokawa and Kazuo Miyashita
Food Funct., 2016, Accepted Manuscript
DOI: 10.1039/C6FO00274A, Paper
Purified milk sphingomyelin (SM) was obtained from lipid concentrated butter serum (LC-BS) by successive separations involving solvent fractionation, selective saponification, and silicic acid column chromatography. The SM obtained was given...
P. van Leusden, G. J. M. den Hartog, A. Bast, M. Postema, E. van der Linden and L. M. C. Sagis
Food Funct., 2016, Advance Article
DOI: 10.1039/C6FO00405A, Paper
Oil droplets, encapsulated in WPI protein microbeads, are released over different time scales and in different ways in a simulated gastric system. This release depends on the protein concentration, the way in which the protein matrix is gelled and whether the beads are freeze-dried.
Kavita Sharma, Neelima Mahato, Shivraj Hariram Nile, Eul Tal Lee and Yong Rok Lee
Food Funct., 2016, Advance Article
DOI: 10.1039/C6FO00251J, Review Article
General anatomy and different layers in onion.
Kai He, Xuegang Li, Yubo Xiao, Yang Yong, Zaiqi Zhang, Shuping Li, Taimei Zhou, Daqing Yang, Pincao Gao and Xiaoliang Xin
Food Funct., 2016, Advance Article
DOI: 10.1039/C6FO00623J, Paper
The present study evaluated the antihyperlipidemic activity of myricetin, myricetrin, the alcohol fraction (AF) and the ethyl acetate fraction (EF) obtained from the bark of Myrica rubra (MR) in high-fat and high-cholesterol (HFHC) induced hyperlipidemic C57BL/6j mice.
Dai Cheng, Xinyu Zhang, Meng Meng, Lirong Han, Zheng Li, Lihua Hou, Wentao Qi and Chunling Wang
Food Funct., 2016, Advance Article
DOI: 10.1039/C6FO00296J, Paper
An excess of dietary salt is the most common factor that contributes to the pathogenesis of hypertension.
Food Funct., 2016, Advance Article
DOI: 10.1039/C6FO00902F, Paper
Acute or chronic (15 days) co-administration of blueberry and grape extracts in mice enhanced the absorption of blueberry phenolic compounds.
Qian Wu, Sibel Uluata, Leqi Cui, Chao Wang, Dongsheng Li, Julian Mcclements and Eric A. Decker
Food Funct., 2016, Advance Article
DOI: 10.1039/C6FO00045B, Paper
Krill oil is a unique source of omega-3 fatty acids since it is a mixture of phospholipids and triacylglycerols.
Changyuan Wang, Xingping Duan, Xue Sun, Zhihao Liu, Pengyuan Sun, Xiaobo Yang, Huijun Sun, Kexin Liu and Qiang Meng
Food Funct., 2016, Accepted Manuscript
DOI: 10.1039/C6FO00773B, Paper
Non-alcoholic steatohepatitis (NASH) is a syndrome with simultaneous severe hepatic steatosis, lobular inflammation and pericelluar fibrosis. The purpose of the present study is to investigate the protective effect of glycyrrhizic...
Food Funct., 2016, Accepted Manuscript
DOI: 10.1039/C6FO00191B, Paper
Zearalenone (ZEA), a non-steroidal estrogenic mycotoxin, is widely present in cereals and agricultural products. Literature reports suggest that oxidative damage seems to be a key determinant of ZEA-induced toxicity, and...

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34 citations
This article reviews the diversity of compounds found in coffee beans, the effect of roasting and the potential impact of coffee beverage on health.
DOI: 10.1039/C4FO00042K
Published: 20 Mar 2014
13 citations
The human intestinal tract is home to a complex microbial community called microbiota.
DOI: 10.1039/C5FO00322A
Published: 22 May 2015
22 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

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