Hypoxia inducible factor pathways as targets for functional foodsLOSSO, Jack N; BAWADI, Hiba A.Journal of agricultural and food chemistry (Print). 2005, Vol 53, Num 10, pp 3751-3768, issn 0021-8561, 18 p.Article

Raynaud's phenomenon and the possible use of foodsWRIGHT, Chris I; KRONER, Christine I; DRAIJER, Richard et al.Journal of food science. 2005, Vol 70, Num 4, pp R67-R75, issn 0022-1147Article

A Review on the Relationship Between Food Structure, Processing, and BioavailabilitySENSOY, Ilkay.Critical reviews in food science and nutrition. 2014, Vol 54, Num 7-9, pp 902-909, issn 1040-8398, 8 p.Article

Biological potential of chia (Salvia hispanica L.) protein hydrolysates and their incorporation into functional foodsSEGURA-CAMPOS, Maira R; SALAZAR-VEGA, Ine M; CHEL-GUERRERO, Luis A et al.Lebensmittel - Wissenschaft + Technologie. 2013, Vol 50, Num 2, pp 723-731, issn 0023-6438, 9 p.Article

Characterisation of potential health promoting lipids in the co-products of de-flossed milkweedSCHLEGEL, Vicki; ZBASNIK, Richard; GRIES, Tammy et al.Food chemistry. 2011, Vol 126, Num 1, pp 15-20, issn 0308-8146, 6 p.Article

The mediating role of subjective health complaints on willingness to use selected functional foodsCHEN, Mei-Fang.Food quality and preference. 2011, Vol 22, Num 1, pp 110-118, issn 0950-3293, 9 p.Article

Motivations and cognitive structures of consumers in their purchasing of functional foodsKRYSTALLIS, Athanasios; MAGLARAS, George; MAMALIS, Spyridon et al.Food quality and preference. 2008, Vol 19, Num 6, pp 525-538, issn 0950-3293, 14 p.Article

Use of functional foods among swedish consumers is related to health-consciousness and perceived effectLANDSTRÖM, Eva; KOIVISTO HURSTI, Ulla-Kaisa; BECKER, Wulf et al.British journal of nutrition. 2007, Vol 98, Num 5, pp 1058-1069, issn 0007-1145, 12 p.Article

Consumer acceptance of functional foods: socio-demographic, cognitive and attitudinal determinantsVERBEKE, Wim.Food quality and preference. 2005, Vol 16, Num 1, pp 45-57, issn 0950-3293, 13 p.Article

Marine biotechnology advances towards applications in new functional foodsFREITAS, Ana C; RODRIGUES, Dina; ROCHA-SANTOS, TeresaA. P et al.Biotechnology advances. 2012, Vol 30, Num 6, pp 1506-1515, issn 0734-9750, 10 p.Article

Pumpkin (Cucurbita moschata Duchesne ex Poiret) mesocarp tissue as a food matrix for supplying iron in a food productDE ESCALADA PLA, Marina F; CAMPOS, Carmen A; GERSCHENSON, Lia N et al.Journal of food engineering. 2009, Vol 92, Num 4, pp 361-369, issn 0260-8774, 9 p.Article

Functional foods : Planning and developmentFOGLIANO, Vincenzo; VITAGLIONE, Paola.Molecular nutrition & food research (Print). 2005, Vol 49, Num 3, pp 256-262, issn 1613-4125, 7 p.Article

Effects of drying on the phenolics content and antioxidant activity of muscadine pomaceVASHISTH, Tripti; SINGH, Rakesh K; PEGG, Ronald B et al.Lebensmittel - Wissenschaft + Technologie. 2011, Vol 44, Num 7, pp 1649-1657, issn 0023-6438, 9 p.Article

Immunomodulatory effects of fructansCHOQUE DELGADO, Grethel T; TAMASHIRO, Wirla M. S. C; PASTORE, Glaucia M et al.Food research international. 2010, Vol 43, Num 5, pp 1231-1236, issn 0963-9969, 6 p.Article

Attitudes behind consumers' willingness to use functional foodsURALA, Nina; LÄHTEENMÄKI, Liisa.Food quality and preference. 2004, Vol 15, Num 7-8, pp 793-803, issn 0950-3293, 11 p.Conference Paper

Bioactive phytochemicals, nutritional value, and functional properties of cape gooseberry (Physalis peruviana): An overviewMOHAMED FAWZY RAMADAN.Food research international. 2011, Vol 44, Num 7, pp 1830-1836, issn 0963-9969, 7 p.Article

Modifying Bitterness in Functional Food SystemsGAUDETTE, Nicole J; PICKERING, Gary J.Critical reviews in food science and nutrition. 2013, Vol 53, Num 4-6, pp 464-481, issn 1040-8398, 18 p.Article

Innovative Natural Functional Ingredients from MicroalgaePLAZA, Merichel; HERRERO, Miguel; CIFUENTES, Alejandro et al.Journal of agricultural and food chemistry (Print). 2009, Vol 57, Num 16, pp 7159-7170, issn 0021-8561, 12 p.Article

Meat products as functional foods: A reviewFERNANDEZ-GINES, Jose M; FERNANDEZ-LOPEZ, Juana; SAYAS-BARBERA, Estrella et al.Journal of food science. 2005, Vol 70, Num 2, pp R37-R43, issn 0022-1147Article

Component interactions for efficacy of functional foodsJEFFERY, Elizabeth.The Journal of nutrition. 2005, Vol 135, Num 5, pp 1223-1225, issn 0022-3166, 3 p.Conference Paper

Isolation of the four methyl jasmonate stereoisomers and their effects on selected chiral volatile compounds in red raspberriesFLORES, Gema; BLANCH, Gracia Patricia; DEL CASTILLO, Maria Luisa Ruiz et al.Food chemistry. 2013, Vol 141, Num 3, pp 2982-2987, issn 0308-8146, 6 p.Article

The sustainability of functional foodsSIBBEL, Anne.Social science & medicine (1982). 2007, Vol 64, Num 3, pp 554-561, issn 0277-9536, 8 p.Article

Toxicological evaluation of pure hydroxytyrosolAUNON-CALLES, David; CANUT, Lourdes; VISIOLI, Francesco et al.Food and chemical toxicology. 2013, Vol 55, pp 498-504, issn 0278-6915, 7 p.Article

Perceived risk of metabolic syndrome and attitudes towards fat-modified food concepts among European consumersO'BRIEN, Gerard M; STEWART-KNOX, Barbara J; MCKINLEY, Archie et al.Food quality and preference. 2012, Vol 23, Num 1, pp 79-85, issn 0950-3293, 7 p.Article

Trends in non-dairy probiotic beveragesPRADO, Flavera C; PARADA, José L; PANDEY, Ashok et al.Food research international. 2008, Vol 41, Num 2, pp 111-123, issn 0963-9969, 13 p.Article