期刊名：Foods

期刊主页：https://www.mdpi.com/journal/foods

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1.Research Progress for Probiotics Regulating Intestinal Flora to Improve Functional Dyspepsia: A Review

中文标题: 益生菌调节肠道菌群改善功能性消化不良的研究进展：综述

文章链接：https://www.mdpi.com/2304-8158/13/1/151

MDPI引用格式:

Shen, X.; Xie, A.; Li, Z.; Jiang, C.; Wu, J.; Li, M.; Yue, X. Research Progress for Probiotics Regulating Intestinal Flora to Improve Functional Dyspepsia: A Review. Foods 2024, 13, 151.

2.Grape Pomace—Advances in Its Bioactivity, Health Benefits, and Food Applications

中文标题：葡萄渣的生物活性、健康益处及食品应用研究进展

文章链接：https://www.mdpi.com/2304-8158/13/4/580

MDPI引用格式

Almanza-Oliveros, A.; Bautista-Hernández, I.; Castro-López, C.; Aguilar-Zárate, P.; Meza-Carranco, Z.; Rojas, R.; Michel, M.R.; Martínez-Ávila, G.C.G. Grape Pomace—Advances in Its Bioactivity, Health Benefits, and Food Applications. Foods 2024, 13, 580.

3.Plant-Based Fermented Beverages: Nutritional Composition, Sensory Properties, and Health Benefits

中文标题：植物基发酵饮料：营养成分、感官特性及健康益处

文章链接：https://www.mdpi.com/2304-8158/13/6/844

MDPI引用格式

Hidalgo-Fuentes, B.; de Jesús-José, E.; Cabrera-Hidalgo, A.d.J.; Sandoval-Castilla, O.; Espinosa-Solares, T.; González-Reza, R.M.; Zambrano-Zaragoza, M.L.; Liceaga, A.M.; Aguilar-Toalá, J.E. Plant-Based Fermented Beverages: Nutritional Composition, Sensory Properties, and Health Benefits. Foods 2024, 13, 844.

4.Understanding Ligilactobacillus salivarius from Probiotic Properties to Omics Technology: A Review

中文标题：从益生菌特性到组学技术解读唾液乳杆菌：综述

文章链接：https://www.mdpi.com/2304-8158/13/6/895

MDPI引用格式

Yang, Y.; Song, X.; Wang, G.; Xia, Y.; Xiong, Z.; Ai, L. Understanding Ligilactobacillus salivarius from Probiotic Properties to Omics Technology: A Review. Foods 2024, 13, 895.

5.An Update on Prebiotics and on Their Health Effects

中文标题：益生元及其健康效应研究新进展

文章链接：https://www.mdpi.com/2304-8158/13/3/446

MDPI引用格式

Bevilacqua, A.; Campaniello, D.; Speranza, B.; Racioppo, A.; Sinigaglia, M.; Corbo, M.R. An Update on Prebiotics and on Their Health Effects. Foods 2024, 13, 446.

6. Mango Peels as an Industrial By-Product: A Sustainable Source of Compounds with Antioxidant, Enzymatic, and Antimicrobial Activity

中文标题：芒果皮作为工业副产物：具有抗氧化、酶活性和抗菌活性的可持续化合物来源

文章链接：https://www.mdpi.com/2304-8158/13/4/553

MDPI引用格式

Kucuk, N.; Primozic, M.; Kotnik, P.; Knez, Z.; Leitgeb, M. Mango Peels as an Industrial By-Product: A Sustainable Source of Compounds with Antioxidant, Enzymatic, and Antimicrobial Activity. Foods 2024, 13, 553.

7.Neuroprotective Effects of Curcumin in Neurodegenerative Diseases

中文标题：姜黄素在神经退行性疾病中的神经保护作用

文章链接：https://www.mdpi.com/2304-8158/13/11/1774

MDPI引用格式

Genchi, G.; Lauria, G.; Catalano, A.; Carocci, A.; Sinicropi, M.S. Neuroprotective Effects of Curcumin in Neurodegenerative Diseases. Foods 2024, 13, 1774.

8.Liposomes as Carriers of Bioactive Compounds in Human Nutrition

中文标题：脂质体作为生物活性化合物载体在人类营养中的应用

文章链接：https://www.mdpi.com/2304-8158/13/12/1814

MDPI引用格式

Rudzińska, M.; Grygier, A.; Knight, G.; Kmiecik, D. Liposomes as Carriers of Bioactive Compounds in Human Nutrition. Foods 2024, 13, 1814.

9.High-Fat Diet-Induced Decreased Circulating Bile Acids Contribute to Obesity Associated with Gut Microbiota in Mice

中文标题：高脂饮食诱导的循环胆汁酸减少促进小鼠肠道菌群相关肥胖的机制研究

文章链接：https://www.mdpi.com/2304-8158/13/5/699

MDPI引用格式

Cai, H.; Zhang, J.; Liu, C.; Le, T.N.; Lu, Y.; Feng, F.; Zhao, M. High-Fat Diet-Induced Decreased Circulating Bile Acids Contribute to Obesity Associated with Gut Microbiota in Mice. Foods 2024, 13, 699.

10.Optimization of the Preparation Process and Ameliorative Efficacy in Osteoporotic Rats of Peptide–Calcium Chelates from Skipjack Tuna (Katsuwonus pelamis) Meat

中文标题：鲣鱼肉肽-钙螯合物的制备工艺优化及对骨质疏松模型大鼠的改善功效

文章链接：https://www.mdpi.com/2304-8158/13/17/2778

MDPI引用格式

Yan, W.-Z.; Wang, J.; Wang, Y.-M.; Zeng, Y.-H.; Chi, C.-F.; Wang, B. Optimization of the Preparation Process and Ameliorative Efficacy in Osteoporotic Rats of Peptide–Calcium Chelates from Skipjack Tuna (Katsuwonus pelamis) Meat. Foods 2024, 13, 2778.

11.A Literature Review of the Pharmacological Effects of Jujube

中文标题：枣的药理作用研究综述

文章链接：https://www.mdpi.com/2304-8158/13/2/193

MDPI引用格式

Zhu, D.; Jiang, N.; Wang, N.; Zhao, Y.; Liu, X. A Literature Review of the Pharmacological Effects of Jujube. Foods 2024, 13, 193.

12.Local and Systemic Effects of Bioactive Food Ingredients: Is There a Role for Functional Foods to Prime the Gut for Resilience?

中文标题：生物活性食品成分的局部与全身效应：功能性食品能否增强肠道韧性？

解析全球大米贸易网络：中心性、结构洞与粮食不安全的关联

文章链接：https://www.mdpi.com/2304-8158/13/5/739

MDPI引用格式

Jacquier, E.F.; van de Wouw, M.; Nekrasov, E.; Contractor, N.; Kassis, A.; Marcu, D. Local and Systemic Effects of Bioactive Food Ingredients: Is There a Role for Functional Foods to Prime the Gut for Resilience? Foods 2024, 13, 739.

13.The Valorization of Wastes and Byproducts from Cruciferous Vegetables: A Review on the Potential Utilization of Cabbage, Cauliflower, and Broccoli Byproducts

中文标题：十字花科蔬菜废弃物与副产物的增值利用：甘蓝、花椰菜及西兰花副产物潜力利用综述

文章链接：https://www.mdpi.com/2304-8158/13/8/1163

MDPI引用格式

Shinali, T.S.; Zhang, Y.; Altaf, M.; Nsabiyeze, A.; Han, Z.; Shi, S.; Shang, N. The Valorization of Wastes and Byproducts from Cruciferous Vegetables: A Review on the Potential Utilization of Cabbage, Cauliflower, and Broccoli Byproducts. Foods 2024, 13, 1163.

14.Protein Nutrition: Understanding Structure, Digestibility, and Bioavailability for Optimal Health

中文标题：蛋白质营养：理解结构、消化率与生物利用度以优化健康

文章链接：https://www.mdpi.com/2304-8158/13/11/1771

MDPI引用格式

Ajomiwe, N.; Boland, M.; Phongthai, S.; Bagiyal, M.; Singh, J.; Kaur, L. Protein Nutrition: Understanding Structure, Digestibility, and Bioavailability for Optimal Health. Foods 2024, 13, 1771.

15.Natural Pigments Recovery from Food By-Products: Health Benefits towards the Food Industry

中文标题：从食品副产物中回收天然色素：对食品行业的健康益处

文章链接：https://www.mdpi.com/2304-8158/13/14/2276

MDPI引用格式

Magalhães, D.; Gonçalves, R.; Rodrigues, C.V.; Rocha, H.R.; Pintado, M.; Coelho, M.C. Natural Pigments Recovery from Food By-Products: Health Benefits towards the Food Industry. Foods 2024, 13, 2276.