THE development and validation of a menu healthiness assessment tool (Menu-Health) for small-to-medium sized businesses in the UK out-of-home food sector

Role of the compound fermentation of ginseng and soybean product in alleviating hyperlipidemia based on the comprehensive relationship between gut microbiota and fecal metabolites

Micronutrient and phytochemical potentials of Trichosanthes cucumerina in food fortification: A review

Comparative evaluation of coated and uncoated rainbow trout (Oncorhynchus mykiss) fillets treated with phycocyanin: Antioxidant, antimicrobial, and shelf-life properties

Quantification of adulteration in Bangladeshi honey varieties using UV-vis-NIR spectroscopy and SHAP-guided machine learning

Safety evaluation of a soluble granular food containing quercetin glycosides for healthy adults: A randomized controlled trial

THE development and validation of a menu healthiness assessment tool (Menu-Health) for small-to-medium sized businesses in the UK out-of-home food sector

Role of the compound fermentation of ginseng and soybean product in alleviating hyperlipidemia based on the comprehensive relationship between gut microbiota and fecal metabolites

Micronutrient and phytochemical potentials of Trichosanthes cucumerina in food fortification: A review

Comparative evaluation of coated and uncoated rainbow trout (Oncorhynchus mykiss) fillets treated with phycocyanin: Antioxidant, antimicrobial, and shelf-life properties

Quantification of adulteration in Bangladeshi honey varieties using UV-vis-NIR spectroscopy and SHAP-guided machine learning

Safety evaluation of a soluble granular food containing quercetin glycosides for healthy adults: A randomized controlled trial