We are delighted to share with you the top 30 most downloaded articles in Food & Function from January-December 2016.
Dietary polysaccharides and polyphenols can promote health by influencing gut microbiota populations
Michael A. Conlon and David L. Topping
Food Funct., 2016,7, 1730-1730
DOI: 10.1039/C6FO90009G
Probiotics in early life: a preventative and treatment approach
Ashkan Hashemi, Christopher R. Villa and Elena M. Comelli
Food Funct., 2016,7, 1752-1768
DOI: 10.1039/C5FO01148E
Diet, microbiota, and dysbiosis: a ‘recipe’ for colorectal cancer
Kishore Vipperla and Stephen J. O’Keefe
Food Funct., 2016,7, 1731-1740
DOI: 10.1039/C5FO01276G
The absorption, distribution, metabolism and excretion of procyanidins
Liang Zhang, Yijun Wang, Daxiang Li, Chi-Tang Ho, Junsong Li and Xiaochun Wan
Food Funct., 2016,7, 1273-1281
DOI: 10.1039/C5FO01244A
Dietary protein intake and human health
Guoyao Wu
Food Funct., 2016,7, 1251-1265
DOI: 10.1039/C5FO01530H
Cardiovascular benefits of probiotics: a review of experimental and clinical studies
Ram Mohan Thushara, Surendiran Gangadaran, Zahra Solati and Mohammed H. Moghadasian
Food Funct., 2016,7, 632-642
DOI: 10.1039/C5FO01190F
Relevant pH and lipase for in vitro models of gastric digestion
Laura Sams, Julie Paume, Jacqueline Giallo and Frédéric Carrière
Food Funct., 2016,7, 30-45
DOI: 10.1039/C5FO00930H
Carboxymethyl-lysine: thirty years of investigation in the field of AGE formation
Cristina Delgado-Andrade
Food Funct., 2016,7, 46-57
DOI: 10.1039/C5FO00918A
Edible oil structuring: an overview and recent updates
Ashok R. Patel and Koen Dewettinck
Food Funct., 2016,7, 20-29
DOI: 10.1039/C5FO01006C
Food-grade Pickering emulsions stabilised with solid lipid particles
Aleksandra Pawlik, Daniel Kurukji, Ian Norton and Fotis Spyropoulos
Food Funct., 2016,7, 2712-2721
DOI: 10.1039/C6FO00238B
High pressure processing of meat: effects on ultrastructure and protein digestibility
Lovedeep Kaur, Thierry Astruc, Annie Vénien, Olivier Loison, Jian Cui, Marion Irastorza and Mike Boland
Food Funct., 2016,7, 2389-2397
DOI: 10.1039/C5FO01496D
In vitro bioaccessibility of proteins and lipids of pH-shift processed Nannochloropsis oculata microalga
L R. Cavonius, E. Albers and I. Undeland
Food Funct., 2016,7, 2016-2024
DOI: 10.1039/C5FO01144B
Impact of increasing fruit and vegetables and flavonoid intake on the human gut microbiota
Annett Klinder, Qing Shen, Susanne Heppel, Julie A. Lovegrove, Ian Rowland and Kieran M. Tuohy
Food Funct., 2016,7, 1788-1796
DOI: 10.1039/C5FO01096A
Formation of reactive aldehydes (MDA, HHE, HNE) during the digestion of cod liver oil: comparison of human and porcine in vitro digestion models
Cecilia Tullberg, Karin Larsson, Nils-Gunnar Carlsson, Irene Comi, Nathalie Scheers, Gerd Vegarud and Ingrid Undeland
Food Funct., 2016,7, 1401-1412
DOI: 10.1039/C5FO01332A
Intactness of cell wall structure controls the in vitro digestion of starch in legumes
Sushil Dhital, Rewati R. Bhattarai, John Gorham and Michael J. Gidley
Food Funct., 2016,7, 1367-1379
DOI: 10.1039/C5FO01104C
Formation of malondialdehyde (MDA), 4-hydroxy-2-hexenal (HHE) and 4-hydroxy-2-nonenal (HNE) in fish and fish oil during dynamic gastrointestinal in vitro digestion
Karin Larsson, Hanna Harrysson, Robert Havenaar, Marie Alminger and Ingrid Undeland
Food Funct., 2016,7, 1176-1187
DOI: 10.1039/C5FO01401H
Extrusion of barley and oat influence the fecal microbiota and SCFA profile of growing pigs
Birgitte Moen, Ingunn Berget, Ida Rud, Anastasia S. Hole, Nils Petter Kjos and Stefan Sahlstrøm
Food Funct., 2016,7, 1024-1032
DOI: 10.1039/C5FO01452B
Pro198Leu polymorphism affects the selenium status and GPx activity in response to Brazil nut intake
Bárbara R. Cardoso, Alexandre L. Busse, Dominic J. Hare, Cristiane Cominetti, Maria A. Horst, Gawain McColl, Regina M. Magaldi, Wilson Jacob-Filho and Silvia M. F. Cozzolino
Food Funct., 2016,7, 825-833
DOI: 10.1039/C5FO01270H
Characterization of polysaccharide fractions in mulberry fruit and assessment of their antioxidant and hypoglycemic activities in vitro
Chun Chen, Li-Jun You, Arshad Mehmood Abbasi, Xiong Fu, Rui Hai Liu and Chao Li
Food Funct., 2016,7, 530-539
DOI: 10.1039/C5FO01114K
Enhancement of carotenoid bioaccessibility from carrots using excipient emulsions: influence of particle size of digestible lipid droplets
Ruojie Zhang, Zipei Zhang, Liqiang Zou, Hang Xiao, Guodong Zhang, Eric Andrew Decker and David Julian McClements
Food Funct., 2016,7, 93-103
DOI: 10.1039/C5FO01172H
Acutely administered grape-seed proanthocyanidin extract acts as a satiating agent
Joan Serrano, Àngela Casanova-Martí, Katherine Gil-Cardoso, M. Teresa Blay, Ximena Terra, Montserrat Pinent and Anna Ardévol
Food Funct., 2016,7, 483-490
DOI: 10.1039/C5FO00892A
Glycemic index and microstructure analysis of a newly developed fiber enriched cookie
Jan Philipp Schuchardt, Jasmin Wonik, Ute Bindrich, Michaela Heinemann, Heike Kohrs, Inga Schneider, Katharina Möller and Andreas Hahn
Food Funct., 2016,7, 464-474
DOI: 10.1039/C5FO01137J
The role of plant cell wall encapsulation and porosity in regulating lipolysis during the digestion of almond seeds
Myriam M. L. Grundy, Frédéric Carrière, Alan R. Mackie, David A. Gray, Peter J. Butterworth and Peter R. Ellis
Food Funct., 2016,7, 69-78
DOI: 10.1039/C5FO00758E
The decrease in the IgG-binding capacity of intensively dry heated whey proteins is associated with intense Maillard reaction, structural changes of the proteins and formation of RAGE-ligands
Fahui Liu, Małgorzata Teodorowicz, Martinus A. J. S. van Boekel, Harry J. Wichers and Kasper A. Hettinga
Food Funct., 2016,7, 239-249
DOI: 10.1039/C5FO00718F
Formulation and characterization of nanoencapsulated curcumin using sodium caseinate and its incorporation in ice cream
Deep Diyuti Kumar, Bimlesh Mann, Ramesh Pothuraju, Rajan Sharma, Rajesh Bajaj and Minaxi
Food Funct., 2016,7, 417-424
DOI: 10.1039/C5FO00924C
In vitro starch digestibility and in vivo glycemic response of foxtail millet and its products
Xin Ren, Jing Chen, Mohammad Mainuddin Molla, Chao Wang, Xianmin Diao and Qun Shen
Food Funct., 2016,7, 372-379
DOI: 10.1039/C5FO01074H
Food matrix and processing influence on carotenoid bioaccessibility and lipophilic antioxidant activity of fruit juice-based beverages
María Janeth Rodríguez-Roque, Begoña de Ancos, Rogelio Sánchez-Vega, Concepción Sánchez-Moreno, M. Pilar Cano, Pedro Elez-Martínez and Olga Martín-Belloso
Food Funct., 2016,7, 380-389
DOI: 10.1039/C5FO01060H
Long-chain polyunsaturated fatty acids amend palmitate-induced inflammation and insulin resistance in mouse C2C12 myotubes
Shiuan-Chih Chen, Pei-Yin Chen, Yu-Ling Wu, Ching-Wen Chen, Haw-Wen Chen, Chong-Kuei Lii, Hai-Lun Sun and Kai-Li Liu
Food Funct., 2016,7, 270-278
DOI: 10.1039/C5FO00704F
Curcumin prevents cisplatin-induced decrease in the tight and adherens junctions: relation to oxidative stress
Joyce Trujillo, Eduardo Molina-Jijón, Omar Noel Medina-Campos, Rafael Rodríguez-Muñoz, José Luis Reyes, María L. Loredo, Diana Barrera-Oviedo, Enrique Pinzón, Daniela Saraí Rodríguez-Rangel and José Pedraza-Chaverri
Food Funct., 2016,7, 279-293
DOI: 10.1039/C5FO00624D
Mulberry anthocyanin extract regulates glucose metabolism by promotion of glycogen synthesis and reduction of gluconeogenesis in human HepG2 cells
Fujie Yan, Ji Zhang, Lingxia Zhang and Xiaodong Zheng
Food Funct., 2016,7, 425-433
DOI: 10.1039/C5FO00841G
