Kagoshima University, Japan Topic: Innovation of regional foods : Insights from the gut microbiota
Kagoshima University, Japan Topic: Food augmentation: Exploring functional modifications through chemical modification of polyphenols and metal chelation
Hunan Agricultural University, China Topic: Research progress on natural active compounds and protein raw materials
Hunan Agricultural University, China Topic: Astragalus flavonoid extract blocks hyperuricemia and gout via metabolic remodelling and microbiota reconstruction: A prospective clinical trial and multi-o
Kyungpook National University, Republic of Korea Topic: Pretreatment strategies for upcycling biomass into high value-added products
Shinshu University, Japan Topic: Edible plant-derived nanovesicles and miRNA: Emerging functional components
China Agricultural University, China Topic: ROS-responsive hydrogel delivering bio-nanoselenium for targeted therapy of UVB-induced skin photodamage
Zhejiang University, China Topic: Cellular mechanisms of quality deterioration and green preservation technologies for postharvest fruits and vegetables
Zhejiang University, China Topic: Reconsidering the utilization of phytochemicals from fruits & vegetable processing: From antioxidant activity to prebiotics
NEOMA Business School, France Topic: Aspects of supply chain managment for perishable food industry
Wageningen University & Research, The Netherlands Topic: Chemistry perspective on the digestion of food proteins into peptides
Jilin Agricultural University, China Topic: Homoarginine modulates pregnancy outcome by promoting placental angiogenesis
Chiang Mai University, Thailand