| |
original article |
Journal |
Date |
Title |
Authors All Authors |
| 1 |
[GO] |
Journal of Food Bioactives |
2024―Jun―30 |
Potential of Clove, Cinnamon and Honeysuckle in Suppressing the SARS-CoV-2 Spike Protein-ACE2 Binding, Inhibiting ACE2 Activity, and Scavenging Radicals |
Huan Wu, Nora Baustian, Yanfang Li, Ethan Lee, Yinghua Luo, Margaret Slavin, Liangli (Lucy) Yu |
| 2 |
[GO] |
Journal of Food Bioactives |
2022―Jun―30 |
SARS-CoV-2-induced Host Metabolic Reprogram (HMR): Nutritional Interventions for Global Management of COVID-19 and Post-Acute Sequelae of COVID-19 (PASC) |
A. Satyanarayan Naidu, Fereidoon Shahidi, Chin-Kun Wang, Kenji Sato, Aman Wirakartakusumah, Ogugua C. Aworhf, et al. (+2) Barry Halliwell, Roger A. Clemensh |
| 3 |
[GO] |
Journal of Food Bioactives |
2022―Mar―31 |
Upregulation of immune system against COVID-19: The role of food science, nutrition and bioactive compounds |
Roger A. Clemens, Fereidoon Shahidi |
| 4 |
[GO] |
Journal of Food Bioactives |
2022―Mar―31 |
Cinnamon- An Immune modulator food additive to coronavirus |
Ravindra Verma, Prakash S. Bisen |
| 5 |
[GO] |
Journal of Food Bioactives |
2021―Dec―31 |
Potential target for mitigation of COVID-19 by food-derived bioactive peptides |
Kenji Sato |
| 6 |
[GO] |
Journal of Food Bioactives |
2021―Dec―31 |
The prevention and treatment of Covid-19 and related development during pandemic |
Chin-Kun Wang, Yuan-Ti Lee, Chao-Bin Yeh, Chi-Ho Chan |
| 7 |
[GO] |
Journal of Food Bioactives |
2021―Dec―31 |
Potential role of mushroom beta-glucans in immunity and inflammation in viral infections and COVID-19 |
Valentina Konusova, Eugene Vorbeychikov, Mark Shamtsyan |
| 8 |
[GO] |
Journal of Food Bioactives |
2021―Oct―01 |
Functional Foods Beyond Nutrition: Therapeutic Interventions to Combat COVID-19 and Other Viral Diseases |
Samudra P. Banik, Rituparna Banik Ghosh, Bernard W. Downs, Sanjoy Chakraborty, Sanjoy Chakraborty, Manashi Bagchi, et al. (+2) Tandra R Chakraborty, Debasis Bagchi |
| 9 |
[GO] |
Journal of Food Bioactives |
2021―Oct―01 |
Phytochemicals: Potential Lead Compounds for COVID-19 Therapeutics |
Srishti Kashyap, Revathy Nadhan, Danny N. Dhanasekaran |
| 10 |
[GO] |
Journal of Food Bioactives |
2021―Oct―01 |
Impact of dietary nutrients (functional foods/nutraceuticals) and micronutrients on COVID-19: A review |
Yueching Wong, Chi-Ho Chan, Kamesh Venkatakrishnan, Hui-Fang Chiu, You-Cheng Shen, Oksana Glovinskaia, et al. (+2) Yi-Chun Han, Chin-Kun Wang |
| 11 |
[GO] |
Journal of Food Bioactives |
2021―Jul―01 |
Do traditional food cultures play a role in COVID-19 for health and immunity? |
Fereidoon Shahidi |
| 12 |
[GO] |
Journal of Food Bioactives |
2021―Mar―31 |
Trends in Food Bioactives in the COVID-19 Pandemic Year - JFB Audience |
Fereidoon Shahidi, Adriano Costa De Camargo |
| 13 |
[GO] |
Journal of Food Bioactives |
2020―Oct―01 |
FOOD SCIENCE RESEARCH CONTRIBUTION TO THE PREVENTION OF SARS-COV-2 INFECTION AND COVID-19 PANDEMIC TREATMENT |
Jack N. Losso |
| 14 |
[GO] |
Journal of Food Bioactives |
2020―Jul―01 |
Food bioactives, micronutrients, immune function and COVID-19 |
Klaus W. Lange, Yukiko Nakamura |
| 15 |
[GO] |
Journal of Food Bioactives |
2020―Apr―01 |
Does COVID-19 Affect Food Safety and Security? |
Fereidoon Shahidi |
