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Special Issue Editor:
Guest Editor
Prof. Ping Shao
Department of Food Science and Technology, Zhejiang University of Technology, China
E-mail: pingshao325@zjut.edu.cn
Prof. Jiajing Guo
Hunan Agriculture Product Processing Institute, Hunan Academy of Agricultural Sciences, China
E-mail: guojiajing1986@163.com
Prof. Di Wang
Engineering Research Center of Chinese Ministry of Education for Edible and Medicinal Fungi, College of Mycology, Jilin Agricultural University, China
E-mail: wangdi@jlau.edu.cn
Co-editors
Associate Prof. Simin Feng
Department of Food Science and Technology, Zhejiang University of Technology, China
E-mail: fengsimin@zjut.edu.cn
Associate Prof. Chuqiao Xiao
School of Biomedical and Pharmaceutical Sciences, Guangdong University of Technology, China
E-mail: cqxiao@gdut.edu.cn
Description:
In recent years, there has been a growing interest in exploring the potential of forest-derived foods, such as edible mushrooms, Dendrobium officinale, Polygonatum, and Citrus, and so on, as a source of nutrition and health benefits. Researchers have been at the forefront of investigating various aspects, including bioactive compounds, nutritional composition, structure-function relationships of functional substances, the safety of forest-derived food and the relationship between forest-derived foods and human health. Understanding the intricate relationship between forest-derived foods, human health, and ensuring food safety holds significant importance. Authors are invited to submit their original research articles, comprehensive review papers, or perspectives related to the special issue's theme, including but not limited to:
Keywords:
Forest-derived foods, food safety, bioactive compounds, health effects, biological activity
Submission Deadline: Jan 31, 2025
Publication Date: May 31, 2025