Akihiro Asakawa

Editorial

Shinjiro Imai

Shinjiro Imai

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Soybean and Processed Soy Foods Ingredients, and Their Role in Cardiometabolic Risk Prevention

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Keiko Unno and Tomokazu Konishi

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Preventive Effect of Soybean on Brain Aging and Amyloid-β Accumulation: Comprehensive Analysis of Brain Gene Expression

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Hiroyuki Tezuka and Shinjiro Imai

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Immunomodulatory Effects of Soybeans and Processed Soy Food Compounds

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Dominic Agyei

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Bioactive Proteins and Peptides from Soybeans

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Sajad A. Wani and Pradyuman Kumar

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Antioxidants and its Properties as Affected by Extrusion Process: A Review

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Nazik E.M. Mustafa

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Citrus Essential Oils: Current and Prospective Uses in the Food Industry

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Alireza Farsad-Naeimi, Saeid Imani, Seyed R. Arefhosseini and Mohammad Alizadeh

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Effect of Safflower Oil on Concentration of Conjugated Linoleic Acid of Kefir Prepared by Low-fat Milk

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Sahel Soha, Amir M. Mortazavian, Zahra Piravi-Vanak, Mohammad A. Mohammadifar, Hamed Sahafar and Sara Nanvazadeh

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Adequacy of the Measurement Capability of Fatty Acid Compositions and Sterol Profiles to Determine Authenticity of Milk Fat Through Formulation of Adulterated Butter

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