Improving Health and Nutrition through Bioactive Compounds

1. Groundnut and tree nuts: an outstanding source of healthy oils and phytochemicals<br>2. Profiling of essential oils by direct non-destructive methods: FTIR and DART mass spectrometry<br>3. Bioactive components of coffee according to the degree of roasting<br>4. Citrus flavonoids-based delivery systems as ingredients in functional foods<br>5. Phaseolus vulgaris as a source of peptides and biofunctional compounds<br>6. Chickpea proteins: purification, identification methods and implications in health<br>7. Bioactive peptides as food preservatives: sources, extraction, and applications<br>8. Application of traditional Mexican medicine in COVID-19 outpatients<br>9. The bioavailability of phytochemicals and its relationship with health benefits on metabolic syndromes (General title Bioavailability x bioactivity of phytochemicals)<br>10. Microencapsulation as an effective technology for the incorporation of chia oil in processed food<br>11. Edible flowers as sources of bioactive compounds<br>12. Phenolic compounds, cytotoxic activity and classification of tropical fruits from southeast Mexico<br>13. Pro-health benefits of Spinochromes, marine polyphenols, from sea urchins<br>14. Medicinal plants suitable as additives for aquaculture<br>15. Obtaining and application biocompounds from chia seeds<br>16. Effect of simulated gastrointestinal digestion on protein derivatives from Mucuna pruriens (Velvet Bean) with potential protective and antioxidant activity<br>17. Development of a functional edible coating based on starch and moringa extract for the conservation of minimally processed chicozapote (Achras sapota)<br>18. Goji berries phytochemical reasons to be qualified as a functional food<br>19. Bioactive compounds of fruit and vegetables and its coproducts in the development of dairy functional products<br>20. Bioactive compounds of Plinia peruviana and Sicana odorifera, authoctons fruits from Paraguay with nutraceuticals properties<br>21. Phytochemicals and medicinal plants: extraction, purification, and identification methods.<br>22. The nutraceutical properties of C-phycocyanin: an antioxidant perspective.<br>23. Bioactive compounds and functional foods of superfoods<br>24. Antioxidant and antimicrobial mechanisms of carotenoids and phenolic compounds present in natural foods<br>25. Bioaccessibility, bioavailability and bioactivity of phenolic compounds from cereals and legumes