Plant-based Foods Journals

Focuses on the nutritional composition, bioactive compound content, and health-promoting properties of plant-derived foods and food ingredients. Publishes research on phytochemical profiling of fruits, vegetables, legumes, and cereals; antioxidant and anti-inflammatory bioactivities; in vitro and in vivo bioactivity of plant food components; processing effects on nutritional quality; dietary fiber characterization; and functional ingredient development from plant sources.