Bioactive Research of Phytochemicals Derived from Edible Plants and Fungi
A special issue of Foods (ISSN 2304-8158). This special issue belongs to the section "Food Physics and (Bio)Chemistry".
Deadline for manuscript submissions: closed (30 November 2023) | Viewed by 15250
Special Issue Editors
Interests: bioactive compounds; biological activity; pre- and post-harvest treatments; plant food quality; food technology
Special Issues, Collections and Topics in MDPI journals
Interests: enzymes activity; enzymatic browning; antioxidant capacity; inhibitors; unprocessed food; moderately processed foods; food quality
Special Issues, Collections and Topics in MDPI journals
Special Issue Information
Dear Colleagues,
Phytochemicals as organic chemical compounds occurring naturally or produced by plants and fungi in many cases are secondary metabolites. Generally, they are produced in response to various stressful conditions to defend against biotic and abiotic threats. Many of these compounds are characterized by various bioactive properties such as antioxidant, anti-inflammatory, anti-microbial, enzyme inhibitory, or activator effects, which determine their use in humans. Moreover, bioactive compounds can influence the structure and quality of food products. The research conducted by scientists from various fields focuses on their identification, determination, and biological activity. The bioactive compounds contained in food may significantly influence its health-promoting properties. Natural substances which occur in edible plants and fungi can determine the bioactive properties of food products. The growing consumer awareness of the health effects of nutrition prompts scientists and food producers to use bioactive compounds of natural origin to increase the nutraceutical potential of the food.
For this Special Issue on “Bioactive Research of Phytochemicals Derived from Edible Plants and Fungi’’, we welcome papers that enhance our understanding of the occurrence of natural bioactive substances, their bioactive properties, the correlation between structure and activity, potential use in food technology, and factors influencing their production by plants and fungi.
Dr. Urszula Złotek
Dr. Małgorzata Sierocka
Guest Editors
Manuscript Submission Information
Manuscripts should be submitted online at www.mdpi.com by registering and logging in to this website. Once you are registered, click here to go to the submission form. Manuscripts can be submitted until the deadline. All submissions that pass pre-check are peer-reviewed. Accepted papers will be published continuously in the journal (as soon as accepted) and will be listed together on the special issue website. Research articles, review articles as well as short communications are invited. For planned papers, a title and short abstract (about 100 words) can be sent to the Editorial Office for announcement on this website.
Submitted manuscripts should not have been published previously, nor be under consideration for publication elsewhere (except conference proceedings papers). All manuscripts are thoroughly refereed through a single-blind peer-review process. A guide for authors and other relevant information for submission of manuscripts is available on the Instructions for Authors page. Foods is an international peer-reviewed open access semimonthly journal published by MDPI.
Please visit the Instructions for Authors page before submitting a manuscript. The Article Processing Charge (APC) for publication in this open access journal is 2900 CHF (Swiss Francs). Submitted papers should be well formatted and use good English. Authors may use MDPI's English editing service prior to publication or during author revisions.
Keywords
- phytochemicals
- bioactive properties
- plant food
- fungal bioactive compounds
- functional food
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