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

Highlights dietary alternatives to health management and disease treatment and prevention Covers bioactive constituents of foods, phytochemicals, and the effect of digestion or processing on food components Considers the link between food composition and processing on the nutritional and functional quality of foods, along with the role of diet in enhancing consumer health