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Dietary Intake in Relation to the Risk of Reflux Disease: A Systematic Review
Neda Heidarzadeh-EsfahaniPrev Nutr Food Sci 2021; 26(4): 367-379 https://doi.org/10.3746/pnf.2021.26.4.367
, Davood Soleimani , Salimeh Hajiahmadi , Shima Moradi , Nafiseh Heidarzadeh , and Seyyed Mostafa Nachvak Probiotics: The Next Dietary Strategy against Brain Aging
Jia-Sin OngPrev Nutr Food Sci 2022; 27(1): 1-13 https://doi.org/10.3746/pnf.2022.27.1.1, Lee-Ching Lew , Yan-Yan Hor , and Min-Tze Liong All Newest ArticlesDoes the Endothelium of Competitive Athletes Benefit from Consumption of n-3 Polyunsaturated Fatty Acid-Enriched Hen Eggs?
Luka KolarPrev Nutr Food Sci 2021; 26(4): 388-399 https://doi.org/10.3746/pnf.2021.26.4.388, Marko Stupin , Ana Stupin , Petar Šušnjara, Zrinka Mihaljević , Anita Matić , Ivana Jukić , Nikolina Kolobarić , and Ines Drenjančević 
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Dietary Intake in Relation to the Risk of Reflux Disease: A Systematic Review
Neda Heidarzadeh-EsfahaniPrev Nutr Food Sci 2021; 26(4): 367-379 https://doi.org/10.3746/pnf.2021.26.4.367, Davood Soleimani , Salimeh Hajiahmadi , Shima Moradi , Nafiseh Heidarzadeh , and Seyyed Mostafa Nachvak Probiotics: The Next Dietary Strategy against Brain Aging
Jia-Sin OngPrev Nutr Food Sci 2022; 27(1): 1-13 https://doi.org/10.3746/pnf.2022.27.1.1, Lee-Ching Lew , Yan-Yan Hor , and Min-Tze Liong All Newest ArticlesTannins in Foods: Nutritional Implications and Processing Effects of Hydrothermal Techniques on Underutilized Hard-to-Cook Legume Seeds－A Review
Moses Ayodele OjoPrev Nutr Food Sci 2022; 27(1): 14-19 https://doi.org/10.3746/pnf.2022.27.1.14
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