Showing results (491-500 of 5,215) with videos related to

Sort By:
Pageof 522
Critical Reviews in Food Science and Nutrition|January 12, 2019
Research advances in traditional and modern use of Nelumbo nucifera: phytochemicals, health promoting activities and beyondGuilin Chen, Mingzhi Zhu, Mingquan Guo
Critical Reviews in Food Science and Nutrition|January 12, 2019
Alterations of circadian rhythms and their impact on obesity, metabolic syndrome and cardiovascular diseasesJavier Hernández-García, Diana Navas-Carrillo, Esteban Orenes-Piñero
Critical Reviews in Food Science and Nutrition|November 2, 2019
Food-related transglutaminase obtained from fish/shellfishYi Zhang, Benjamin K Simpson
Critical Reviews in Food Science and Nutrition|February 12, 2019
High value-added compounds from fruit and vegetable by-products - Characterization, bioactivities, and application in the development of novel food productsJoão P Trigo, Elisabete M C Alexandre, Jorge A Saraiva, et al.
Critical Reviews in Food Science and Nutrition|November 16, 2019
Lactobacillus fermentum: a bacterial species with potential for food preservation and biomedical applicationsKarim Naghmouchi, Yanath Belguesmia, Farida Bendali, et al.
Critical Reviews in Food Science and Nutrition|November 16, 2019
Deep fat frying of foods: A critical review on process and product parametersSangamithra Asokapandian, Gabriela John Swamy, Haseena Hajjul
Critical Reviews in Food Science and Nutrition|July 8, 2021
Green coffee: economic relevance and a systematic review of the effects on human healthHenrique Bosso, Sandra Maria Barbalho, Ricardo de Alvares Goulart, et al.
Critical Reviews in Food Science and Nutrition|July 2, 2021
Antihypertensive activity of orally consumed ACE-I inhibitory peptidesNishithkumar Jogi, Undiganalu Gangadharappa Yathisha, Ishani Bhat, et al.
Critical Reviews in Food Science and Nutrition|June 18, 2021
Research progress on intervention effect and mechanism of protocatechuic acid on nonalcoholic fatty liver diseaseYunxiao Gao, Rongrong Tian, Haiyue Liu, et al.
Critical Reviews in Food Science and Nutrition|July 19, 2021
Enhancement of bioavailability and bioactivity of diet-derived flavonoids by application of nanotechnology: a reviewHui Teng, Yimei Zheng, Hui Cao, et al.
Pageof 522