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Food & Function|November 1, 2012
Physiological properties of milk ingredients released by fermentationChristopher Beermann, Julia Hartung
Food & Function|February 19, 2015
Inhibition of low-grade inflammation by anthocyanins from grape extract in an in vitro epithelial-endothelial co-culture modelSabine Kuntz, Heike Asseburg, Sebastian Dold, et al.
Food & Function|February 19, 2015
Impact of boiling on phytochemicals and antioxidant activity of green vegetables consumed in the Mediterranean dietAna F Vinha, Rita C Alves, Sérgio V P Barreira, et al.
Food & Function|February 20, 2015
Bioactivity, stability and phenolic characterization of Filipendula ulmaria (L.) MaximJelena Katanić, Tatjana Boroja, Nevena Stanković, et al.
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