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Food & Function|May 12, 2021
DHA-enriched phosphatidylserine ameliorates non-alcoholic fatty liver disease and intestinal dysbacteriosis in mice induced by a high-fat dietYafeng Zhou, Shanshan Tian, Li Qian, et al.
Food & Function|May 12, 2021
8 weeks of 2S-Hesperidin supplementation improves muscle mass and reduces fat in amateur competitive cyclists: randomized controlled trialFrancisco Javier Martínez Noguera, Pedro E Alcaraz, Jorge Carlos Vivas, et al.
Food & Function|May 12, 2021
Grapefruit-derived extracellular vesicles as a promising cell-free therapeutic tool for wound healingYağız Savcı, Oğuz Kaan Kırbaş, Batuhan Turhan Bozkurt, et al.
Food & Function|May 12, 2021
Chemical components and chain-length distributions affecting quinoa starch digestibility and gel viscoelasticity after germination treatmentZhimin Ma, Xiao Guan, Bo Gong, et al.
Food & Function|May 12, 2021
Beneficial effects of natural compounds on experimental liver ischemia-reperfusion injuryCamila G Dossi, Romina G Vargas, Rodrigo Valenzuela, et al.
Food & Function|May 14, 2021
In silico-screened cationic dipeptides from scallop with synergistic gelation effect on ι-carrageenanShi-Qi Xu, Yi-Tong Han, Jia-Nan Yan, et al.
Food & Function|June 13, 2020
Catechinic acid, a natural polyphenol compound, extends the lifespan of Caenorhabditis elegans via mitophagy pathwaysXiaoqi Wu, Mohammad Al-Amin, Chao Zhao, et al.
Food & Function|June 6, 2020
Bombax ceiba (Linn.) calyxes ameliorate methylglyoxal-induced oxidative stress via modulation of RAGE expression: identification of active phytometabolites by GC-MS analysisAnusha Komati, Ajay Anand, Hussain Shaik, et al.
Food & Function|June 9, 2020
Evaluation of the relationship between the peptide profiles and the lipid-lowering properties of olive seed hydrolysates as a tool for tuning hypocholesterolemic functionalityIsabel M Prados, Merichel Plaza, M Luisa Marina, et al.
Food & Function|June 25, 2020
Sauce it up: influence of condiment properties on oral processing behavior, bolus formation and sensory perception of solid foodsArianne van Eck, Erin Franks, Christopher J Vinyard, et al.
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