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Food & Function|November 7, 2024
A probiotic multi-strain mixture combined with hydroxyectoine improves intestinal barrier function by alleviating inflammation in lipopolysaccharide stimulated differentiated Caco-2 cellsAzza Dabous, Antonietta Stellavato, Donatella Cimini, et al.
Food & Function|November 5, 2024
Polyphenols for stroke therapy: the role of oxidative stress regulationYusong Luo, Ruolan Liu, Guoqiang Yuan, et al.
Food & Function|November 20, 2024
Cross-domain binding of anti-fibrillation peptide TNGQ to islet amyloid polypeptide provides cytoprotective effects in giant unilamellar vesicles and pancreatic β-cellsRaliat O Abioye, Martha S Yiridoe, Chenyang Wang, et al.
Food & Function|November 19, 2024
Enzymatic treatment to decrease the allergenicity of Pru p 3 from peachAna P Tobajas, Ana Agulló-García, José L Cubero, et al.
Food & Function|November 21, 2024
Correction: Up-regulation of myelin-associated glycoprotein is associated with the ameliorating effect of omega-3 polyunsaturated fatty acids on Alzheimer's disease progression in APP-PS1 transgenic miceYan Shao, Fei Li, Bo Zou, et al.
Food & Function|November 19, 2024
Exploring the potential of sorghum with reference to its bioactivities, physicochemical properties and potential health benefitsSakshi Singh, Mehvish Habib, David Julian McClements, et al.
Food & Function|November 15, 2024
Integrated microbiome and metabolomic analyses revealed the antifibrotic effect of vanillic acid on thioacetamide-induced liver fibrosis in miceXiaofeng Cen, Wei Wang, Siyan Hong, et al.
Food & Function|November 11, 2024
Maternal n-3 fatty acid supplementation has an immediate impact on the human milk fatty acid compositionYannan He, Lin Chen, Miao Miao, et al.
Food & Function|November 11, 2024
The co-fermentation of whole-grain black barley and quinoa improves murine cognitive impairment induced by a high-fat diet via altering gut microbial ecology and suppressing neuroinflammationFenfen Wei, Huibin Jiang, Chuang Zhu, et al.
Food & Function|August 9, 2024
Towards more sustainable cooking practices to increase the bioaccessibility of colourless and provitamin A carotenoids in cooked carrotsAna M Benítez-González, Carla M Stinco, Francisco J Rodríguez-Pulido, et al.
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