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Food & Function|March 17, 2016
In vitro extraction and fermentation of polyphenols from grape seeds (Vitis vinifera) by human intestinal microbiotaLi Zhou, Wei Wang, Jun Huang, et al.
Food & Function|March 19, 2016
Formation scheme and antioxidant activity of a novel Maillard pigment, pyrrolothiazolate, formed from cysteine and glucoseKyoko Noda, Naoko Terasawa, Masatsune Murata
Food & Function|May 7, 2016
Fucoidan from Undaria pinnatifida prevents vascular dysfunction through PI3K/Akt/eNOS-dependent mechanisms in the l-NAME-induced hypertensive rat modelXiaofei Li, Jian Li, Zhike Li, et al.
Food & Function|February 23, 2016
Adjuvant properties of water extractable arabinoxylans with different structural features from wheat flour against model antigen ovalbuminXiaoling Ma, Lili Wang, Hongyan Wei, et al.
Food & Function|December 4, 2015
Structural properties and digestion of green banana flour as a functional ingredient in pastaZeqi Zheng, Roger Stanley, Michael J Gidley, et al.
Food & Function|February 18, 2016
Protective effects of Chaenomeles thibetica extract against carbon tetrachloride-induced damage via the MAPK/Nrf2 pathwayBingxin Ma, Jing Wang, Jing Tong, et al.
Food & Function|February 18, 2016
Comparison of black, green and rooibos tea on osteoblast activityL A Nash, W E Ward
Food & Function|February 19, 2016
Ceratonia siliqua L. hydroethanolic extract obtained by ultrasonication: antioxidant activity, phenolic compounds profile and effects in yogurts functionalized with their free and microencapsulated formsIrada Rached, Lillian Barros, Isabel P Fernandes, et al.
Food & Function|February 20, 2016
Effects of boiling and in vitro gastrointestinal digestion on the antioxidant activity of Sonchus oleraceus leavesS M M R Mawalagedera, Zong-Quan Ou, Arlene McDowell, et al.
Food & Function|November 28, 2015
Purple carrot anthocyanins suppress lipopolysaccharide-induced inflammation in the co-culture of intestinal Caco-2 and macrophage RAW264.7 cellsAnna Olejnik, Katarzyna Kowalska, Marcin Kidoń, et al.
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