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Food & Function|May 17, 2016
Safety evaluation and antihyperlipidemia effect of aqueous extracts from fermented puerh teaPing Xu, Le Ying, Jing Wu, et al.
Food & Function|May 18, 2016
Digestion of cooked meat proteins is slightly affected by age as assessed using the dynamic gastrointestinal TIM model and mass spectrometryS Denis, T Sayd, A Georges, et al.
Food & Function|May 19, 2016
Grape powder attenuates the negative effects of GLP-1 receptor antagonism by exendin-3 (9-39) in a normoglycemic mouse modelT C Haufe, A D Gilley, K M Goodrich, et al.
Food & Function|June 1, 2016
Encapsulation of ascorbic acid promotes the reduction of Maillard reaction products in UHT milkAntonio Dario Troise, Daniele Vitiello, Catherine Tsang, et al.
Food & Function|May 25, 2016
Vegetable dietary fibres made with minimal processing improve health-related faecal parameters in a valid rat modelJohn Monro, Suman Mishra, Claire Redman, et al.
Food & Function|May 26, 2016
Sea cucumber peptides exert anti-inflammatory activity through suppressing NF-κB and MAPK and inducing HO-1 in RAW264.7 macrophagesJiajia Song, Tiange Li, Xue Cheng, et al.
Food & Function|May 26, 2016
Atomic force microscopy-guided fractionation reveals the influence of cranberry phytochemicals on adhesion of Escherichia coliPrachi Gupta, Biqin Song, Catherine Neto, et al.
Food & Function|May 26, 2016
The effect of the olive fruit fly (Bactrocera oleae) on quality parameters, and antioxidant and antibacterial activities of olive oilLynda Medjkouh, Abderezak Tamendjari, Sonia Keciri, et al.
Food & Function|May 26, 2016
Enzymatic synthesis, structural characterization and antioxidant capacity assessment of a new lipophilic malvidin-3-glucoside-oleic acid conjugateLuis Cruz, Iva Fernandes, Marta Guimarães, et al.
Food & Function|April 30, 2016
Antiulcer and antiproliferative properties of spent brewer's yeast peptide extracts for incorporation into foodsMaria M Amorim, Joana O Pereira, Karin M Monteiro, et al.
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