Showing results (3941-3950 of 9,193) with videos related to

Sort By:
Pageof 920
Food & Function|July 26, 2022
Long-term low-dose alcohol intake promotes white adipose tissue browning and reduces obesity in miceXiuchen Xuan, Peizhu Tan, Ximei Zhang, et al.
Food & Function|July 20, 2022
The effect of the addition of various species of mushrooms on the physicochemical and sensory properties of semolina pastaMagdalena Szydłowska-Tutaj, Urszula Złotek, Agnieszka Wójtowicz, et al.
Food & Function|July 21, 2022
Wheatgrass extract imparts neuroprotective actions against scopolamine-induced amnesia in miceParul Katiyar, Aaina Singh Rathore, Somesh Banerjee, et al.
Food & Function|April 12, 2022
Vitamin C enhances the ex vivo proliferation of porcine muscle stem cells for cultured meat productionJiahua Fang, Mei Li, Guoqiang Zhang, et al.
Food & Function|September 13, 2018
Lipid profiling in serum from apolipoprotein E-knock out mice fed with different diets and its application to the study of the regulatory effect on lipid metabolismZongyuan Wu, Zumeng Xia, Bangfu Wu, et al.
Food & Function|April 20, 2022
6'-O-Caffeoylarbutin from Que Zui tea ameliorates acetaminophen-induced liver injury via enhancing antioxidant ability and regulating the PI3K signaling pathwayYong-Peng Wang, Yu-Dan Wang, Ya-Ping Liu, et al.
Food & Function|April 21, 2022
Beneficial effects of blueberry supplementation on the components of metabolic syndrome: a systematic review and meta-analysisHushyar Azari, Ashti Morovati, Bahram Pourghassem Gargari, et al.
Food & Function|April 21, 2022
Control of starch-lipid interactions on starch digestibility during hot-extrusion 3D printing for starchy foodsZipeng Liu, Ling Chen, Bo Zheng
Food & Function|September 22, 2021
25-Hydroxyvitamin D status is associated with interleukin-6 methylation in adipose tissue from patients with colorectal cancerHatim Boughanem, Patricia Ruiz-Limon, Ana B Crujeiras, et al.
Food & Function|March 14, 2022
Viscosity development from oat bran β-glucans through in vitro digestion is lowered in the presence of phenolic compoundsGrace Northrop, Adrian S D'costa, Susan M Tosh, et al.
Pageof 920