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Food & Function|April 2, 2014
Phenolic extracts of Rubus ulmifolius Schott flowers: characterization, microencapsulation and incorporation into yogurts as nutraceutical sourcesAna Martins, Lillian Barros, Ana Maria Carvalho, et al.
Food & Function|April 9, 2014
Effect of interfacial composition on uptake of curcumin-piperine mixtures in oil in water emulsions by Caco-2 cellsİbrahim Gülseren, Anilda Guri, Milena Corredig
Food & Function|April 23, 2014
Potential bioavailability enhancement of bioactive compounds using food-grade engineered nanomaterials: a review of the existing evidenceKathleen Oehlke, Marta Adamiuk, Diana Behsnilian, et al.
Food & Function|April 5, 2014
Interactions among chemical components of Cocoa tea (Camellia ptilophylla Chang), a naturally low caffeine-containing tea speciesXiaorong Lin, Zhongzheng Chen, Yuanyuan Zhang, et al.
Food & Function|February 15, 2014
Effect of edible oils on quercetin, kaempferol and galangin transport and conjugation in the intestinal Caco-2/HT29-MTX co-culture modelFadhilah Jailani, Gary Williamson
Food & Function|March 21, 2014
Edible applications of shellac oleogels: spreads, chocolate paste and cakesAshok R Patel, Pravin S Rajarethinem, Agnieszka Grędowska, et al.
Food & Function|March 26, 2014
Gastrointestinal tolerance and utilization of agave inulin by healthy adultsHannah D Holscher, Jamie L Doligale, Laura L Bauer, et al.
Food & Function|February 28, 2014
Anti-proliferative effects of quercetin and catechin metabolitesLaura Delgado, Iva Fernandes, Susana González-Manzano, et al.
Food & Function|March 5, 2014
Bioactive attributes of tomatoes possessing dg, ogc, and rin genesMd Wasim Siddiqui, Ivi Chakraborty, Pradeep Mishra, et al.
Food & Function|March 7, 2017
Coloring attributes of betalains: a key emphasis on stability and future applicationsNatália Martins, Custódio Lobo Roriz, Patricia Morales, et al.
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