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Food & Function|March 25, 2020
Effects of partial hydrolysis on the structural, functional and antioxidant properties of oat protein isolateZhaojun Zheng, Jiaxin Li, Yuanfa Liu
Food & Function|March 25, 2020
Colonization and immunoregulation of Lactobacillus plantarum BF_15, a novel probiotic strain from the feces of breast-fed infantsNa Zhang, Chen Li, Zhihua Niu, et al.
Food & Function|August 29, 2020
Maternal serine supply from late pregnancy to lactation improves offspring performance through modulation of metabolic pathwaysLiuqin He, Yonghui Liu, Jing Long, et al.
Food & Function|August 29, 2020
Amyloid β fibril disruption by oleuropein aglycone: long-time molecular dynamics simulation to gain insight into the mechanism of action of this polyphenol from extra virgin olive oilSimone Brogi, Hajar Sirous, Vincenzo Calderone, et al.
Food & Function|August 29, 2020
The effect of almond intake on anthropometric indices: a systematic review and meta-analysisElham Eslampour, Vihan Moodi, Omid Asbaghi, et al.
Food & Function|March 26, 2020
Fermented blueberry pomace ameliorates intestinal barrier function through the NF-κB-MLCK signaling pathway in high-fat diet miceYuxin Cheng, Ting Wu, Shuxin Tang, et al.
Food & Function|March 28, 2020
Correction: 5-Heptadecylresorcinol attenuates oxidative damage and mitochondria-mediated apoptosis through activation of the SIRT3/FOXO3a signaling pathway in neurocytesJie Liu, Yu Wang, Yiming Hao, et al.
Food & Function|March 29, 2020
Oleacein inhibits STAT3, activates the apoptotic machinery, and exerts anti-metastatic effects in the SH-SY5Y human neuroblastoma cellsSanta Cirmi, Marilena Celano, Giovanni Enrico Lombardo, et al.
Food & Function|April 4, 2020
Cherry stem infusions: antioxidant potential and phenolic profile by UHPLC-ESI-QTOF-MSJuliana Peixoto, Gerardo Álvarez-Rivera, Rita C Alves, et al.
Food & Function|April 4, 2020
Biogenic selenium nanoparticles synthesized by Lactobacillus casei ATCC 393 alleviate diquat-induced intestinal barrier dysfunction in C57BL/6 mice through their antioxidant activityLei Qiao, Xina Dou, Shuqi Yan, et al.
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