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Food & Function|May 14, 2020
Effects of steam explosion pretreatment on the composition and biological activities of tartary buckwheat bran phenolicsWeizhou Li, Xiaoli Zhang, Xiaoqin He, et al.
Food & Function|May 15, 2020
Targets and underlying mechanisms related to the sedative and hypnotic activities of saponin extracts from semen Ziziphus jujubeChun-Yan Shen, Lin Wan, Jing-Jing Zhu, et al.
Food & Function|May 16, 2020
Lipophilic ferulic acid derivatives protect PC12 cells against oxidative damage via modulating β-amyloid aggregation and activating Nrf2 enzymesYu Wu, Yu-Gang Shi, Xiao-Liang Zheng, et al.
Food & Function|April 30, 2020
Ascorbic acid, sucrose and olive oil lipids mitigate the inhibitory effects of pectin on the bioaccessibility and Caco-2 cellular uptake of ferulic acid and naringeninJohanita Kruger, Nadine Sus, Jan Frank
Food & Function|April 25, 2020
Extraction kinetics, thermodynamics, rheological properties and anti-BVDV activity of the hot water assisted extraction of Glycyrrhiza polysaccharideYonggang Wang, Xinjian Wang, Kang Zhang, et al.
Food & Function|May 30, 2020
Formulation of protein-polyphenol particles for applications in food systemsJoscelin T Diaz, E Allen Foegeding, Mary Ann Lila
Food & Function|May 12, 2020
A combination of borage seed oil and quercetin reduces fat accumulation and improves insulin sensitivity in obese ratsPaula Aranaz, María Zabala, Ana Romo-Hualde, et al.
Food & Function|May 13, 2020
Oral processing and comfort perception of soft cereal foods fortified with pulse proteins in the elderly with different oral health statusM Assad-Bustillos, C Tournier, J Palier, et al.
Food & Function|May 7, 2020
Supplementation of Bacillus amyloliquefaciens AS385 culture broth powder containing 1-deoxynojirimycin in a high-fat diet altered the gene expressions related to lipid metabolism and insulin signaling in mice epididymal white adipose tissueIsabella Supardi Parida, Soo Takasu, Junya Ito, et al.
Food & Function|June 20, 2020
Gallic acid reduces the viscosity and water binding capacity of soluble dietary fibersMihaela Tudorache, Jean-Luc McDonald, Nicolas Bordenave
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