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Food & Function|June 20, 2014
N-3 PUFA increase bioavailability and function of endothelial progenitor cellsValentina Spigoni, Carlo Lombardi, Monia Cito, et al.
Food & Function|June 24, 2014
Hydroxytyrosol induces apoptosis in human colon cancer cells through ROS generationLijuan Sun, Cheng Luo, Jiankang Liu
Food & Function|March 11, 2015
Bile acid binding capacity of fish protein hydrolysates from discard species of the West Mediterranean SeaRaúl Pérez-Gálvez, Pedro J García-Moreno, Rocío Morales-Medina, et al.
Food & Function|March 14, 2015
The effect of quercetin and kaempferol aglycones and glucuronides on peroxisome proliferator-activated receptor-gamma (PPAR-γ)Karsten Beekmann, Laura Rubió, Laura H J de Haan, et al.
Food & Function|April 10, 2015
Combined heterogeneous distribution of salt and aroma in food enhances salt perceptionMarion Emorine, Chantal Septier, Isabelle Andriot, et al.
Food & Function|March 17, 2015
Mechanisms of cholesterol and saturated fatty acid lowering by Quillaja saponaria extract, studied by in vitro digestion modelLiliya Vinarova, Zahari Vinarov, Borislava Damyanova, et al.
Food & Function|March 27, 2015
A bioaccessible fraction of parboiled germinated brown rice exhibits a higher anti-inflammatory activity than that of brown riceSiriporn Tuntipopipat, Chawanphat Muangnoi, Parunya Thiyajai, et al.
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