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Food Science & Nutrition|November 11, 2021
Occurrence and associated factors of aflatoxin M1 in raw cow milk in South Gondar Zone, North West Ethiopia, 2020Fitalew Tadele Admasu, Addisu Melak, Biruk Demissie, et al.
Food Science & Nutrition|November 11, 2021
Immunomodulatory effects of selenium-enriched peptides from soybean in cyclophosphamide-induced immunosuppressed miceJian Zhang, Siwei Gao, He Li, et al.
Food Science & Nutrition|November 11, 2021
Role of stilbenes against insulin resistance: A reviewShazmeen, Iahtisham-Ul Haq, Muhammad Shahid Riaz Rajoka, et al.
Food Science & Nutrition|August 2, 2019
Unsalted tomato juice intake improves blood pressure and serum low-density lipoprotein cholesterol level in local Japanese residents at risk of cardiovascular diseaseTamami Odai, Masakazu Terauchi, Daisaku Okamoto, et al.
Food Science & Nutrition|August 2, 2019
Influence of socio-economic and agronomic factors on aflatoxin and fumonisin contamination of maize in western KenyaNancy Karimi Njeru, Charles Aura Odhiambo Midega, James Wanjohi Muthomi, et al.
Food Science & Nutrition|April 17, 2024
Fermentation of cocoa pod husks with Pleurotus salmoneo-stramineus for food applicationsThomas Bickel Haase, Victoria Klis, Andreas Klaus Hammer, et al.
Food Science & Nutrition|April 17, 2024
Study of active components and mechanisms mediating the hypolipidemic effect of Inonotus obliquus polysaccharidesGuanwen Ding, Xiao Guo, Xiao Li, et al.
Food Science & Nutrition|April 17, 2024
Probiotic yogurt regulates gut microbiota homeostasis and alleviates hepatic steatosis and liver injury induced by high-fat diet in golden hamstersLinwensi Zhu, Na Ying, Liuyi Hao, et al.
Food Science & Nutrition|April 17, 2024
The evaluation of L-arginine solution as a solvent for propolis extraction: The phenolic profile, antioxidant, antibacterial activity, and in vitro bioaccessibilityGizem Mergen Duymaz, Gamze Duz, Kubra Ozkan, et al.
Food Science & Nutrition|April 17, 2024
Conjugation of gum Arabic and lentil protein hydrolysates through Maillard reaction: Antioxidant activity, volatile compounds, functional and sensory propertiesAmir Rezvankhah, Babak Ghanbarzadeh, Homaira Mirzaee, et al.
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