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Food Science & Nutrition|April 17, 2024
Physicochemical compositions, nutritional and functional properties, and color qualities of sorghum-orange-fleshed sweet potato composite flourMary Damilola Jenfa, Oluwasola Abayomi Adelusi, Aderonke Aderinoye, et al.
Food Science & Nutrition|April 17, 2024
Sinapic acid modulates oxidative stress and metabolic disturbances to attenuate ovarian fibrosis in letrozole-induced polycystic ovary syndrome SD ratsHuan Lan, Zhe-Wen Dong, Ming-Yu Zhang, et al.
Food Science & Nutrition|April 17, 2024
Safety assessment of a proprietary fermented soybean solution, Symbiota®, as an ingredient for use in foods and dietary supplements: Non-clinical studies and a randomized trialChien-Min Hung, Wen-Cheng Chu, Wen-Yen Huang, et al.
Food Science & Nutrition|April 17, 2024
Assessing the relationship of maternal short stature with coexisting forms of malnutrition among neonates, infants, and young children of PakistanAsif Khaliq, Smita Nambiar, Yvette D Miller, et al.
Food Science & Nutrition|April 17, 2024
Changes in eating habits and lifestyle during the first year of the COVID-19 pandemic across metropolitan regions in Brazil and Germany: A survey-based cross-sectional studyJuliana M G Paris, Emília M F Lima, Jéssica de A F F Finger, et al.
Food Science & Nutrition|April 17, 2024
Effect of ultrasound technique to improve quality of Iranian industrial honey by controlling crystallization processSafa Rabbani, Seyed Amir Ali Anvar, Sara Allahyaribeik, et al.
Food Science & Nutrition|April 17, 2024
Evaluation of probiotics in the treatment of hypothyroidism in early pregnancy combined with small intestinal bacterial overgrowthMiao Zhang, Yajuan Xu, Zongzong Sun, et al.
Food Science & Nutrition|April 17, 2024
Effects of different pickling methods on physicochemical properties and flavor profiles of Tongling white ginger: Dry-salting, brine-pickling, and inoculation-picklingKaili Zong, Feixiang Jin, Daquan Wang, et al.
Food Science & Nutrition|June 2, 2016
Lipid oxidation, sensory characteristics, and color of fresh pork sausage from immunologically castrated pigs stored frozen for up to 12 weeksKatelyn A Jones-Hamlow, Marcos A Tavárez, Aubrey L Schroeder, et al.
Food Science & Nutrition|September 27, 2017
Ultraviolet light-C increases antioxidant capacity of the strawberry (Fragaria x ananassa) in vitro and in high-fat diet-induced obese ratsCecilia I Oviedo-Solís, Cuauhtémoc Sandoval-Salazar, Edmundo Lozoya-Gloria, et al.
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