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Food Science & Nutrition|November 18, 2024
Dynamic changes and interaction between different aroma types during low-temperature roasting of bud green teaCong-Ming Wang, Xiao-Qin Tan, Xiao Du, et al.
Food Science & Nutrition|November 18, 2024
Preventing enzymatic browning of freshly cut green bananas through immersion in normal water, lemon juice, and coconut waterShampa Sarkar, Sumaia Akhter, Joysree Roy, et al.
Food Science & Nutrition|November 18, 2024
Trans, trans-2,4-decadienal, a lipid peroxidation product, aggravates insulin resistance in obese mice by promoting adipose inflammationYuanyuan Hu, Xiangbo Zeng, Ying Luo, et al.
Food Science & Nutrition|December 2, 2024
A Specific Collagen Hydrolysate Improves Postprandial Glucose Tolerance in Normoglycemic and Prediabetic Mice and in a First Proof of Concept Study in Healthy, Normoglycemic and Prediabetic HumansEstelle Grasset, François Briand, Nicolina Virgilio, et al.
Food Science & Nutrition|December 2, 2024
Prevalence and concentration of Ochratoxin A in beer: A global systematic review, meta-analysis, and health risk assessmentYadolah Fakhri, Vahid Ranaei, Zahra Pilevar, et al.
Food Science & Nutrition|December 2, 2024
Development of maize-based instant porridge flour formulated using sweet lupine, orange-fleshed sweet potato, and moringa leaf powderTsiyonemariam Nega Dessta, Zemenu Kerie Terefe
Food Science & Nutrition|December 2, 2024
Interplays of Dietary Fat with BMI and FAAH rs324420 on HDL-C in Gender-Dependent Manner in AdolescentsYi Lin Shen, Li Qiu, Jia Jing Cai, et al.
Food Science & Nutrition|December 2, 2024
Comparative effect of olive oil and flaxseed oil on drug induced hepatotoxicity in ratsWaqas Ahmad Khan, Muhammad Inam-Ur-Raheem, Hina Rasheed, et al.
Food Science & Nutrition|December 2, 2024
The Impact of Homogenization Techniques and Conditions on Water-In-Oil Emulsions for Casein Hydrolysate-Loaded Double Emulsions: A Comparative StudyPelin Salum, Çağla Ulubaş, Onur Güven, et al.
Food Science & Nutrition|December 2, 2024
Effects of extrusion process conditions on nutritional, anti-nutritional, physical, functional, and sensory properties of extruded snack: A reviewIbrahim Mohammed Ali, Sirawdink Fikreyesus Forsido, Chala G Kuyu, et al.
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