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Food Science & Nutrition|October 2, 2019
Protocatechuic acid from chicory is bioavailable and undergoes partial glucuronidation and sulfation in healthy humansJiakun Zheng, Haiyan Xiong, Qing Li, et al.
Food Science & Nutrition|October 2, 2019
Effect of various postmortem processing times and blanching methods on quality of rainbow trout (Oncorhynchus mykiss) waste oilForouzan Sabzipour, Mahmood Naseri, Sedigheh Babaei, et al.
Food Science & Nutrition|October 2, 2019
Reactions of polyphenols in pomegranate peel with nitrite under simulated stomach conditionsZhenjian Xie, Xiaohong Li, Renyong Tang, et al.
Food Science & Nutrition|October 2, 2019
Heats of combustion representative of the carbohydrate mass contained in fruits, vegetables, or cerealsAna-Guadalupe Martínez-Navarro, Eulogio Orozco-Guareño, María-Judith Sánchez-Peña, et al.
Food Science & Nutrition|October 3, 2019
Conventional and food-to-food fortification: An appraisal of past practices and lessons learnedFlora Josiane Chadare, Rodrigue Idohou, Eunice Nago, et al.
Food Science & Nutrition|March 9, 2019
Efficacy of bergamot: From anti-inflammatory and anti-oxidative mechanisms to clinical applications as preventive agent for cardiovascular morbidity, skin diseases, and mood alterationsSimone Perna, Daniele Spadaccini, Leonardo Botteri, et al.
Food Science & Nutrition|March 9, 2019
Effects of putrescine on the postharvest physiology characteristics in cowpeaZhen Wang, Yunxiang Wang, Junyan Shi, et al.
Food Science & Nutrition|March 9, 2019
Effects of postharvest polyamine application and edible coating on maintaining quality of mango (Mangifera indica L.) cv. Langra during cold storageSeyed Morteza Zahedi, Marjan Sadat Hosseini, Mahdieh Karimi, et al.
Food Science & Nutrition|March 9, 2019
The effect of different processing methods on nutrient and isoflavone content of soymilk obtained from six varieties of soybean grown in RwandaMarguerite Niyibituronsa, Arnold Nola Onyango, Svetlana Gaidashova, et al.
Food Science & Nutrition|March 9, 2019
Bioactive compounds, antioxidant and antimicrobial activities of Arum maculatum leaves extracts as affected by various solvents and extraction methodsReza Farahmandfar, Reza Esmaeilzadeh Kenari, Maryam Asnaashari, et al.
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