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Food Science & Nutrition|December 2, 2024
Cardioprotective action of apocynin in isoproterenol-induced cardiac damage is mediated through Nrf-2/HO-1 signaling pathwayMd Mizanur Rahman, Mirza Alimullah, Tahmina Yasmin, et al.
Food Science & Nutrition|December 2, 2024
Modifications in Protein Structure and Xanthine Oxidase Inhibition of Yak Casein Induced by Protease TreatmentGongru Shang, Mingqin Deng, Yu Zhang, et al.
Food Science & Nutrition|December 2, 2024
Analysis of the association between microbiota and flavor formation during Zizhong Dongjian fermentation processZhang Li, Miao Wang, Zhirong Yang
Food Science & Nutrition|December 2, 2024
Food safety in the Dominican Republic-The current situation and challenges in the public management systemSilvia J R Vargas, Patricia Sipes, Silvia Tortosa la Osa, et al.
Food Science & Nutrition|December 2, 2024
Exploring Dietary Factors and Esophageal Adenocarcinoma: Insights From Mendelian Randomization StudyXin Liu, Wenwen Yang, Yanjiang Yang
Food Science & Nutrition|December 2, 2024
The Impact of Vitamin E Supplementation on Oxidative Stress, Cognitive Functions, and Aging-Related Gene Expression in Aged MiceFarnoosh Molavi Vasei, Mohammad Yasin Zamanian, Maryam Golmohammadi, et al.
Food Science & Nutrition|December 2, 2024
Microencapsulation and characterization of pomegranate seed oil using gum Arabic and maltodextrin blends for functional food applicationsKutloano Mangope, Tafadzwa Kaseke, Olaniyi A Fawole
Food Science & Nutrition|December 2, 2024
Hydroxysafflor yellow A, a natural food pigment, ameliorates atherosclerosis in ApoE-/- mice by inhibiting the SphK1/S1P/S1PR3 pathwayYuqing Liu, Jingyu Piao, Jiqian He, et al.
Food Science & Nutrition|December 2, 2024
Correction to "Optimization of extraction parameters of protein isolate from milk thistle seed: Physicochemical and functional characteristics"
Food Science & Nutrition|December 2, 2024
Optimizing Grape Quality Through Tillage and Organic Fertilization: A Comprehensive Analysis of Phenolic and Anthocyanin Variability Over Three YearsOzkan Kaya, Fadime Ates, Selda Daler, et al.
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