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Food Science & Nutrition|January 26, 2019
Nutritional content of selected species of tropical eggplant fruit (Solanum spp) diet Attenuates hepatic inflammation in high-fat fed male Wistar rats induced with streptozotocinEsther Emem Nwanna, Emmanuel O Ibukun, Ganiyu Oboh
Food Science & Nutrition|January 26, 2019
Physicochemical property, antioxidant activity, and cytoprotective effect of the germinated soybean proteinsChunxia Gao, Fengzhong Wang, Li Yuan, et al.
Food Science & Nutrition|January 26, 2019
In vitro antihypertensive and antioxidative properties of trypsin-derived Moringa oleifera seed globulin hydrolyzate and its membrane fractionsTaiwo Ayodele Aderinola, Tayo Nathaniel Fagbemi, Victor Ndigwe Enujiugha, et al.
Food Science & Nutrition|January 26, 2019
Effect of chitosan-based coatings enriched with savory and/or tarragon essential oils on postharvest maintenance of kumquat (Fortunella sp.) fruitSeyed F Hosseini, Milad Amraie, Mohammad Salehi, et al.
Food Science & Nutrition|January 26, 2019
Effect of supplementing chromium histidinate and picolinate complexes along with biotin on insulin sensitivity and related metabolic indices in rats fed a high-fat dietCemal Orhan, Osman Kucuk, Mehmet Tuzcu, et al.
Food Science & Nutrition|January 26, 2019
The use of CT scan imaging technique to determine pear bruise level due to external loadsMohsen Azadbakht, Mohammad Vahedi Torshizi, Mohammad Javad Mahmoodi
Food Science & Nutrition|January 26, 2019
Microbiological quality of traditional and improved kiln smoked catfish (Clarias gariepinus; Pisces; Clariidae) in Lake Chilwa BasinMartin Charles Likongwe, William Kasapila, Mangani Katundu, et al.
Food Science & Nutrition|January 26, 2019
Microbial identification of potato taste defect from coffee beansJean Bernard Ndayambaje, Antoine Nsabimana, Sylvie Dushime, et al.
Food Science & Nutrition|January 26, 2019
Walnut oil improves spatial memory in rats and increases the expression of acid-sensing ion channel genes Asic2a and Asic4Li-Mei Wang, Yang Yi, Yi-Lan Yao, et al.
Food Science & Nutrition|January 26, 2019
5-Hydroxy-7-methoxyflavone derivatives from Kaempferia parviflora induce skeletal muscle hypertrophyShintaro Ono, Naoki Yoshida, Daisuke Maekawa, et al.
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