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Food Science & Nutrition|January 21, 2021
lncRNA HOTAIR knockdown suppresses gastric cancer cell biological activitiesPan Chao, Feng Yongheng, Zhou Jin, et al.
Food Science & Nutrition|January 21, 2021
Determining factors associated with breastfeeding and complementary feeding practices in rural Southern BeninFifali Sam Ulrich Bodjrènou, Waliou Amoussa Hounkpatin, Céline Termote, et al.
Food Science & Nutrition|January 21, 2021
Effect of the ethanolic extract and essential oil of Ferulago angulata (Schlecht.) Boiss. on protein, physicochemical, sensory, and microbial characteristics of probiotic yogurt during storage timeMahshid Keshavarzi, Anousheh Sharifan, Seyed Ali Yasini Ardakani
Food Science & Nutrition|January 21, 2021
Effects of sorghum rice and black rice on genes associated with cholesterol metabolism in hypercholesterolemic mice liver and intestineHaiying Liu, Lu Huang, Xinli Pei
Food Science & Nutrition|January 21, 2021
Incorporation of omega-3 fatty acid-rich grape seed oil in yoghurt: Response surface optimization of physicochemical, textural, and sensory attributes during refrigerated storageAtousa Kokabian, Amir Daraei Garmakhany, Shima Jafarzadeh, et al.
Food Science & Nutrition|January 21, 2021
Effects of energy supplements on the differentiation of skeletal muscle satellite cellsRina Su, Bohui Wang, Min Zhang, et al.
Food Science & Nutrition|January 21, 2021
Tyrosinase inhibition by p-coumaric acid ethyl ester identified from camellia pollenLijun Li, Yuchen Cai, Xu Sun, et al.
Food Science & Nutrition|January 21, 2021
Consumer acceptance among Dutch and German students of insects in feed and foodNatalia Naranjo-Guevara, Michelle Fanter, Anna Maria Conconi, et al.
Food Science & Nutrition|January 21, 2021
The difference of regulatory effect of two Inonotus obliquus extracts on high-fat diet mice in relation to the fatty acid elongation function of gut microbiotaJian Yu, Hongyu Xiang, Qiuhong Xie
Food Science & Nutrition|January 21, 2021
A weak post-acidification Lactobacillus helveticus UV mutant with improved textural propertiesChengran Guan, Xuan Chen, Ruifeng Zhao, et al.
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