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Food Science & Nutrition|November 9, 2022
Evaluating macro- and micronutrients and food groups intake with the risk of developing inflammatory bowel disease: Is there any association?Farnaz Farsi, Negin Tahvilian, Azadeh Heydarian, et al.
Food Science & Nutrition|August 12, 2022
Protective effect of Eucommia ulmoides Oliver male flowers on ethanol-induced DNA damage in mouse cerebellum and cerebral cortexYanxia Ding, Yantong Wu, Juan Chen, et al.
Food Science & Nutrition|August 12, 2022
Effect of atmospheric nonthermal plasma on physicochemical, morphology and functional properties of sunn pest (Eurygaster integriceps)-damaged wheat flourAmir Tavakoli Lahijani, Fakhri Shahidi, Mahmoud Habibian, et al.
Food Science & Nutrition|August 12, 2022
Selection of superior accessions of turnip (Brassica rapa var. rapa L.) based on tuber quality-related charactersAli Khadivi, Farhad Mirheidari, Younes Moradi
Food Science & Nutrition|August 12, 2022
Antibacterial interactions of pulegone and 1,8-cineole with monolaurin ornisin against Staphylococcus aureusAli Farhanghi, Javad Aliakbarlu, Hossein Tajik, et al.
Food Science & Nutrition|August 12, 2022
Examining the consumer view of refreshing perception, relevant fruits, vegetables, soft drinks, and beers, and consumer age and gender segmentationsJessica L Ramirez, Amy Hampton, Xiaofen Du
Food Science & Nutrition|August 12, 2022
Vitamin D ameliorates asthma-induced lung injury by regulating HIF-1α/Notch1 signaling during autophagyChaowen Huang, Ming Peng, Jinzhai Tong, et al.
Food Science & Nutrition|August 12, 2022
Burdock (Arctium lappa L.) leaf flavonoids rich in morin and quercetin 3-O-rhamnoside ameliorate lipopolysaccharide-induced inflammation and oxidative stress in RAW264.7 cellsJue Cui, Wenyi Zong, Nannan Zhao, et al.
Food Science & Nutrition|August 12, 2022
Effects of alfalfa meal on quality and function of pork meatballsZhifeng Xu, Yushuang Du, Na Li, et al.
Food Science & Nutrition|August 12, 2022
The microbial communities in Zaopeis, free amino acids in raw liquor, and their correlations for Wuliangye-flavor raw liquor productionBin Jiang, Li Wu, Qi Wang, et al.
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