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Journal of Food Biochemistry|June 20, 2020
Analysis of the polysaccharide fractions isolated from pea (Pisum sativum L.) at different levels of purificationShu Jie Zhang, Ting Ting Hu, Ya Yun Chen, et al.Journal of Food Biochemistry|May 6, 2020
Inhibitory effect of diosmetin on inflammation and lipolysis in coculture of adipocytes and macrophagesHana Lee, Jeehye Sung, Younghwa Kim, et al.Journal of Food Biochemistry|April 9, 2020
The in vitro bioavailability of anti-platelet peptides in collagen hydrolysate from silver carp (Hypophthalmichthys molitrix) skinYuqi Li, Bo Wang, Bo LiJournal of Food Biochemistry|April 9, 2020
Tryptophan targeted pulsed electric field treatment for enhanced immune activity in pine nut peptidesLiangzi Sun, Shuyu Zhang, Huapeng Ju, et al.Journal of Food Biochemistry|June 18, 2020
Omega-3 fatty acids in pathological calcification and bone healthTanu Sharma, Chandi C MandalJournal of Food Biochemistry|September 15, 2021
Neuroprotective potential of berberine in modulating Alzheimer's disease via multiple signaling pathwaysMoazzama Akbar, Anam Shabbir, Kanwal Rehman, et al.Journal of Food Biochemistry|September 17, 2021
Effect of partial substitution of sodium salt on the quality of salted quail eggsZhijie Bao, Yang Tian, Jie Gao, et al.Journal of Food Biochemistry|September 17, 2021
Ameliorative effect of hesperidin on streptozotocin-diabetes mellitus-induced testicular DNA damage and sperm quality degradation in Sprague-Dawley ratsEmrah Hicazi Aksu, Fatih Mehmet Kandemir, Sefa KüçüklerJournal of Food Biochemistry|September 12, 2021
Protective role of melatonin and spirulina in aortic occlusion-reperfusion model in ratsEyüp Sarı, Dilek Dilli, İrfan Taşoğlu, et al.Journal of Food Biochemistry|September 14, 2021
Antioxidant properties and inhibition of lipid formation in 3T3-L1 adipocytes of in vitro digested mageu, a commercial sampleHaleema Nathu, Kabuzi R Mbuyama, Martin Adarkwah-Yiadom, et al.Pageof 175