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Journal of Food Biochemistry|March 24, 2022
Synergistic enhancement of rat intestinal alkaline phosphatase activity by taurine and sodium butyrate protects against endotoxin-induced bowel inflammationRotimi Olusanya Arise, Olusola Mercy Adetiwa, Raphael Idowu Adeoye, et al.Journal of Food Biochemistry|March 29, 2022
Maca could improve endurance capacity possibly by increasing mitochondrial biogenesis pathways and antioxidant response in exercised ratsCemal Orhan, Hasan Gencoglu, Mehmet Tuzcu, et al.Journal of Food Biochemistry|March 29, 2022
Protective effect of Smilax excelsa L. pretreatment via antioxidant, anti-inflammatory effects, and activation of Nrf-2/HO-1 pathway in testicular torsion modelMustafa Cellat, Cafer Tayer İşler, Ahmet Uyar, et al.Journal of Food Biochemistry|March 29, 2022
Comparative evaluation of Brassica oleracea, Ocimum basilicum, and Moringa oleifera leaf extracts on lipase inhibition and adipogenesis in 3T3-L1 adipocytesIlaiyaraja Nallamuthu, Abhinav Jain, Tamatam AnandJournal of Food Biochemistry|April 8, 2022
Effects of resveratrol treatment on quality and antioxidant properties of postharvest strawberry fruitTing-Ting Fan, Jing Zhang, Jun-Xuan Cao, et al.Journal of Food Biochemistry|April 7, 2022
Effects of MaiLiuPian on carotid thrombosis in rats and acute pulmonary embolism in mice and its antithrombotic mechanismPeixin Shi, Wenling Zheng, Jingjing Zhou, et al.Journal of Food Biochemistry|March 29, 2022
Broccoli microgreens have hypoglycemic effect by improving blood lipid and inflammatory factors while modulating gut microbiota in mice with type 2 diabetesShaotong Ma, Shuhua Tian, Jing Sun, et al.Journal of Food Biochemistry|October 15, 2019
Soluble melanins of the Randia echinocarpa fruit - Structural characteristics and toxicityMaría Del Rosario Gil-Avilés, Julio Montes-Avila, Sylvia Páz Díaz-Camacho, et al.Journal of Food Biochemistry|October 15, 2019
Free and bound volatile compounds in the Rubus coreanus fruits of different ripening stagesAi-Nong Yu, Yi-Ni Yang, Yan Yang, et al.Journal of Food Biochemistry|October 15, 2019
Quality evaluation of Chinese red wine based on cloud modelQingwei Xu, Kaili XuPageof 175