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Journal of Food Biochemistry|May 24, 2021
Hawthorn polyphenols, D-chiro-inositol, and epigallocatechin gallate exert a synergistic hypoglycemic effectChao Xin, Mengya Zhao, Jiahui Wang, et al.Journal of Food Biochemistry|August 10, 2021
Production and identification of peptides with activity promoting osteoblast proliferation from meat dregs of Pinctada martensiiYufeng Tian, Pingyingzi Jiang, Xiaoyue Liu, et al.Journal of Food Biochemistry|October 5, 2022
Potential allergenicity and hydrolysis assessment of bovine casein and β-casein by treatment with lactic acid bacteriaMeijia Huang, Xin Li, Yong Wu, et al.Journal of Food Biochemistry|October 5, 2022
Ultrasonic-assisted extraction of swertisin from sour Jujube seed and comprehensive revelation of its antioxidant activityJinrui Liu, Yanqing Zhang, Mei Zhang, et al.Journal of Food Biochemistry|October 22, 2022
Alternation of heart microRNA-mRNA network by high-intensity interval training and proanthocyanidin in myocardial ischemia rats: Artificial intelligence and validation experimentalSafar Zarei, Farzaneh Taghian, Gholamreza Sharifi, et al.Journal of Food Biochemistry|September 7, 2022
A new and efficient method for producing food ingredients high in l-ornithine using unused parts of white cabbage (Brassica oleracea var. capitata)Koji Kurata, Michiko Chiyoda, Machi Ito, et al.Journal of Food Biochemistry|February 9, 2021
Comparative metabolites profiling of Caryota mitis & Caryota urens via UPLC/MS and isolation of two novel in silico chemopreventive flavonoidsRadwa Hassan El-Akad, Aisha Hussein Abou Zeid, Hanaa Mohamed El-Rafie, et al.Journal of Food Biochemistry|February 17, 2021
Dieckol isolated from a brown alga, Eisenia nipponica, suppresses ear swelling from allergic inflammation in mouseYoshimasa Sugiura, Masakatsu Usui, Hirotaka Katsuzaki, et al.Journal of Food Biochemistry|February 18, 2021
Effects of D-pinitol on myocardial apoptosis and fibrosis in streptozocin-induced aging-accelerated miceXiao-Li Li, Mei Xu, Fei Yu, et al.Journal of Food Biochemistry|February 24, 2021
6-Gingerol, an active constituent of ginger, attenuates lipopolysaccharide-induced oxidation, inflammation, cognitive deficits, neuroplasticity, and amyloidogenesis in ratBabatunde Oluwafemi Adetuyi, Ebenezer Olatunde FarombiPageof 175