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Journal of Food Biochemistry|July 21, 2020
Quercetin as an anticancer agent: Focus on esophageal cancerAmirhossein Davoodvandi, Mohammad Shabani Varkani, Cain C T Clark, et al.Journal of Food Biochemistry|July 22, 2020
Assessment of antioxidant traits and protective action of Egyptian acacia pods extracts against paracetamol-induced liver toxicity in ratsAhmed A Salman, Ibrahim M Abd El-Aleem, Ahmed A Abd El-Rahman, et al.Journal of Food Biochemistry|July 15, 2020
A novel di-peptide Met-Glu from collagen hydrolysates inhibits platelet aggregation and thrombus formation via regulation of Gq-mediated signalingYijie Yang, Hongdong Song, Bo Wang, et al.Journal of Food Biochemistry|July 10, 2020
Extraction, structural elucidation and immunostimulating properties of water-soluble polysaccharides from wheat branRong-An Cao, RuiXue Ji, Mehdi Tabarsa, et al.Journal of Food Biochemistry|July 10, 2020
Protein extracts from Momordica charantia var. charantia and M. charantia var. muricata show anti-lipidemic and antioxidant properties in experimental type 2 diabetic ratsSundar Poovitha, Madasamy ParaniJournal of Food Biochemistry|July 24, 2020
Quercetin 3-O-malonylglucoside in the leaves of mulberry (Morus alba) is a functional analog of ghrelinYi-Chiao Lin, Chieh-Ju Wu, Ping-Chung Kuo, et al.Journal of Food Biochemistry|July 4, 2020
Thymoquinone harbors protection against Concanavalin A-induced behavior deficit in BALB/c mice modelSadia Nazir, Rai Khalid Farooq, Hina Khan, et al.Journal of Food Biochemistry|July 7, 2020
Three common caffeoylquinic acids as potential hypoglycemic nutraceuticals: Evaluation of α-glucosidase inhibitory activity and glucose consumption in HepG2 cellsYongsheng Chen, Sheng Geng, Benguo LiuJournal of Food Biochemistry|July 31, 2020
Phosphoproteomic analysis of duck egg white and insight into the biological functions of identified phosphoproteinsRida Arshad, Yaqi Meng, Ning Qiu, et al.Journal of Food Biochemistry|July 31, 2020
Postharvest application of thiol compounds affects surface browning and antioxidant activity of fresh-cut potatoesİnci Cerit, Annalise Pfaff, Nuran Ercal, et al.Pageof 175