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Journal of Food Biochemistry|February 19, 2021
Anti-inflammatory, antioxidant effects, and bioaccessibility of Tigzirt propolisMokhtaria Yasmina Boufadi, Jalal Soubhye, Pierre Van AntwerpenJournal of Food Biochemistry|February 19, 2021
Phenolic content and anti-oxidative attributes of various parts of wild banana (Ensete superbum Roxb. Cheesman) plantNimisha Sarah Mathew, Pradeep Singh NegiJournal of Food Biochemistry|February 15, 2021
Modulatory effect of pigeon pea-wheat biscuits on lipid profile, lipid peroxidation level, α-glucosidase, and butyrylcholinesterase activities in type-2 diabetic patientsF J Gbenga-Fabusiwa, E P Oladele, G Oboh, et al.Journal of Food Biochemistry|February 22, 2021
Ultrasound-assisted ethanol extraction of Actinidia arguta pollen possesses antioxidant activity and protects DNA from oxidative damageSinan Chen, Xiaochao Wang, Ni ChengJournal of Food Biochemistry|July 30, 2019
Reactivity of peptides within the food matrixJean Paul Kamdem, Apollinaire TsopmoJournal of Food Biochemistry|July 30, 2019
Molecular interactions, bioavailability, and cellular mechanisms of angiotensin-converting enzyme inhibitory peptidesHongbing Fan, Wang Liao, Jianping WuJournal of Food Biochemistry|July 30, 2019
Influence of peptide characteristics on their stability, intestinal transport, and in vitro bioavailability: A reviewBo Wang, Ningning Xie, Bo LiJournal of Food Biochemistry|July 30, 2019
Structure-function properties of hypolipidemic peptidesSatoshi NagaokaJournal of Food Biochemistry|July 30, 2019
Understanding the nature of bitter-taste di- and tripeptides derived from food proteins based on chemometric analysisAnna Iwaniak, Monika Hrynkiewicz, Justyna Bucholska, et al.Journal of Food Biochemistry|July 30, 2019
Role of food-derived opioid peptides in the central nervous and gastrointestinal systemsZhenze Liu, Chibuike C UdenigwePageof 175