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Journal of Food Biochemistry|February 21, 2022
Chitosan oligosaccharide attenuates hepatic steatosis in HepG2 cells via the activation of AMP-activated protein kinaseTiange Li, Han Gong, Biyuan Zhan, et al.Journal of Food Biochemistry|July 27, 2022
Effect of steam explosion pretreatment on polysaccharide isolated from Poria cocos: Structure and immunostimulatory activityJiehua Liang, Minhao Zhao, Siwei Xie, et al.Journal of Food Biochemistry|July 27, 2022
The inhibition of intestinal glucose absorption by oat-derived avenanthramidesHaonan Zhouyao, Lovemore Nkhata Malunga, Yi Fang Chu, et al.Journal of Food Biochemistry|July 27, 2022
Chrysin reduces hypercholesterolemia-mediated atherosclerosis through modulating oxidative stress, microflora, and apoptosis in experimental ratsSubramani Yuvaraj, Sundrasen Sasikumar, Shanavas Syed Mohamed Puhari, et al.Journal of Food Biochemistry|January 29, 2022
Coccinia grandis alleviates flavor-enhancing high-lipid diet induced hepatocellular inflammation and apoptosisArnab Banerjee, Sandip Mukherjee, Bithin Kumar MajiJournal of Food Biochemistry|February 1, 2022
Adaptogenic potential of ginsenosides against domoic acid-induced toxicity by regulating neuronal stress and kinate receptors: Ex vivo and in silico studiesEdavalath Methal Ramya, Garlapati Phani Kumar, Yadavalli Chandrasekhar, et al.Journal of Food Biochemistry|February 1, 2022
Platismatia glauca-Lichen species with suppressive properties on migration and invasiveness of two different colorectal carcinoma cell linesDragana S Šeklić, Milena M JovanovićJournal of Food Biochemistry|February 8, 2022
Research progress of glucoamylase with industrial potentialXuyan Zong, Lei Wen, Yanting Wang, et al.Journal of Food Biochemistry|October 6, 2021
Fermented food Tempeh induces interleukin 12 and enhances macrophage phagocytosisYoshihito Hosaka, Kei Itoh, Shun Matsutani, et al.Journal of Food Biochemistry|October 7, 2021
Evaluation of the effect of marination in different seasoning recipes on the flavor profile of roasted beef meat via chemical and sensory analysisSam Al-Dalali, Cong Li, Baocai XuPageof 175