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Journal of Food Biochemistry|October 21, 2022
A study of the molecular mechanism of quercetin and dasatinib combination as senolytic in alleviating age-related and kidney diseasesKhalid Saad Alharbi, Obaid Afzal, Abdulmalik Saleh Alfawaz Altamimi, et al.
Journal of Food Biochemistry|June 2, 2020
Lipid-lowering effect of Pinus sp. sawdust and Pycnoporus sanguineus mycelium in streptozotocin-induced diabetic ratsGiovana Rech, Larissa Lopes da Silva, Keoma da Silva, et al.
Journal of Food Biochemistry|June 5, 2020
The functional nutritional and regulatory activities of calcium supplementation from eggshell for obesity disorders managementMarwa El-Zeftawy, Samar Abd-El Mohsen Ali, Sally Salah, et al.
Journal of Food Biochemistry|June 5, 2020
Impact of hot water-calcium on the activity of cell wall degrading and antioxidant system enzymes in mango stored at chilling temperatureDenisse Aurora Díaz-Corona, Martha Edith López-López, Lidia Elena Ayón-Reyna, et al.
Journal of Food Biochemistry|August 28, 2021
Non alcoholic palm nectar from Cocos nucifera as a promising nutraceutical preparationRajitha Panonnummal, Divya Gopinath, Aneesh Thankappan Presanna, et al.
Journal of Food Biochemistry|August 10, 2021
Dietary foods containing nitric oxide donors can be early curators of SARS-CoV-2 infection: A possible role in the immune systemS Swathi Krishna, Arumugam Thennavan, S K Kanthlal
Journal of Food Biochemistry|August 19, 2021
Novel ketogenic diet formulation improves sucrose-induced insulin resistance in canton strain Drosophila melanogasterOmowumi T Kayode, Damilare Rotimi, Elizabeth Okoh, et al.
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