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Journal of Food Biochemistry|July 23, 2021
Lycoperoside H, a steroidal alkaloid saponin in tomato seeds, ameliorates atopic dermatitis-like symptoms in IL-33 transgenic miceShogo Takeda, Kenchi Miyasaka, Hiroshi ShimodaJournal of Food Biochemistry|May 20, 2022
The effect of resistance and endurance training with ursolic acid on atrophy-related biomarkers in muscle tissue of diabetic male rats induced by streptozotocin and a high-fat dietMaryam Zolfaghari, Mohammad Faramarzi, Mehdi Hedayati, et al.Journal of Food Biochemistry|May 10, 2022
Effect of Lactobacillus rhamnosus GG fermentation on the structural and functional properties of dietary fiber in bamboo shoot and its application in breadLili Zhao, Jiayi Wu, Yihang Liu, et al.Journal of Food Biochemistry|July 26, 2021
Role of fish collagen hydrolysate in attenuating inflammation-An in vitro studyK Sivaraman, C ShanthiJournal of Food Biochemistry|July 14, 2021
Effect of biscuits formulated from acha-sandpaper leaf composite flour on fasting blood glucose, blood pressure, and activities of key enzymes linked to diabetes and hypertension in streptozotocin/l-NAME-induced hypertensive-diabetic ratsGaniyu Oboh, Taiwo Gbemisola Bello, Odunayo Michael AgunloyeJournal of Food Biochemistry|July 15, 2021
Physical, chemical, and biological characterization of ginsenoside F1 incorporated in nanostructured lipid carrierTaiyoung Kang, Seokjin Suh, Hye-Eun Jo, et al.Journal of Food Biochemistry|October 15, 2019
Optimization of solid phase microextraction combined with gas chromatography-mass spectrometry (GC-MS) to analyze aromatic compounds in fresh tomatoesJian Li, Yingli Fu, Xiaolin Bao, et al.Journal of Food Biochemistry|October 15, 2019
Comprehensive changes in volatile/nonvolatile compounds and flavor and physicochemical characteristics in Angelica gigas Nakai roots by thermal processingDa-Som Kim, Hoe-Sung Kim, Jookyeong Lee, et al.Journal of Food Biochemistry|October 15, 2019
Binding of aromatic compounds with soy protein isolate in an aqueous model: Effect of pHJun Guo, Zhiyong He, Shengfang Wu, et al.Journal of Food Biochemistry|October 15, 2019
Volatile aroma compounds in wines from Chinese wild/hybrid speciesZheng Wei, Xihua Liu, Yu Huang, et al.Pageof 175