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Journal of Food Biochemistry|September 7, 2019
Novel ACE inhibitors derived from soybean proteins using in silico and in vitro studiesWenzhu Zhao, Siyu Xue, Zhipeng Yu, et al.Journal of Food Biochemistry|September 7, 2019
Effect of spirulina and silicon-enriched spirulina on metabolic syndrome features, oxidative stress and mitochondrial activity in Zucker fatty ratsJoris Vidé, Béatrice Bonafos, Gilles Fouret, et al.Journal of Food Biochemistry|September 11, 2019
Ginsenoside Rg1 abolish imiquimod-induced psoriasis-like dermatitis in BALB/c mice via downregulating NF-κB signaling pathwayQuan Shi, Qi He, Weiming Chen, et al.Journal of Food Biochemistry|September 11, 2019
Quantitative analysis of binding affinities and characterization of β-lactoglobulin and λ-carrageenan as a function of pHLijie Wang, Xiqing Yue, Jingjing Wang, et al.Journal of Food Biochemistry|October 2, 2019
Antioxidant and antithrombotic properties of Dendropanax morbifera Léveille (Araliaceae) and its ferments produced by fermentation processingJun-Hui Choi, Seung KimJournal of Food Biochemistry|August 14, 2019
Protein oxidation and in vitro digestibility of heat-treated fermented sausages: How do they change with the effect of lipid formulation during processing?Burcu Öztürk-Kerimoğlu, Berker Nacak, Vasfiye Hazal Özyurt, et al.Journal of Food Biochemistry|January 25, 2021
Catalytic properties of lipoxygenase extracted from different varieties of Pisum sativum and Lens culinarisKatia Liburdi, Marco Esti, Verdiana Petroselli, et al.Journal of Food Biochemistry|February 3, 2021
Tucumã (Astrocaryum aculeatum) prevents memory loss and oxidative imbalance in the brain of rats with hyperlipidemiaMatheus Henrique Jantsch, Viviane Martins Bernardes, Juliana Sorraila Oliveira, et al.Journal of Food Biochemistry|February 3, 2021
Potential of Aloe vera gel coating for storage life extension and quality conservation of fruits and vegetables: An overviewMahmood Ul Hasan, Rehan Riaz, Aman Ullah Malik, et al.Journal of Food Biochemistry|January 27, 2021
Diets supplemented with raw and roasted pumpkin (Cucurbita pepo L) seeds improved some biochemical parameters associated with erectile function in ratsSeun F Akomolafe, Tosin A Olasehinde, Bukola T AlukoPageof 175