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Journal of Food Biochemistry|September 8, 2021
Improving SIRT1 by trehalose supplementation reduces oxidative stress, inflammation, and histopathological scores in the kidney of aged ratsFaegheh Bahri, Mohammad Khaksari, Sajjadeh Movahedinia, et al.
Journal of Food Biochemistry|September 8, 2021
Quantitative phosphoproteomics to resolve the cellular responses to octanoic acid in rotenone exposed zebrafishMustafa Gani Sürmen, Saime Sürmen, Derya Cansız, et al.
Journal of Food Biochemistry|September 1, 2021
Immunity boosting nutraceuticals: Current trends and challengesSomnath Basak, Jyoti Gokhale
Journal of Food Biochemistry|May 8, 2020
Phytoconstituents and pharmaco-therapeutic benefits of pitaya: A wonder fruitMonica Joshi, Bala Prabhakar
Journal of Food Biochemistry|April 30, 2020
Argentine Patagonia barberry chemical composition and evaluation of its antioxidant capacityPatricia Boeri, Lucrecia Piñuel, Daniela Dalzotto, et al.
Journal of Food Biochemistry|October 23, 2019
Drying kinetics, antioxidants, and physicochemical properties of litchi fruits by ultrasound-assisted hot air-dryingXiaohuang Cao, Md Nahidul Islam, Saiyi Zhong, et al.
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