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Journal of Food Biochemistry|August 24, 2019
Optimizing the potential bioactivity of isoflavones from soybeans via ultrasound pretreatment: Antioxidant potential and NF-κB activationHeloisa Gabriel Falcão, Mariah Benine Ramos Silva, Adriano Costa de Camargo, et al.Journal of Food Biochemistry|August 21, 2019
Variation in the structure and emulsification of egg yolk high-density lipoprotein by lipid peroxideZhijie Bao, Da Kang, Xiaomeng Xu, et al.Journal of Food Biochemistry|August 14, 2019
Biochemical study of type I collagen purified from skin of warm sea teleost Mahi mahi (Coryphaena hippurus), with a focus on thermal and physical stabilityMonami Akita, Toshio Kono, Kento Lloyd, et al.Journal of Food Biochemistry|August 7, 2019
Nutritional properties, identification of phenolic compounds, and enzyme inhibitory activities of Feijoa sellowiana leavesHabib Mosbah, Hassiba Chahdoura, Khaoula Adouni, et al.Journal of Food Biochemistry|August 8, 2019
Effectiveness of alginate coating on antioxidant enzymes and biochemical changes during storage of mango fruitSomayeh Rastegar, Hamed Hassanzadeh Khankahdani, Mahsa RahimzadehJournal of Food Biochemistry|August 8, 2019
Effect of ferulic acid sugar ester with high molecular mass from corn bran on proliferation of intestinal bifidobacteria in aged mice induced by D-galactose: The role of HFASE in the intestineJunling Dai, Wei Zhang, Xin GengJournal of Food Biochemistry|August 8, 2019
A preliminary study of fonio-moringa seed meal-based complementary food in Wistar ratsJohnson Oluwasola Agbede, Femi Peter Omotoso, Olugbenga David Oloruntola, et al.Journal of Food Biochemistry|August 2, 2019
A network pharmacology study on the triterpene saponins from Medicago sativa L. for the treatment of Neurodegenerative diseasesXue-Gui Liu, Meng-Chao Lv, Ming-Yuan Huang, et al.Journal of Food Biochemistry|August 2, 2019
Enzymolysis of walnut (Juglans regia L.) meal protein: Ultrasonication-assisted alkaline pretreatment impact on kinetics and thermodynamicsMoses Kwaku Golly, Haile Ma, Duan Yuqing, et al.Journal of Food Biochemistry|August 2, 2019
Pomegranate supplementation attenuates inflammation, joint dysfunction via inhibition of NF-κB signaling pathway in experimental models of rheumatoid arthritisRitu Karwasra, Surender Singh, Deeksha Sharma, et al.Pageof 175