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Journal of Food Biochemistry|July 30, 2019
Free radical scavenging activity of the peptide from the Alcalase hydrolysate of the edible aquacultural seahorse (Hippocampus abdominalis)Hyun-Soo Kim, Seo-Young Kim, I P Shanura Fernando, et al.Journal of Food Biochemistry|July 30, 2019
4,5-dicaffeyolquinic acid improves high-fat diet-induced cognitive dysfunction through the regulation of insulin degrading enzymeJin Yong Kang, Seon Kyeong Park, Jong Min Kim, et al.Journal of Food Biochemistry|July 30, 2019
Crocin attenuates metabolic syndrome-induced osteoporosis in ratsMardi M AlgandabyJournal of Food Biochemistry|July 30, 2019
Hormesis effect of hydrogen peroxide on the promoter activity of neuropeptide receptor PAC1-RXiaoling Huang, Junfeng Li, Suqin Song, et al.Journal of Food Biochemistry|July 30, 2019
Exploring in vitro effects of biotransformed isoflavones extracts: Antioxidant, antiinflammatory, and antilipogenicAmanda Rejane Alves de Ávila, Lívia Dias de Queirós, Tatiane Mayumi Ueta, et al.Journal of Food Biochemistry|July 30, 2019
Ameliorative impact of cold-pressed Rosmarinus officinalis oil against liver toxicity and genotoxic effects in streptozotocin-induced diabetic rats and their offspringMohamed E El-Beeh, Maha Aljabri, Hisham F Orabi, et al.Journal of Food Biochemistry|July 30, 2019
Isolation and purification of a novel antimicrobial peptide from Porphyra yezoensisKui Jiao, Jie Gao, Tao Zhou, et al.Journal of Food Biochemistry|July 30, 2019
Cloning, expression, and characterization of a new pH- and heat-stable alginate lyase from Pseudoalteromonas carrageenovora ASY5Jie Zeng, Ding An, Chao Jiao, et al.Journal of Food Biochemistry|July 30, 2019
Impact of in vitro gastrointestinal digestion on the bioaccessibility and antioxidant capacity of bioactive compounds from Passion fruit (Passiflora edulis) leaves and juice extractsJohanny Aguillón-Osma, Iván Luzardo-Ocampo, Mardey Liceth Cuellar-Nuñez, et al.Journal of Food Biochemistry|August 30, 2019
Aromatic plants of Lamiaceae family in a traditional bread recipe: Effects on quality and phytochemical contentAdriana Skendi, Maria Irakli, Paschalina Chatzopoulou, et al.Pageof 175