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Journal of Food Biochemistry|July 18, 2022
Phytochemical characterization of Morus nigra fruit ultrasound-assisted ethanolic extract for its cardioprotective potentialMaria Maqsood, Muhammad Issa Khan, Mian Kamran Sharif, et al.Journal of Food Biochemistry|August 2, 2019
Chlorogenic acid-rich Solanum melongena extract has protective potential against rotenone-induced neurotoxicity in PC-12 cellsYoung Youn, Sung-Hee Jeon, Hee-Yeon Jin, et al.Journal of Food Biochemistry|August 2, 2019
Does unsaponifiable fraction of grape seed oil attenuate nitric oxide production, oxidant and cytotoxicity activitiesHela Harbeoui, Sarra Dakhlaoui, Wissem Aidi Wannes, et al.Journal of Food Biochemistry|August 2, 2019
Starch composition, antioxidant potential, and glycemic indices of various varieties of Triticum aesitivum L. and Zea mays L. available in PakistanMuhammad Sadiq Aziz, Rab Nawaz, Nageena Haider, et al.Journal of Food Biochemistry|August 2, 2019
Physicochemical characterization and quality of Dangshan pear wines fermented with different Saccharomyces cerevisiaeHua Yang, Junyong Sun, Tiantian Tian, et al.Journal of Food Biochemistry|August 2, 2019
Ameliorative effects of ethanolic constituents of Bangladeshi propolis against tetracycline-induced hepatic and renal toxicity in ratsE M Tanvir, Md Asif Hasan, Shariful Islam Nayan, et al.Journal of Food Biochemistry|August 2, 2019
Microemulsion as nanoreactor for lutein extraction: Optimization for ultrasound pretreatmentMehdi Jalali-Jivan, Soleiman Abbasi, Martin G ScanlonJournal of Food Biochemistry|August 2, 2019
Interactions of tea polyphenols with intestinal microbiota and their implication for cellular signal conditioning mechanismYongyong Li, Xing Gao, Yongjiang LouJournal of Food Biochemistry|August 2, 2019
Synthesis, separation, and purification of glucosyl-β-cyclodextrin by one-pot methodYuxiang Bai, Yun Wu, Hangyan Ji, et al.Journal of Food Biochemistry|August 2, 2019
Selenomethionine as a dietary supplement for laying hens: Impacts on lipid peroxidation and antioxidant capacity in fresh and stored eggsJoão H Dos Reis, Roger R Gebert, Bruno F Fortuoso, et al.Pageof 175