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Journal of Food Science|August 9, 2021
Dietary supplementation with mung bean coat alleviates the disorders in serum glucose and lipid profile and modulates gut microbiota in high-fat diet and streptozotocin-induced prediabetic miceDianzhi Hou, Qingyu Zhao, Borui Chen, et al.Journal of Food Science|September 8, 2021
Docosahexaenoic acid monoglyceride induces apoptosis and autophagy in breast cancer cells via lipid peroxidation-mediated endoplasmic reticulum stressTian-Tian Wang, Yong Yang, Feng Wang, et al.Journal of Food Science|September 8, 2021
Polychlorinated dioxins, furans (PCDD/Fs) and dioxin-like polychlorinated biphenyls (dl-PCBs) in food from Italy: Estimates of dietaryintake and assessmentGrazia Barone, Arianna Storelli, Antonio Busco, et al.Journal of Food Science|May 24, 2021
Feasibility of commercial breadmaking using chickpea as an ingredient: Functional properties and potential health benefitsCatherin Herrera A, Elvira Gonzalez de MejiaJournal of Food Science|August 1, 2021
In vitro protein digestibility and physico-chemical properties of lactic acid bacteria fermented beverages enriched with plant proteinsJohanne Manus, Mathieu Millette, Blanca R Aguilar Uscanga, et al.Journal of Food Science|August 3, 2021
Air frying pretreatment and the recovery of lipophilic sinapates from the oil fraction of mustard samplesOlamide Fadairo, Ruchira Nandasiri, Adeola M Alashi, et al.Journal of Food Science|September 13, 2021
Effects of ethanol, activated carbon, and activated kaolin on perilla seed oil: Volatile organic compounds, physicochemical characteristics, and fatty acid compositionXin Wang, Zhijun Zhang, Huizhen Li, et al.Journal of Food Science|May 15, 2020
Assessment of safety and efficacy of pine bark extract in normal and ovariectomized miceTakashi Kondo, Yoshiko Ishimi, Jun Takebayashi, et al.Journal of Food Science|February 14, 2023
Characterization of the interaction between boscalid and tannic acid and its effect on the antioxidant properties of tannic acidXiaoyan Fu, Shaofeng Yuan, Fangwei Yang, et al.Journal of Food Science|January 30, 2023
Analysis of the water state and microfractal dimension of tilapia fillets during freezing and thawingKaixuan Luo, Aiguo Feng, Xiangdong Lin, et al.Pageof 888