2019年3期
食品科学与人类健康(英文)
- Fermentation-enabled wellness foods: A fresh perspective
- Risk assessment of chemical substances of safety concern generated in processed meats
- Seaweed nutraceuticals and their therapeutic role in disease prevention
- Hyperinsulinemia, cancer and maqui berry: The promise of nutritional supplementation
- Occurrence, properties and biological significance of pyroglutamyl peptides derived from different food sources
- Mixed vitamin C and zinc diet supplements co-administered with artemether drug improved haematological profile and survival of mice infected with Plasmodium berghei
- Impact of hot alkali modification conditions on secondary structure of peanut protein and embedding rate of curcumin
- Almond cold-pressed oil by-product as ingredient for cookies with potential health benefits: Chemical and sensory evaluation
- Antioxidant activity and total phenolic content of essential oils and extracts of sweet basil (Ocimum basilicum L.) plants
- Antioxidant peptides encrypted in flaxseed proteome: An in silico assessment