Overall Evaluation Of Artichoke Leftovers: Agricultural Measurement And Bioactive Properties Assessed After Green And Low-Cost Extraction Methods
Publication date: Available online 5 March 2021Source: Food BioscienceAuthor(s): Ignacio Zazzali, Julieta Gabilondo, Luana Peixoto Mallmann, Eliseu Rodrigues, Mercedes Perullini, Patricio R. Santagapita (Source: Food Bioscience)
Source: Food Bioscience - March 5, 2021 Category: Food Science Source Type: research
Chemical characterization of p-hydroxycinnamic diesters extracted from Copernicia prunifera and attenuation of biomarkers in C57BL/6J diabetic mice
Publication date: Available online 4 March 2021Source: Food BioscienceAuthor(s): José Ytalo Gomes da Silva, Paula Alves Salmito Rodrigues, Raquel Teixeira Terceiro Paim, Marcelo Oliveira Holanda, Carla Laine Silva Lima, Sandra Machado Lira, Thais Vital de Freitas, Icaro Gusmão Pinto Vieira, Francisca Noélia P. Mendes, Márcia M. Mendes Marques, Maria Izabel Florindo Guedes (Source: Food Bioscience)
Source: Food Bioscience - March 4, 2021 Category: Food Science Source Type: research
Assessment of biogenic amine and nitrite production in low-salt Paocai during fermentation as affected by reused brine and fresh brine
Publication date: Available online 4 March 2021Source: Food BioscienceAuthor(s): Nan Zhao, Haimei Lai, Yali Wang, Yuli Huang, Qiao Shi, Wei He, Shiyu Zhu, Yanshu Li, Yongqing Zhu, Huajia Li, Lihong Ge (Source: Food Bioscience)
Source: Food Bioscience - March 4, 2021 Category: Food Science Source Type: research
Phlebopus (Boletales, Boletinellaceae), a peculiar bolete genus with widely consumed edible species and potential for economic development in tropical countries
Publication date: Available online 4 March 2021Source: Food BioscienceAuthor(s): Bhavesh Raghoonundon, Olivier Raspé, Naritsada Thongklang, Kevin D. Hyde (Source: Food Bioscience)
Source: Food Bioscience - March 4, 2021 Category: Food Science Source Type: research
Determination of fish quality parameters with low cost electronic nose
Publication date: Available online 3 March 2021Source: Food BioscienceAuthor(s): Emre YAVUZER (Source: Food Bioscience)
Source: Food Bioscience - March 3, 2021 Category: Food Science Source Type: research
Lycium ruthenicum Murray anthocyanins effectively inhibit α-glucosidase activity and alleviate insulin resistance
Publication date: Available online 1 March 2021Source: Food BioscienceAuthor(s): Zichao Wang, Lijun Sun, Zhongxiang Fang, Tanzeela Nisar, Li Zou, Dan Li, Yurong Guo (Source: Food Bioscience)
Source: Food Bioscience - March 2, 2021 Category: Food Science Source Type: research
Biomass of Arthrospira platensis enriched with lithium by bioaccumulation and biosorption process
Publication date: Available online 2 March 2021Source: Food BioscienceAuthor(s): Cepoi Liliana, Zinicovscaia Inga, Rudi Ludmila, Chiriac Tatiana, Pantelica Ana, I. Apostol Andrei, Djur Svetlana, Ganea Larisa, Iancu Decebal (Source: Food Bioscience)
Source: Food Bioscience - March 2, 2021 Category: Food Science Source Type: research
Characterizing a thermostable amylopullulanase from Caldisericum exile with wide pH adaptation and broad substrate specificity
Publication date: Available online 2 March 2021Source: Food BioscienceAuthor(s): Xiaoxiao Li, Hangyan Ji, Yitan Zhai, Yuxiang Bai, Zhengyu Jin (Source: Food Bioscience)
Source: Food Bioscience - March 2, 2021 Category: Food Science Source Type: research
α-Dicarbonyl compounds related to antimicrobial and antioxidant activity of Maillard reaction products derived from xylose, cysteine and corn peptide hydrolysate
Publication date: Available online 2 March 2021Source: Food BioscienceAuthor(s): Tingting Feng, Ye Zhou, Xuejiao Wang, Xingwei Wang, Shuqin Xia (Source: Food Bioscience)
Source: Food Bioscience - March 2, 2021 Category: Food Science Source Type: research
Enzymatic synthesis of bornyl linoleate in a solvent-free system
Publication date: Available online 2 March 2021Source: Food BioscienceAuthor(s): Xiaosan Wang, Yu Zhao, Cong Jiang, Ming Chang, Jianhua Huang, Dan Xie (Source: Food Bioscience)
Source: Food Bioscience - March 2, 2021 Category: Food Science Source Type: research
Editorial: Lactic acid bacteria (probiotics), fermented milk and health
Publication date: Available online 28 February 2021Source: Food BioscienceAuthor(s): Giuseppe Spano (Source: Food Bioscience)
Source: Food Bioscience - March 1, 2021 Category: Food Science Source Type: research
Cytotoxic Activity and Genotoxicity of Antioxidant WPC-hydrolysates and their Probiotics Compatibility as Potential Functional Feed Additive
Publication date: Available online 28 February 2021Source: Food BioscienceAuthor(s): María Belén Ballatore, Franco Matías Escobar, Yanina Estefanía Rossi, Marina del Rosario Bettiol, Cristina Vanesa Torres, Mariana Angélica Montenegro, Lilia Renée Cavaglieri (Source: Food Bioscience)
Source: Food Bioscience - March 1, 2021 Category: Food Science Source Type: research
Wound healing effects of Plantago major extract and its chemical compounds in hyperglycemic rats
Publication date: Available online 27 February 2021Source: Food BioscienceAuthor(s): Kartini Kartini, Nina Wati, Rabbindra Gustav, Risa Wahyuni, Yosua Fernaldi Anggada, Risna Hidayani, Antoni Raharjo, Ridho Islamie, Sulistyo Emantoko Dwi Putra (Source: Food Bioscience)
Source: Food Bioscience - February 28, 2021 Category: Food Science Source Type: research
Polyphenol-bradykinin interaction: Role in pain sensation
Publication date: Available online 27 February 2021Source: Food BioscienceAuthor(s): Nassim Salem Adrar, Khodir Madani, Sabah Adrar (Source: Food Bioscience)
Source: Food Bioscience - February 28, 2021 Category: Food Science Source Type: research
Ginger: From serving table to salient therapy
Publication date: Available online 27 February 2021Source: Food BioscienceAuthor(s): Varsha Menon, Mennaallah Elgharib, Raafat El-awady, Ekram Saleh (Source: Food Bioscience)
Source: Food Bioscience - February 28, 2021 Category: Food Science Source Type: research
