Chemical Characterization and Antioxidant Properties of Cell Wall Polysaccharides from Antrodia cinnamomea Mycelia: Structure and antioxidation of Antrodia cinnamomea polysaccharides
Publication date: Available online 25 February 2021Source: Food BioscienceAuthor(s): Wang Zheng-Qi, Zhu Chen-Xi, Dai An-Ran, Lei Chen, You Cui-Ping, Zhang Bo-Bo (Source: Food Bioscience)
Source: Food Bioscience - February 25, 2021 Category: Food Science Source Type: research
Anti-aging effects of Peppermint (Mentha piperita L.) and Shirazi thyme (Zataria multiflora Boiss.) plant extracts
Publication date: Available online 22 February 2021Source: Food BioscienceAuthor(s): Manizheh Sarikhani, Mahla Deylam, Effat Alizadeh, Marzie Hejazy, Saeideh Alizadeh-Salteh, Hassan Moeini, Masoumeh Firouzamandi (Source: Food Bioscience)
Source: Food Bioscience - February 23, 2021 Category: Food Science Source Type: research
Recovery of high pressure processing (HPP) induced injured Escherichia coli O157:H7 inhibited by Lactobacillus sakei on vacuum-packed ground beef
Publication date: Available online 23 February 2021Source: Food BioscienceAuthor(s): Longfeng Wang, Xiaoxue Kong, Yun Jiang (Source: Food Bioscience)
Source: Food Bioscience - February 23, 2021 Category: Food Science Source Type: research
Microencapsulation of pomegranate seed oil using a succinylated taro starch: Characterization and bioaccessibility study
Publication date: Available online 23 February 2021Source: Food BioscienceAuthor(s): M.C. Cortez-Trejo, A. Wall-Medrano, M. Gaytán-Martínez, S. Mendoza (Source: Food Bioscience)
Source: Food Bioscience - February 23, 2021 Category: Food Science Source Type: research
Solid-state fermentation for enhancing the nutraceutical content of agrifood by-products: Recent advances and its industrial feasibility
Publication date: Available online 20 February 2021Source: Food BioscienceAuthor(s): Luis O. Cano y Postigo, Daniel A. Jacobo-Velázquez, Daniel Guajardo-Flores, Luis Eduardo Garcia Amezquita, Tomás García-Cayuela (Source: Food Bioscience)
Source: Food Bioscience - February 21, 2021 Category: Food Science Source Type: research
Effect of orange (Citrus sinensis L.) peel essential oil on characteristics of blend films based on chitosan and fish skin gelatin
Publication date: Available online 20 February 2021Source: Food BioscienceAuthor(s): Yanjie Li, Chunming Tang, Qingfeng He (Source: Food Bioscience)
Source: Food Bioscience - February 21, 2021 Category: Food Science Source Type: research
Synergistic anti-allergy activity using a combination of Enterococcus faecalis IC-1 and luteolin
Publication date: Available online 18 February 2021Source: Food BioscienceAuthor(s): Lulu Han, Iwao Sakane, Masashi Mizuno (Source: Food Bioscience)
Source: Food Bioscience - February 19, 2021 Category: Food Science Source Type: research
Distinctive chemical and aromatic composition of red wines produced by Saccharomyces cerevisiae co-fermentation with indigenous and commercial non-Saccharomyces strains
Publication date: Available online 18 February 2021Source: Food BioscienceAuthor(s): Boqin Zhang, Violeta Ivanova-Petropulos, Changqing Duan, Guoliang Yan (Source: Food Bioscience)
Source: Food Bioscience - February 18, 2021 Category: Food Science Source Type: research
Tetrastigma hemsleyanum leaf flavones have anti-NSCLC ability by triggering apoptosis using the Akt-mTOR pathway
Publication date: Available online 17 February 2021Source: Food BioscienceAuthor(s): Yonglu Li, Yiru Zhang, Yaxuan Wang, Xin Yu, Ting Yu, Xiaodong Zheng, Qiang Chu (Source: Food Bioscience)
Source: Food Bioscience - February 18, 2021 Category: Food Science Source Type: research
Antioxidant activity and phenolic profiles of ciders from the Basque Country
Publication date: Available online 17 February 2021Source: Food BioscienceAuthor(s): Andoni Zuriarrain-Ocio, Juan Zuriarrain, Maider Vidal, María Teresa Dueñas, Iñaki Berregi (Source: Food Bioscience)
Source: Food Bioscience - February 18, 2021 Category: Food Science Source Type: research
The evaluation of the antidiabetic effects of red wine polyphenols with the view of in silico prediction methods
Publication date: Available online 15 February 2021Source: Food BioscienceAuthor(s): Neziha Yagmur Diker, Vahap Murat Kutluay (Source: Food Bioscience)
Source: Food Bioscience - February 16, 2021 Category: Food Science Source Type: research
Enhancement of Functional and Sensory Properties of Eastern Prickly Pear (Opuntia humifusa) by Fermentation with Yuza Peel and Guava Leaf
Publication date: Available online 15 February 2021Source: Food BioscienceAuthor(s): Sun-Hye Park, Beom-Gyun Jeong, Wonju Song, Jiyoung Jung, Jiyeon Chun (Source: Food Bioscience)
Source: Food Bioscience - February 16, 2021 Category: Food Science Source Type: research
Ascorbyl palmitate effects on the stability of curcumin-loaded soybean phosphatidylcholine liposomes
Publication date: Available online 15 February 2021Source: Food BioscienceAuthor(s): Junhua Li, Cuihua Chang, Jiali Zhai, Yanjun Yang, Haitao Yu (Source: Food Bioscience)
Source: Food Bioscience - February 15, 2021 Category: Food Science Source Type: research
Phenolic extraction from grape (Vitis vinifera) seed via enzyme and microwave co-assisted salting-out extraction
Publication date: Available online 12 February 2021Source: Food BioscienceAuthor(s): Meng-Zhen Jia, Xiao-Qian Fu, Long Deng, Zhang-Lian Li, Yan-Yan Dang (Source: Food Bioscience)
Source: Food Bioscience - February 12, 2021 Category: Food Science Source Type: research
Recovery of palm phytonutrients as a potential market for the by-products generated by palm oil mills and refineries‒A review
Publication date: Available online 12 February 2021Source: Food BioscienceAuthor(s): Alexis Gonzalez-Diaz, Alis Pataquiva-Mateus, Jesus Alberto Garcia-Nunez (Source: Food Bioscience)
Source: Food Bioscience - February 12, 2021 Category: Food Science Source Type: research
