Antioxidative and hepatoprotective activities of a novel polysaccharide (LSAP) from Lepista sordida mycelia
Publication date: July 2021Source: Food Science and Human Wellness, Volume 10, Issue 4Author(s): Yingyin Xu, Yuanhui Li, Yuxiao Lu, Xiaobin Feng, Guoting Tian, Qinghong Liu (Source: Food Science and Human Wellness)
Source: Food Science and Human Wellness - June 5, 2021 Category: Food Science Source Type: research
Potential of peptides and phytochemicals in attenuating different phases of islet amyloid polypeptide fibrillation for type 2 diabetes management
Publication date: May 2021Source: Food Science and Human Wellness, Volume 10, Issue 3Author(s): Raliat O. Abioye, Chibuike C. Udenigwe (Source: Food Science and Human Wellness)
Source: Food Science and Human Wellness - April 17, 2021 Category: Food Science Source Type: research
Zein as a structural protein in gluten-free systems: an overview
Publication date: May 2021Source: Food Science and Human Wellness, Volume 10, Issue 3Author(s): Xinrui Zhang, Chunxia Dong, Yayun Hu, Mengnan Gao, Guangzhong Luan (Source: Food Science and Human Wellness)
Source: Food Science and Human Wellness - April 17, 2021 Category: Food Science Source Type: research
Spectrum-effect relationship of immunologic activity of Ganoderma lucidum by UPLC-MS/MS and component knock-out method
Publication date: May 2021Source: Food Science and Human Wellness, Volume 10, Issue 3Author(s): Changqin Li, Yiping Cui, Jie Lu, Lijun Meng, Changyang Ma, Zhenhua Liu, Yan Zhang, Wenyi Kang (Source: Food Science and Human Wellness)
Source: Food Science and Human Wellness - April 17, 2021 Category: Food Science Source Type: research
A red pomegranate fruit extract-based formula ameliorates anxiety/depression-like behaviors via enhancing serotonin (5-HT) synthesis in C57BL/6 male mice
Publication date: May 2021Source: Food Science and Human Wellness, Volume 10, Issue 3Author(s): Xiping Zhu, Dongxiao Sun-Waterhouse, Chun Cui (Source: Food Science and Human Wellness)
Source: Food Science and Human Wellness - April 17, 2021 Category: Food Science Source Type: research
Purification, characterization and hypoglycemic activity of glycoproteins obtained from pea (Pisum sativum L.)
Publication date: May 2021Source: Food Science and Human Wellness, Volume 10, Issue 3Author(s): Gaoyixin Qin, Wu Xu, Junping Liu, Liyan Zhao, Guitang Chen (Source: Food Science and Human Wellness)
Source: Food Science and Human Wellness - April 17, 2021 Category: Food Science Source Type: research
Effects of filleting methods on composition, gelling properties and aroma profile of grass carp surimi
Publication date: May 2021Source: Food Science and Human Wellness, Volume 10, Issue 3Author(s): Liu Shi, Tao Yin, Qilin Huang, Juan You, Yang Hu, Dan Jia, Shanbai Xiong (Source: Food Science and Human Wellness)
Source: Food Science and Human Wellness - April 17, 2021 Category: Food Science Source Type: research
Development of volatiles and odor-active compounds in Chinese dry sausage at different stages of process and storage
Publication date: May 2021Source: Food Science and Human Wellness, Volume 10, Issue 3Author(s): Huimin Zhou, Bing Zhao, Shunliang Zhang, Qianrong Wu, Ning Zhu, Su Li, Xiaoqian Pan, Shouwei Wang, Xiaoling Qiao (Source: Food Science and Human Wellness)
Source: Food Science and Human Wellness - April 17, 2021 Category: Food Science Source Type: research
Effects of common prebiotics on iron status and production of colonic short-chain fatty acids in anemic rats
Publication date: May 2021Source: Food Science and Human Wellness, Volume 10, Issue 3Author(s): Fan Zhang, Ken K.L. Yung, Chi KongYeung (Source: Food Science and Human Wellness)
Source: Food Science and Human Wellness - April 17, 2021 Category: Food Science Source Type: research
Anthocyanin profiles and color properties of red wines made from Vitis davidii and Vitis vinifera grapes
Publication date: May 2021Source: Food Science and Human Wellness, Volume 10, Issue 3Author(s): Yanlun Ju, La Yang, Xiaofeng Yue, Yunkui Li, Rui He, Shenglin Deng, Xin Yang, Yulin Fang (Source: Food Science and Human Wellness)
Source: Food Science and Human Wellness - April 17, 2021 Category: Food Science Source Type: research
Effect of fermented bee pollen on metabolic syndrome in high-fat diet-induced mice
Publication date: May 2021Source: Food Science and Human Wellness, Volume 10, Issue 3Author(s): Sha Yan, Kai Wang, Xiaoying Wang, Aiqun Ou, Feiran Wang, Liming Wu, Xiaofeng Xue (Source: Food Science and Human Wellness)
Source: Food Science and Human Wellness - April 17, 2021 Category: Food Science Source Type: research
Modification of wheat bran insoluble and soluble dietary fibers with snail enzyme
Publication date: May 2021Source: Food Science and Human Wellness, Volume 10, Issue 3Author(s): Xin Liu, Keke Suo, Pei Wang, Xue Li, Limin Hao, Jiaqing Zhu, Juanjuan Yi, Qiaozhen Kang, Jinyong Huang, Jike Lu (Source: Food Science and Human Wellness)
Source: Food Science and Human Wellness - April 17, 2021 Category: Food Science Source Type: research
Rapid qualitative and quantitative analysis of strong aroma base liquor based on SPME-MS combined with chemometrics
Publication date: May 2021Source: Food Science and Human Wellness, Volume 10, Issue 3Author(s): Zongbao Sun, Junkui Li, Jianfeng Wu, Xiaobo Zou, Chi-Tang Ho, Liming Liang, Xiaojing Yan, Xuan Zhou (Source: Food Science and Human Wellness)
Source: Food Science and Human Wellness - April 17, 2021 Category: Food Science Source Type: research
Isomerization and degradation of all-trans-β-carotene during in-vitro digestion
Publication date: May 2021Source: Food Science and Human Wellness, Volume 10, Issue 3Author(s): Wenyang Tao, Xingqian Ye, Yanping Cao (Source: Food Science and Human Wellness)
Source: Food Science and Human Wellness - April 17, 2021 Category: Food Science Source Type: research
Dynamic microwave-assisted extraction combined with liquid phase microextraction based on the solidification of a floating drop for the analysis of organochlorine pesticides in grains followed by GC
Publication date: May 2021Source: Food Science and Human Wellness, Volume 10, Issue 3Author(s): Guijie Li, Xu Zhang, Tingting Liu, Hongxiu Fan, Hongcheng Liu, Shangyu Li, Dawei Wang, Lan Ding (Source: Food Science and Human Wellness)
Source: Food Science and Human Wellness - April 17, 2021 Category: Food Science Source Type: research
