Characterization of hot pepper spice phytochemicals, taste compounds content and volatile profiles in relation to the drying temperature
Journal of Food Biochemistry, EarlyView. (Source: Journal of Food Biochemistry)
Source: Journal of Food Biochemistry - September 14, 2018 Category: Food Science Authors: Giulia Bianchi
,
Roberto Lo Scalzo Source Type: research
Impact of phytic acid on nutrient bioaccessibility and antioxidant properties of chickpea genotypes
Journal of Food Biochemistry, EarlyView. (Source: Journal of Food Biochemistry)
Source: Journal of Food Biochemistry - September 14, 2018 Category: Food Science Authors: Sameer S. Bhagyawant
,
Amita Bhadkaria
,
Neha Gupta
,
Nidhi Srivastava Source Type: research
Aruncus dioicus var. kamtschaticus extract suppresses mitochondrial apoptosis induced ‐neurodegeneration in trimethyltin injected ICR mice
Journal of Food Biochemistry, EarlyView. (Source: Journal of Food Biochemistry)
Source: Journal of Food Biochemistry - September 14, 2018 Category: Food Science Authors: Su Bin Park
,
Jin Yong Kang
,
Jong Min Kim
,
Seon Kyeong Park
,
Sang Hyun Park
,
Jeong Eun Kang
,
Chang Jun Lee
,
Bong Seok Kwon
,
Seul Ki Yoo
,
Uk Lee
,
Dae ‐Ok Kim
,
Ho Jin Heo Source Type: research
Docosahexaenoic acid ‐containing phosphatidylcholine induced osteoblastic differentiation by modulating key transcription factors
Journal of Food Biochemistry, EarlyView. (Source: Journal of Food Biochemistry)
Source: Journal of Food Biochemistry - September 13, 2018 Category: Food Science Authors: Lei Mao
,
Meiling Wang
,
Yuanyuan Li
,
Yaxuan Liu
,
Jingfeng Wang
,
Changhu Xue Source Type: research
Molecular cloning, characterization, and heterologous expression of a new κ‐carrageenase gene from Pseudoalteromonas carrageenovora ASY5
Journal of Food Biochemistry, EarlyView. (Source: Journal of Food Biochemistry)
Source: Journal of Food Biochemistry - September 13, 2018 Category: Food Science Authors: Anfeng Xiao
,
Jie Zeng
,
JiajiaLi
,
Yanbing Zhu
,
Qiong Xiao
,
Hui Ni Source Type: research
Attenuation of intestinal inflammation of polysaccharides from the seeds of Plantago asiatica L. as affected by ultrasonication
Journal of Food Biochemistry, EarlyView. (Source: Journal of Food Biochemistry)
Source: Journal of Food Biochemistry - September 13, 2018 Category: Food Science Authors: Danfei Huang
,
Qiang Xia
,
Fenfen Li
,
Weiyu Yang
,
Shaoping Nie
,
Mingyong Xie Source Type: research
Madi ‐Ryuk and its active compound tannic acid suppress allergic inflammatory reactions in activated human mast cell HMC‐1
Journal of Food Biochemistry, EarlyView. (Source: Journal of Food Biochemistry)
Source: Journal of Food Biochemistry - September 12, 2018 Category: Food Science Authors: Hee ‐Yun Kim
,
Hyun‐Ja Jeong
,
Na‐Ra Han
,
Jae‐Bum Jang
,
Hyung‐Min Kim Source Type: research
Bacillus subtilis K ‐C3 isolated from Thai salted shrimp paste (Kapi): Its extracellular enzymes and use as a starter culture in Kapi production
Journal of Food Biochemistry, EarlyView. (Source: Journal of Food Biochemistry)
Source: Journal of Food Biochemistry - September 11, 2018 Category: Food Science Authors: Jaksuma Pongsetkul
,
Soottawat Benjakul
,
Punnanee Sumpavapol
,
Kitiya Vongkamjan
,
Kazufumi Osako Source Type: research
Engineering Corynebacterium crenatum for enhancing succinic acid production
Journal of Food Biochemistry, EarlyView. (Source: Journal of Food Biochemistry)
Source: Journal of Food Biochemistry - September 11, 2018 Category: Food Science Authors: Xiaoju Chen
,
Yaojie Zhou
,
Di Zhang Source Type: research
Volatile components present in different parts of grass carp
Journal of Food Biochemistry, EarlyView. (Source: Journal of Food Biochemistry)
Source: Journal of Food Biochemistry - September 11, 2018 Category: Food Science Authors: Hongli Wang
,
Jingjing Zhang
,
Yaozhou Zhu
,
Xichang Wang
,
Wenzheng Shi Source Type: research
Flavones from a natural tea (the leaves of Armeniaca sibirica L.) prevent oxidative stress ‐induced neuronal death
Journal of Food Biochemistry, EarlyView. (Source: Journal of Food Biochemistry)
Source: Journal of Food Biochemistry - September 11, 2018 Category: Food Science Authors: Yan Zhang
,
Ya ‐Nan Wu
,
Wei Wang
,
Guo‐Dong Yao
,
Xue‐Feng Jiang
,
Shao‐Jiang Song Source Type: research
Antioxidant activity and hepatoprotective potential of lyophilized extract of acerola bagasse against CCl4 ‐induced hepatotoxicity in Wistar rats
Journal of Food Biochemistry, EarlyView. (Source: Journal of Food Biochemistry)
Source: Journal of Food Biochemistry - September 11, 2018 Category: Food Science Authors: Tamara R. Marques
,
Aline A. Caetano
,
Pedro Henrique S. Cesar
,
Mariana A. Braga
,
Gustavo Henrique A. Machado
,
Raimundo V. de Sousa
,
Angelita D. Corr êa Source Type: research
Comparison of total carotenoids, lutein, zeaxanthin, and β‐carotene content in maize employing solvent extraction and in vitro physiological methods
Journal of Food Biochemistry, EarlyView. (Source: Journal of Food Biochemistry)
Source: Journal of Food Biochemistry - September 11, 2018 Category: Food Science Authors: Ashrafi Hossain
,
Padmanabhan Appukuttan Jayadeep Source Type: research
Equilibrium unfolding and refolding of black gram (Vigna mungo) phaseolin
Journal of Food Biochemistry, EarlyView. (Source: Journal of Food Biochemistry)
Source: Journal of Food Biochemistry - September 11, 2018 Category: Food Science Authors: Maithili Deshpande
,
Shridhar K. Sathe Source Type: research
Physicochemical and antioxidant properties of rice cooked with different proportions of black soybeans and cooking methods
Journal of Food Biochemistry, EarlyView. (Source: Journal of Food Biochemistry)
Source: Journal of Food Biochemistry - September 11, 2018 Category: Food Science Authors: Ji Hae Lee
,
Hyun ‐Joo Kim
,
Byong Won Lee
,
Yu Young Lee
,
Byoung Kyu Lee
,
Jee Yeon Ko
,
Koan Sik Woo Source Type: research
