Underwater Shockwave Pretreatment Process to Improve the Scent of Extracted Citrus junos Tanaka (Yuzu) Juice by Eisuke Kuraya, Akiko Touyama, Shina Nakada, Osamu Higa, Shigeru Itoh

“…International Journal of Food Science…”
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Physical and emulsifying properties of pea protein: influence of combined physical modification by flaxseed gum and ultrasonic treatment by Jia Yang, Fenghong Huang, Qingde Huang, Da Ma, Yashu Chen, Dengfeng Peng, Xiao Yu, Qianchun Deng, Fang Geng

“…Food Science and Human Wellness…”
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Dose-dependent effects of apple pectin on alleviating high fat-induced obesity modulated by gut microbiota and SCFAs by Yuanyuan Zhao, Jinfeng Bi, Jianyong Yi, Jian Peng, Qiancheng Ma

“…Food Science and Human Wellness…”
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Effects of Enzymatic Liquefaction, Drying Techniques, and Wall Materials on the Physicochemical Properties, Bioactivities, and Morphologies of Zinc-Amaranth (Amaranthus viridis L.)... by Siti Faridah Mohd Amin, Roselina Karim, Yus Aniza Yusof, Kharidah Muhammad

“…International Journal of Food Science…”
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Comparative Effect of Crude and Commercial Enzyme on the Juice Recovery from Bael Fruit (Aegle marmelos Correa) Using Principal Component Analysis by Anurag Singh, H. K. Sharma, Sanjay Kumar, Ashutosh Upadhyay, K. P. Mishra

“…International Journal of Food Science…”
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Effect of AAPH oxidation on digestion characteristics of seed watermelon (Citrullus lanatus var) kernels protein isolates by Shugang Li, Zhihao Li, Xiuting Li, Ping Wang, Xiongwei Yu, Qinli Fu, Sihai Gao

“…Food Science and Human Wellness…”
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Characterizing Selected Sorghum Grain Varieties and Evaluating the Suitability of Their Malt Extracts for Cultivating Microbial Biomass by Stellah Byakika, Ivan Muzira Mukisa, Yusuf Byenkya Byaruhanga

“…International Journal of Food Science…”
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Effects of pH, Total Soluble Solids, and Pectin Concentration on Color, Texture, Vitamin C, and Sensory Quality of Mango Fruit Bar by Ngoc Duc Vu, Van Muoi Nguyen, Thanh Truc Tran

“…International Journal of Food Science…”
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Comparison of chicoric acid, and its metabolites caffeic acid and caftaric acid: In vitro protection of biological macromolecules and inflammatory responses in BV2 microglial cells by Qian Liu, Fan Liu, Liling Zhang, Yajie Niu, Zhigang Liu, Xuebo Liu

“…Food Science and Human Wellness…”
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Gut microbiota axis: potential target of phytochemicals from plant-based foods by Ruyu Shi, Congying Huang, Yuan Gao, Xing Li, Chunhong Zhang, Minhui Li

“…Food Science and Human Wellness…”
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A comprehensive review on the effects of green tea and its components on the immune function by Jiachen Sun, Shengjie Dong, Jianying Li, Hui Zhao

“…Food Science and Human Wellness…”
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Effect of HTST Thermal Treatments on End-Use Quality Characteristics of Goat Milk by B. D. Rohitha Prasantha, K. M. S. Wimalasiri

“…International Journal of Food Science…”
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Preparation and physicochemical/antimicrobial characteristics of asparagus cellulose films containing quercetin by Tao Jin, Ling Yan, Wei Liu, Shuai Liu, Changhong Liu, Lei Zheng

“…Food Science and Human Wellness…”
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Effect of Fungal and Fungal-Bacterial Tempe-Type Fermentation on the Bioactive Potential of Grass Pea Seeds and Flaxseed Oil Cake Mix by Bożena Stodolak, Maja Grabacka, Anna Starzyńska-Janiszewska, Robert Duliński

“…International Journal of Food Science…”
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Chicken collagen hydrolysates differentially mediate anti-inflammatory activity and type I collagen synthesis on human dermal fibroblasts by Marina Offengenden, Subhadeep Chakrabarti, Jianping Wu

“…Food Science and Human Wellness…”
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Diet and medical foods in Parkinson’s disease by Klaus W. Lange, Yukiko Nakamura, Ning Chen, Jianjun Guo, Shigehiko Kanaya, Katharina M. Lange, Shiming Li

“…Food Science and Human Wellness…”
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The contribution of different polyphenol compositions from chokeberry produced in China to cellular antioxidant and antiproliferative activities by Ningxuan Gao, Xu Si, Wenzhong Han, Ersheng Gong, Chi Shu, Jinlong Tian, Yuehua Wang, Jiyue Zhang, Binxu Li, Bin Li

“…Food Science and Human Wellness…”
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Kaempferol improves glucose uptake in skeletal muscle via an AMPK-dependent mechanism by William T. Moore, Jing Luo, Dongmin Liu

“…Food Science and Human Wellness…”
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The protective effect of oleic acid on Lactiplantibacillus plantarum during freeze-drying by Yongjun Xia, Yizhen Wang, Jing Pu, Yan Wu, Zhiqiang Xiong, Xin Song, Hui Zhang, Lianzhong Ai, Guangqiang Wang

“…Food Science and Human Wellness…”
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Current status and potential of bacteriocin-producing lactic acid bacteria applied in the food industry by Qingping Liang, Wei Zhou, Siyuan Peng, Ziyu Liang, Zhemin Liu, Changliang Zhu, Haijin Mou

“…Current Research in Food Science…”
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