Showing 881 - 900 results of 3,272 for search '"Food science"', query time: 0.07s Refine Results
  1. 881
    The protective effects of Levilactobacillus brevis FZU0713 on lipid metabolism and intestinal microbiota in hyperlipidemic rats

    The protective effects of Levilactobacillus brevis FZU0713 on lipid metabolism and intestinal microbiota in hyperlipidemic rats by Xiaoyun Fan, Qing Zhang, Weiling Guo, Qi Wu, Jinpeng Hu, Wenjian Cheng, Xucong Lü, Pingfan Rao, Li Ni, Youting Chen, Lijiao Chen

    Published 2023-09-01
    “…Food Science and Human Wellness…”
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  2. 882
    Effect of Fishing Season and Size on the Physicochemical and Microbiological Characteristics of Salted Sardines (Sardina pilchardus)

    Effect of Fishing Season and Size on the Physicochemical and Microbiological Characteristics of Salted Sardines (Sardina pilchardus) by Charifa Aoua, Bouchra Yacoubi, Abderrahmane Zekhnini

    Published 2024-01-01
    “…International Journal of Food Science…”
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  3. 883
    Flavonoids of Rosa rugosa Thunb. inhibit tumor proliferation and metastasis in human hepatocellular carcinoma HepG2 cells

    Flavonoids of Rosa rugosa Thunb. inhibit tumor proliferation and metastasis in human hepatocellular carcinoma HepG2 cells by Zhiguo Zhang, Meilin Wang, Shu Xing, Chen Zhang

    Published 2022-03-01
    “…Food Science and Human Wellness…”
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  4. 884
    Structure elucidation, immunomodulatory activity, antitumor activity and its molecular mechanism of a novel polysaccharide from Boletus reticulatus Schaeff

    Structure elucidation, immunomodulatory activity, antitumor activity and its molecular mechanism of a novel polysaccharide from Boletus reticulatus Schaeff by Siyuan Su, Xiang Ding, Yiling Hou, Binbin Liu, Zhouhe Du, Junfeng Liu

    Published 2023-03-01
    “…Food Science and Human Wellness…”
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  5. 885
    Health promoting activities and corresponding mechanism of (–)-epicatechin-3-gallate

    Health promoting activities and corresponding mechanism of (–)-epicatechin-3-gallate by Zhiliang Li, Changchun Feng, Hongjin Dong, Weibin Jin, Wenying Zhang, Jianfeng Zhan, Shuzhen Wang

    Published 2022-05-01
    “…Food Science and Human Wellness…”
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  6. 886
    Petroselinum crispum extract ameliorates scopolamine-induced cognitive dysfunction: role on apoptosis, inflammation and oxidative stress

    Petroselinum crispum extract ameliorates scopolamine-induced cognitive dysfunction: role on apoptosis, inflammation and oxidative stress by Göksel Şener, Gözde Karakadıoglu, Dilek Ozbeyli, Seren Ede, Refiye Yanardag, Ozlem Sacan, Asli Aykac

    Published 2022-09-01
    “…Food Science and Human Wellness…”
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  7. 887
    Investigating cooked rice textural properties by instrumental measurements

    Investigating cooked rice textural properties by instrumental measurements by Keyu Tao, Wenwen Yu, Sangeeta Prakash, Robert G. Gilbert

    Published 2020-06-01
    “…Food Science and Human Wellness…”
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  8. 888
    Efficacy of Larimichthys crocea TASOR protein-derived peptide FAM286 against Staphylococcus aureus

    Efficacy of Larimichthys crocea TASOR protein-derived peptide FAM286 against Staphylococcus aureus by Ritian Jin, Guanglei Wei, Rong Lin, Wenfeng Lin, Jude Juventus Aweya, Duo Liang, Wuyin Weng, Shen Yang

    Published 2025-01-01
    “…Current Research in Food Science…”
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  9. 889
    An overview of plant-autochthonous microorganisms and fermented vegetable foods

    An overview of plant-autochthonous microorganisms and fermented vegetable foods by Sebastian Torres, Hernán Verón, Luciana Contreras, Maria I. Isla

    Published 2020-06-01
    “…Food Science and Human Wellness…”
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  10. 890
    Formation mechanisms of ethyl acetate and organic acids in Kluyveromyces marxianus L1-1 in Chinese acid rice soup

    Formation mechanisms of ethyl acetate and organic acids in Kluyveromyces marxianus L1-1 in Chinese acid rice soup by Na Liu, Likang Qin, Laili Hu, Song Miao

    Published 2023-01-01
    “…Food Science and Human Wellness…”
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  11. 891
    Quality Assessment of Tomato Paste Products on the Ghanaian Market: An Insight Into Their Possible Adulteration

    Quality Assessment of Tomato Paste Products on the Ghanaian Market: An Insight Into Their Possible Adulteration by Abena Boakye, Doreen D. Avor, Isaac K. Amponsah, William O. Appaw, Leslie Owusu-Ansah, Silas Adjei, Michael K. Baah, John N. Addotey

    Published 2024-01-01
    “…International Journal of Food Science…”
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  12. 892
    Investigation of the Physicochemical Properties of Vegetable Oils Blended with Sesame Oil and Their Oxidative Stability during Frying

    Investigation of the Physicochemical Properties of Vegetable Oils Blended with Sesame Oil and Their Oxidative Stability during Frying by Fereshteh Ramroudi, Seyed Ali Yasini Ardakani, Arefeh Dehghani-tafti, Elham Khalili Sadrabad

    Published 2022-01-01
    “…International Journal of Food Science…”
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  13. 893
    Optimization of process conditions for drying of catfish (Clarias gariepinus) using Response Surface Methodology (RSM)

    Optimization of process conditions for drying of catfish (Clarias gariepinus) using Response Surface Methodology (RSM) by Elijah George Ikrang, Kingsley Charles Umani

    Published 2019-03-01
    “…Food Science and Human Wellness…”
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  14. 894
    Milled flaxseed-added diets ameliorated hepatic inflammation by reducing gene expression of TLR4/NF-κB pathway and altered gut microbiota in STZ-induced type 1 diabetic mice

    Milled flaxseed-added diets ameliorated hepatic inflammation by reducing gene expression of TLR4/NF-κB pathway and altered gut microbiota in STZ-induced type 1 diabetic mice by Hui Xia, Xiangling Shi, Beijia Zhou, Jing Sui, Chao Yang, Hechun Liu, Ligang Yang, Shaokang Wang, Guiju Sun

    Published 2022-01-01
    “…Food Science and Human Wellness…”
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  15. 895
    Formulated citrus peel extract gold lotion improves cognitive and functional recovery from traumatic brain injury (TBI) in rats

    Formulated citrus peel extract gold lotion improves cognitive and functional recovery from traumatic brain injury (TBI) in rats by Cheng Guang, Yue Zhiwei, Wang Liwen, Miyauchi Yutaka, Suzawa Michiko, Li Shiming, Ho Chi‐Tang, Zhao Hui, Chen Naiyao

    Published 2020-09-01
    “…Food Science and Human Wellness…”
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  16. 896
    Brown rice: a missing nutrient-rich health food

    Brown rice: a missing nutrient-rich health food by Xiuxiu Wu, Tianyi Guo, Feijun Luo, Qinlu Lin

    Published 2023-09-01
    “…Food Science and Human Wellness…”
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  17. 897
    Angiotensin I converting enzyme (ACE) inhibitory activity and antihypertensive effects of rice peptides

    Angiotensin I converting enzyme (ACE) inhibitory activity and antihypertensive effects of rice peptides by Jingjing Dong, Shen Wang, Xiaoyao Yin, Min Fang, Zhiyong Gong, Yongning Wu

    Published 2022-11-01
    “…Food Science and Human Wellness…”
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  18. 898
    Development of volatiles and odor-active compounds in Chinese dry sausage at different stages of process and storage

    Development of volatiles and odor-active compounds in Chinese dry sausage at different stages of process and storage by Huimin Zhou, Bing Zhao, Shunliang Zhang, Qianrong Wu, Ning Zhu, Su Li, Xiaoqian Pan, Shouwei Wang, Xiaoling Qiao

    Published 2021-05-01
    “…Food Science and Human Wellness…”
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  19. 899
    Foaming properties and olfactory profile of fermented chickpea aquafaba and its application in vegan chocolate mousseMendeley Data

    Foaming properties and olfactory profile of fermented chickpea aquafaba and its application in vegan chocolate mousseMendeley Data by Lea Mehren, Lena Elliger, Hanna May, Andreas Schieber, Nadine Schulze-Kaysers

    Published 2025-01-01
    “…Current Research in Food Science…”
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  20. 900
    Bioactive Compounds from Agricultural Residues, Their Obtaining Techniques, and the Antimicrobial Effect as Postharvest Additives

    Bioactive Compounds from Agricultural Residues, Their Obtaining Techniques, and the Antimicrobial Effect as Postharvest Additives by Rafael Gomes-Araújo, Dolores Gabriela Martínez-Vázquez, Ana Verónica Charles-Rodríguez, Sarahi Rangel-Ortega, Armando Robledo-Olivo

    Published 2021-01-01
    “…International Journal of Food Science…”
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