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Food Science and Human Wellness
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Volume 8, Issue 2
Pages 83-202 (June 2019)
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1. Diet and medical foods in Parkinson’s disease
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Tác giả
Klaus W. Lange, Yukiko Nakamura, Ning Chen, Jianjun Guo, Shiming Li.
2. Functional food products in Japan: A review
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Tác giả
Shun Iwatani, Naoyuki Yamamoto.
3. Research progress of gut flora in improving human wellness
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Tác giả
Chenggang Zhang, Wenjing Gong, Zhihui Li, Dawen Gao, Yan Gao.
4. A review on rules for examination of licensing criteria for producing foods for special medical purpose in China
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Tác giả
Lei Wu, Lantian Zhang, Yan Zhang.
5. Chemical composition, sensory properties and application of Sichuan pepper (Zanthoxylum genus)
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Tác giả
Yue Ji, Shiming Li, Chi-Tang Ho.
6. Who will carry out the tests that would be necessary for proper safety evaluation of food emulsifiers?
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Tác giả
Katalin F. Csáki, Éva Sebestyén.
7. Mathematical rules for synergistic, additive, and antagonistic effects of multi-drug combinations and their application in research and development of combinatorial drugs and special medical food combinations
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Tác giả
Shoujun Yuan, Haoyu Chen.
8. Enzymes inhibitory property, antioxidant activity and phenolics profile of raw and roasted red sorghum grains in vitro
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Tác giả
Emmanuel Anyachukwu Irondi, Bosede Mofoluwake Adegoke, Emy Sofie Effion, Selimat Oluwakemi Oyewo, Aline Augusti Boligon.
9. Biting force and tongue muscle strength as useful indicators for eating and swallowing capability assessment among elderly patients
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Tác giả
Xinmiao Wang, Gangying Zheng, Mingsong Su, Yanqiu Chen, Jianshe Chen.
10. Isolation and identification of novel casein-derived bioactive peptides and potential functions in fermented casein with Lactobacillus helveticus
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Tác giả
Mengzhu Fan, Tingting Guo, Wanru Li, Jing Chen, Shaohui Zhang.
11. Chemical constituents, biological functions and pharmacological effects for comprehensive utilization of Eucommia ulmoides Oliver
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Tác giả
Yi-Fan Xing, Dong He, Yi Wang, Wen Zeng, Xin-Hui Xing.
12. Influence of luteolin on the apoptosis of esophageal cancer Eca109 cells and its mechanism of action
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Tác giả
Shaokang Wang, Lingmeng Fu, Yi Wu, Hongmei Xiao, Guiju Sun.
13. A value-added cooking process to improve the quality of soybean: Protecting its isoflavones and antioxidant activity
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Tác giả
Lei Chen, Hui Teng, Jianbo Xiao.
