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Food Science and Human Wellness
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1. Application of natural β -glucans as biocompatible functional nanomaterials
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Tác giả
Xiaojie Li, Peter Chi Keung Cheung.
1. Fermentation-enabled wellness foods: A fresh perspective
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Tác giả
Huan Xiang, Dongxiao Sun-Waterhouse, Geoffrey I.N. Waterhouse, Chun Cui, Zheng Ruan.
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.
1. Editorial Board
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2. An investigation of the formulation and nutritional composition of modern meat analogue products
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Benjamin M. Bohrer.
2. Risk assessment of chemical substances of safety concern generated in processed meats
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Tác giả
Mónica Flores, Leticia Mora, Milagro Reig, Fidel Toldrá.
2. Functional food products in Japan: A review
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Tác giả
Shun Iwatani, Naoyuki Yamamoto.
2. Medical foods in Alzheimer’s disease
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Klaus W. Lange, Jianjun Guo, Shigehiko Kanaya, Katharina M. Lange, Shiming Li.
3. A critical review on chemical constituents and pharmacological effects of Lilium
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Pengyu Wang, Jian Li, Fatma Alzahra K. Attia, Wenyi Kang, ... Changqin Li.
3. Seaweed nutraceuticals and their therapeutic role in disease prevention
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Tác giả
Abirami R. Ganesan, Uma Tiwari, Gaurav Rajauria.
3. Research progress of gut flora in improving human wellness
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Chenggang Zhang, Wenjing Gong, Zhihui Li, Dawen Gao, Yan Gao.
3. Oral microbiota: A new view of body health
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Tác giả
Maoyang Lu, Songyu Xuan, Zhao Wang.
4. Cytochrome P450 monooxygenase-mediated eicosanoid pathway: A potential mechanistic linkage between dietary fatty acid consumption and colon cancer risk
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Tác giả
Weicang Wang, Jianan Zhang, Guodong Zhang.
4. Hyperinsulinemia, cancer and maqui berry: The promise of nutritional supplementation
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Tác giả
Brett Deters, Mir Saleem.
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.
4. Microalgae: A potential alternative to health supplementation for humans
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Tác giả
Apurav Krishna Koyande, Kit Wayne Chew, Krishnamoorthy Rambabu, Yang Tao, Pau-Loke Show.
5. Effects of ginseng dietary supplementation on a high-Fat diet-induced obesity in C57BL/6 Mice
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Tác giả
Jia-Ni Lin, Pei-Sheng Lee, Nai-Wen Mei, An-Chin Cheng, ... Min-Hsiung Pan.
5. Occurrence, properties and biological significance of pyroglutamyl peptides derived from different food sources
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Tác giả
Behzad Gazme, Ruth T. Boachie, Apollinaire Tsopmo, Chibuike C. Udenigwe.
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.
5. Autophagy-associated signal pathways of functional foods for chronic diseases
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Tác giả
Jinfeng Xie, Jiling Liang, Ning Chen.
6. Quantification and discovery of PCR inhibitors found in food matrices commonly associated with foodborne viruses
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Tác giả
Cassandra Suther, Matthew D. Moore.
6. Mixed vitamin C and zinc diet supplements co-administered with artemether drug improved haematological profile and survival of mice infected with Plasmodium berghei
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Tác giả
Felicia N. Ekeh, Nkiru E. Ekechukwu, Chimdinma F. Chukwuma, Ifeanyi Oscar N. Aguzie, ... Stanley N. Oluah.
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.
6. Screening of potential GCMS derived antimigraine compound from the leaves of Abrus precatorius Linn to target “calcitonin gene related peptide” receptor using in silico analysis
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Tác giả
Parthasarathy V., Ajay Kumar T.V.
7. Effect of laccase from Trametes versicolor on the oxidative stability of edible vegetable oils
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Tác giả
G.K. Guerberoff, C.C. Camusso.
7. Impact of hot alkali modification conditions on secondary structure of peanut protein and embedding rate of curcumin
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Tác giả
Wei Li, Shugang Li, Yong Hu, Mengzhou Zhou, ... Deyuan Li.
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.
7. Rapid and easy determination of morphine in chafing dish condiments with colloidal gold labeling based lateral flow strips
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Tác giả
Wei Chen, Xin-ni Li, Qian Wu, Li Yao, Jianguo Xu.
8. Development and validation of an analytical method for detecting chlorantraniliprole residues in fresh tea leaves
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Tác giả
Tengfei Liu, Minghui Dong, Fengjie Zhou, Daifeng Yang, Xueming Zhang.
8. Almond cold-pressed oil by-product as ingredient for cookies with potential health benefits: Chemical and sensory evaluation
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Tác giả
João C.M. Barreira, M. Antónia Nunes, Beatriz Vieira da Silva, Filipa B. Pimentel, ... M. Beatriz P.P. Oliveira.
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.
8. Optimization of process conditions for drying of catfish (Clarias gariepinus) using Response Surface Methodology (RSM)
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Tác giả
Elijah George Ikrang, Kingsley Charles Umani.
9. Effectiveness of traffic light system on Brazilian consumers perception of food healthfulness
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Tác giả
Mayara Lima, Marcela de Alcantara, Amauri Rosenthal, Rosires Deliza.
9. Antioxidant activity and total phenolic content of essential oils and extracts of sweet basil (Ocimum basilicum L.) plants
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Tác giả
Adel F. Ahmed, Fatma A.K. Attia, Zhenhua Liu, Changqin Li, ... Wenyi Kang.
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.
9. QSAR modeling of benzoquinone derivatives as 5-lipoxygenase inhibitors
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Tác giả
T.K. Shameera Ahamed, Vijisha K. Rajan, K. Muraleedharan.
10. Characterization of flavor fingerprinting of red sufu during fermentation and the comparison of volatiles of typical products
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Tác giả
Peng Wang, Xiaoran Ma, Wenping Wang, Dandan Xu, ... Yong Sun.
10. Antioxidant peptides encrypted in flaxseed proteome: An in silico assessment
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Tác giả
Dawei Ji, Chibuike C. Udenigwe, Dominic Agyei.
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.
10. High uric acid model in Caenorhabditis elegans
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Tác giả
Zhenjing Li, Yibin Xue, Nifei Wang, Jingli Cheng, Changlu Wang.
11. Retraction notice to “Linking gut microbiota to aging process: A new target for anti-aging” [Food Sci. Hum. Wellness 7 (2) (2018) 111–119]
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Tác giả
Maoyang Lu, Zhao Wang.
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.
11. Comparative analysis of antioxidant activities of essential oils and extracts of fennel (Foeniculum vulgare Mill.) seeds from Egypt and China
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Tác giả
Adel F. Ahmed, Mengjin Shi, Cunyu Liu, Wenyi Kang.
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.
12. Phenolics, tannins, flavonoids and anthocyanins contents influenced antioxidant and anticancer activities of Rubus fruits from Western Ghats, India
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Tác giả
Kasipandi Muniyandi, Elizabeth George, Saikumar Sathyanarayanan, Blassan P. George, Parimelazhagan Thangaraj.
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.
