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Food Science and Human Wellness
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Volume 8, Issue 4
Pages 315-386 (December 2019)
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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.
2. An investigation of the formulation and nutritional composition of modern meat analogue products
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Tác giả
Benjamin M. Bohrer.
3. A critical review on chemical constituents and pharmacological effects of Lilium
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Tác giả
Pengyu Wang, Jian Li, Fatma Alzahra K. Attia, Wenyi Kang, ... Changqin Li.
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.
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.
6. Quantification and discovery of PCR inhibitors found in food matrices commonly associated with foodborne viruses
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Cassandra Suther, Matthew D. Moore.
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.
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.
9. Effectiveness of traffic light system on Brazilian consumers perception of food healthfulness
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Mayara Lima, Marcela de Alcantara, Amauri Rosenthal, Rosires Deliza.
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.
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.
