食品科学与人类健康(英文)
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食品科学与人类健康(英文)
2019年3期
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Fermentation-enabled wellness foods: A fresh perspective
Risk assessment of chemical substances of safety concern generated in processed meats
Seaweed nutraceuticals and their therapeutic role in disease prevention
Hyperinsulinemia, cancer and maqui berry: The promise of nutritional supplementation
Occurrence, properties and biological significance of pyroglutamyl peptides derived from different food sources
Mixed vitamin C and zinc diet supplements co-administered with artemether drug improved haematological profile and survival of mice infected with Plasmodium berghei
Impact of hot alkali modification conditions on secondary structure of peanut protein and embedding rate of curcumin
Almond cold-pressed oil by-product as ingredient for cookies with potential health benefits: Chemical and sensory evaluation
Antioxidant activity and total phenolic content of essential oils and extracts of sweet basil (Ocimum basilicum L.) plants
Antioxidant peptides encrypted in flaxseed proteome: An in silico assessment