Antiaging activity of polyphenol rich Calophyllum inophyllum L. fruit extract in Saccharomyces cerevisiae BY611 yeast cells
Publication date: August 2021Source: Food Bioscience, Volume 42Author(s): Venugopal Kavilasha, Sreenivasan Sasidharan (Source: Food Bioscience)
Source: Food Bioscience - June 25, 2021 Category: Food Science Source Type: research
Glycerol and triethyl citrate plasticizer effects on molecular, thermal, mechanical, and barrier properties of cellulose acetate films
Publication date: August 2021Source: Food Bioscience, Volume 42Author(s): Samiris Côcco Teixeira, Rafael Resende Assis Silva, Taíla Veloso de Oliveira, Paulo César Stringheta, Marcos Roberto Moacir Ribeiro Pinto, Nilda de Fátima Ferreira Soares (Source: Food Bioscience)
Source: Food Bioscience - June 24, 2021 Category: Food Science Source Type: research
A novel nanotechnological strategy for obtaining fat-reduced cookies in bakery industry: Revealing of sensory, physical properties, and fatty acid profile of cookies prepared with oil-based nanoemulsions
Publication date: August 2021Source: Food Bioscience, Volume 42Author(s): Mehmet Mustafa Ekin, Nazan Kutlu, Raciye Meral, Zafer Ceylan, İsa Cavidoglu (Source: Food Bioscience)
Source: Food Bioscience - June 24, 2021 Category: Food Science Source Type: research
The Effects of Grape, pomegranate, Sesame Seed Powder and Their Oils on Probiotic Ice Cream: Total phenolic contents, antioxidant activity and probiotic viability
Publication date: August 2021Source: Food Bioscience, Volume 42Author(s): Sevinc Akca, Asli Akpinar (Source: Food Bioscience)
Source: Food Bioscience - June 23, 2021 Category: Food Science Source Type: research
Label-free proteomic strategy to identify proteins associated with quality properties in sauced beef processing
Publication date: August 2021Source: Food Bioscience, Volume 42Author(s): Ning Zhu, Shou-wei Wang, Bing Zhao, Shun-liang Zhang, Ming-wu Zang, Qian-rong Wu, Su Li, Xiao-ling Qiao (Source: Food Bioscience)
Source: Food Bioscience - June 23, 2021 Category: Food Science Source Type: research
Effects of ultrasound pretreatment followed by far-infrared drying on physicochemical properties, antioxidant activity and aroma compounds of saffron (Crocus sativus L.)
Publication date: August 2021Source: Food Bioscience, Volume 42Author(s): Yongsheng Pei, Zhenfeng Li, Wanxiu Xu, Chunfang Song, Jing Li, Feihu Song (Source: Food Bioscience)
Source: Food Bioscience - June 22, 2021 Category: Food Science Source Type: research
Structural characterization, antioxidant and hypolipidemic activity of Grifola frondosa polysaccharides in novel submerged cultivation
Publication date: August 2021Source: Food Bioscience, Volume 42Author(s): Weiwei Yang, Juan Wu, Weimin Liu, Zhilu Ai, Yu Cheng, Zhencheng Wei, Hao Zhang, Haile Ma, Fengjie Cui, Cunshan Zhou, Liuqing Yang (Source: Food Bioscience)
Source: Food Bioscience - June 22, 2021 Category: Food Science Source Type: research
Effects of different processing methods on bioactive substances and antioxidation properties of Lycium barbarum (goji berry) from China
Publication date: August 2021Source: Food Bioscience, Volume 42Author(s): Lin Feng, Nianchu Tang, Ruijie Liu, Rong Nie, Yiwen Guo, Ruru Liu, Ming Chang (Source: Food Bioscience)
Source: Food Bioscience - June 22, 2021 Category: Food Science Source Type: research
Application of refrigeration and packing can extend Butiá fruit shelf life refrigeration and packing to extend Butiá shelf life
Publication date: August 2021Source: Food Bioscience, Volume 42Author(s): F. Rockett, H. Schmidt, E. Rodrigues, S. Flôres, A. Rios (Source: Food Bioscience)
Source: Food Bioscience - June 19, 2021 Category: Food Science Source Type: research
Insight into isolation and characterization of compounds of Chaerophyllum bulbosum aerial part with antioxidant, anticholinesterase, anti-urease, anti-tyrosinase, and anti-diabetic activities
Publication date: August 2021Source: Food Bioscience, Volume 42Author(s): Zeynep Molo, Gülsen Tel-Çayan, Ebru Deveci, Mehmet Öztürk, Mehmet Emin Duru (Source: Food Bioscience)
Source: Food Bioscience - June 19, 2021 Category: Food Science Source Type: research
Transformation pathways and metabolic activity of free chlorophyll compounds from chloroplast thylakoid membrane under in vitro gastrointestinal digestion and colonic fermentation in early life
Publication date: August 2021Source: Food Bioscience, Volume 42Author(s): Yuanyuan Li, Jiarui Cao, Hongli Zheng, Xiaosong Hu, Xiaojun Liao, Yan Zhang (Source: Food Bioscience)
Source: Food Bioscience - June 18, 2021 Category: Food Science Source Type: research
Potentially synbiotic fermented beverages processed with water-soluble extract of Baru almond
Publication date: August 2021Source: Food Bioscience, Volume 42Author(s): Ana Beatriz Costa Fernandes, Vanessa Aparecida Marcolino, Camila Silva, Carlos Eduardo Barão, Tatiana Colombo Pimentel (Source: Food Bioscience)
Source: Food Bioscience - June 18, 2021 Category: Food Science Source Type: research
pH and NaCl effects on the interactions between safranal and whey protein isolate
Publication date: Available online 16 June 2021Source: Food BioscienceAuthor(s): Samira Feyzi, Mehdi Varidi, Mohammad Reza Housaindokht, Zarrin Es'haghi (Source: Food Bioscience)
Source: Food Bioscience - June 16, 2021 Category: Food Science Source Type: research
A prospective of underutilized legume moth bean (Vigna aconitifolia (Jacq.) Marechàl): Phytochemical profiling, bioactive compounds and in vitro pharmacological studies
Publication date: August 2021Source: Food Bioscience, Volume 42Author(s): Amita Bhadkaria, Nidhi Srivastava, Sameer Suresh Bhagyawant (Source: Food Bioscience)
Source: Food Bioscience - June 16, 2021 Category: Food Science Source Type: research
The starch-rich diet causes lipidemia while the fat-rich diet induces visceral adiposity, meta-inflammation, and insulin resistance differentially in immune biased mouse strains
Publication date: August 2021Source: Food Bioscience, Volume 42Author(s): Raktim Mukherjee, Palok Aich (Source: Food Bioscience)
Source: Food Bioscience - June 15, 2021 Category: Food Science Source Type: research
