2020年1期
食品科學(xué)與人類健康(英文)
- Dietary peptides in aging:Evidence and prospects
- The interaction of nanostructured antimicrobials with biological systems:Cellular uptake,trafficking and potential toxicity
- Health aspects of peanuts as an outcome of its chemical composition
- Oleogels for development of health-promoting food products
- Advances in the detection of virulence genes of Staphylococcus aureus originate from food
- Antioxidant properties and sensory evaluation of microgreens from commercial and local farms
- Interaction mechanism of egg white-derived ACE inhibitory peptide TNGIIR with ACE and its effect on the expression of ACE and AT1 receptor
- Impact of particle size of pulverized citrus peel tissue on changes in antioxidant properties of digested fluids during simulated in vitro digestion
- Wolfberry extracts inhibit Aβ1-42 aggregation and rescue memory loss of AD drosophila
- Isolation,purification,structural characteristic and antioxidative property of polysaccharides from A.cepa L.var.agrogatum Don
- Structural and functional properties of hydrolyzed/glycosylated ovalbumin under spray drying and microwave freeze drying
- The absorption kinetics of Antarctic krill oil phospholipid liposome in blood and the digestive tract of healthy mice by single gavage