Chemical Composition, Quality parameters, and Fatty Acid Content of Hass Avocado (Persea americana) [0.03%]
哈斯牛油果（Persea americana）的化学成分、品质参数和脂肪酸含量
Carolina D Pérez,María V Alvarez,Adriana A Pazos et al.
Carolina D Pérez et al.
A Novel Chestnut Protein Hydrolysate-Zinc Chelate: Chelation Mechanism, Antioxidant, Bioaccessibility and Cytotoxicity [0.03%]
一种新型chestnut蛋白水解物-锌螯合物：螯合作用机制，抗氧化性，生物可及性和细胞毒性
Minhui Luo,Wen Zhang,Sien Zheng et al.
Minhui Luo et al.
Correction: Fluidized-Bed Drying-Roasting Process for Developing a Whole Quinoa Snack [0.03%]
纠正：发散床干燥-烘炒工艺在全藜麦休闲食品加工中的应用
S M Demarchi,R M Torrez Irigoyen
S M Demarchi
Bioactive Substances Characterization in Probiotic-Fermented Guava (Psidium guajava L.) Juice and Systematic Evaluation of its Anti-Hyperglycemic Activity [0.03%]
益生菌发酵番石榴汁生物活性物质的分析及其降血糖作用的系统评价
Yazhou Xu,Tao Xiong,Xinyi Kang et al.
Yazhou Xu et al.
The development of natural anti-hyperglycemic agents with minimal side effects is a critical objective in functional food research. This study comprehensively investigated the anti-diabetic potential and bioactive substances in guava juice ...
A First Investigation on Verbascum propontideum Murb.: Comparative Biological Properties, Phytochemical Profile and Mineral Composition [0.03%]
Verbascum propontideum Murb.的初步研究：生物特性、植化素轮廓及矿物质组成的比较分析
Burcu Şahin,Mehlika Alper
Burcu Şahin
The current study revealed for the first time various health-related biological properties of different extracts of Verbascum propontideum Murb. Additionally, mineral element analyses were performed. Cell viability was evaluated by the MTT ...
Colour Index Formulation in Guava (Psidium guajava L.): Capturing Nutrient Richness through Pigment-Derived Pulp Colour Variations [0.03%]
杧果番石榴(Psidium guajava L.)色泽指数的构建及色素衍生型果肉色泽变化对其营养丰富度的影响研究
Poonam Maurya,Madhubala Thakre,Shubham Jagga et al.
Poonam Maurya et al.
Antiproliferative and Anti-Inflammatory Activities of Encapsulated Opuntia Peel Polyphenols [0.03%]
柱花草多酚的抗增殖和抗炎作用
Castro-Alatorre N C,Vioque J,Girón-Calle J et al.
Castro-Alatorre N C et al.
A key pathophysiological feature of cancer and many chronic diseases is low-grade persistent inflammation. Given the importance of this condition, there is growing interest in natural products with both antiproliferative and anti-inflammato...
Talía Hernández-Pérez,Octavio Paredes-López
Talía Hernández-Pérez
The antiobesity potential of some plants refers to their capacity to suppress appetite, inhibit digestive enzymes and interfere in fat absorption to control or reduce weight and preferentially without side effects. Healthy dietary habits, i...
Comprehensive Phenotypic, Molecular, and Phenolic Analysis of Kalanchoë daigremontiana Hairy Roots [0.03%]
Kalanchoe daigremontiana毛状根的表型、分子和酚类全面分析
Alejandro Cifuentes,Yessica Casales Tlatilpa,Crescencio Bazaldúa Muñoz et al.
Alejandro Cifuentes et al.
Hairy root cultures represent a valuable biotechnological tool for the sustainable production of bioactive secondary metabolites. Kalanchoë daigremontiana is known synthesize phenolic compounds and flavonoids associated with antioxidant an...
Substitution of Salt with Choline Chloride in Double-Layer Flatbreads: Impact on Technological Properties and Starch Digestibility [0.03%]
氯化胆碱替代盐对面包片的加工性质及淀粉消化性的影响
Maria Santamaria,Clara Leguet,Nour Doumani et al.
Maria Santamaria et al.
The association of sodium intake with hypertension has prompted the salt reduction in food processing. However, salt reduction is technologically challenging in process like breadmaking. The aim of this study was to identify the impact of s...