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Quercetin in Food: Possible Mechanisms of Its Effect on Memory.
Fatemeh Babaei, Mohammadreza Mirzababaei, Marjan Nassiri-Asl
págs. 2280-2287
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Manuel A Santos Basurto, Anaberta Cardador Martínez, Eduardo Castaño-Tostado, Moustapha Bah, Rosalía Reynoso Camacho, Silvia Lorena Amaya-Llano
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págs. 2317-2323
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págs. 2324-2336
págs. 2337-2342
Novel Fortified Blended Foods: Preference Testing with Infants and Young Children in Tanzania and Descriptive Sensory Analysis.
Sirichat Chanadang, Edgar Chambers, Rosemary Kayanda, Sajid Alavi, Wences Msuya
págs. 2343-2350
Using a functional carrot powder ingredient to produce sausages with high levels of nutraceuticals.
Melissa Alvarado-Ramírez, Jesús Santana-Gálvez, Arlette Santacruz, Luis Diego Carranza-Montealvo, Erika Ortega Hernández, Joaquín Tirado-Escobosa, Luis Cisneros-Zevallos, Daniel A. Jacobo-Velázquez
págs. 2351-2361
págs. 2362-2368
Enhancing the Cancer Cell Growth Inhibitory Effects of Table Grape Anthocyanins.
Karnell L Grimes, Connor M Stuart, Justin J McCarthy, Barjinder Pal Kaur, Emilio J Cantu, Sarah C. Forester
págs. 2369-2374
Novel Angiotensin-Converting Enzyme Inhibitory Peptides Derived from Oncorhynchus mykiss Nebulin: Virtual Screening and In Silico Molecular Docking Study.
Zhipeng Yu, Yue Fan, Wenzhu Zhao, Long Ding, Jianrong Li, Jingbo Liu
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