2019年2期
食品科學與人類健康(英文)
- Diet and medical foods in Parkinson’s disease
- Functional food products in Japan:A review
- Research progress of gut flora in improving human wellness
- A review on rules for examination of licensing criteria for producing foods for special medical purpose in China
- Chemical composition,sensory properties and application of Sichuan pepper(Zanthoxylum genus)
- Who will carry out the tests that would be necessary for proper safety evaluation of food emulsifiers?
- Mathematical rules for synergistic,additive,and antagonistic effects of multi-drug combinations and their application in research and development of combinatorial drugs and special medical food combinations
- Enzymes inhibitory property,antioxidant activity and phenolics profile of raw and roasted red sorghum grains in vitro
- Biting force and tongue muscle strength as useful indicators for eating and swallowing capability assessment among elderly patients
- Isolation and identification of novel casein-derived bioactive peptides and potential functions in fermented casein with Lactobacillus helveticus
- Chemical constituents,biological functions and pharmacological effects for comprehensive utilization of Eucommia ulmoides Oliver
- Influence of luteolin on the apoptosis of esophageal cancer Eca109 cells and its mechanism of action
- A value-added cooking process to improve the quality of soybean:Protecting its isoflavones and antioxidant activity