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Comprehensive utilization of edible mushroom Auricularia auricula waste residue—Extraction, physicochemical properties of melanin and its antioxidant activity.
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- Food Science & Nutrition, 2019, v. 7, n. 11, p. 3774, doi. 10.1002/fsn3.1239
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Issue Information.
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- Food Science & Nutrition, 2019, v. 7, n. 11, p. 3361, doi. 10.1002/fsn3.722
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- Article
Down‐regulation of aquaporin 9 gene transcription by 10‐hydroxy‐2‐decenoic acid: A major fatty acid in royal jelly.
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- Food Science & Nutrition, 2019, v. 7, n. 11, p. 3819, doi. 10.1002/fsn3.1246
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Searching for a better formulation to enhance muscle bioenergetics: A randomized controlled trial of creatine nitrate plus creatinine vs. creatine nitrate vs. creatine monohydrate in healthy men.
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- Food Science & Nutrition, 2019, v. 7, n. 11, p. 3766, doi. 10.1002/fsn3.1237
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Improvement of gluten‐free bread and cake properties using natural hydrocolloids: A review.
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- Food Science & Nutrition, 2019, v. 7, n. 11, p. 3391, doi. 10.1002/fsn3.1245
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Reduction of acute mild stress corticosterone response and changes in stress‐responsive gene expression in male Balb/c mice after repeated administration of a Rhodiola rosea L. root extract.
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- Food Science & Nutrition, 2019, v. 7, n. 11, p. 3827, doi. 10.1002/fsn3.1249
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Association of maternal folate status in the second trimester of pregnancy with the risk of gestational diabetes mellitus.
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- Food Science & Nutrition, 2019, v. 7, n. 11, p. 3759, doi. 10.1002/fsn3.1235
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Passiflora edulis seed oil from west Cameroon: Chemical characterization and assessment of its hypolipidemic effect in high‐fat diet–induced rats.
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- Food Science & Nutrition, 2019, v. 7, n. 11, p. 3751, doi. 10.1002/fsn3.1234
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Effect of Ruellia tuberosa L. on aorta endothelial damage‐associated factors in high‐fat diet and streptozotocin‐induced type 2 diabetic rats.
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- Food Science & Nutrition, 2019, v. 7, n. 11, p. 3742, doi. 10.1002/fsn3.1233
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Preventive effect of flavonoids from Wushan Shencha (Malus doumeri leaves) on CCl<sub>4</sub>‐induced liver injury.
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- Food Science & Nutrition, 2019, v. 7, n. 11, p. 3808, doi. 10.1002/fsn3.1243
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The hepatoprotective activities of Kalimeris indica ethanol extract against liver injury in vivo.
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- Food Science & Nutrition, 2019, v. 7, n. 11, p. 3797, doi. 10.1002/fsn3.1241
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- Article
Application of γ‐aminobutyric acid (GABA) and nitrogen regulates aroma biochemistry in fragrant rice.
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- Food Science & Nutrition, 2019, v. 7, n. 11, p. 3784, doi. 10.1002/fsn3.1240
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- Article
Quality evaluation of rapeseed oil in Chinese traditional stir‐frying.
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- Food Science & Nutrition, 2019, v. 7, n. 11, p. 3731, doi. 10.1002/fsn3.1232
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Production of Trans‐free fats by chemical interesterified blends of palm stearin and sunflower oil.
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- Food Science & Nutrition, 2019, v. 7, n. 11, p. 3722, doi. 10.1002/fsn3.1231
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- Article
Jujube mucilage as a potential stabilizer in stirred yogurt: Improvements in the physiochemical, rheological, and sensorial properties.
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- Food Science & Nutrition, 2019, v. 7, n. 11, p. 3709, doi. 10.1002/fsn3.1230
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Isolation and identification of lactic acid bacteria with phytase activity from sourdough.
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- Food Science & Nutrition, 2019, v. 7, n. 11, p. 3700, doi. 10.1002/fsn3.1229
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Functional quality of optimized peach‐based beverage developed by application of ultrasonic processing.
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- Food Science & Nutrition, 2019, v. 7, n. 11, p. 3692, doi. 10.1002/fsn3.1227
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Development of a dehydrated fortified food base from fermented milk and parboiled wheat, and comparison of its composition and reconstitution behavior with those of commercial dried dairy‐cereal blends.
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- Food Science & Nutrition, 2019, v. 7, n. 11, p. 3681, doi. 10.1002/fsn3.1226
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Why is glycocholic acid sodium salt better than deoxycholic acid sodium salt for the preparation of mixed micelle injections?
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- Food Science & Nutrition, 2019, v. 7, n. 11, p. 3675, doi. 10.1002/fsn3.1224
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- Article
Black rice addition prompted the beer quality by the extrusion as pretreatment.
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- Food Science & Nutrition, 2019, v. 7, n. 11, p. 3664, doi. 10.1002/fsn3.1223
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Nondestructive detection of apple crispness via optical fiber spectroscopy based on effective wavelengths.
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- Food Science & Nutrition, 2019, v. 7, n. 11, p. 3654, doi. 10.1002/fsn3.1222
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The influence of the extraction method on bioactivity of the root of Tetrastigma hemsleyanum.
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- Food Science & Nutrition, 2019, v. 7, n. 11, p. 3644, doi. 10.1002/fsn3.1221
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Study on the synergistic protective effect of Lycium barbarum L. polysaccharides and zinc sulfate on chronic alcoholic liver injury in rats.
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- Food Science & Nutrition, 2019, v. 7, n. 11, p. 3435, doi. 10.1002/fsn3.1182
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Effect of boiling and roasting on the physicochemical properties of Djansang seeds (Ricinodendron heudelotii).
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- Food Science & Nutrition, 2019, v. 7, n. 11, p. 3425, doi. 10.1002/fsn3.1163
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Characterization of juice fermented with Lactobacillus plantarum EM and its cholesterol‐lowering effects on rats fed a high‐fat and high‐cholesterol diet.
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- Food Science & Nutrition, 2019, v. 7, n. 11, p. 3622, doi. 10.1002/fsn3.1217
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Citric acid treatment reduces decay and maintains the postharvest quality of peach (Prunus persica L.) fruit.
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- Food Science & Nutrition, 2019, v. 7, n. 11, p. 3635, doi. 10.1002/fsn3.1219
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Tamarind: A diet‐based strategy against lifestyle maladies.
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- Food Science & Nutrition, 2019, v. 7, n. 11, p. 3378, doi. 10.1002/fsn3.1218
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Microbial quality and antibiotic sensitivity of bacterial isolates in "Tuo‐Zaafi" vended in the central business district of tamale.
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- Food Science & Nutrition, 2019, v. 7, n. 11, p. 3613, doi. 10.1002/fsn3.1216
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Correlation of vitamin D receptor gene (ApaI) polymorphism with periodontitis: A meta‐analysis of Chinese population.
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- Food Science & Nutrition, 2019, v. 7, n. 11, p. 3607, doi. 10.1002/fsn3.1215
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Mathematical modelling of infrared‐dried kiwifruit slices under natural and forced convection.
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- Food Science & Nutrition, 2019, v. 7, n. 11, p. 3589, doi. 10.1002/fsn3.1212
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Cardioprotective effects of curcumin and carvacrol in doxorubicin‐treated rats: Stereological study.
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- Food Science & Nutrition, 2019, v. 7, n. 11, p. 3581, doi. 10.1002/fsn3.1210
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Extraction of rapeseed cake oil using subcritical R134a/butane: Process optimization and quality evaluation.
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- Food Science & Nutrition, 2019, v. 7, n. 11, p. 3570, doi. 10.1002/fsn3.1209
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Analysis of metabolomics associated with quality differences between room‐temperature‐ and low‐temperature‐stored litchi pulps.
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- Food Science & Nutrition, 2019, v. 7, n. 11, p. 3560, doi. 10.1002/fsn3.1208
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Orostachys japonicus exerts antipancreatic cancer activity through induction of apoptosis and cell cycle arrest in PANC‐1 cells.
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- Food Science & Nutrition, 2019, v. 7, n. 11, p. 3549, doi. 10.1002/fsn3.1207
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Effect of various additives on the properties of the films and coatings derived from hydroxypropyl methylcellulose—A review.
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- Food Science & Nutrition, 2019, v. 7, n. 11, p. 3363, doi. 10.1002/fsn3.1206
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Assessment of the dynamics of sensory perception of Wagyu beef strip loin prepared with different cooking methods and fattening periods using the temporal dominance of sensations.
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- Food Science & Nutrition, 2019, v. 7, n. 11, p. 3538, doi. 10.1002/fsn3.1205
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Effect of superfine grinding on the physicochemical properties of bulbs of Fritillaria unibracteata Hsiao et K.C. Hsia powder.
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- Food Science & Nutrition, 2019, v. 7, n. 11, p. 3527, doi. 10.1002/fsn3.1203
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Efficacy of continuous ingestion of dewaxed brown rice on the cognitive functions of the residents of elderly welfare facilities: A pilot test using crossover trial.
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- Food Science & Nutrition, 2019, v. 7, n. 11, p. 3520, doi. 10.1002/fsn3.1202
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Effects of microwave blanching conditions on the quality of green asparagus (Asparagus officinalis L.) butt segment.
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- Food Science & Nutrition, 2019, v. 7, n. 11, p. 3513, doi. 10.1002/fsn3.1199
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Parameter optimization of double‐blade normal milk processing and mixing performance based on RSM and BP‐GA.
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- Food Science & Nutrition, 2019, v. 7, n. 11, p. 3501, doi. 10.1002/fsn3.1198
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Effect of initial pH, different nitrogen sources, and cultivation time on the production of yellow or orange Monascus purpureus pigments and the mycotoxin citrinin.
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- Food Science & Nutrition, 2019, v. 7, n. 11, p. 3494, doi. 10.1002/fsn3.1197
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Combining of transcriptome and metabolome analyses for understanding the utilization and metabolic pathways of Xylo‐oligosaccharide in Bifidobacterium adolescentis ATCC 15703.
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- Food Science & Nutrition, 2019, v. 7, n. 11, p. 3480, doi. 10.1002/fsn3.1194
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Influence of multiple freezing/thawing cycles on a structural, rheological, and textural profile of fermented and unfermented corn dough.
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- Food Science & Nutrition, 2019, v. 7, n. 11, p. 3471, doi. 10.1002/fsn3.1193
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Analysis of the impact of determinants of kosherness on the content of macro‐ and microelements in beef.
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- Food Science & Nutrition, 2019, v. 7, n. 11, p. 3463, doi. 10.1002/fsn3.1192
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Polyethylene glycol‐based ultrasonic‐assisted enzymatic extraction, characterization, and antioxidant activity in vitro and in vivo of polysaccharides from Lonicerae japonica leaves.
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- Food Science & Nutrition, 2019, v. 7, n. 11, p. 3452, doi. 10.1002/fsn3.1186
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Piperine as a neuroprotective functional component in rats with cerebral ischemic injury.
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- Food Science & Nutrition, 2019, v. 7, n. 11, p. 3443, doi. 10.1002/fsn3.1185
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Optimization of butter, xylitol, and high‐amylose maize flour on developing a low‐sugar cookie.
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- Food Science & Nutrition, 2019, v. 7, n. 11, p. 3414, doi. 10.1002/fsn3.1160
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Effects of Astragaloside IV on treatment of breast cancer cells execute possibly through regulation of Nrf2 via PI3K/AKT/mTOR signaling pathway.
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- Food Science & Nutrition, 2019, v. 7, n. 11, p. 3403, doi. 10.1002/fsn3.1154
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