期刊： FOOD SCIENCE & NUTRITION, 2022; 10 (1)
Egg consumption is one of the many inconsistencies in evidence linking dietary cholesterol to cardiovascular disease (CVD). In addition, the gut micro......
期刊： FOOD SCIENCE & NUTRITION, 2022; 10 (3)
A comprehensive lipidomic analysis of the lipids extracted from grass carp bones, black carp bones, shrimp shells, and crab shells was performed in th......
期刊： FOOD SCIENCE & NUTRITION, 2022; 10 (6)
In this study, twenty-six peanut varieties and their cold-pressed oils from eleven provinces in China were investigated for their oil content, acid va......
期刊： FOOD SCIENCE & NUTRITION, 2022; 10 (7)
The muscle from Xilingol indigenous sheep breeds are famous in China, and the FecB genotype in this population remains uncharacterized. In this study,......
期刊： FOOD SCIENCE & NUTRITION, 2022; 10 (1)
Cordyceps militaris (CM) is traditionally used as dietary therapy for lung cancer patients in China. CM extract (CME) is hydrosoluble fraction of CM a......
期刊： FOOD SCIENCE & NUTRITION, 2022; 10 (1)
Red yeast rice is consumed as a medicinal food to lower blood lipids. Besides, it is used to color food, make wine, etc. In this study, water-soluble ......
期刊： FOOD SCIENCE & NUTRITION, 2022; 10 (1)
To investigate whether HBV genotype influences the effect of tenofovir and telbivudine on HBV DNA and RNA levels in HBsAg-positive pregnant women. Thi......
期刊： FOOD SCIENCE & NUTRITION, 2022; 10 (1)
Bone metabolism is a complicated process, which involves bone modeling and remodeling. If this process is unbalanced, bone loss and resultant osteopor......
期刊： FOOD SCIENCE & NUTRITION, 2022; 10 (2)
The molecular regulatory mechanism underlying meat quality between different chicken genotypes remains elusive. This study aimed to identify the diffe......
期刊： FOOD SCIENCE & NUTRITION, 2022; 10 (5)
The objective of the present study was to explore the protective effects of the curcumin/cyclodextrin polymer (CUR/CDP) inclusion complex on hydrogen ......
期刊： FOOD SCIENCE & NUTRITION, 2022; 10 (6)
Currently, the primary method of identifying high- and low-quality liquors is sensory tasting, which is prone to uncertainty caused by the biases of t......
期刊： FOOD SCIENCE & NUTRITION, 2022; 10 (6)
Sanchuan ham, produced in Yunnan, China, is food with ethnic characteristics favored by consumers. However, it can contain biogenic amines such as tyr......
期刊： FOOD SCIENCE & NUTRITION, 2022; 10 (7)
(S)-equol, the most active metabolite of the soybean isoflavones in vivo, has exhibited various biological activities and clinical benefits. Existing ......
期刊： FOOD SCIENCE & NUTRITION, 2022; 10 (4)
Based on a series of well-recognized workshops around the world conducted by the author with more than 15 years of EIC experience, this article highli......
期刊： FOOD SCIENCE & NUTRITION, 2022; 10 (3)
This study aimed to investigate nutrition in climbing perch Anabas testudineus which is an important nutritious economic freshwater fish in Asia and c......
