Phytochemicals in Food and Nutrition

A Review on the Effect of Drying on Antioxidant Potential of Fruits and Vegetables

(2015) Senem Kamiloglu et al.   CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION

Phytochemical-mediated Protein Expression Profiling and the Potential Applications in Therapeutic Drug Target Identifications

(2015) Fai-Chu Wong et al.   CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION

Biological Function of Acetic Acid–Improvement in Obesity and Glucose Tolerance by Acetic Acid in Type 2 Diabetic Rats

(2015) Hiromi Yamashita   CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION

Advance on the FlavonoidC-glycosides and Health Benefits

(2015) Jianbo Xiao et al.   CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION

The Healthy Effects of Strawberry Polyphenols: Which Strategy behind Antioxidant Capacity?

(2015) Tamara Y. Forbes-Hernandez et al.   CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION

Dietary Flavonoid Aglycones and Their Glycosides: Which Show Better Biological Significance?

(2015) Jianbo Xiao   CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION

The International Symposium on Phytochemicals in Medicine and Food (ISPMF 2015): An introduction

(2015) Jianbo Xiao et al.   FOOD CHEMISTRY

Binding, stability, and antioxidant activity of quercetin with soy protein isolate particles

(2015) Yufang Wang et al.   FOOD CHEMISTRY

Polyphenols in whole rice grain: Genetic diversity and health benefits

(2015) Yafang Shao et al.   FOOD CHEMISTRY

Phytochemicals in medicine and food

(2015) Jianbo Xiao   PHYTOCHEMISTRY REVIEWS

Dietary Polyphenols and Type 2 Diabetes: Current Insights and Future Perspectives

(2014) J.B. Xiao et al.   CURRENT MEDICINAL CHEMISTRY