Journal of Food Biochemistry – Page 58 – Department of Biochemistry

Journal of Food Biochemistry

Phytoconstituents from Moringa oleifera fruits target ACE2 and open spike glycoprotein to combat SARS‐CoV‐2: An integrative phytochemical and computational approach

Journal of Food Biochemistry, EarlyView.

By , 4 years ago

Journal of Food Biochemistry

Inhibitory effect of whey protein concentrate on SARS‐CoV‐2‐targeted furin activity and spike protein‐ACE2 binding in methotrexate‐induced lung damage

Journal of Food Biochemistry, Volume 46, Issue 6, June 2022.

By , 4 years3 January 2022 ago

Journal of Food Biochemistry

Potential nutraceuticals from the casein fraction of goat’s milk

Journal of Food Biochemistry, Volume 46, Issue 6, June 2022.

By nShruti Dhasmana, nSanjita Das, nShivani Shrivastavan, 4 years30 October 2021 ago

Journal of Food Biochemistry

Fruit extract of red pitaya (Hylocereus undatus) prevents and reverses stress‐induced impairments in the cholinergic and antioxidant systems of Caenorhabditis elegans

Journal of Food Biochemistry, EarlyView.

By , 4 years ago

Journal of Food Biochemistry

The changes of physicochemical properties, antioxidants, organic, and key volatile compounds associated with the flavor of peach (Prunus cerasus L. Batsch) vinegar during the fermentation process

Journal of Food Biochemistry, Volume 46, Issue 6, June 2022.

By nNilgün H. Budak, nNilgün Özdemir, nÇağlar Gökırmaklın, 4 years25 October 2021 ago

Journal of Food Biochemistry

Role of fermented goat milk as a nutritional product to improve anemia

Journal of Food Biochemistry, Volume 46, Issue 6, June 2022.

By nHamed Mirzaei, nReza Sharafati Chaleshtorin, 4 years17 October 2021 ago

Journal of Food Biochemistry

Evaluation of the effect of marination in different seasoning recipes on the flavor profile of roasted beef meat via chemical and sensory analysis

Journal of Food Biochemistry, Volume 46, Issue 6, June 2022.

By nSam Al‐Dalali, nCong Li, nBaocai Xun, 4 years7 October 2021 ago