nr |
titel |
auteur |
tijdschrift |
jaar |
jaarg. |
afl. |
pagina('s) |
type |
1 |
A review on rules for examination of licensing criteria for producing foods for special medical purpose in China
|
Wu, Lei |
|
2019 |
8 |
2 |
p. 106-114 |
artikel |
2 |
A value-added cooking process to improve the quality of soybean: Protecting its isoflavones and antioxidant activity
|
Chen, Lei |
|
2019 |
8 |
2 |
p. 195-201 |
artikel |
3 |
Biting force and tongue muscle strength as useful indicators for eating and swallowing capability assessment among elderly patients
|
Wang, Xinmiao |
|
2019 |
8 |
2 |
p. 149-155 |
artikel |
4 |
Chemical composition, sensory properties and application of Sichuan pepper (Zanthoxylum genus)
|
Ji, Yue |
|
2019 |
8 |
2 |
p. 115-125 |
artikel |
5 |
Chemical constituents, biological functions and pharmacological effects for comprehensive utilization of Eucommia ulmoides Oliver
|
Xing, Yi-Fan |
|
2019 |
8 |
2 |
p. 177-188 |
artikel |
6 |
Diet and medical foods in Parkinson’s disease
|
Lange, Klaus W. |
|
2019 |
8 |
2 |
p. 83-95 |
artikel |
7 |
Enzymes inhibitory property, antioxidant activity and phenolics profile of raw and roasted red sorghum grains in vitro
|
Irondi, Emmanuel Anyachukwu |
|
2019 |
8 |
2 |
p. 142-148 |
artikel |
8 |
Functional food products in Japan: A review
|
Iwatani, Shun |
|
2019 |
8 |
2 |
p. 96-101 |
artikel |
9 |
Influence of luteolin on the apoptosis of esophageal cancer Eca109 cells and its mechanism of action
|
Wang, Shaokang |
|
2019 |
8 |
2 |
p. 189-194 |
artikel |
10 |
Isolation and identification of novel casein-derived bioactive peptides and potential functions in fermented casein with Lactobacillus helveticus
|
Fan, Mengzhu |
|
2019 |
8 |
2 |
p. 156-176 |
artikel |
11 |
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
|
Yuan, Shoujun |
|
2019 |
8 |
2 |
p. 136-141 |
artikel |
12 |
Research progress of gut flora in improving human wellness
|
Zhang, Chenggang |
|
2019 |
8 |
2 |
p. 102-105 |
artikel |
13 |
Who will carry out the tests that would be necessary for proper safety evaluation of food emulsifiers?
|
F. Csáki, Katalin |
|
2019 |
8 |
2 |
p. 126-135 |
artikel |