相关参考文献
注意：仅列出部分参考文献，下载原文获取全部文献信息。Processed Fruiting Bodies of Lentinus edodes as a Source of Biologically Active Polysaccharides
Marta Ziaja-Soltys et al.
APPLIED SCIENCES-BASEL (2020)
Botanicals in Functional Foods and Food Supplements: Tradition, Efficacy and Regulatory Aspects
Francesca Colombo et al.
APPLIED SCIENCES-BASEL (2020)
Dietary Supplementation with Pioglitazone Hydrochloride and Resveratrol Improves Meat Quality and Antioxidant Capacity of Broiler Chickens
Fan Zhang et al.
APPLIED SCIENCES-BASEL (2020)
Agaricus bisporus By-Products as a Source of Chitin-Glucan Complex Enriched Dietary Fibre with Potential Bioactivity
Sara M. Fraga et al.
APPLIED SCIENCES-BASEL (2020)
Traditional Decoction and PUAE Aqueous Extracts of Pomegranate Peels as Potential Low-Cost Anti-Tyrosinase Ingredients
Federica Turrini et al.
APPLIED SCIENCES-BASEL (2020)
Characteristics of Effervescent Tablets of Lactobacilli Supplemented with Chinese Ginseng (Panax ginseng CA Meyer) and Polygonatum sibiricum
Feng Zhao et al.
APPLIED SCIENCES-BASEL (2020)
Formulation Strategies to Improve Oral Bioavailability of Ellagic Acid
Guendalina Zuccari et al.
APPLIED SCIENCES-BASEL (2020)
Eucalyptus globulusEssential Oil as a Natural Food Preservative: Antioxidant, Antibacterial and Antifungal PropertiesIn Vitroand in a Real Food Matrix (Orangina Fruit Juice)
Mohamed Nadjib Boukhatem et al.
APPLIED SCIENCES-BASEL (2020)
Phenolic Profile Characterization of 'Galega Vulgar' and 'Cobrancosa' Portuguese Olive Cultivars along the Ripening Stages
Miguel D. Ferro et al.
APPLIED SCIENCES-BASEL (2020)
Phytochemical Characterization and Bioactivity Evaluation of Autumn Olive (Elaeagnus umbellataThunb.) Pseudodrupes as Potential Sources of Health-Promoting Compounds
Giovanni Gamba et al.
APPLIED SCIENCES-BASEL (2020)
Bud-Derivatives, a Novel Source of Polyphenols and How Different Extraction Processes Affect Their Composition
Federica Turrini et al.
FOODS (2020)
Traditional or hydro-diffusion and gravity microwave coupled with ultrasound as green technologies for the valorization of pomegranate external peels
Federica Turrini et al.
FOOD AND BIOPRODUCTS PROCESSING (2019)
Cucurbita Plants: From Farm to Industry
Bahare Salehi et al.
APPLIED SCIENCES-BASEL (2019)
Food supplements' non-conformity in Europe - Poland: A case study
Aleksandra Kowalska et al.
TRENDS IN FOOD SCIENCE & TECHNOLOGY (2019)
The PlantLIBRA consumer survey: Findings on the use of plant food supplements in Italy
Patrizia Restani et al.
PLOS ONE (2018)
Drug adulteration of food supplements: A threat to public health in the European Union?
Edyta Czepielewska et al.
REGULATORY TOXICOLOGY AND PHARMACOLOGY (2018)
Eating healthy to impress: How conspicuous consumption, perceived self-control motivation, and descriptive normative influence determine functional food choices
Dovile Barauskaite et al.
APPETITE (2018)
Current trends in the analysis and quality control of food supplements based on plant extracts
Jakub Fibigr et al.
ANALYTICA CHIMICA ACTA (2018)
Food Waste and Byproducts: An Opportunity to Minimize Malnutrition and Hunger in Developing Countries
Cristian Torres-Leon et al.
FRONTIERS IN SUSTAINABLE FOOD SYSTEMS (2018)
Innovation trends in the food industry: The case of functional foods
Barbara Bigliardi et al.
TRENDS IN FOOD SCIENCE & TECHNOLOGY (2013)
Functional foods development: Trends and technologies
E. Betoret et al.
TRENDS IN FOOD SCIENCE & TECHNOLOGY (2011)
分享论文
