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篇名 作者 主题词 文摘

二次检索范围  20 篇文章

篇名 文摘 全文 主题词 作者 刊名 ISSN

Effect of Dietary Lipids and Drumstick Leaves (<i>Moringa oleifera</i>) on Lipid Profile & Antioxidant Parameters in Rats Publisher: Scientific Research Publishing Journal: Food and Nutrition Sciences Volume: 3 Issue: 2 Page: 141-145           Antioxidant and Antibacterial Activities in the Leaf Extracts of Indian Borage (<i>Plectranthus amboinicus</i>) Publisher: Scientific Research Publishing Journal: Food and Nutrition Sciences Volume: 3 Issue: 2 Page: 146-152           Body Composition and Energy Expenditure Changes during Weight Loss: An Exploratory Study Publisher: Scientific Research Publishing Journal: Food and Nutrition Sciences Volume: 3 Issue: 2 Page: 153-156           SRT1720, a SIRT1 Activator, Aggravates Bleomycin-Induced Lung Injury in Mice Publisher: Scientific Research Publishing Journal: Food and Nutrition Sciences Volume: 3 Issue: 2 Page: 157-163           Could Grasshoppers Be a Nutritive Meal? Publisher: Scientific Research Publishing Journal: Food and Nutrition Sciences Volume: 3 Issue: 2 Page: 164-175           Content of Genome-Protective Micronutrients in Selected Fresh and Processed Foods in the Australian State of Victoria Publisher: Scientific Research Publishing Journal: Food and Nutrition Sciences Volume: 3 Issue: 2 Page: 176-183           Production of Cocoa Butter Replacer by Dry Fractionation, Partial Hydrogenation, Chemical and Enzymatic Interesterification of Tea Seed Oil Publisher: Scientific Research Publishing Journal: Food and Nutrition Sciences Volume: 3 Issue: 2 Page: 184-189           Comparison of Bacterial Profiles of Fish between Storage Conditions at Retails Using DGGE and Banding Pattern Analysis: Consumer’s Perspective Publisher: Scientific Research Publishing Journal: Food and Nutrition Sciences Volume: 3 Issue: 2 Page: 190-200           Influence of Salt Concentration on Histamine Formation in Fermented Tuna Viscera (<i>Dayok</i>) Publisher: Scientific Research Publishing Journal: Food and Nutrition Sciences Volume: 3 Issue: 2 Page: 201-206           Effect of Lactic Acid Bacteria and Yeast Starter Cultures on the Soaking Time and Quality of “Ofada” Rice Publisher: Scientific Research Publishing Journal: Food and Nutrition Sciences Volume: 3 Issue: 2 Page: 207-211

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