Journal of Food Biochemistry

Nuciferine Promotes Longevity and Fitness in Caenorhabditis elegans through the Regulation of the Insulin/IGF-1 Signaling Pathway

Rapid and Visual Favor Analysis Using Gas Chromatography-Ion Mobility Spectrometry (GC-IMS) in Meat Products: Research Progress and Future Trends

In Vivo and In Vitro Study on the Mechanism of Anticervical Cancer Effects of Corilagin in Mice

Analysis and Validation of the Network Pharmacology of the Mechanism of Glycyrrhetinic Acid for the Treatment of High-Altitude Pulmonary Hypertension

Variations in Bioactive Compounds and Sensory Properties of Flower-Flavored Chardonnay Wine during Floral Maceration and Bottle Aging

Chemical Composition and In Vitro and In Silico Biological Activities of Myrciaria tenella (DC.) O.Berg (Myrtaceae) Essential Oil from Brazil

Macroalgae as Alkalizing Marine Drugs with a Low Potential Renal Acid Load

Immune-Enhancing Activity of Vitis coignetiae Extract via Increasing Cytokine and Natural Killer Cell Activity in Splenocytes and Cyclophosphamide-Induced Immunosuppressed Rats

Network Pharmacology Prediction and Metabolomics Validation of the Novel Targets of Morus alba L. against High-Fat Diet-Induced Diabetes Mellitus in C57/6J Mice

Prediction of the Freshness of Grass Carp during Storage with Electric Nose Based on Signal Sequence Merging and Wavelet Transform

Exploring the Potential of Treating Sarcopenia through Dietary Interventions

Characteristic Flavor Substances of Guizhou Black Tea and the Environmental Factors Influencing Their Formation Using Stable Isotopes and Headspace Gas Chromatography-Ion Mobility Spectrometry

The Effects of Grape/Grape Products on Inflammatory and Oxidative Stress Markers: Systematic Review and Meta-Analysis of Randomized Controlled Trials

Bryonia aspera Root Extracts Induce Programmed Cell Death in Selected Cell Lines of Glioblastoma, Ovarian, and Breast Cancer

Application of the Effect of Nonthermal Technologies on the Oxidation of Proteins and Lipids in Pigeon Meat during Chilled Storage

Journal of Food Biochemistry

Table of Contents

Table of Contents

Nuciferine Promotes Longevity and Fitness in Caenorhabditis elegans through the Regulation of the Insulin/IGF-1 Signaling Pathway

Rapid and Visual Favor Analysis Using Gas Chromatography-Ion Mobility Spectrometry (GC-IMS) in Meat Products: Research Progress and Future Trends

In Vivo and In Vitro Study on the Mechanism of Anticervical Cancer Effects of Corilagin in Mice

Analysis and Validation of the Network Pharmacology of the Mechanism of Glycyrrhetinic Acid for the Treatment of High-Altitude Pulmonary Hypertension

Variations in Bioactive Compounds and Sensory Properties of Flower-Flavored Chardonnay Wine during Floral Maceration and Bottle Aging

Chemical Composition and In Vitro and In Silico Biological Activities of Myrciaria tenella (DC.) O.Berg (Myrtaceae) Essential Oil from Brazil

Macroalgae as Alkalizing Marine Drugs with a Low Potential Renal Acid Load

Immune-Enhancing Activity of Vitis coignetiae Extract via Increasing Cytokine and Natural Killer Cell Activity in Splenocytes and Cyclophosphamide-Induced Immunosuppressed Rats

Network Pharmacology Prediction and Metabolomics Validation of the Novel Targets of Morus alba L. against High-Fat Diet-Induced Diabetes Mellitus in C57/6J Mice

Prediction of the Freshness of Grass Carp during Storage with Electric Nose Based on Signal Sequence Merging and Wavelet Transform

Exploring the Potential of Treating Sarcopenia through Dietary Interventions

Characteristic Flavor Substances of Guizhou Black Tea and the Environmental Factors Influencing Their Formation Using Stable Isotopes and Headspace Gas Chromatography-Ion Mobility Spectrometry

The Effects of Grape/Grape Products on Inflammatory and Oxidative Stress Markers: Systematic Review and Meta-Analysis of Randomized Controlled Trials

Bryonia aspera Root Extracts Induce Programmed Cell Death in Selected Cell Lines of Glioblastoma, Ovarian, and Breast Cancer

Application of the Effect of Nonthermal Technologies on the Oxidation of Proteins and Lipids in Pigeon Meat during Chilled Storage