Journal of Food Biochemistry

Optimization of Brewing Process Vine Tea and Flavor Analysis of Different Brewing Processes

Liquid-State Fermented Ganoderma lucidum GANO99 Regulates Gut Microbiota and Concomitantly Modulates the Behavioral Deficits and Neurohistopathological Hallmarks of Alzheimer’s Disease in a Preclinical Transgenic Mouse Model of Alzheimer’s Disease

Development and Nutritional Evaluation of Ready-to-Drink Beverage Using the Choongan (Caralluma tuberculata L.) Extract

Anti-Inflammatory Effects and Immunomodulatory Efficacy of Unitein (Fermented Glycine max, Panax ginseng, and Chenpi Mixture) in RAW 264.7 Macrophages and Mice Splenocytes along with Component Analysis

Effects of Heat Treatment on Structure and Processing Characteristics of Donkey Milk Whey Protein

Retama raetam Extract for Testicular Health in Type 2 Diabetic Rats: Insight View on the Steroidogenesis, Antioxidants, and Molecular Docking Scores of Bioactive Compounds against Bax

The Effect of Free and Encapsulated Casein Hydrolyzates on the Oxidation Rate and Structural Properties of Mayonnaise

The Effect of Chrysin on the Distribution of Extracellular Matrix Proteins around Leydig Cells under Heat Stress Injury

Nonenzymatic Browning and Antioxidant Properties of Thermally Treated Cereal Grains and End Products

Cyanidin-3-O-Glucoside Combined with PGC1α Inhibitor Promotes Cancer Cell Death by Inducing Excessive Levels of ROS in Cervical Squamous Cell Carcinoma

Salidroside Alleviates Myocardial Ischemia Reperfusion by Balancing Mitochondrial Homeostasis via Nrf2

Quercetin Promotes Apoptosis of Gastric Cancer Cells through the EGFR-ERK Signaling Pathway

Selenium-Containing Protein from Selenium-Enriched Spirulina platensis Relieves Osteoporosis by Inhibiting Inflammatory Response, Osteoblast Inactivation, and Osteoclastogenesis

Role of Probiotics against Human Cancers, Inflammatory Diseases, and Other Complex Malignancies

Effect of Sustainable Pretreatments on the Nutritional and Functionality of Chickpea Protein: Implication for Innovative Food Product Development

Journal of Food Biochemistry

Table of Contents

Table of Contents

Optimization of Brewing Process Vine Tea and Flavor Analysis of Different Brewing Processes

Liquid-State Fermented Ganoderma lucidum GANO99 Regulates Gut Microbiota and Concomitantly Modulates the Behavioral Deficits and Neurohistopathological Hallmarks of Alzheimer’s Disease in a Preclinical Transgenic Mouse Model of Alzheimer’s Disease

Development and Nutritional Evaluation of Ready-to-Drink Beverage Using the Choongan (Caralluma tuberculata L.) Extract

Anti-Inflammatory Effects and Immunomodulatory Efficacy of Unitein (Fermented Glycine max, Panax ginseng, and Chenpi Mixture) in RAW 264.7 Macrophages and Mice Splenocytes along with Component Analysis

Effects of Heat Treatment on Structure and Processing Characteristics of Donkey Milk Whey Protein

Retama raetam Extract for Testicular Health in Type 2 Diabetic Rats: Insight View on the Steroidogenesis, Antioxidants, and Molecular Docking Scores of Bioactive Compounds against Bax

The Effect of Free and Encapsulated Casein Hydrolyzates on the Oxidation Rate and Structural Properties of Mayonnaise

The Effect of Chrysin on the Distribution of Extracellular Matrix Proteins around Leydig Cells under Heat Stress Injury

Nonenzymatic Browning and Antioxidant Properties of Thermally Treated Cereal Grains and End Products

Cyanidin-3-O-Glucoside Combined with PGC1α Inhibitor Promotes Cancer Cell Death by Inducing Excessive Levels of ROS in Cervical Squamous Cell Carcinoma

Salidroside Alleviates Myocardial Ischemia Reperfusion by Balancing Mitochondrial Homeostasis via Nrf2

Quercetin Promotes Apoptosis of Gastric Cancer Cells through the EGFR-ERK Signaling Pathway

Selenium-Containing Protein from Selenium-Enriched Spirulina platensis Relieves Osteoporosis by Inhibiting Inflammatory Response, Osteoblast Inactivation, and Osteoclastogenesis

Role of Probiotics against Human Cancers, Inflammatory Diseases, and Other Complex Malignancies

Effect of Sustainable Pretreatments on the Nutritional and Functionality of Chickpea Protein: Implication for Innovative Food Product Development