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In Vitro
Antioxidative Activity and Antihypertensive Activity of Soy Sauce Cake Derived from the Manufacturing of Japanese Style Fermented Soy Sauce
Takeshi Nagai,
Yasuhiro Tanoue,
Norihisa Kai,
Nobutaka Suzuki
Food Nutr. Sci.
Vol.3 No.8, August 08, 2012
DOI:
10.4236/fns.2012.38147
(PDF 618K)
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Bioactive Low Molecular Weight Compounds in Two Traditional Spanish Products
María Luisa Timón,
Emilio José Galea,
Ana Isabel Andrés,
María Jesús Petrón
Food Nutr. Sci.
Vol.4 No.9, August 22, 2013
DOI:
10.4236/fns.2013.49A2003
(PDF 273K)
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Functional Property of Honey from
Echium vulgare
Takeshi Nagai,
Yasuhiro Tanoue,
Norihisa Kai,
Nobutaka Suzuki
Food Nutr. Sci.
Vol.3 No.5, May 16, 2012
DOI:
10.4236/fns.2012.35084
(PDF 217K)
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Water sorption isotherms of globe artichoke leaves
Luis Mayor,
Alejandro Calvo,
Ramon Moreira,
Pedro Fito,
Esperanza Garcia-Castello
Agric. Sci.
Vol.4 No.9, November 06, 2013
DOI:
10.4236/as.2013.49B011
(PDF 215K)
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Influence of Micronized Chitosan on Antioxidative Activities in Grape Juice
Po-Jung Chien,
Chi-Ming Li,
Chi-Heng Lee,
Hsuan-Hung Chen
Food Nutr. Sci.
Vol.4 No.8, July 30, 2013
DOI:
10.4236/fns.2013.48A028
(PDF 251K)
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