Food & Function
2042-6496
Royal Society of Chemistry
Front cover
10.1039/c1fo90021h
AuthorAnonymous
2011
2
8
431
431
Abstract
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Food & Function
2042-6496
Royal Society of Chemistry
Inside front cover
10.1039/c1fo90018h
AuthorAnonymous
2011
2
8
432
432
Abstract
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Food & Function
2042-6496
Royal Society of Chemistry
Contents list
10.1039/c1fo90022f
AuthorAnonymous
2011
2
8
433
437
Abstract
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Food & Function
2042-6496
Royal Society of Chemistry
Effect of preparation method on the glycaemic index of novel potato clones
10.1039/c1fo10042d
Kinnear
Tara
Wolever
Thomas M. S.
Murphy
Agnes M.
Sullivan
J. Alan
Liu
Qiang
Bizimungu
Benoit
2011
2
8
438
444
Abstract
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research-article
Food & Function
2042-6496
Royal Society of Chemistry
Effects of <i>O</i>-methylated metabolites of quercetin on oxidative stress, thermotolerance, lifespan and bioavailability on <i>Caenorhabditis elegans</i>
10.1039/c1fo10049a
Surco-Laos
Felipe
Cabello
Juan
Gómez-Orte
Eva
González-Manzano
Susana
González-Paramás
Ana M.
Santos-Buelga
Celestino
Dueñas
Montserrat
2011
2
8
445
456
Abstract
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research-article
Food & Function
2042-6496
Royal Society of Chemistry
TAS2R38 bitter taste genetics, dietary vitamin C, and both natural and synthetic dietary folic acid predict folate status, a key micronutrient in the pathoaetiology of adenomatous polyps
10.1039/c1fo10054h
Lucock
Mark
Ng
Xiaowei
Boyd
Lyndell
Skinner
Virginia
Wai
Ron
Tang
Sa
Naylor
Charlotte
Yates
Zoë
Choi
Jeong-Hwa
Roach
Paul
Veysey
Martin
2011
2
8
457
465
Abstract
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research-article
Food & Function
2042-6496
Royal Society of Chemistry
Effects of chitosan-oil coating on blue mold disease and quality attributes of jujube fruits
10.1039/c1fo10073d
Xing
Yage
Xu
Qinglian
Che
Zhenming
Li
Xihong
Li
Wenting
2011
2
8
466
474
Abstract
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research-article
Food & Function
2042-6496
Royal Society of Chemistry
Cranberry phytochemicals inhibit glycation of human hemoglobin and serum albumin by scavenging reactive carbonyls
10.1039/c1fo10087d
Liu
Haiyan
Liu
Hanwei
Wang
Wei
Khoo
Christina
Taylor
James
Gu
Liwei
2011
2
8
475
482
Abstract
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research-article
Food & Function
2042-6496
Royal Society of Chemistry
Thermal and refining processes, not fermentation, tend to reduce lipotropic capacity of plant-based foods
10.1039/c1fo10041f
Fardet
Anthony
Martin
Jean-François
Chardigny
Jean-Michel
2011
2
8
483
504
Abstract
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PDF
research-article
Food & Function
2042-6496
Royal Society of Chemistry
Back cover
10.1039/c1fo90023d
AuthorAnonymous
2011
2
8
505
506
Abstract
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other