Volume 7; Issue 1

Main
Food & Function
Volume 7; Issue 1

Food & Function

Volume 7; Issue 1

1

The decrease in the IgG-binding capacity of intensively dry heated whey proteins is associated with intense Maillard reaction, structural changes of the proteins and formation of RAGE-ligands

Liu, Fahui, Teodorowicz, Małgorzata, van Boekel, Martinus A. J. S., Wichers, Harry J., Hettinga, Kasper A.

Journal:

Food & Function

Year:

2016

Language:

english

File:

PDF, 1.10 MB

english, 2016

2

Correction: Rosa canina L. – new possibilities for an old medicinal herb

Živković, Jelena, Stojković, Dejan, Petrović, Jovana, Zdunić, Gordana, Glamočlija, Jasmina, Soković, Marina

Journal:

Food & Function

Year:

2016

Language:

english

File:

PDF, 124 KB

english, 2016

3

Front cover

Journal:

Food & Function

Year:

2016

File:

PDF, 177 KB

2016

4

Inside front cover

Journal:

Food & Function

Year:

2016

File:

PDF, 234 KB

2016

5

Contents list

Journal:

Food & Function

Year:

2016

Language:

english

File:

PDF, 8.86 MB

english, 2016

6

Back cover

Journal:

Food & Function

Year:

2016

Language:

english

File:

PDF, 738 KB

english, 2016

7

Green tea beverages enriched with catechins with a galloyl moiety reduce body fat in moderately obese adults: a randomized double-blind placebo-controlled trial

Kobayashi, Makoto, Kawano, Takanori, Ukawa, Yuuichi, Sagesaka, Yuko M., Fukuhara, Ikuo

Journal:

Food & Function

Year:

2016

Language:

english

File:

PDF, 713 KB

english, 2016