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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
Your tags:
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
Your tags:
english, 2016
3
Front cover
Journal:
Food & Function
Year:
2016
File:
PDF, 177 KB
Your tags:
2016
4
Inside front cover
Journal:
Food & Function
Year:
2016
File:
PDF, 234 KB
Your tags:
2016
5
Contents list
Journal:
Food & Function
Year:
2016
Language:
english
File:
PDF, 8.86 MB
Your tags:
english, 2016
6
Back cover
Journal:
Food & Function
Year:
2016
Language:
english
File:
PDF, 738 KB
Your tags:
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
Your tags:
english, 2016
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