Keywords: غذای فراسودمند; Fish scale collagen peptide; Functional food; Inflammatory bowel disease; Ulcerative colitis; Anti-inflammatory; Nuclear factor κB
مقالات ISI غذای فراسودمند (ترجمه نشده)
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در صورتی که به ترجمه آماده هر یک از مقالات زیر نیاز داشته باشید، می توانید سفارش دهید تا مترجمان با تجربه این مجموعه در اسرع وقت آن را برای شما ترجمه نمایند.
Keywords: غذای فراسودمند; Phytosterols; Functional food; Chocolate; Hydroperoxides; Phytosterol oxidation products;
Keywords: غذای فراسودمند; Lycii Cortex; Functional food; LC-MS/MS; MRM; Kukoamines; Representative marker(s);
Keywords: غذای فراسودمند; functional food; fermented dairy product; probiotic; gastrointestinal resistance; Caco-2 adhesion;
Keywords: غذای فراسودمند; Functional food; Food safety; Food quality control; Milk products; Carbohydrates; Planar chromatography;
Keywords: غذای فراسودمند; Organic food; Functional food; Consumption; Well-being; Health; Social desirability;
Keywords: غذای فراسودمند; Citrus fruits; Functional properties; Glucose retardation index; SEM; FTIR; Functional food
Keywords: غذای فراسودمند; Phycocyanin; Functional food; Scavenging activity; Phycobyliprotein; Nutraceutical;
Keywords: غذای فراسودمند; I12; Q18; Functional food; Depression; Panel data; Fixed effect model; Random trend model; Elderly; Taiwan;
Keywords: غذای فراسودمند; Biguanide; Arginine; Urea; Antidiabetic; Functional food; Ayurveda;
Keywords: غذای فراسودمند; DSS; dextran sodium sulfate; UC; ulcerative colitis; IBD; inflammatory bowel disease; CD; Crohn's disease; IL; interleukin; MPO; myeloperoxidase; Pear vinegar; Inflammatory bowel disease; Functional food; Dextran sodium sulfate; Mice;
Keywords: غذای فراسودمند; Surimi; Gelation; Endothermic transitions; Ingredient interactions; Dietary fibre; Salt substitute; Fish oil; Algal oil; Flaxseed oil; Omega-3 fatty acids; Functional food; Nutraceutical food; Food product development;
Keywords: غذای فراسودمند; Barley; β glucan; Functional food; Glycemic index; QTL; Yield;
Keywords: غذای فراسودمند; Cholesterol; Functional food; Phospholipid; Phytosterols;
Keywords: غذای فراسودمند; Medicinal plant; Antioxidant capacity; Total phenolic content; Herbal infusion; Functional food; Pharmaceuticals;
Keywords: غذای فراسودمند; Milk; Phase separation; Viscosity; Sensory; Functional food
Keywords: غذای فراسودمند; barley-based food; chuko; Ethiopian traditional food; functional food; genfo
Keywords: غذای فراسودمند; Delivery system; Food fortification; Functional food; Nano-phytosome; Nutraceutical
In situ riboflavin fortification of different kefir-like cereal-based beverages using selected Andean LAB strains
Keywords: غذای فراسودمند; LAB; Riboflavin; Bio-fortification; Functional food; Cereal-based beverages;
Novel angiotensin I-converting enzyme inhibitory peptides from soybean protein isolates fermented by Pediococcus pentosaceus SDL1409
Keywords: غذای فراسودمند; Soybean protein isolates; Fermentation; Functional food; Antihypertensive;
Fibres as functional foods and the effects on gut hormones: The example of β-glucans in a single arm pilot study
Keywords: غذای فراسودمند; Alimentary intervention; β-Glucans; Fibres; Functional food; Intestinal hormones;
Randomized double-blind controlled clinical trial of the blood pressure-lowering effect of fermented milk with Lactococcus lactis: A pilot study12
Keywords: غذای فراسودمند; hypertension; Lactococcus lactis; fermented milk; clinical study; functional food;
A review of antioxidant and pharmacological properties of phenolic compounds in Acacia confusa
Keywords: غذای فراسودمند; Antioxidant; Flavonoids; Pharmacological properties; Acacia confusa; Leguminosae; Functional food;
Blue whiting (Micromesistius poutassou) muscle protein hydrolysate with in vitro and in vivo antidiabetic properties
Keywords: غذای فراسودمند; Blue whiting; Protein hydrolysate; Antidiabetic; Functional food; Amino acid analysis; Peptide identification;
Conjugated linoleic acid production and probiotic assessment of Lactobacillus plantarum isolated from Pico cheese
Keywords: غذای فراسودمند; Functional food; Conjugated linoleic acid; CLA; Lactic acid bacteria; Lactobacillus plantarum; Probiotics;
High angiotensin-I converting enzyme (ACE) inhibitory activity of Alcalase-digested green soybean (Glycine max) hydrolysates
Keywords: غذای فراسودمند; Green soybean; Proteolysis; Hydrolysate; Bioactive peptides; Functional food; ACE inhibitory activity;
Inhibitory properties of camel whey protein hydrolysates toward liver cancer cells, dipeptidyl peptidase-IV, and inflammation
Keywords: غذای فراسودمند; camel whey protein; antiproliferation; antidiabetic; anti-inflammation; functional food;
The influence of product acidity and beta-glucans isolated from various sources on the mineral composition and the mechanical and microstructural properties of the femur in growing Wistar rats
Keywords: غذای فراسودمند; Bone; Beta-glucane; Osteoporosis; Functional food; Milk;
Effect-directed analysis of ginger (Zingiber officinale) and its food products, and quantification of bioactive compounds via high-performance thin-layer chromatography and mass spectrometry
Keywords: غذای فراسودمند; Gingerol; Shogaol; HPTLC-HRMS; Bioactivity; Superfood; Functional food;
Health and technological aspects of methylxanthines and polyphenols from guarana: A review
Keywords: غذای فراسودمند; Paullinia cupana; Functional food; Bioactive compounds; Emerging technologies;
Nutraceutical potential of Corylus avellana daily supplements for obesity and related dysmetabolism
Keywords: غذای فراسودمند; β-amyloid; Diet; Fat; Hazelnut; Functional food; Nutraceutical;
Green tea (Camellia sinensis) for patients with knee osteoarthritis: A randomized open-label active-controlled clinical trial
Keywords: غذای فراسودمند; Green tea; Camellia sinensis; Osteoarthritis; Functional food; Dietary supplement; Herbal medicine;
Microencapsulation of active ingredients in functional foods: From research stage to commercial food products
Keywords: غذای فراسودمند; Functional food; Microencapsulation; Active ingredients; Functional properties;
The effect of einkorn (Triticum monococcum L.) whole meal flour addition on physico-chemical characteristics, biological active compounds and in vitro starch digestion of cookies
Keywords: غذای فراسودمند; Einkorn; Cookie; Functional food; Cereals;
Preparation of contemporary dishes and a functional drink using Japan's heirloom vegetable, Katsura-uri
Keywords: غذای فراسودمند; Blood glucose; Diabetes; Functional food; Heirloom vegetable; Traditional customs;
Functional cream cheese supplemented with Bifidobacterium animalis subsp. lactis DSM 10140 and Lactobacillus reuteri DSM 20016 and prebiotics
Keywords: غذای فراسودمند; Probiotic; Prebiotic; Fibers; Cream cheese; Functional food; Shelf life;
Açai (Euterpe oleracea Mart.) seed flour prevents obesity-induced hepatic steatosis regulating lipid metabolism by increasing cholesterol excretion in high-fat diet-fed mice
Keywords: غذای فراسودمند; ABCG5; ATP-biding cassette, subfamily G transporter 5; ABCG8; ATP-biding cassette, subfamily G transporter 8; ACC; acetyl-CoA carboxylase; ALT; alanine transaminase; AMPK; adenosine-monophosphate activated protein kinase; ASE; açai seed extract; ASF; aç
Antioxidant potential of Haematococcus pluvialis extract rich in astaxanthin on colour and oxidative stability of raw ground pork meat during refrigerated storage
Keywords: غذای فراسودمند; Algae; Xanthophyll; Functional food; Longossimus thoracis et lumborum; Sensory;
Optimization of ACE inhibitory peptides from black soybean by microwave-assisted enzymatic method and study on its stability
Keywords: غذای فراسودمند; Black soybean; ACE inhibitory peptides isolates; Microwave-assisted enzymatic; Stability; Functional food;
The genus Ficus (Moraceae) used in diet: Its plant diversity, distribution, traditional uses and ethnopharmacological importance
Keywords: غذای فراسودمند; Figs; Ethnobotany; Medicinal food; Functional food; Traditional knowledge;
Nutraceutical potential of hemp (Cannabis sativa L.) seeds and sprouts
Keywords: غذای فراسودمند; oxygen radical absorbance capacity; ORAC; 2,2-diphenyl-1 picrylhydrazyl radical scavenger assay; DPPH; cellular antioxidant activity in red blood cells; CAA-RBC; DPPH, free radical (PubChem CID: 2735032); DCFH-DA 2â²,7â²-dichlorofluorescein diacetate (P
Optimization of a fermented pumpkin-based beverage to improve Lactobacillus mali survival and α-glucosidase inhibitory activity: A response surface methodology approach
Keywords: غذای فراسودمند; Probiotics; Response surface methodology; Box-Behnken; Hyperglycaemia; Functional food;
The impact of newly produced protein and dietary fiber rich fractions of yellow pea (Pisum sativum L.) on the structure and mechanical properties of pasta-like sheets
Keywords: غذای فراسودمند; PPI; pea protein isolate; PF; pea fiber rich fraction; PPI-PF blend; pea protein isolate and pea fiber blend; SE-HPLC; size exclusion-high performance liquid chromatography; SAXS; small angle X-ray scattering; SFE; supercritical fluid extraction; H2SO4; s
Coriander (Coriandrum sativum): A promising functional food toward the well-being
Keywords: غذای فراسودمند; Coriandrum sativum; Functional food; Linalool; Antioxidant; Neuroprotective; Metabolic syndrome;
Improvement of osteoporosis by Lycium chinense administration in ovariectomized mice
Keywords: غذای فراسودمند; bone density; functional food; osteoporosis;
In vitro bioaccessibility study of As, Cd, Cu, Fe, Ni, Pb and Zn from raw edible artichoke heads (Cynara cardunculus L. subsp. Cardunculus)
Keywords: غذای فراسودمند; Raw edible artichoke heads; Bioaccessibility; Functional food; Minerals; Food safety;
In vitro and in vivo anti-oxidation and anti-fatigue effect of monkfish liver hydrolysate
Keywords: غذای فراسودمند; Antioxidant activity; Hydrolysate; Functional food; Amino acid; Seafood;
Probiotic butiá (Butia odorata) ice cream: Development, characterization, stability of bioactive compounds, and viability of Bifidobacterium lactis during storage
Keywords: غذای فراسودمند; Processing; Native fruit; Probiotic; Functional food; Bifidobacterium lactis;
Identification and quantification of ACE-inhibiting peptides in enzymatic hydrolysates of plant proteins
Keywords: غذای فراسودمند; Angiotensin-converting enzyme (ACE); Bioactive peptides; Plant proteins; Hydrolysate; Tryptophan-, tyrosine and phenylalanine-containing dipeptides; Functional food;
Microencapsulation structures based on protein-coated liposomes obtained through electrospraying for the stabilization and improved bioaccessibility of curcumin
Keywords: غذای فراسودمند; Curcumin (PubChem CID: 969516); Electrospraying; Liposome; Encapsulation; Curcumin; Functional food; Bioaccessibility;