Current Nutrition & Food Science,volume 13,issue 4  (09-2017)

Period of time： 2017年4期

Publisher： Bentham Science Publishers

Founded in： 2005

Total resources： 53

E-ISSN： 2212-3881|13|4

ISSN： 1573-4013

Subject： TS2 food industry

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Current Nutrition & Food Science,volume 13,issue 4

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Meet Our Editorial Board Member

Current Nutrition & Food Science,volume 13,issue 4 , Vol. 13, Iss. 4, 2017-09 , pp. 237-238

Bentham Science Publishers

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Editorial: Mixing Traditional and Innovative Approaches for the Prevention and Treatment of Neurodegenerative and Cardiovascular Diseases: An Overview

Current Nutrition & Food Science,volume 13,issue 4 , Vol. 13, Iss. 4, 2017-09 , pp. 239-239

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Effects of Quercetin against Mycotoxin Induced Cytotoxicity: A Mini- Review

Current Nutrition & Food Science,volume 13,issue 4 , Vol. 13, Iss. 4, 2017-09 , pp. 240-246

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A Review: Natural Compounds as Anti-Alzheimeracute;s Disease Agents

Current Nutrition & Food Science,volume 13,issue 4 , Vol. 13, Iss. 4, 2017-09 , pp. 247-254

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Almonds: A Source of Healthy Molecules or a Risk of Aflatoxins Human Exposure?

Current Nutrition & Food Science,volume 13,issue 4 , Vol. 13, Iss. 4, 2017-09 , pp. 255-259

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Intestinal Absorption and Factors Influencing Bioavailability of Magnesium- An Update

Current Nutrition & Food Science,volume 13,issue 4 , Vol. 13, Iss. 4, 2017-09 , pp. 260-278

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Traditional Fruits of Kerala: Bioactive Compounds and their Curative Potential in Chronic Diseases

Current Nutrition & Food Science,volume 13,issue 4 , Vol. 13, Iss. 4, 2017-09 , pp. 279-289

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Waist-to-Hip Ratio (WHR) is Conversely Correlated to LAMP-2 Gene Expression Level: A Predictor for Lysosomal Lipid Entrance System

Current Nutrition & Food Science,volume 13,issue 4 , Vol. 13, Iss. 4, 2017-09 , pp. 290-295

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Pseudocereals: Nutritional Quality, Processing and Potential Health Benefits

Current Nutrition & Food Science,volume 13,issue 4 , Vol. 13, Iss. 4, 2017-09 , pp. 296-302

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Employing of the Different Fruit Juices Substrates in Vinegar Kombucha Preparation

Current Nutrition & Food Science,volume 13,issue 4 , Vol. 13, Iss. 4, 2017-09 , pp. 303-308

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