8,395 results on '"Nutraceuticals"'
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2. Thermal processing of pigmented popcorn snacks: Effects on in vitro starch digestibility, nutraceutical compounds preservation and quality features
3. Exploring algal diversity for enhanced nutrition: Implications for human health and sustainability
4. Blue elixir of youth and wellness: The multicomponent-multitarget paradigm of Curcuma caesia Roxb
5. Pharmaceutical cocrystals: Unlocking the potential of challenging drug candidates
6. Metal-organic frameworks for nutraceutical delivery: A futuristic perspective
7. Fast, sensitive, and sustainable colorimetric detection of chlorogenic acid in artichoke waste material
8. The pediatric psychopharmacology of autism spectrum disorder: A systematic review - Part II: The future
9. Clinically beneficial interactions between biologically-based complementary medicines and cancer treatments – Protocol for a scoping review
10. The STRIPED Dietary Supplement Label Explorer: A Tool to Identify Supplements Sold with Weight Loss, Muscle Building, and Cleanse/Detox Claims
11. Growth, antioxidant activity and mineral profile of Chaetomorpha linum (O.F. Müller) Kützing (1845) cultured in potassium deficient media
12. Dietary phytochemicals alleviate the premature skin aging: A comprehensive review
13. Investigating bioactive compounds in apple pomace: Potential to develop high added-value products from an industrial surplus
14. Exploring the therapeutic potential of avocado oil: Insights into obesity metabolism and immune regulation through in vitro models
15. Overcoming solubility limitations of nutraceutical compositions based on poorly-soluble phosphoethanolamine using ionic liquids approach
16. An overview of the role of algae-fortified foods in nutraceutical industries: Synthesis pathway of value-added bioproducts and co-products
17. Simultaneous quantification and validation of triterpenoids and phytosterols in plant extracts, foods, and nutraceuticals using HPLC-DAD
18. Dragon fruit: Exploring bioactive compounds and their promising role in functional food innovation and value-added products
19. Hydrophilic and hydrophobic interactions in the solid forms of the β-sitosterol cocrystal with propionic acid: A combined experimental and computational study
20. Development and validation of microwave-assisted extraction for phenolic compound profiling in diverse oyster mushrooms (Pleurotus spp.) sourced from various geographical regions
21. Leaching and proposed recovery strategies of (poly)phenols and oligosaccharides from hydration wastewater during legume processing
22. Transforming cancer treatment: The potential of nanonutraceuticals
23. Controversial role of lactoferrin in cancer: A narrative review
24. Assessment of the phenolic profile and biological activities of aqueous date seed extracts: A comparative analysis
25. Dietary natural products as inhibitors of α-amylase and α-glucosidase: An updated review of ligand-receptor correlations validated by docking studies
26. Biochemical properties and quality potential of new grapevine genotypes produced by crossing a black berry winegrape and a white berry seedless table cultivar (Raboso veronese × Sultanina)
27. Functional compounds of Torreya grandis nuts and their processing byproducts: Extraction process, health benefits, and food applications – A comprehensive review
28. An overview of the relationship between inflammation and cognitive function in humans, molecular pathways and the impact of nutraceuticals
29. Fermented Codonopsis lanceolata root extract exhibits anti-viral effects against influenza A infection by inhibiting neuraminidase activity and inflammatory responses
30. Metabolic profiling reveals the nutraceutical effect of Gongolaria abies-marina and Rosmarinus officinalis extracts in a type 1 diabetes animal model
31. Advances in the novel and green-assisted techniques for extraction of bioactive compounds from millets: A comprehensive review
32. Optimizing cultivation strategies and scaling up for fucoxanthin production using Pavlova sp.
33. A reverse translational approach reveals the protective roles of Mangifera indica in inflammatory bowel disease
34. Lycopene: Extraction, microencapsulation, and therapeutic properties
35. Nutritional and functional insight into novel probiotic lycopene-soy milk by genome edited Bacillus subtilis
36. β(2 → 1)-β(2 → 6) and β(2 → 1) fructans protect from impairment of intestinal tight junction's gene expression and attenuate human dendritic cell responses in a fructan-dependent fashion
37. Petals of different ornamental rose cultivars as a rich source of bioactive compounds for functional foods
38. The effect of incorporating dietary green seaweed (Ulva sp.) on growth performance, blood parameters, and carcass and meat quality characteristics of Jumbo quail
39. Biobased natural deep eutectic system as versatile solvents: Structure, interaction and advanced applications
40. A comprehensive review on Ginger (Zingiber officinale) as a potential source of nutraceuticals for food formulations: Towards the polishing of gingerol and other present biomolecules
41. Nutraceuticals and network pharmacology approach for acute kidney injury: A review from the drug discovery aspect
42. Neuroinflammation and hypersensitivity evidenced by the acute and 28-day repeated dose toxicity tests of ostrich oil in mice
43. Metabolite profiling and cytotoxic activity of Andean potatoes: Polyamines and glycoalkaloids as potential anticancer agents in human neuroblastoma cells in vitro
44. Effect of nanoparticle macroalgae in the treatment of fatty liver disease using logistic regression, and support vector machine
45. Nanotechnology in aquaculture: Applications, perspectives and regulatory challenges
46. Nutraceutical regulation of miRNAs involved in neurodegenerative diseases and brain cancers
47. Role of Seaweed as a Functional Ingredients in Nutraceuticals, Pharmaceuticals, Cosmetics, and Edible Salts
48. Bioactive Compounds for Food, Agricultural and Health Sector: Opportunities and Challenges
49. Biotechnological Exploitation of Cyanobacteria and Microalgae for Bioactive Compounds
50. Nutritional Quality of Okra: A Global Overview
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