Plant Foods for Human Nutrition

Effect of the Extrusion on Functional Properties and Mineral Dialyzability from Phaseolus Vulgaris Bean Flour
pp. 43-48(6)
Authors: Drago, S.; Velasco-GonzÁlez, O.; Torres, R.; GonzÁlez, R.; Valencia, M.

In Vitro Antioxidant Properties of Cucurbita Pepo L. Male and Female Flowers Extracts
pp. 49-51(3)
Authors: Tarhan, Leman; Kayali, Hulya; Urek, Raziye

Commercial Soy Protein Ingredients as Isoflavone Sources for Functional Foods
pp. 53-58(6)
Authors: Genovese, Maria; Barbosa, Ana; Pinto, MÁrcia; Lajolo, Franco

The Influence of Maca (Lepidium meyenii) on Antioxidant Status, Lipid and Glucose Metabolism in Rat
pp. 59-63(5)
Authors: VEČEŘA, ROSTISLAV; OROLIN, JAN; ŠKOTTOVÁ, NINA; KAZDOVÁ, LUDMILA; OLIYARNIK, OLENA; ULRICHOVÁ, JITKA; ŠIMÁNEK, VILÍM

Lactic Acid Fermentation of β-Carotene Rich Sweet Potato (Ipomoea batatas L.) into Lacto-juice
pp. 65-70(6)
Authors: Panda, Smita; Ray, Ramesh

Antioxidant and Antimutagenic Activities of Randia echinocarpa Fruit
pp. 71-77(7)
Authors: Santos-Cervantes, María; Ibarra-Zazueta, María; Loarca-Piña, Guadalupe; Paredes-López, Octavio; Delgado-Vargas, Francisco

Antioxidative and Anticancer Activity of Extracts of Cherry (Prunus serrulata var. spontanea) Blossoms
pp. 79-84(6)
Authors: Lee, Bo-Bae; Cha, Mi-Ran; Kim, Soo-Yeon; Park, Eunju; Park, Hae-Ryong; Lee, Seung-Cheol