Francesco Puoci

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Chandan Kumar Jana and Nilanjana Das

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Calorie Restriction Attenuates the Age-Associated Decrease in Subunit of F1 ATP Synthase Activity in the Mouse Skeletal Muscles

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Fatemeh Tavakoli, Fatemeh Rahmani and Reza Heidari

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Radical Scavenging Activity and Total Phenolic Content in Methanolic Extracts of Leaves and Male Inflorescence Catkin of Willow

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Ashish A. Prabhu, Yachna Garg, Sushma Chityala and V. Venkata Dasu

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Improvement of Phytonutrients and Antioxidant Properties of Wheat Bran by Yeast Fermentation

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Sasikala Shanmugam, Anjana Bora, Archana Raju, Sangamithra Asokapandian, Swamy Gabriela John and K. Maharaja Sundari

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Application of Antioxidant from Bamboo Shoot (Bambusa balcooa) as an Effective Way to Reduce the Formation of Acrylamide in Fried Potato Chips

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Smruthi G. Prabhu, Sulakshana Karkala, Neena Roy, Serena D`Souza and Asha Abraham

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Juglans regia Seeds have Effects on Platelets and Peripheral Fat Deposition in the Aorta and Heart of C57BL/6J Mice Fed with Normal and High Fat Simple Carbohydrate Diet

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Joslin Menezes and K. A. Athmaselvi

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Study on Effect of Polysaccharide Based Edible Coating on the Shelf Life of Sapota Fruits Stored in Room Temperature

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Abdelkader Basli, Tighzert Sonia, Ibelhoulen Nawel, Khettal Bachra and Madani Khodir

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In-vitro Antioxidant and Anti-Inflammatory Activities of Peel and Peeled Fruits Citrus limon

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Md Abu Taher Sagor, Hasan Mahmud Reza, Nabila Tabassum, Biswajit Sikder, Anayt Ulla, Nusrat Subhan, Md Hemayet Hossain and Md Ashraful Alam

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Supplementation of Rosemary Leaves (Rosmarinus officinalis) Powder Attenuates Oxidative Stress, Inflammation and Fibrosis in Carbon Tetrachloride (CCl4) Treated Rats

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Donia Anvari and Rashid Jamei

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A Comparative Study Between the Leaf and Flowers of Some Asteraceae Plants With Respect to Their Antioxidant Activity Compounds

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Kiana Pourmohammadi, Seyed Mohammad Bagher Hashemi, Amin Mousavi Khaneghah, Mehran Alami, Mohammad Shahedi, Alireza Sadeghi Mahoonak and Roya Afshari

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Effect of Microbial Transglutaminase on Protein Electrophoretic Pattern and Solubility of Wheat Flour and Hull-Less Barley Flour Blends

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Acknowledgement