Preparation and Evaluation of Functional Foods in Adjuvant Arthritis

Grasas y Aceites - Spain
doi 10.3989/gya.130811
Full Text
Abstract

Available in full text

Date
Authors
Publisher

Editorial CSIC

Related search

Evaluation of the Effect of Methionine and Glucosamine on Adjuvant Arthritis in Rats

Experimental and Therapeutic Medicine
MedicineCancer ResearchImmunologyMicrobiology
2012English

Preparation and Evaluation of Some Weaning Foods Made From Rice and Legumes

Alexandria Journal of Agricultural Sciences
2019English

Evaluation of Therapeutic Efficacy of Vinpocetine in Adjuvant Induced Arthritis Model in Rats

Journal of Pain Management & Medicine
2016English

Evaluation of Phytosterols in Milk and Yogurts Used as Functional Foods in Portugal

Food Analytical Methods
Applied MicrobiologyRiskAnalytical ChemistryFood ScienceReliabilitySafetyBiotechnologySafety ResearchQuality
2010English

Evaluation of Functional Potentiality of Selected Commonly Consumed Foods of Bangladesh

Functional Foods in Health and Disease
2016English

Synthesis and Evaluation of Phthalate Analogue of Diclofenac Against Freund’s Complete Adjuvant Induced Arthritis in Rat

International Journal of Pharmacy and Pharmaceutical Sciences
PharmacologyPharmaceutical Science
2019English

Anti-Arthritic Evaluation of Eclipta Alba in a Murine Model Freund’s Adjuvant Provoked Arthritis

International Journal of Research in Pharmaceutical Sciences
ToxicologyPharmaceuticsPharmacology
2020English

Functional Pet Foods

2017English

Functional Foods Development: Trends and Technologies

Trends in Food Science and Technology
BiotechnologyFood Science
2011English

Amanote Research

Note-taking for researchers

Follow Amanote

© 2024 Amaplex Software S.P.R.L. All rights reserved.

Privacy PolicyRefund Policy