Cargando…

Editorial: Infant food and intestinal immunity

Detalles Bibliográficos
Autores principales:	Ye, Yingwang, Forsythe, Stephen, Xu, Zhenbo
Formato:	Online Artículo Texto
Lenguaje:	English
Publicado:	Frontiers Media S.A. 2022
Materias:	Nutrition
Acceso en línea:	https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9732656/ https://www.ncbi.nlm.nih.gov/pubmed/36505266 http://dx.doi.org/10.3389/fnut.2022.1089890

Ejemplares similares

Editorial: Functional food ingredients and intestinal homeostasis
por: Li, Bo, et al.
Publicado: (2023)

Editorial: Diet, food allergy, and gut immunity
por: Zhang, Qiaozhi, et al.
Publicado: (2023)

Editorial: New Horizons in Food Science via Agricultural Immunity
por: Nochi, Tomonori, et al.
Publicado: (2020)

Editorial: The future food analysis
por: Pan, Tao, et al.
Publicado: (2022)

Editorial: Food of the future: underutilized foods
por: Sood, Salej, et al.
Publicado: (2023)

Editorial: Nanomaterials in food packaging
por: Garcia, Coralia V.
Publicado: (2022)

Editorial: Food of the future: insects
por: Mintah, Benjamin Kumah, et al.
Publicado: (2023)

Editorial: Women in food chemistry
por: Sultanbawa, Yasmina, et al.
Publicado: (2023)

Editorial: Endocrine-active substances in food: identification, evaluation, and control
por: Luo, Yu-Syuan, et al.
Publicado: (2023)

Editorial: Methods in food chemistry and food science technology
por: Hernández-Ledesma, Blanca, et al.
Publicado: (2023)

Editorial: Breast milk composition and infant metabolism
por: Chen, Botian, et al.
Publicado: (2023)

Editorial: The role of food processing in the production and bioavailability of bio-compounds critical for boosting the immune system
por: Zhang, Tianou, et al.
Publicado: (2022)

Editorial: The Effects of Food Processing on Food Components and Their Health Functions
por: Zheng, Jinkai, et al.
Publicado: (2022)

Editorial: Agri-food innovations in the quest for food and environmental security
por: Thakur, Monika, et al.
Publicado: (2023)

Editorial: Nutrients, Gut Microbiome, and Intestinal Inflammation
por: Yang, Fang, et al.
Publicado: (2022)

Editorial: Amino acids in intestinal growth and health
por: Ji, Yun, et al.
Publicado: (2023)

Editorial: Sustainable Solutions in Food Technology
por: Cruz, Rui M. S., et al.
Publicado: (2022)

Editorial: Food Melanoidins: Chemistry and Nutrition
por: Nunes, Fernando M., et al.
Publicado: (2022)

Editorial: Rising stars in Food Chemistry
por: Chen, Shuai, et al.
Publicado: (2022)

Editorial: Global excellence in food chemistry
por: Bekhit, Alaa El-Din A., et al.
Publicado: (2022)

Editorial: Food, nutrition and microecological health
por: Yang, Xingbin, et al.
Publicado: (2023)

Editorial: Risk assessment of mycotoxins in food
por: El Darra, Nada, et al.
Publicado: (2023)

Editorial: Food of the future: Algae and aquaculture
por: Lu, Qian, et al.
Publicado: (2023)

Editorial: Valorization of food and agro-industrial waste: novel approaches and their applications
por: Sridhar, Kandi, et al.
Publicado: (2023)

Editorial: Food and Nutrition Security: Underutilized Plant and Animal-Based Foods
por: Wright, Olivia R. L., et al.
Publicado: (2022)

Editorial: Food Loss and Waste: Not All Food Waste Is Created Equal
por: Espinoza Orias, Namy, et al.
Publicado: (2021)

Editorial: Human Intestinal Permeability, Mucosal Inflammation and Diet
por: Santos, Javier, et al.
Publicado: (2022)

Infant Food Responsiveness in the Context of Temperament and Mothers' Use of Food to Soothe
por: Harris, Holly A., et al.
Publicado: (2022)

Editorial: Women in nutrition and food science technology
por: Ibañez, Elena, et al.
Publicado: (2022)

Editorial: The chemistry of food in the advent of sustainable diets
por: Carocho, Márcio, et al.
Publicado: (2022)

Editorial: Natural Compounds in Food Safety and Preservation
por: Ferreira, Susana, et al.
Publicado: (2021)

Editorial: Food Proteomes: Beyond Their Nutritional Value
por: Gallart-Palau, Xavier, et al.
Publicado: (2021)

Editorial: Food Bioactive Polysaccharides and Their Health Functions
por: Feng, Tao, et al.
Publicado: (2021)

Editorial: Classification of foods according to their processing level
por: Sobral, Paulo José do Amaral, et al.
Publicado: (2023)

Editorial: Advances in nutrition, food processing and monitoring
por: Zaukuu, John-Lewis Zinia, et al.
Publicado: (2023)

Editorial: Strengthening food labeling policies in Brazil
por: Gomes, Fabio da Silva, et al.
Publicado: (2023)

Editorial: Food-polyphenol-induced modulation of neurodegeneration
por: Magrone, Thea, et al.
Publicado: (2023)

Editorial: Insights in Nutrition and Food Science Technology
por: Ibañez, Elena, et al.
Publicado: (2023)

Editorial: The effects of food processing on food components and their health functions, Volume II
por: Zheng, Jinkai, et al.
Publicado: (2022)

Editorial: Functional Foods and Bioactive Food Ingredients in Prevention and Alleviation of Metabolic Syndrome
por: Torres, Sebastian, et al.
Publicado: (2021)

Cannot write session to /tmp/vufind_sessions/sess_utin8hj6pki4hukt2j6ajpekae