封面：功能性食物混合物对血液透析患者的影响：强调来自微生物群和抗氧化标志物的尿毒症毒素调节的初步结果

IF 4.2 2区农林科学 Q1 FOOD SCIENCE & TECHNOLOGY

Molecular Nutrition & Food Research Pub Date : 2025-07-22 DOI:10.1002/mnfr.70180

Danielle Nascimento, Isadora Britto, Heloiza Couto, Livia Alvarenga, Ludmila F. M. F. Cardozo, Andresa A. Berretta, Marcelo Ribeiro-Alves, Danielle Figueiredo da Cunha, Carolina de Oliveira Ramos Petra de Almeida, Isabela Lemos, Mônica Martins Guimarães Guerra, Maria E. S. Costa, Lia S. Nakao, Anderson J. Teodoro, Denise Mafra

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引用次数: 0

摘要

摩尔。减轻。食品研究，2025,69,70083DOI: 10.1002/mnfr。70083封面图片基于Danielle Nascimento等人的文章《功能性食物混合物对血液透析患者的影响：强调微生物群和抗氧化标志物对尿毒症毒素调节的初步结果》，https://doi.org/10.1002/mnfr.70083

本文章由计算机程序翻译，如有差异，请以英文原文为准。

Front Cover: Effects of a Functional Food Mixture on Patients Undergoing Hemodialysis: Preliminary Results Highlighting the Modulation of Uremic Toxins Derived From Microbiota and Antioxidant Markers

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Front Cover: Effects of a Functional Food Mixture on Patients Undergoing Hemodialysis: Preliminary Results Highlighting the Modulation of Uremic Toxins Derived From Microbiota and Antioxidant Markers

Mol. Nutr. Food Res. 2025, 69, 70083

DOI: 10.1002/mnfr.70083

The cover image is based on the Article Effects of a Functional Food Mixture on Patients Undergoing Hemodialysis: Preliminary Results Highlighting the Modulation of Uremic Toxins Derived From Microbiota and Antioxidant Markers by Danielle Nascimento et al., https://doi.org/10.1002/mnfr.70083

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来源期刊

Molecular Nutrition & Food Research 工程技术-食品科技

CiteScore

8.70

自引率

1.90%

发文量

250

审稿时长

1.7 months

期刊介绍： Molecular Nutrition & Food Research is a primary research journal devoted to health, safety and all aspects of molecular nutrition such as nutritional biochemistry, nutrigenomics and metabolomics aiming to link the information arising from related disciplines: Bioactivity: Nutritional and medical effects of food constituents including bioavailability and kinetics. Immunology: Understanding the interactions of food and the immune system. Microbiology: Food spoilage, food pathogens, chemical and physical approaches of fermented foods and novel microbial processes. Chemistry: Isolation and analysis of bioactive food ingredients while considering environmental aspects.