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Review Article

Cosmetic Fat Transplantation: A Review

Journal: Current Molecular Medicine
Volume: 21 Issue: 2 Year: 2021 Page: 133-141
Author(s): Sarah Davis,Joseph Rizk,Jenny E. Gunton

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Review Article

Dietary Fats and Oils in India

Journal: Current Diabetes Reviews
Volume: 13 Issue: 5 Year: 2017 Page: 438-443
Author(s): Seema Gulati,Anoop Misra,Meenu Sharma

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Brief Overview of Trans Fat Analysis in Some Foods

Ebook: Frontiers in Drug Safety
Volume: 1 Year: 2018
Author(s): Syed Tufail Hussain Sherazi,Sarfaraz Ahmed Mahesar,Aftab Ahmed Kandhro,Sirajuddin
Doi: 10.2174/9781681086750118010012

Fat and Aging: A Tale of Two Tissues

Journal: Current Aging Science
Volume: 2 Issue: 2 Year: 2009 Page: 83-94
Author(s): Carles Zafon

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Metabolic Obesity: The Paradox Between Visceral and Subcutaneous Fat

Journal: Current Diabetes Reviews
Volume: 2 Issue: 4 Year: 2006 Page: 367-373
Author(s):

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Review Article

High Fat Intake, Inflammation and Risk of Neuropsychiatric Disorders

Journal: Current Immunology Reviews (Discontinued)
Volume: 14 Issue: 1 Year: 2018 Page: 56-59
Author(s): Amir Abdoli

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Review Article

Hormones and their Receptors Bridge Fat and Bone Metabolisms

Journal: Current Signal Transduction Therapy
Volume: 10 Issue: 1 Year: 2015 Page: 17-30
Author(s): Chunyu Wang,Li Tian,Xijie Yu

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Mini-Review Article

Whole Milk and Full-Fat Dairy Products and Hypertensive Risks

Journal: Current Hypertension Reviews
Volume: 17 Issue: 3 Year: 2021 Page: 181-195
Author(s): Stephen J. Roy,Hirofumi Tanaka

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General Review Article

Impact of Dietary Fats on Brain Functions

Journal: Current Neuropharmacology
Volume: 16 Issue: 7 Year: 2018 Page: 1059-1085
Author(s): Rosanna Chianese,Roberto Coccurello,Andrea Viggiano,Marika Scafuro,Marco Fiore,Giangennaro Coppola,Francesca Felicia Operto,Silvia Fasano,Sophie Laye,Riccardo Pierantoni,Rosaria Meccariello

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General Research Article

Manufacture of Functional Fat-free Cream Cheese Fortified with Probiotic Bacteria and Flaxseed Mucilage as a Fat Replacing Agent

Journal: Current Nutrition & Food Science
Volume: 16 Issue: 9 Year: 2020 Page: 1393-1403
Author(s): Engy M. Akl,Samy M. Abdelhamid,Suzanne M. Wagdy,Heba H. Salama

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