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Food Chemistry
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May 30, 2020
Novel fluorescent probe for the ratiometric detection of β-galactosidase and its application in fruit
Yanan Li, Ning Duan, Xiaoming Wu, et al.
Food Chemistry
|
February 20, 2022
Characterization and molecular docking study of taste peptides from chicken soup by sensory analysis combined with nano-LC-Q-TOF-MS/MS
Li Liang, Wen Duan, Jingcheng Zhang, et al.
Luminescence : the Journal of Biological and Chemical Luminescence
|
March 11, 2022
Application of a luminous intensity variation fluorescent probe for the detection of ferric ions
Ning Duan, Feng Guo, Bing Deng, et al.
Food Chemistry
|
May 31, 2017
Graphene oxide-sensitized molecularly imprinted opto-polymers for charge-transfer fluorescent sensing of cyanoguanidine
Huilin Liu, Kaiwen Zhou, Xiaomo Chen, et al.
Food Chemistry
|
April 16, 2018
Characterization and comparison of key aroma compounds in raw and dry porcini mushroom (Boletus edulis) by aroma extract dilution analysis, quantitation and aroma recombination experiments
Huiying Zhang, Dandan Pu, Baoguo Sun, et al.
Carbohydrate Polymers
|
July 29, 2020
Structural and physicochemical property changes during pyroconversion of native maize starch
Hongyan Li, Jingyun Ji, Lu Yang, et al.
Journal of Analytical Methods in Chemistry
|
February 9, 2019
A Visible Colorimetric Fluorescent Probe for Hydrogen Sulfide Detection in Wine
Haitao Chen, Xiaoming Wu, Shaoxiang Yang, et al.
Food Microbiology
|
January 1, 2026
The lldD lactate dehydrogenase is a determinant of lactic acid tolerance in Pichia kudriavzevii by pyruvate metabolism pathway
Hui Zhang, Meiyue Han, Zemin Pang, et al.
Journal of Food Science
|
December 16, 2017
A Reaction-Based Novel Fluorescent Probe for Detection of Hydrogen Sulfide and Its Application in Wine
Hao Wang, Jialin Wang, Shaoxiang Yang, et al.
Foods (Basel, Switzerland)
|
June 24, 2022
Inhibitory Mechanism of Advanced Glycation End-Product Formation by Avenanthramides Derived from Oats through Scavenging the Intermediates
Pei Zhu, Ying Zhang, Dianwei Zhang, et al.
Page
of 57
Search research articles
Search
Showing results (131-140 of 570) with videos related to
Sort By:
Page
of 57
Food Chemistry
|
May 30, 2020
Novel fluorescent probe for the ratiometric detection of β-galactosidase and its application in fruit
Yanan Li, Ning Duan, Xiaoming Wu, et al.
Food Chemistry
|
February 20, 2022
Characterization and molecular docking study of taste peptides from chicken soup by sensory analysis combined with nano-LC-Q-TOF-MS/MS
Li Liang, Wen Duan, Jingcheng Zhang, et al.
Luminescence : the Journal of Biological and Chemical Luminescence
|
March 11, 2022
Application of a luminous intensity variation fluorescent probe for the detection of ferric ions
Ning Duan, Feng Guo, Bing Deng, et al.
Food Chemistry
|
May 31, 2017
Graphene oxide-sensitized molecularly imprinted opto-polymers for charge-transfer fluorescent sensing of cyanoguanidine
Huilin Liu, Kaiwen Zhou, Xiaomo Chen, et al.
Food Chemistry
|
April 16, 2018
Characterization and comparison of key aroma compounds in raw and dry porcini mushroom (Boletus edulis) by aroma extract dilution analysis, quantitation and aroma recombination experiments
Huiying Zhang, Dandan Pu, Baoguo Sun, et al.
Carbohydrate Polymers
|
July 29, 2020
Structural and physicochemical property changes during pyroconversion of native maize starch
Hongyan Li, Jingyun Ji, Lu Yang, et al.
Journal of Analytical Methods in Chemistry
|
February 9, 2019
A Visible Colorimetric Fluorescent Probe for Hydrogen Sulfide Detection in Wine
Haitao Chen, Xiaoming Wu, Shaoxiang Yang, et al.
Food Microbiology
|
January 1, 2026
The lldD lactate dehydrogenase is a determinant of lactic acid tolerance in Pichia kudriavzevii by pyruvate metabolism pathway
Hui Zhang, Meiyue Han, Zemin Pang, et al.
Journal of Food Science
|
December 16, 2017
A Reaction-Based Novel Fluorescent Probe for Detection of Hydrogen Sulfide and Its Application in Wine
Hao Wang, Jialin Wang, Shaoxiang Yang, et al.
Foods (Basel, Switzerland)
|
June 24, 2022
Inhibitory Mechanism of Advanced Glycation End-Product Formation by Avenanthramides Derived from Oats through Scavenging the Intermediates
Pei Zhu, Ying Zhang, Dianwei Zhang, et al.
Page
of 57