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Food Chemistry: X
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October 2, 2023
Oat milk analogue versus traditional milk: Comprehensive evaluation of scientific evidence for processing techniques and health effects
Yonghui Yu, Xinping Li, Jingjie Zhang, et al.
Food Science & Nutrition
|
January 21, 2021
Kinetics of α‑dicarbonyl compounds formation in glucose-glutamic acid model of Maillard reaction
Lili Zhang, Ying Sun, Dandan Pu, et al.
Critical Reviews in Analytical Chemistry
|
June 21, 2021
Natural and Artificial Chiral-Based Systems for Separation Applications
Yuan Zhao, Xuecheng Zhu, Wei Jiang, et al.
Luminescence : the Journal of Biological and Chemical Luminescence
|
June 20, 2022
A novel fluorescence probe for the detection of water content in organic solvents and the distinction between deuterated and nondeuterated reagents
Bing Deng, Jingyi Feng, Ning Duan, et al.
International Journal of Molecular Sciences
|
April 9, 2016
Comparative Analysis of Volatile Composition in Chinese Truffles via GC × GC/HR-TOF/MS and Electronic Nose
Ning Zhang, Haitao Chen, Baoguo Sun, et al.
Foods (Basel, Switzerland)
|
April 26, 2025
Advances in Food Aroma Analysis: Extraction, Separation, and Quantification Techniques
Dandan Pu, Zikang Xu, Baoguo Sun, et al.
International Journal of Molecular Sciences
|
March 14, 2018
Improving Hydrolysis Characteristics of Xylanases by Site-Directed Mutagenesis in Binding-Site Subsites from Streptomyces L10608
Ke Xiong, Suyue Xiong, Siyu Gao, et al.
Journal of Agricultural and Food Chemistry
|
February 14, 2018
Generation of 2-Furfurylthiol by Carbon-Sulfur Lyase from the Baijiu Yeast Saccharomyces cerevisiae G20
Musu Zha, Baoguo Sun, Sheng Yin, et al.
ACS Omega
|
August 29, 2019
Dual-Function Fluorescent Probe for Detection of Hydrogen Sulfide and Water Content in Dimethyl Sulfoxide
Hao Wang, Yanan Li, Shaoxiang Yang, et al.
Journal of Agricultural and Food Chemistry
|
May 20, 2020
Characterization of Key Odorants in Hanyuan and Hancheng Fried Pepper (<i>Zanthoxylum bungeanum</i>) Oil
Jie Sun, Baoguo Sun, Fazheng Ren, et al.
Page
of 57
Search research articles
Search
Showing results (151-160 of 570) with videos related to
Sort By:
Page
of 57
Food Chemistry: X
|
October 2, 2023
Oat milk analogue versus traditional milk: Comprehensive evaluation of scientific evidence for processing techniques and health effects
Yonghui Yu, Xinping Li, Jingjie Zhang, et al.
Food Science & Nutrition
|
January 21, 2021
Kinetics of α‑dicarbonyl compounds formation in glucose-glutamic acid model of Maillard reaction
Lili Zhang, Ying Sun, Dandan Pu, et al.
Critical Reviews in Analytical Chemistry
|
June 21, 2021
Natural and Artificial Chiral-Based Systems for Separation Applications
Yuan Zhao, Xuecheng Zhu, Wei Jiang, et al.
Luminescence : the Journal of Biological and Chemical Luminescence
|
June 20, 2022
A novel fluorescence probe for the detection of water content in organic solvents and the distinction between deuterated and nondeuterated reagents
Bing Deng, Jingyi Feng, Ning Duan, et al.
International Journal of Molecular Sciences
|
April 9, 2016
Comparative Analysis of Volatile Composition in Chinese Truffles via GC × GC/HR-TOF/MS and Electronic Nose
Ning Zhang, Haitao Chen, Baoguo Sun, et al.
Foods (Basel, Switzerland)
|
April 26, 2025
Advances in Food Aroma Analysis: Extraction, Separation, and Quantification Techniques
Dandan Pu, Zikang Xu, Baoguo Sun, et al.
International Journal of Molecular Sciences
|
March 14, 2018
Improving Hydrolysis Characteristics of Xylanases by Site-Directed Mutagenesis in Binding-Site Subsites from Streptomyces L10608
Ke Xiong, Suyue Xiong, Siyu Gao, et al.
Journal of Agricultural and Food Chemistry
|
February 14, 2018
Generation of 2-Furfurylthiol by Carbon-Sulfur Lyase from the Baijiu Yeast Saccharomyces cerevisiae G20
Musu Zha, Baoguo Sun, Sheng Yin, et al.
ACS Omega
|
August 29, 2019
Dual-Function Fluorescent Probe for Detection of Hydrogen Sulfide and Water Content in Dimethyl Sulfoxide
Hao Wang, Yanan Li, Shaoxiang Yang, et al.
Journal of Agricultural and Food Chemistry
|
May 20, 2020
Characterization of Key Odorants in Hanyuan and Hancheng Fried Pepper (<i>Zanthoxylum bungeanum</i>) Oil
Jie Sun, Baoguo Sun, Fazheng Ren, et al.
Page
of 57