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Foods (Basel, Switzerland)|July 2, 2021
Effect of Ginger on Chemical Composition, Physical and Sensory Characteristics of Chicken SoupWen Duan, Li Liang, Yan Huang, et al.
Molecules (Basel, Switzerland)|May 1, 2019
Comparison of Sensory and Electronic Tongue Analysis Combined with HS-SPME-GC-MS in the Evaluation of Skim Milk Processed with Different Preheating TreatmentsMinghui Pan, Lingjun Tong, Xuelu Chi, et al.
Journal of Food Science|April 13, 2019
Untargeted Metabolite Profiling of Adipose Tissue in Hyperlipidemia Rats Exposed to Hawthorn Ethanol ExtractsChuanqin Hu, Yu Zhang, Guorong Liu, et al.
Scientific Reports|September 2, 2016
One-pot synthesis of (-)-AmbroxShaoxiang Yang, Hongyu Tian, Baoguo Sun, et al.
Food Chemistry|March 7, 2022
A colourimetric fluorescent probe for the sensitive detection of total iron in wineNing Duan, Jingyi Feng, Bing Deng, et al.
Journal of Agricultural and Food Chemistry|February 8, 2018
Effects of Highland Barley Bran Extract Rich in Phenolic Acids on the Formation of N<sup>ε</sup>-Carboxymethyllysine in a Biscuit ModelHuilin Liu, Xiaomo Chen, Dianwei Zhang, et al.
Journal of Food Science|April 19, 2012
Properties of an alkaline-tolerant, thermostable xylanase from Streptomyces chartreusis L1105, suitable for xylooligosaccharide productionYunping Zhu, Xiuting Li, Baoguo Sun, et al.
Food Chemistry|June 12, 2026
Bitterness in medicine and food homology substances: An overview of compound types, influence factors, and taste-masking methodsYuzhen Wang, Yuxin Pei, Cuixue Li, et al.
Food Research International (Ottawa, Ont.)|January 15, 2026
Bidirectional regulation strategies of food microorganisms based on mechanistic insights into temperature, osmotic, and acid stressesYa Zhang, Fanghang Qiu, Weiwei Li, et al.
Mikrochimica Acta|February 11, 2023
Red emissive N-doped carbon dots encapsulated within molecularly imprinted polymers for optosensing of pyrraline in fatty foodsChenchen Xie, Jingbo He, Chen Meng, et al.
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