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Current Research in Food Science|November 11, 2021
Preservation of duck eggs through glycerol monolaurate nanoemulsion coatingBo Wang, Jingwen Zhang, Bimal Chitrakar, et al.
Frontiers in Pharmacology|September 3, 2024
Study on antihepatocellular carcinoma effect of 6-shogaol and curcumin through network-based pharmacological and cellular assayQiuxia Jin, Wenya Jiao, Yunhe Lian, et al.
Food Chemistry|January 22, 2022
Evaluation of the infrared frying on the physicochemical properties of fried apple slices and the deterioration of oilYa Su, Jiayue Gao, Ying Chen, et al.
Food Research International (Ottawa, Ont.)|November 17, 2019
Edible flowers: Review of flower processing and extraction of bioactive compounds by novel technologiesLinlin Zhao, Hanzhi Fan, Min Zhang, et al.
Journal of Agricultural and Food Chemistry|September 15, 2024
Ursolic Acid Ameliorates Alcoholic Liver Injury through Attenuating Oxidative Stress-Mediated Ferroptosis and Modulating Gut MicrobiotaLiangfu Zhou, Miao Xiao, Yuxin Li, et al.
Food Chemistry|May 8, 2026
Mechanistic insights into off-odor reduction and texture modification in silver carp by tamarind aqueous extractShaodi Bin, Zibo Song, Chaofan Guo, et al.
Food Science & Nutrition|March 10, 2020
Effect of combined chlorogenic acid and chitosan coating on antioxidant, antimicrobial, and sensory properties of snakehead fish in cold storageXiaohuang Cao, Md Nahidul Islam, Bimal Chitrakar, et al.
Food Chemistry: X|January 24, 2025
Comparative study on organoleptic properties and volatile organic compounds in turmeric, turmeric essential oil, and by-products using E-nose, HS-GC-IMS, and HS-GC-MSBing Yang, Wanjia Wang, Jianuo Zhang, et al.
Critical Reviews in Food Science and Nutrition|May 28, 2026
Advances in functional properties and sensory quality of high-amylose wheat starch productFan Yang, Wei Xu, Bimal Chitrakar, et al.
Food Chemistry: X|October 21, 2024
Effect of extraction methods of polysaccharides from Tricholoma mongolicum Imai on digestion and fecal fermentation in vitroBing Yang, Xinyu Zhang, Jingbo Zhu, et al.
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