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Food Chemistry
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August 17, 2021
Identification of 4-O-p-coumaroylquinic acid as astringent compound of Keemun black tea by efficient integrated approaches of mass spectrometry, turbidity analysis and sensory evaluation
Mingchun Wen, Zisheng Han, Yuqing Cui, et al.
Food Chemistry
|
December 15, 2021
LC-MS based metabolomics and sensory evaluation reveal the critical compounds of different grades of Huangshan Maofeng green tea
Zisheng Han, Mingchun Wen, Haiwei Zhang, et al.
Journal of Agricultural and Food Chemistry
|
June 16, 2009
Polymethoxyflavones activate Ca2+-dependent apoptotic targets in adipocytes
Igor N Sergeev, Shiming Li, Chi-Tang Ho, et al.
Food Chemistry
|
April 26, 2023
Improved tenderness and water retention of pork pieces and its underlying molecular mechanism through the combination of low-temperature preheating and traditional cooking
Yishun Yao, Xiaomin Wang, Heping Cui, et al.
Journal of Agricultural and Food Chemistry
|
June 20, 2022
Preparation, Sensory Characterization, and Umami-Enhancing Mechanism of Novel Peptide Glycoconjugates
Jianan Zhang, Guowan Su, Tiantian Zhao, et al.
Food Chemistry
|
October 10, 2020
Changes of volatile compounds and odor profiles in Wuyi rock tea during processing
Xiangyang Guo, Chi-Tang Ho, Xiaochun Wan, et al.
Journal of Agricultural and Food Chemistry
|
April 20, 2017
Garcinol from Garcinia indica Downregulates Cancer Stem-like Cell Biomarker ALDH1A1 in Nonsmall Cell Lung Cancer A549 Cells through DDIT3 Activation
Jinhan Wang, Liwen Wang, Chi-Tang Ho, et al.
Royal Society Open Science
|
August 16, 2018
Effects of thermal treatments on 10 major phenolics and their antioxidant contributions in <i>Acer truncatum</i> leaves and flowers
Lingguang Yang, Peipei Yin, Chi-Tang Ho, et al.
Biomedical Chromatography : BMC
|
March 19, 2024
Chemical characterization, multivariate analysis and comparison of biological activities of different parts of Fraxinus mandshurica
Jianjin Guo, Shaojing Liu, Yan Guo, et al.
Food Research International (Ottawa, Ont.)
|
March 6, 2024
Rapid preparation of the Amadori rearrangement product of glutamic acid - xylose through intermittent microwave heating and its browning formation potential in microwave thermal processing
Xingwei Wang, Heping Cui, Xiaoming Zhang, et al.
Page
of 99
Search research articles
Search
Showing results (251-260 of 989) with videos related to
Sort By:
Page
of 99
Food Chemistry
|
August 17, 2021
Identification of 4-O-p-coumaroylquinic acid as astringent compound of Keemun black tea by efficient integrated approaches of mass spectrometry, turbidity analysis and sensory evaluation
Mingchun Wen, Zisheng Han, Yuqing Cui, et al.
Food Chemistry
|
December 15, 2021
LC-MS based metabolomics and sensory evaluation reveal the critical compounds of different grades of Huangshan Maofeng green tea
Zisheng Han, Mingchun Wen, Haiwei Zhang, et al.
Journal of Agricultural and Food Chemistry
|
June 16, 2009
Polymethoxyflavones activate Ca2+-dependent apoptotic targets in adipocytes
Igor N Sergeev, Shiming Li, Chi-Tang Ho, et al.
Food Chemistry
|
April 26, 2023
Improved tenderness and water retention of pork pieces and its underlying molecular mechanism through the combination of low-temperature preheating and traditional cooking
Yishun Yao, Xiaomin Wang, Heping Cui, et al.
Journal of Agricultural and Food Chemistry
|
June 20, 2022
Preparation, Sensory Characterization, and Umami-Enhancing Mechanism of Novel Peptide Glycoconjugates
Jianan Zhang, Guowan Su, Tiantian Zhao, et al.
Food Chemistry
|
October 10, 2020
Changes of volatile compounds and odor profiles in Wuyi rock tea during processing
Xiangyang Guo, Chi-Tang Ho, Xiaochun Wan, et al.
Journal of Agricultural and Food Chemistry
|
April 20, 2017
Garcinol from Garcinia indica Downregulates Cancer Stem-like Cell Biomarker ALDH1A1 in Nonsmall Cell Lung Cancer A549 Cells through DDIT3 Activation
Jinhan Wang, Liwen Wang, Chi-Tang Ho, et al.
Royal Society Open Science
|
August 16, 2018
Effects of thermal treatments on 10 major phenolics and their antioxidant contributions in <i>Acer truncatum</i> leaves and flowers
Lingguang Yang, Peipei Yin, Chi-Tang Ho, et al.
Biomedical Chromatography : BMC
|
March 19, 2024
Chemical characterization, multivariate analysis and comparison of biological activities of different parts of Fraxinus mandshurica
Jianjin Guo, Shaojing Liu, Yan Guo, et al.
Food Research International (Ottawa, Ont.)
|
March 6, 2024
Rapid preparation of the Amadori rearrangement product of glutamic acid - xylose through intermittent microwave heating and its browning formation potential in microwave thermal processing
Xingwei Wang, Heping Cui, Xiaoming Zhang, et al.
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of 99