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Food & Function|January 24, 2023
Capsaicin ameliorates diet-induced disturbances of glucose homeostasis and gut microbiota in mice associated with the circadian clockWanxia Liang, Chi-Tang Ho, Yaqi Lan, et al.Journal of Agricultural and Food Chemistry|June 21, 2021
Pterostilbene Attenuates High-Fat Diet and Dextran Sulfate Sodium-Induced Colitis via Suppressing Inflammation and Intestinal Fibrosis in MicePing-Yun Fan-Jiang, Pei-Sheng Lee, Kalyanam Nagabhushanam, et al.Food Chemistry|May 20, 2022
Structural diversity and concentration dependence of pyrazine formation: Exogenous amino substrates and reaction parameters during thermal processing of l-alanyl-l-glutamine Amadori compoundXue Xia, Yun Zhai, Heping Cui, et al.Food Chemistry|March 4, 2022
Comparison of pyrazines formation in methionine/glucose and corresponding Amadori rearrangement product modelShibin Deng, Heping Cui, Khizar Hayat, et al.Journal of Agricultural and Food Chemistry|March 10, 2011
Intestinal distribution and excretion of sesaminol and its tetrahydrofuranoid metabolites in ratsKuo-Ching Jan, Kuo-Lung Ku, Yan-Hwa Chu, et al.Journal of Agricultural and Food Chemistry|August 18, 2011
Effect of Goji (Lycium barbarum) on expression of genes related to cell survivalNien-Chen Lin, Jing-Chi Lin, Shih-Hsin Chen, et al.Journal of Agricultural and Food Chemistry|September 7, 2018
Synergistic Effect of a Thermal Reaction and Vacuum Dehydration on Improving Xylose-Phenylalanine Conversion to N-(1-Deoxy-d-xylulos-1-yl)-phenylalanine during an Aqueous Maillard ReactionHeping Cui, Khizar Hayat, Chengsheng Jia, et al.Molecular Nutrition & Food Research|November 15, 2006
Trapping reactions of reactive carbonyl species with tea polyphenols in simulated physiological conditionsChih-Yu Lo, Shiming Li, Di Tan, et al.Food & Function|May 16, 2013
Potent anti-cancer effects of citrus peel flavonoids in human prostate xenograft tumorsChing-Shu Lai, Shiming Li, Yutaka Miyauchi, et al.Food Research International (Ottawa, Ont.)|June 18, 2023
Evolution of lean meat tenderness stimulated by coordinated variation of water status, protein structure and tissue histology during cooking of braised porkXiaomin Wang, Yishun Yao, Jingyang Yu, et al.Pageof 99