Showing results (491-500 of 989) with videos related to
Sort By:
Pageof 99
Food and Chemical Toxicology : an International Journal Published for the British Industrial Biological Research Association|October 31, 2020
Quantitative analysis and dietary risk assessment of aflatoxins in Chinese post-fermented dark teaPu Cui, Hangbin Yan, Daniel Granato, et al.Molecular Nutrition & Food Research|November 24, 2018
N-ϒ-(l-Glutamyl)-l-Selenomethionine Inhibits Fat Storage via the Stearoyl-CoA Desaturases FAT-6 and FAT-7 and the Selenoprotein TRXR-1 in Caenorhabditis elegansChun-Han Chang, Harrison Xian-Qi Liao, Fu-Lan Hsu, et al.Food & Function|February 2, 2017
Garcinol sensitizes breast cancer cells to Taxol through the suppression of caspase-3/iPLA<sub>2</sub> and NF-κB/Twist1 signaling pathways in a mouse 4T1 breast tumor modelShih-Hsin Tu, Yi-Shiou Chiou, Nagabhushanam Kalyanam, et al.Physical Review Letters|May 15, 2018
Interfacial Dzyaloshinskii-Moriya Interaction: Effect of 5d Band Filling and Correlation with Spin Mixing ConductanceXin Ma, Guoqiang Yu, Chi Tang, et al.Journal of Agricultural and Food Chemistry|March 7, 2023
Simultaneously Enhanced Formation of Pyrazines and Furans during Thermal Degradation of the Glycyl-l-glutamine Amadori Compound by Selected Exogenous Amino Acids and Appropriate Elevated TemperaturesXue Xia, Tong Zhou, Han Zhang, et al.Food Research International (Ottawa, Ont.)|June 1, 2024
Difference comparison of characteristic aroma compounds between braised pork cooked by traditional open-fire and induction cooker and the potential formation cause under electromagnetic cookingXiaomin Wang, Meigui Huang, Yishun Yao, et al.Journal of Agricultural and Food Chemistry|December 23, 2024
Structural Feature of Salty/Saltiness-Enhancing Peptides Derived from <i>Coprinus comatus</i> and Their Stability during Subsequent Thermal Treatment and Maillard ReactionMingzhou Song, Tong Zhou, Qiuhong Liao, et al.Food Chemistry|January 19, 2024
Chemical characterization and sensory properties of apple brandies aged with different toasted oak chips and ultra-high-pressure treatmentsTingcai Yan, Ziqing Liu, Menghan Zhao, et al.Journal of Agricultural and Food Chemistry|May 26, 2023
Formation of Fluorescent Maillard Reaction Intermediates of Peptide and Glucose during Thermal Reaction and Its MechanismXue Xia, Tong Zhou, Jingyang Yu, et al.Food Chemistry|June 17, 2026
Physicochemical and structural characterization of self-assembled nanoparticles from whey protein isolate-dextran Maillard conjugates and binding mechanism with capsaicinChen Huang, Xinjing Li, Guzalnur Askar, et al.Pageof 99