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Food & Function
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May 16, 2013
Potent anti-cancer effects of citrus peel flavonoids in human prostate xenograft tumors
Ching-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 pork
Xiaomin Wang, Yishun Yao, Jingyang Yu, et al.
Journal of Agricultural and Food Chemistry
|
November 15, 2018
Green Tea Catechins Effectively Altered Hepatic Fibrogenesis in Rats by Inhibiting ERK and Smad1/2 Phosphorylation
Liwen Wang, Guliang Yang, Li Yuan, et al.
Journal of Food Science
|
November 14, 2022
Effect of heat-treating methods on components, instrumental evaluation of color and taste, and antioxidant properties of sea buckthorn pulp flavonoids
Ran Liu, Yunning Yang, Menghan Zhao, et al.
Journal of Agricultural and Food Chemistry
|
March 21, 2023
Controlled Selective Formation of Amadori Compounds from α/ε Mono- or Di-glycation of Lysine with Xylose
Han Zhang, Heping Cui, Xue Xia, et al.
Food & Function
|
August 22, 2020
Anti-obesity effects of capsaicin and the underlying mechanisms: a review
Run Li, Yaqi Lan, Chengyu Chen, et al.
Journal of Agricultural and Food Chemistry
|
August 8, 2024
Disclosing the Nitrogen Sources via Isotope Labeling Technique and the Formation Mechanism of Pyrazine and Alkylpyrazines during the Heat Treatment of <i>N</i>-(1-Deoxy-d-xylulos-1-yl)-alanine and Exogenous Alanine
Tong Zhou, Meigui Huang, Heping Cui, et al.
Journal of Agricultural and Food Chemistry
|
June 8, 2010
Tissue distribution and elimination of estrogenic and anti-inflammatory catechol metabolites from sesaminol triglucoside in rats
Kuo-Ching Jan, Kuo-Lung Ku, Yan-Hwa Chu, et al.
Journal of Food Science
|
January 17, 2018
Phytochemicals, Anti-Inflammatory, Antiproliferative, and Methylglyoxal Trapping Properties of Zijuan Tea
Xiong Gao, Chi-Tang Ho, Xiaofei Li, et al.
Food Chemistry
|
October 14, 2022
Reduced asynchronism between regenerative cysteine and fragments of deoxyosones promoting formation of sulfur-containing compounds through extra-added xylose and elevated temperature during thermal processing of 2‑threityl-thiazolidine-4-carboxylic acid
Yun Zhai, Xue Xia, Shibin Deng, et al.
Page
of 79
Search research articles
Search
Showing results (281-290 of 789) with videos related to
Sort By:
Page
of 79
Food & Function
|
May 16, 2013
Potent anti-cancer effects of citrus peel flavonoids in human prostate xenograft tumors
Ching-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 pork
Xiaomin Wang, Yishun Yao, Jingyang Yu, et al.
Journal of Agricultural and Food Chemistry
|
November 15, 2018
Green Tea Catechins Effectively Altered Hepatic Fibrogenesis in Rats by Inhibiting ERK and Smad1/2 Phosphorylation
Liwen Wang, Guliang Yang, Li Yuan, et al.
Journal of Food Science
|
November 14, 2022
Effect of heat-treating methods on components, instrumental evaluation of color and taste, and antioxidant properties of sea buckthorn pulp flavonoids
Ran Liu, Yunning Yang, Menghan Zhao, et al.
Journal of Agricultural and Food Chemistry
|
March 21, 2023
Controlled Selective Formation of Amadori Compounds from α/ε Mono- or Di-glycation of Lysine with Xylose
Han Zhang, Heping Cui, Xue Xia, et al.
Food & Function
|
August 22, 2020
Anti-obesity effects of capsaicin and the underlying mechanisms: a review
Run Li, Yaqi Lan, Chengyu Chen, et al.
Journal of Agricultural and Food Chemistry
|
August 8, 2024
Disclosing the Nitrogen Sources via Isotope Labeling Technique and the Formation Mechanism of Pyrazine and Alkylpyrazines during the Heat Treatment of <i>N</i>-(1-Deoxy-d-xylulos-1-yl)-alanine and Exogenous Alanine
Tong Zhou, Meigui Huang, Heping Cui, et al.
Journal of Agricultural and Food Chemistry
|
June 8, 2010
Tissue distribution and elimination of estrogenic and anti-inflammatory catechol metabolites from sesaminol triglucoside in rats
Kuo-Ching Jan, Kuo-Lung Ku, Yan-Hwa Chu, et al.
Journal of Food Science
|
January 17, 2018
Phytochemicals, Anti-Inflammatory, Antiproliferative, and Methylglyoxal Trapping Properties of Zijuan Tea
Xiong Gao, Chi-Tang Ho, Xiaofei Li, et al.
Food Chemistry
|
October 14, 2022
Reduced asynchronism between regenerative cysteine and fragments of deoxyosones promoting formation of sulfur-containing compounds through extra-added xylose and elevated temperature during thermal processing of 2‑threityl-thiazolidine-4-carboxylic acid
Yun Zhai, Xue Xia, Shibin Deng, et al.
Page
of 79