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Journal of Agricultural and Food Chemistry
|
September 16, 2011
Structural evaluation of myofibrillar proteins during processing of Cantonese sausage by Raman spectroscopy
Weizheng Sun, Qiangzhong Zhao, Mouming Zhao, et al.
Food Research International (Ottawa, Ont.)
|
May 12, 2026
Investigation of the Kokumi properties of N-Cinnamoyl-L-aromatic amino acids: Dynamic sensory analysis and molecular mechanisms
Xu Zhao, Lei Cai, Pimiao Huang, et al.
International Journal of Gynecological Cancer : Official Journal of the International Gynecological Cancer Society
|
March 31, 2015
Simultaneous modulated accelerated radiotherapy in cervical cancer with retroperitoneal lymph node metastasis after radical hysterectomy and pelvic lymphadenectomy
Xing-lan Li, Zhen-yun Chen, Yong-chun Cui, et al.
Frontiers in Psychiatry
|
July 25, 2024
Resilience mediates the prediction of alienation towards parents on subjective well-being in rural left-behind children: a 12-month longitudinal study
Mengjia Zhang, Xiaoxiao Sun, Chun Cui, et al.
The American Journal of Clinical Nutrition
|
July 20, 2024
Quercetin intervention reduced hepatic fat deposition in patients with nonalcoholic fatty liver disease: a randomized, double-blind, placebo-controlled crossover clinical trial
NingChao Li, Chun Cui, Jing Xu, et al.
Food Chemistry
|
September 15, 2020
Umami-enhancing effect of typical kokumi-active γ-glutamyl peptides evaluated via sensory analysis and molecular modeling approaches
Juan Yang, Yuran Huang, Chun Cui, et al.
Quintessence International (Berlin, Germany : 1985)
|
July 10, 2009
The adverse effect of self-etching adhesive systems on dental pulp after direct pulp capping
Chun Cui, XiuNeng Zhou, Xinming Chen, et al.
Food Chemistry
|
April 16, 2014
Changes in fatty acid composition and lipid profile during koji fermentation and their relationships with soy sauce flavour
Yunzi Feng, Zhiyao Chen, Ning Liu, et al.
Food Chemistry
|
August 8, 2012
Isolation and identification of two novel umami and umami-enhancing peptides from peanut hydrolysate by consecutive chromatography and MALDI-TOF/TOF MS
Guowan Su, Chun Cui, Lin Zheng, et al.
Journal of Agricultural and Food Chemistry
|
March 16, 2010
Effect of ultrasonic treatment on the graft reaction between soy protein isolate and gum acacia and on the physicochemical properties of conjugates
Lixia Mu, Mouming Zhao, Bao Yang, et al.
Page
of 24
Search research articles
Search
Showing results (81-90 of 234) with videos related to
Sort By:
Page
of 24
Journal of Agricultural and Food Chemistry
|
September 16, 2011
Structural evaluation of myofibrillar proteins during processing of Cantonese sausage by Raman spectroscopy
Weizheng Sun, Qiangzhong Zhao, Mouming Zhao, et al.
Food Research International (Ottawa, Ont.)
|
May 12, 2026
Investigation of the Kokumi properties of N-Cinnamoyl-L-aromatic amino acids: Dynamic sensory analysis and molecular mechanisms
Xu Zhao, Lei Cai, Pimiao Huang, et al.
International Journal of Gynecological Cancer : Official Journal of the International Gynecological Cancer Society
|
March 31, 2015
Simultaneous modulated accelerated radiotherapy in cervical cancer with retroperitoneal lymph node metastasis after radical hysterectomy and pelvic lymphadenectomy
Xing-lan Li, Zhen-yun Chen, Yong-chun Cui, et al.
Frontiers in Psychiatry
|
July 25, 2024
Resilience mediates the prediction of alienation towards parents on subjective well-being in rural left-behind children: a 12-month longitudinal study
Mengjia Zhang, Xiaoxiao Sun, Chun Cui, et al.
The American Journal of Clinical Nutrition
|
July 20, 2024
Quercetin intervention reduced hepatic fat deposition in patients with nonalcoholic fatty liver disease: a randomized, double-blind, placebo-controlled crossover clinical trial
NingChao Li, Chun Cui, Jing Xu, et al.
Food Chemistry
|
September 15, 2020
Umami-enhancing effect of typical kokumi-active γ-glutamyl peptides evaluated via sensory analysis and molecular modeling approaches
Juan Yang, Yuran Huang, Chun Cui, et al.
Quintessence International (Berlin, Germany : 1985)
|
July 10, 2009
The adverse effect of self-etching adhesive systems on dental pulp after direct pulp capping
Chun Cui, XiuNeng Zhou, Xinming Chen, et al.
Food Chemistry
|
April 16, 2014
Changes in fatty acid composition and lipid profile during koji fermentation and their relationships with soy sauce flavour
Yunzi Feng, Zhiyao Chen, Ning Liu, et al.
Food Chemistry
|
August 8, 2012
Isolation and identification of two novel umami and umami-enhancing peptides from peanut hydrolysate by consecutive chromatography and MALDI-TOF/TOF MS
Guowan Su, Chun Cui, Lin Zheng, et al.
Journal of Agricultural and Food Chemistry
|
March 16, 2010
Effect of ultrasonic treatment on the graft reaction between soy protein isolate and gum acacia and on the physicochemical properties of conjugates
Lixia Mu, Mouming Zhao, Bao Yang, et al.
Page
of 24