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Food Chemistry: X
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February 24, 2026
Enhanced curing of low-sodium duck meat: a comparison of sequential <i>versus</i> collaborative ultrasound-assisted brining
Qianwei Wu, Chen Chen, Changyu Zhou, et al.
Food Chemistry
|
February 18, 2026
Changes of the taste substances and protein degradation of air-dried beef during roasting
Mengting Mao, Jiafei Zhu, Zhe Wenren, et al.
Food Chemistry: X
|
December 25, 2023
Investigation into the characteristic volatile flavor of old duck
Mingcai Duan, Ligen Xu, Tiantian Gu, et al.
Food Chemistry
|
August 11, 2016
Effect of trypsin treatments on the structure and binding capacity of volatile compounds of myosin
Tong Lv, Ying Wang, Daodong Pan, et al.
Food & Function
|
February 11, 2022
The fatty acid profiles of mixed fermented milk and its anti-inflammation properties in an LPS-induced RAW264.7 cell model
Guo Yang, Qianqian Lu, Lei Cui, et al.
Journal of Dairy Science
|
August 29, 2023
Multifunctional properties of the transmembrane LPxTG-motif protein derived from Limosilactobacillus reuteri SH-23
Qianwen Ye, Lifeng Lao, Ao Zhang, et al.
Journal of Agricultural and Food Chemistry
|
August 25, 2023
Transcriptomic Responses to Nitrite Degradation by <i>Limosilactobacillus fermentum</i> RC4 and Effect of <i>ndh</i> Gene Overexpression on Nitrite Degradation
Jingjing Shi, Jiahao Che, Xiaoqian Sun, et al.
Foods (Basel, Switzerland)
|
September 28, 2023
Dissipation Behavior and Dietary Risk Assessment of Thiamethoxam, Pyraclostrobin, and Their Metabolites in Home-Style Pickled Cowpea
Xumi Wang, Huanqi Wu, Kongtan Yang, et al.
Journal of Dairy Science
|
September 2, 2022
Anti-inflammation and gut microbiota regulation properties of fatty acids derived from fermented milk in mice with dextran sulfate sodium-induced colitis
Lifeng Lao, Guo Yang, Ao Zhang, et al.
Frontiers in Nutrition
|
January 21, 2022
Novel Millet-Based Flavored Yogurt Enriched With Superoxide Dismutase
Xiankang Fan, Xiefei Li, Tao Zhang, et al.
Page
of 36
Search research articles
Search
Showing results (201-210 of 356) with videos related to
Sort By:
Page
of 36
Food Chemistry: X
|
February 24, 2026
Enhanced curing of low-sodium duck meat: a comparison of sequential <i>versus</i> collaborative ultrasound-assisted brining
Qianwei Wu, Chen Chen, Changyu Zhou, et al.
Food Chemistry
|
February 18, 2026
Changes of the taste substances and protein degradation of air-dried beef during roasting
Mengting Mao, Jiafei Zhu, Zhe Wenren, et al.
Food Chemistry: X
|
December 25, 2023
Investigation into the characteristic volatile flavor of old duck
Mingcai Duan, Ligen Xu, Tiantian Gu, et al.
Food Chemistry
|
August 11, 2016
Effect of trypsin treatments on the structure and binding capacity of volatile compounds of myosin
Tong Lv, Ying Wang, Daodong Pan, et al.
Food & Function
|
February 11, 2022
The fatty acid profiles of mixed fermented milk and its anti-inflammation properties in an LPS-induced RAW264.7 cell model
Guo Yang, Qianqian Lu, Lei Cui, et al.
Journal of Dairy Science
|
August 29, 2023
Multifunctional properties of the transmembrane LPxTG-motif protein derived from Limosilactobacillus reuteri SH-23
Qianwen Ye, Lifeng Lao, Ao Zhang, et al.
Journal of Agricultural and Food Chemistry
|
August 25, 2023
Transcriptomic Responses to Nitrite Degradation by <i>Limosilactobacillus fermentum</i> RC4 and Effect of <i>ndh</i> Gene Overexpression on Nitrite Degradation
Jingjing Shi, Jiahao Che, Xiaoqian Sun, et al.
Foods (Basel, Switzerland)
|
September 28, 2023
Dissipation Behavior and Dietary Risk Assessment of Thiamethoxam, Pyraclostrobin, and Their Metabolites in Home-Style Pickled Cowpea
Xumi Wang, Huanqi Wu, Kongtan Yang, et al.
Journal of Dairy Science
|
September 2, 2022
Anti-inflammation and gut microbiota regulation properties of fatty acids derived from fermented milk in mice with dextran sulfate sodium-induced colitis
Lifeng Lao, Guo Yang, Ao Zhang, et al.
Frontiers in Nutrition
|
January 21, 2022
Novel Millet-Based Flavored Yogurt Enriched With Superoxide Dismutase
Xiankang Fan, Xiefei Li, Tao Zhang, et al.
Page
of 36