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Showing results (351-360 of 357) with videos related to

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Critical Reviews in Food Science and Nutrition|August 8, 2023
Research advances in citrus polyphenols: green extraction technologies, gut homeostasis regulation, and nano-targeted delivery system applicationYahui Liu, Ning Yan, Qin Chen, et al.
Foods (Basel, Switzerland)|January 28, 2026
Unlocking the Functional Potential of Pecan Nut Cake: A Study on Bioactive Peptide ProductionTianjing Long, Yingjie Xu, Ziang Li, et al.
Journal of Agricultural and Food Chemistry|October 3, 2022
Identification and Characterization of Domains Responsible for Cell Wall Binding, Self-Assembly, and Adhesion of S-layer Protein from <i>Lactobacillus acidophilus</i> CICC 6074Weimei Kong, Junai Gan, Mi Su, et al.
Food Chemistry|January 23, 2025
TMT-labelled quantitative proteomics reveals the mechanism of Rhodotorula mucilaginosa on proteolysis of dry-cured ham: Structural protein degradation, amino acid release and taste improvementTianmeng Zhang, Ying Wang, Jing Zhu, et al.
Food Research International (Ottawa, Ont.)|December 6, 2024
Influence of sonication-assisted fermentation on the physicochemical features and antioxidant activities of yogurts fortified by polyphenol-rich pineapple peel powder with varied chemical profilingKangshuai Lou, Yuanrong Zheng, Xiaohan Tan, et al.
Bioresource Technology|August 8, 2022
Strategic thermosonication-mediated modulation of lactic acid bacteria acidification kinetics for enhanced (post)-fermentation performanceXiaohui Zhang, Yuanrong Zheng, Mukesh Kumar Awasthi, et al.
Food Research International (Ottawa, Ont.)|November 27, 2024
Effect of pre-acidification induction on the physicochemical features, myofibrillar protein microstructure, and headspace volatiles of ready-to-cook goose meatYan Cheng, Yuanrong Zheng, Xintong Cai, et al.
Pageof 36

Showing results (351-360 of 357) with videos related to

Sort By:
Pageof 36
You have reached the last page of results.This site can display upto 357 results.
Critical Reviews in Food Science and Nutrition|August 8, 2023
Research advances in citrus polyphenols: green extraction technologies, gut homeostasis regulation, and nano-targeted delivery system applicationYahui Liu, Ning Yan, Qin Chen, et al.
Foods (Basel, Switzerland)|January 28, 2026
Unlocking the Functional Potential of Pecan Nut Cake: A Study on Bioactive Peptide ProductionTianjing Long, Yingjie Xu, Ziang Li, et al.
Journal of Agricultural and Food Chemistry|October 3, 2022
Identification and Characterization of Domains Responsible for Cell Wall Binding, Self-Assembly, and Adhesion of S-layer Protein from <i>Lactobacillus acidophilus</i> CICC 6074Weimei Kong, Junai Gan, Mi Su, et al.
Food Chemistry|January 23, 2025
TMT-labelled quantitative proteomics reveals the mechanism of Rhodotorula mucilaginosa on proteolysis of dry-cured ham: Structural protein degradation, amino acid release and taste improvementTianmeng Zhang, Ying Wang, Jing Zhu, et al.
Food Research International (Ottawa, Ont.)|December 6, 2024
Influence of sonication-assisted fermentation on the physicochemical features and antioxidant activities of yogurts fortified by polyphenol-rich pineapple peel powder with varied chemical profilingKangshuai Lou, Yuanrong Zheng, Xiaohan Tan, et al.
Bioresource Technology|August 8, 2022
Strategic thermosonication-mediated modulation of lactic acid bacteria acidification kinetics for enhanced (post)-fermentation performanceXiaohui Zhang, Yuanrong Zheng, Mukesh Kumar Awasthi, et al.
Food Research International (Ottawa, Ont.)|November 27, 2024
Effect of pre-acidification induction on the physicochemical features, myofibrillar protein microstructure, and headspace volatiles of ready-to-cook goose meatYan Cheng, Yuanrong Zheng, Xintong Cai, et al.
Pageof 36