Showing results (101-110 of 162) with videos related to
Sort By:
Pageof 17
NPJ Science of Food|April 22, 2026
Lactiplantibacillus plantarum-mediated modulation of volatile flavor and quality in low-salt spontaneously fermented yellow capsicum sauceLijuan Zhou, Dengcheng Li, Yuxin Huang, et al.Food Chemistry|October 31, 2012
Characterisation of calamansi (Citrus microcarpa). Part I: volatiles, aromatic profiles and phenolic acids in the peelMun Wai Cheong, Zhi Soon Chong, Shao Quan Liu, et al.NPJ Science of Food|February 21, 2026
β-casomorphin-7: a review of occurrence, identification, techno-functionality, and effects on human healthAbdelmoneim H Ali, Mayssa Hachem, Zain Najjar, et al.Food Chemistry|October 31, 2012
Characterisation of calamansi (Citrus microcarpa). Part II: volatiles, physicochemical properties and non-volatiles in the juiceMun Wai Cheong, Danping Zhu, Jingting Sng, et al.Food Research International (Ottawa, Ont.)|October 3, 2021
Untargeted LC-QTOF-MS/MS based metabolomics approach for revealing bioactive components in probiotic fermented coffee brewsMei Zhi Alcine Chan, Hazel Lau, Si Ying Lim, et al.Journal of Food Science|December 10, 2024
Modulation of adzuki (Vigna angularis) bean milk analog substrates and metabolites through singular and/or combined treatment of germination and lactic acid fermentationYing Luo, Ricco Tindjau, Yi-Cheng Ler, et al.Food Chemistry: X|June 10, 2025
An insight into rheological and microstructural characteristics of noodle doughs fortified with ungerminated or germinated moringa seed flour and quality of formulated dry noodlesYi Liu, Yi Kai, Wenjia Zhang, et al.Journal of Agricultural and Food Chemistry|July 24, 2012
Germination dramatically increases isoflavonoid content and diversity in chickpea (Cicer arietinum L.) seedsZiyun Wu, Lixia Song, Shengbao Feng, et al.Journal of Agricultural and Food Chemistry|May 6, 2024
Germination Increases the Glucomoringin Content in Moringa Sprouts via Transforming TyrosineYi Liu, Haijuan Zhang, Zhuoyang Zhao, et al.Foods (Basel, Switzerland)|March 25, 2022
Ingredients, Processing, and Fermentation: Addressing the Organoleptic Boundaries of Plant-Based Dairy AnaloguesAileen Pua, Vivien Chia Yen Tang, Rui Min Vivian Goh, et al.Pageof 17