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Journal of Agricultural and Food Chemistry
|
November 24, 2019
Physicochemical Changes and in Vitro Gastric Digestion of Modified Soybean Protein Induced by Lipoxygenase Catalyzed Linoleic Acid Oxidation
Jie Zhao, Guowan Su, Mouming Zhao, et al.
Food Chemistry
|
December 26, 2018
Identification and taste characteristics of novel umami and umami-enhancing peptides separated from peanut protein isolate hydrolysate by consecutive chromatography and UPLC-ESI-QTOF-MS/MS
Jianan Zhang, Mouming Zhao, Guowan Su, et al.
Journal of Agricultural and Food Chemistry
|
September 2, 2014
Binding of aroma compounds with myofibrillar proteins modified by a hydroxyl-radical-induced oxidative system
Feibai Zhou, Mouming Zhao, Guowan Su, et al.
Food Chemistry
|
August 26, 2015
Practical problems when using ABTS assay to assess the radical-scavenging activity of peptides: Importance of controlling reaction pH and time
Lin Zheng, Mouming Zhao, Chuqiao Xiao, et al.
Food & Function
|
January 9, 2018
Chicken breast muscle hydrolysates ameliorate acute alcohol-induced liver injury in mice through alcohol dehydrogenase (ADH) activation and oxidative stress reduction
Chuqiao Xiao, Feibai Zhou, Mouming Zhao, et al.
Food Chemistry
|
September 3, 2013
Comparison of in vitro digestion characteristics and antioxidant activity of hot- and cold-pressed peanut meals
Lin Zheng, Jiaoyan Ren, Guowan Su, et al.
Journal of the Science of Food and Agriculture
|
June 16, 2011
Effect of xylose on the molecular and particle size distribution of peanut hydrolysate in Maillard reaction system
Guowan Su, Chun Cui, Jiaoyan Ren, et al.
Foods (Basel, Switzerland)
|
September 13, 2025
Meaty Aroma Compounds Enhance MSG Umami Perception Through Allosteric Modulation of T1R1/T1R3 Receptor: Evidence from Nasal Clip Sensory Evaluation and Molecular Dynamics Simulation
Yaqi Zhao, Jianan Zhang, Mouming Zhao, et al.
Food Chemistry
|
December 1, 2015
Radical scavenging activities of Tyr-, Trp-, Cys- and Met-Gly and their protective effects against AAPH-induced oxidative damage in human erythrocytes
Lin Zheng, Hongzhu Dong, Guowan Su, et al.
Journal of Agricultural and Food Chemistry
|
May 17, 2016
Effect of Soy Sauce on Serum Uric Acid Levels in Hyperuricemic Rats and Identification of Flazin as a Potent Xanthine Oxidase Inhibitor
Huipin Li, Mouming Zhao, Guowan Su, et al.
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of 7
Search research articles
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Showing results (1-10 of 70) with videos related to
Sort By:
Page
of 7
Journal of Agricultural and Food Chemistry
|
November 24, 2019
Physicochemical Changes and in Vitro Gastric Digestion of Modified Soybean Protein Induced by Lipoxygenase Catalyzed Linoleic Acid Oxidation
Jie Zhao, Guowan Su, Mouming Zhao, et al.
Food Chemistry
|
December 26, 2018
Identification and taste characteristics of novel umami and umami-enhancing peptides separated from peanut protein isolate hydrolysate by consecutive chromatography and UPLC-ESI-QTOF-MS/MS
Jianan Zhang, Mouming Zhao, Guowan Su, et al.
Journal of Agricultural and Food Chemistry
|
September 2, 2014
Binding of aroma compounds with myofibrillar proteins modified by a hydroxyl-radical-induced oxidative system
Feibai Zhou, Mouming Zhao, Guowan Su, et al.
Food Chemistry
|
August 26, 2015
Practical problems when using ABTS assay to assess the radical-scavenging activity of peptides: Importance of controlling reaction pH and time
Lin Zheng, Mouming Zhao, Chuqiao Xiao, et al.
Food & Function
|
January 9, 2018
Chicken breast muscle hydrolysates ameliorate acute alcohol-induced liver injury in mice through alcohol dehydrogenase (ADH) activation and oxidative stress reduction
Chuqiao Xiao, Feibai Zhou, Mouming Zhao, et al.
Food Chemistry
|
September 3, 2013
Comparison of in vitro digestion characteristics and antioxidant activity of hot- and cold-pressed peanut meals
Lin Zheng, Jiaoyan Ren, Guowan Su, et al.
Journal of the Science of Food and Agriculture
|
June 16, 2011
Effect of xylose on the molecular and particle size distribution of peanut hydrolysate in Maillard reaction system
Guowan Su, Chun Cui, Jiaoyan Ren, et al.
Foods (Basel, Switzerland)
|
September 13, 2025
Meaty Aroma Compounds Enhance MSG Umami Perception Through Allosteric Modulation of T1R1/T1R3 Receptor: Evidence from Nasal Clip Sensory Evaluation and Molecular Dynamics Simulation
Yaqi Zhao, Jianan Zhang, Mouming Zhao, et al.
Food Chemistry
|
December 1, 2015
Radical scavenging activities of Tyr-, Trp-, Cys- and Met-Gly and their protective effects against AAPH-induced oxidative damage in human erythrocytes
Lin Zheng, Hongzhu Dong, Guowan Su, et al.
Journal of Agricultural and Food Chemistry
|
May 17, 2016
Effect of Soy Sauce on Serum Uric Acid Levels in Hyperuricemic Rats and Identification of Flazin as a Potent Xanthine Oxidase Inhibitor
Huipin Li, Mouming Zhao, Guowan Su, et al.
Page
of 7