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Journal of Food Science and Technology
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October 5, 2017
Effect of walnut protein hydrolysate on scopolamine-induced learning and memory deficits in mice
Wenzhi Li, Tiantian Zhao, Jianan Zhang, et al.
Food Chemistry
|
October 13, 2018
In vivo anti-hyperuricemic and xanthine oxidase inhibitory properties of tuna protein hydrolysates and its isolated fractions
Weiwei He, Guowan Su, Dongxiao Sun-Waterhouse, et al.
Journal of Agricultural and Food Chemistry
|
February 11, 2020
Inhibitory Effects of Walnut (<i>Juglans regia</i>) Peptides on Neuroinflammation and Oxidative Stress in Lipopolysaccharide-Induced Cognitive Impairment Mice
Shuguang Wang, Lin Zheng, Tiantian Zhao, et al.
Journal of Agricultural and Food Chemistry
|
December 1, 2017
Neuroprotective Effects of Acetylcholinesterase Inhibitory Peptides from Anchovy (Coilia mystus) against Glutamate-Induced Toxicity in PC12 Cells
Tiantian Zhao, Guowan Su, Shuguang Wang, et al.
Food Chemistry
|
November 5, 2025
Comparison of compositional, structural, and functional characteristics in walnut (Juglans regia L.) proteins prepared from walnut meal: Effects of extraction and isolation methods
Yihan Mu, Xueying Song, Siliang Wu, et al.
Food Research International (Ottawa, Ont.)
|
January 9, 2026
Both gelation properties and digestibility of mung bean starch are differentially affected by soluble and insoluble dietary fiber
Yue Gu, Rong Xu, David Julian McClements, et al.
International Journal of Food Microbiology
|
November 19, 2022
Effects of Jiuqu inoculating Rhizopus oryzae Q303 and Saccharomyces cerevisiae on chemical components and microbiota during black glutinous rice wine fermentation
Chi Zhao, Wei Su, Yingchun Mu, et al.
Food Research International (Ottawa, Ont.)
|
April 24, 2017
Identification of antioxidative peptides from defatted walnut meal hydrolysate with potential for improving learning and memory
Huiping Chen, Mouming Zhao, Lianzhu Lin, et al.
Food Chemistry
|
December 19, 2020
Identification of post-digestion angiotensin-I converting enzyme (ACE) inhibitory peptides from soybean protein Isolate: Their production conditions and in silico molecular docking with ACE
Zhenqiu Xu, Changping Wu, Dongxiao Sun-Waterhouse, et al.
Food Chemistry
|
July 28, 2015
Macroporous resin purification of peptides with umami taste from soy sauce
Mingzhu Zhuang, Mouming Zhao, Lianzhu Lin, et al.
Page
of 7
Search research articles
Search
Showing results (51-60 of 70) with videos related to
Sort By:
Page
of 7
Journal of Food Science and Technology
|
October 5, 2017
Effect of walnut protein hydrolysate on scopolamine-induced learning and memory deficits in mice
Wenzhi Li, Tiantian Zhao, Jianan Zhang, et al.
Food Chemistry
|
October 13, 2018
In vivo anti-hyperuricemic and xanthine oxidase inhibitory properties of tuna protein hydrolysates and its isolated fractions
Weiwei He, Guowan Su, Dongxiao Sun-Waterhouse, et al.
Journal of Agricultural and Food Chemistry
|
February 11, 2020
Inhibitory Effects of Walnut (<i>Juglans regia</i>) Peptides on Neuroinflammation and Oxidative Stress in Lipopolysaccharide-Induced Cognitive Impairment Mice
Shuguang Wang, Lin Zheng, Tiantian Zhao, et al.
Journal of Agricultural and Food Chemistry
|
December 1, 2017
Neuroprotective Effects of Acetylcholinesterase Inhibitory Peptides from Anchovy (Coilia mystus) against Glutamate-Induced Toxicity in PC12 Cells
Tiantian Zhao, Guowan Su, Shuguang Wang, et al.
Food Chemistry
|
November 5, 2025
Comparison of compositional, structural, and functional characteristics in walnut (Juglans regia L.) proteins prepared from walnut meal: Effects of extraction and isolation methods
Yihan Mu, Xueying Song, Siliang Wu, et al.
Food Research International (Ottawa, Ont.)
|
January 9, 2026
Both gelation properties and digestibility of mung bean starch are differentially affected by soluble and insoluble dietary fiber
Yue Gu, Rong Xu, David Julian McClements, et al.
International Journal of Food Microbiology
|
November 19, 2022
Effects of Jiuqu inoculating Rhizopus oryzae Q303 and Saccharomyces cerevisiae on chemical components and microbiota during black glutinous rice wine fermentation
Chi Zhao, Wei Su, Yingchun Mu, et al.
Food Research International (Ottawa, Ont.)
|
April 24, 2017
Identification of antioxidative peptides from defatted walnut meal hydrolysate with potential for improving learning and memory
Huiping Chen, Mouming Zhao, Lianzhu Lin, et al.
Food Chemistry
|
December 19, 2020
Identification of post-digestion angiotensin-I converting enzyme (ACE) inhibitory peptides from soybean protein Isolate: Their production conditions and in silico molecular docking with ACE
Zhenqiu Xu, Changping Wu, Dongxiao Sun-Waterhouse, et al.
Food Chemistry
|
July 28, 2015
Macroporous resin purification of peptides with umami taste from soy sauce
Mingzhu Zhuang, Mouming Zhao, Lianzhu Lin, et al.
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of 7