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Foods (Basel, Switzerland)
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May 13, 2023
Entanglement between Water Un-Extractable Arabinoxylan and Gliadin or Glutenins Induced a More Fragile and Soft Gluten Network Structure
Fan Li, Tingting Li, Jiajia Zhao, et al.
The Science of the Total Environment
|
May 29, 2020
Adverse effects of levofloxacin and oxytetracycline on aquatic microbial communities
Zhigao Zhou, Zhenyan Zhang, Lan Feng, et al.
Food Chemistry
|
March 6, 2026
Comprehensive evaluation of purine removal and nutritional quality of adzuki beans by acid-assisted hydrothermal treatment
Tingyu Ye, Mingcong Fan, Tingting Li, et al.
Foods (Basel, Switzerland)
|
May 4, 2026
Discovery of p-Coumaric Acid as a Candidate Cholesterol-Lowering Factor in Germinated Brown Rice via Untargeted Metabolomics Combined with a Cholesterol-Induced HepG2 Cell Model
Ningxin Ding, Xiangyu Pang, Yixuan Yan, et al.
Food Chemistry
|
April 9, 2019
Effect of soaking and cooking on structure formation of cooked rice through thermal properties, dynamic viscoelasticity, and enzyme activity
Ling Zhu, Gangcheng Wu, Lilin Cheng, et al.
Journal of Hazardous Materials
|
November 30, 2021
Oral azoxystrobin driving the dynamic change in resistome by disturbing the stability of the gut microbiota of Enchytraeus crypticus
Qi Zhang, Yitian Yu, Mingkang Jin, et al.
Scientific Reports
|
July 9, 2015
Analyzing Arabidopsis thaliana root proteome provides insights into the molecular bases of enantioselective imazethapyr toxicity
Haifeng Qian, Haiping Lu, Haiyan Ding, et al.
The Science of the Total Environment
|
August 17, 2022
Response of microbial antibiotic resistance to pesticides: An emerging health threat
Danyan Qiu, Mingjing Ke, Qi Zhang, et al.
Bulletin of Environmental Contamination and Toxicology
|
August 5, 2017
Spatial Variability of Cyanobacteria and Heterotrophic Bacteria in Lake Taihu (China)
Haifeng Qian, Tao Lu, Hao Song, et al.
Journal of Texture Studies
|
May 5, 2017
Effect of whole wheat flour on the quality, texture profile, and oxidation stability of instant fried noodles
Xinlei Cao, Sumei Zhou, Cuiping Yi, et al.
Page
of 34
Search research articles
Search
Showing results (91-100 of 338) with videos related to
Sort By:
Page
of 34
Foods (Basel, Switzerland)
|
May 13, 2023
Entanglement between Water Un-Extractable Arabinoxylan and Gliadin or Glutenins Induced a More Fragile and Soft Gluten Network Structure
Fan Li, Tingting Li, Jiajia Zhao, et al.
The Science of the Total Environment
|
May 29, 2020
Adverse effects of levofloxacin and oxytetracycline on aquatic microbial communities
Zhigao Zhou, Zhenyan Zhang, Lan Feng, et al.
Food Chemistry
|
March 6, 2026
Comprehensive evaluation of purine removal and nutritional quality of adzuki beans by acid-assisted hydrothermal treatment
Tingyu Ye, Mingcong Fan, Tingting Li, et al.
Foods (Basel, Switzerland)
|
May 4, 2026
Discovery of p-Coumaric Acid as a Candidate Cholesterol-Lowering Factor in Germinated Brown Rice via Untargeted Metabolomics Combined with a Cholesterol-Induced HepG2 Cell Model
Ningxin Ding, Xiangyu Pang, Yixuan Yan, et al.
Food Chemistry
|
April 9, 2019
Effect of soaking and cooking on structure formation of cooked rice through thermal properties, dynamic viscoelasticity, and enzyme activity
Ling Zhu, Gangcheng Wu, Lilin Cheng, et al.
Journal of Hazardous Materials
|
November 30, 2021
Oral azoxystrobin driving the dynamic change in resistome by disturbing the stability of the gut microbiota of Enchytraeus crypticus
Qi Zhang, Yitian Yu, Mingkang Jin, et al.
Scientific Reports
|
July 9, 2015
Analyzing Arabidopsis thaliana root proteome provides insights into the molecular bases of enantioselective imazethapyr toxicity
Haifeng Qian, Haiping Lu, Haiyan Ding, et al.
The Science of the Total Environment
|
August 17, 2022
Response of microbial antibiotic resistance to pesticides: An emerging health threat
Danyan Qiu, Mingjing Ke, Qi Zhang, et al.
Bulletin of Environmental Contamination and Toxicology
|
August 5, 2017
Spatial Variability of Cyanobacteria and Heterotrophic Bacteria in Lake Taihu (China)
Haifeng Qian, Tao Lu, Hao Song, et al.
Journal of Texture Studies
|
May 5, 2017
Effect of whole wheat flour on the quality, texture profile, and oxidation stability of instant fried noodles
Xinlei Cao, Sumei Zhou, Cuiping Yi, et al.
Page
of 34