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Journal of Food Science
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July 5, 2016
A Comparison Study of Frying Conditions on Furan Formation in 3 Potato Varieties
Yuan Yuan, Dongyan Chen, Huangyou Liu, et al.
Food Science and Biotechnology
|
November 4, 2024
Opportunities and challenges of foodborne polyphenols applied to anti-aging health foods
Hong Zhuang, Xiaoliang Zhang, Sijia Wu, et al.
Journal of Agricultural and Food Chemistry
|
July 11, 2024
Salidroside Alleviates Furan-Induced Impaired Gut Barrier and Inflammation via Gut Microbiota-SCFA-TLR4 Signaling
Ziyue Wang, Lu Li, Wenliang Li, et al.
Journal of Food Science
|
August 15, 2020
Heat-induced formation of N,N-dimethylpiperidinium (mepiquat) in Arabica and Robusta coffee
Xuenan Li, Xu Zhang, Lulu Tan, et al.
Food Chemistry
|
March 25, 2023
Fabrication of grape seed proanthocyanidin-loaded W/O/W emulsion gels stabilized by polyglycerol polyricinoleate and whey protein isolate with konjac glucomannan: Structure, stability, and in vitro digestion
Hong Zhuang, Xueqian Li, Sijia Wu, et al.
Food Chemistry
|
February 28, 2026
Effect of high-voltage electrostatic field-assisted enzymatic co-processing on the allergenicity of ovalbumin and its mechanistic insights
Hanyu Ju, Haiyang Yan, Ping Zhao, et al.
Immunopharmacology and Immunotoxicology
|
February 6, 2024
What factors may affect the effect of ICI-combined therapy in patients with metastatic renal cell carcinoma? A meta-analysis
Haiyang Yan, Zhaohui Xing, Shuai Liu, et al.
Aging
|
July 10, 2024
CALCR exacerbates renal cell carcinoma progression via stabilizing CD44
Haiyang Yan, Zhaohui Xing, Shuai Liu, et al.
Food Chemistry
|
September 5, 2025
Effects of potato cultivars and processing methods on acrylamide formation in fresh-cut potato chips
Zhandong Zhang, Fangyuan Wei, Tianyang Xing, et al.
Biochimica Et Biophysica Acta. Molecular and Cell Biology of Lipids
|
October 5, 2021
Elaidic acid induced NLRP3 inflammasome activation via ERS-MAPK signaling pathways in Kupffer cells
Hui Liu, Bo Nan, Chaoyue Yang, et al.
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of 7
Search research articles
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Showing results (11-20 of 70) with videos related to
Sort By:
Page
of 7
Journal of Food Science
|
July 5, 2016
A Comparison Study of Frying Conditions on Furan Formation in 3 Potato Varieties
Yuan Yuan, Dongyan Chen, Huangyou Liu, et al.
Food Science and Biotechnology
|
November 4, 2024
Opportunities and challenges of foodborne polyphenols applied to anti-aging health foods
Hong Zhuang, Xiaoliang Zhang, Sijia Wu, et al.
Journal of Agricultural and Food Chemistry
|
July 11, 2024
Salidroside Alleviates Furan-Induced Impaired Gut Barrier and Inflammation via Gut Microbiota-SCFA-TLR4 Signaling
Ziyue Wang, Lu Li, Wenliang Li, et al.
Journal of Food Science
|
August 15, 2020
Heat-induced formation of N,N-dimethylpiperidinium (mepiquat) in Arabica and Robusta coffee
Xuenan Li, Xu Zhang, Lulu Tan, et al.
Food Chemistry
|
March 25, 2023
Fabrication of grape seed proanthocyanidin-loaded W/O/W emulsion gels stabilized by polyglycerol polyricinoleate and whey protein isolate with konjac glucomannan: Structure, stability, and in vitro digestion
Hong Zhuang, Xueqian Li, Sijia Wu, et al.
Food Chemistry
|
February 28, 2026
Effect of high-voltage electrostatic field-assisted enzymatic co-processing on the allergenicity of ovalbumin and its mechanistic insights
Hanyu Ju, Haiyang Yan, Ping Zhao, et al.
Immunopharmacology and Immunotoxicology
|
February 6, 2024
What factors may affect the effect of ICI-combined therapy in patients with metastatic renal cell carcinoma? A meta-analysis
Haiyang Yan, Zhaohui Xing, Shuai Liu, et al.
Aging
|
July 10, 2024
CALCR exacerbates renal cell carcinoma progression via stabilizing CD44
Haiyang Yan, Zhaohui Xing, Shuai Liu, et al.
Food Chemistry
|
September 5, 2025
Effects of potato cultivars and processing methods on acrylamide formation in fresh-cut potato chips
Zhandong Zhang, Fangyuan Wei, Tianyang Xing, et al.
Biochimica Et Biophysica Acta. Molecular and Cell Biology of Lipids
|
October 5, 2021
Elaidic acid induced NLRP3 inflammasome activation via ERS-MAPK signaling pathways in Kupffer cells
Hui Liu, Bo Nan, Chaoyue Yang, et al.
Page
of 7