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Journal of the Science of Food and Agriculture
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April 5, 2013
Effect of parboiling on the formation of resistant starch, digestibility and functional properties of rice flour from different varieties grown in Sri Lanka
Anil Gunaratne, Wu Kao, Jennet Ratnayaka, et al.
Food Research International (Ottawa, Ont.)
|
November 27, 2024
Advancing coenzyme Q10 delivery with plant protein-based nanoparticle-mediated nanosuspensions
Xiaoling Lin, Meier Chen, Pedro Rodriguez Gonzalez, et al.
Food Chemistry
|
March 5, 2022
Reducing synthetic colorants release from alginate-based liquid-core beads with a zein shell
Hongxiang Liu, Bor-Sen Chiou, Yun Ma, et al.
Life Sciences
|
December 6, 2005
Structure-radical scavenging activity relationships of phenolic compounds from traditional Chinese medicinal plants
Yi-Zhong Cai, Mei Sun, Jie Xing, et al.
Food Chemistry
|
October 7, 2023
Impact of starch chain length distributions on physicochemical properties and digestibility of starches
Bilatu Agza Gebre, Chuangchuang Zhang, Zijun Li, et al.
Natural Product Research
|
February 9, 2010
Antioxidant properties and principal phenolic phytochemicals of Indian medicinal plants from Asclepiadoideae and Periplocoideae
Siddharthan Surveswaran, Yi-Zhong Cai, Jie Xing, et al.
Critical Reviews in Food Science and Nutrition
|
September 21, 2016
Absorption, metabolism, anti-cancer effect and molecular targets of epigallocatechin gallate (EGCG): An updated review
Ren-You Gan, Hua-Bin Li, Zhong-Quan Sui, et al.
International Journal of Food Sciences and Nutrition
|
June 22, 2025
Salt reduction strategies with health benefits: an updated review focused on food colloids
Wanqi Liang, Lizeng Cheng, Harold Corke, et al.
Foods (Basel, Switzerland)
|
January 18, 2020
Screening and Spontaneous Mutation of Pickle-Derived <i>Lactobacillus plantarum</i> with Overproduction of Riboflavin, Related Mechanism, and Food Application
Ying-Ying Ge, Jia-Rong Zhang, Harold Corke, et al.
Journal of Agricultural and Food Chemistry
|
June 8, 2010
Anthocyanins, hydroxycinnamic acid derivatives, and antioxidant activity in roots of different chinese purple-fleshed sweetpotato genotypes
Fan Zhu, Yi-Zhong Cai, Xinsun Yang, et al.
Page
of 15
Search research articles
Search
Showing results (51-60 of 146) with videos related to
Sort By:
Page
of 15
Journal of the Science of Food and Agriculture
|
April 5, 2013
Effect of parboiling on the formation of resistant starch, digestibility and functional properties of rice flour from different varieties grown in Sri Lanka
Anil Gunaratne, Wu Kao, Jennet Ratnayaka, et al.
Food Research International (Ottawa, Ont.)
|
November 27, 2024
Advancing coenzyme Q10 delivery with plant protein-based nanoparticle-mediated nanosuspensions
Xiaoling Lin, Meier Chen, Pedro Rodriguez Gonzalez, et al.
Food Chemistry
|
March 5, 2022
Reducing synthetic colorants release from alginate-based liquid-core beads with a zein shell
Hongxiang Liu, Bor-Sen Chiou, Yun Ma, et al.
Life Sciences
|
December 6, 2005
Structure-radical scavenging activity relationships of phenolic compounds from traditional Chinese medicinal plants
Yi-Zhong Cai, Mei Sun, Jie Xing, et al.
Food Chemistry
|
October 7, 2023
Impact of starch chain length distributions on physicochemical properties and digestibility of starches
Bilatu Agza Gebre, Chuangchuang Zhang, Zijun Li, et al.
Natural Product Research
|
February 9, 2010
Antioxidant properties and principal phenolic phytochemicals of Indian medicinal plants from Asclepiadoideae and Periplocoideae
Siddharthan Surveswaran, Yi-Zhong Cai, Jie Xing, et al.
Critical Reviews in Food Science and Nutrition
|
September 21, 2016
Absorption, metabolism, anti-cancer effect and molecular targets of epigallocatechin gallate (EGCG): An updated review
Ren-You Gan, Hua-Bin Li, Zhong-Quan Sui, et al.
International Journal of Food Sciences and Nutrition
|
June 22, 2025
Salt reduction strategies with health benefits: an updated review focused on food colloids
Wanqi Liang, Lizeng Cheng, Harold Corke, et al.
Foods (Basel, Switzerland)
|
January 18, 2020
Screening and Spontaneous Mutation of Pickle-Derived <i>Lactobacillus plantarum</i> with Overproduction of Riboflavin, Related Mechanism, and Food Application
Ying-Ying Ge, Jia-Rong Zhang, Harold Corke, et al.
Journal of Agricultural and Food Chemistry
|
June 8, 2010
Anthocyanins, hydroxycinnamic acid derivatives, and antioxidant activity in roots of different chinese purple-fleshed sweetpotato genotypes
Fan Zhu, Yi-Zhong Cai, Xinsun Yang, et al.
Page
of 15