Showing results (41-50 of 126) with videos related to
Sort By:
Pageof 13
Journal of Chromatography. B, Analytical Technologies in the Biomedical and Life Sciences|January 7, 2019
Contribution of tobacco composition compounds to characteristic aroma of Chinese faint-scent cigarettes through chromatography analysis and partial least squares regressionFei Yin, Eric Karangwa, Shiqing Song, et al.Food Chemistry|September 11, 2025
Characterization of inhomogeneous Na+ distribution in myofibrillar protein-based emulsion gels during microwave heating and mechanistic insights into migration attenuationMin Zhang, Yaqi Hou, Shuqin Xia, et al.Environmental Pollution (Barking, Essex : 1987)|November 6, 2016
Review of contamination of sewage sludge and amended soils by polybrominated diphenyl ethers based on meta-analysisMinhee Kim, Loretta Y Li, Tamer Gorgy, et al.Waste Management (New York, N.Y.)|May 14, 2019
Effect of polybrominated diphenyl ethers on sand-bentonite liner materialLoretta Y Li, Huijie Zhang, Tamer Gorgy, et al.Environmental Pollution (Barking, Essex : 1987)|December 4, 2014
Selecting reliable physicochemical properties of perfluoroalkyl and polyfluoroalkyl substances (PFASs) based on molecular descriptorsMinhee Kim, Loretta Y Li, John R Grace, et al.Food & Function|January 15, 2021
Flavor and texture characteristics of microwave-cooked Kung Pao Chicken by different heat conduction effects and further aroma improvement with moderate enzymatic hydrolyzed chicken fatHeping Cui, Dinghao Liu, Xue Xia, et al.Food Chemistry|September 25, 2021
Characteristic flavor formation of thermally processed N-(1-deoxy-α-d-ribulos-1-yl)-glycine: Decisive role of additional amino acids and promotional effect of glyoxalHuan Zhan, Heping Cui, Junhe Yu, et al.Journal of Agricultural and Food Chemistry|November 15, 2022
Glycine, Diglycine, and Triglycine Exhibit Different Reactivities in the Formation and Degradation of Amadori CompoundsXue Xia, Yun Zhai, Heping Cui, et al.Food Chemistry|October 14, 2022
Reduced asynchronism between regenerative cysteine and fragments of deoxyosones promoting formation of sulfur-containing compounds through extra-added xylose and elevated temperature during thermal processing of 2‑threityl-thiazolidine-4-carboxylic acidYun Zhai, Xue Xia, Shibin Deng, et al.Journal of Food Science|August 11, 2025
Conversion of Glucose-Glycine Amadori Compound to 2-Furfural Induced by GlyoxalHeping Cui, Beibei Zong, Tong Zhou, et al.Pageof 13