Showing results (11-20 of 68) with videos related to

Sort By:
Pageof 7
Food Chemistry|December 31, 2025
Gluten-starch separation: An industrially feasible strategy for detoxifying Deoxynivalenol-contaminated wheatMinjie Zhang, Ke Li, Yebo Wang, et al.
Foods (Basel, Switzerland)|April 13, 2024
Impact of Incorporating Shiitake Mushrooms (<i>Lentinula edodes</i>) on Microbial Community and Flavor Volatiles in Traditional JiuquJingzhang Geng, Siqiao He, Shanshan Zhang, et al.
Food Chemistry|August 2, 2021
Characterization of the aroma compounds of Millet Huangjiu at different fermentation stagesYuting Ye, Lixia Wang, Ping Zhan, et al.
Food Chemistry|January 7, 2022
Characterization of key odorants in fried red and green huajiao (Zanthoxylum bungeanum maxim. and Zanthoxylum schinifolium sieb. et Zucc.) oilsRuijie Ni, Haiyan Yan, Honglei Tian, et al.
Materials (Basel, Switzerland)|June 13, 2025
Optimization Design and Mechanical Performance Study of Carbon Fiber-Reinforced Composite Load-Carrying Structures for Subway Driver CabinJinle Wang, Bing Yang, Honglei Tian, et al.
Foods (Basel, Switzerland)|August 26, 2022
Advances in the Formation and Control Methods of Undesirable Flavors in FishTianle Wu, Meiqian Wang, Peng Wang, et al.
Food & Function|February 2, 2024
Mitigation of high-fat diet-induced hepatic steatosis by thyme (<i>Thymus quinquecostatus</i> Celak) polyphenol-rich extract (TPE): insights into gut microbiota modulation and bile acid metabolismXialu Sheng, Ping Zhan, Peng Wang, et al.
Food Chemistry|May 13, 2021
Effects of different frying temperatures on the aroma profiles of fried mountain pepper (Litsea cubeba (Lour.) Pers.) oils and characterization of their key odorantsRuijie Ni, Peng Wang, Ping Zhan, et al.
Frontiers in Nutrition|December 15, 2025
Multi-omics techniques revealing the mechanism of <i>Polygonatum sibiricum</i> Huangjiu in alleviating hyperlipidemia in miceJingzhang Geng, Guotai Zhang, Jianwei Dong, et al.
Food Chemistry: X|June 16, 2025
Characterization of volatile organic compounds in wild thyme (<i>Thymus serpyllum</i> L.) from central and northern China based on comprehensive GC × GC-TOFMS and chemometricsShasha Qi, Chengjie Hou, Honglei Tian, et al.
Pageof 7