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Journal of Food Science
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August 11, 2025
Effect and Mechanism of Whey Protein Isolate-Epigallocatechin Gallate Non-Covalent Complex on Skeletal Muscle Attenuation in Aging Mice
Yan Yang, Yao Liu, Cheng Chen, et al.
Journal of the Science of Food and Agriculture
|
April 3, 2024
Effect mechanism of capsaicin and dihydrocapsaicin in chili on the oxidative stability of myoglobin in duck meat
Ruifang Wu, Yuqing Xie, Lingling Zhao, et al.
International Journal of Molecular Sciences
|
January 20, 2015
Isolation and expression of NAC genes during persimmon fruit postharvest astringency removal
Ting Min, Miao-Miao Wang, Hongxun Wang, et al.
Frontiers in Plant Science
|
October 17, 2022
Effect and mechanism of eugenol on storage quality of fresh-peeled Chinese water chestnuts
Zhe Chen, Yuhan Xu, Yang Lu, et al.
Frontiers in Plant Science
|
February 4, 2021
The Photomorphogenic Transcription Factor PpHY5 Regulates Anthocyanin Accumulation in Response to UVA and UVB Irradiation
Yun Zhao, Ting Min, Miaojin Chen, et al.
International Journal of Molecular Sciences
|
February 13, 2026
<i>Poria cocos</i> Attenuates LPS/D-Galactosamine-Induced Acute Liver Failure in Rats: An Integrative Exploratory Study Combining Network Pharmacology and In Vivo Validation
Peihua Wen, Xinru Jian, Xiaoyu Ren, et al.
Current Issues in Molecular Biology
|
February 25, 2025
Study on the Effects and Mechanism of Corilagin on A2780 Cell Apoptosis
Ziyang Xu, Yuhan Jiang, Tiantian Shan, et al.
Biosensors & Bioelectronics
|
March 26, 2024
Inhibition of kinetic random-distribution in DNA Seesaw gates and biosensors for complete leakage prevention
Yang Qin, Feiyang Huang, Qi Tang, et al.
Journal of Food Science
|
April 19, 2026
A Novel Whey Protein Isolate-Proanthocyanidins Complex Alleviates Muscle Atrophy by Modulating Oxidative Stress
Yan Yang, Meng Sun, Qingmei Pan, et al.
Frontiers in Nutrition
|
June 20, 2022
Impact of Heating Temperature and Fatty Acid Type on the Formation of Lipid Oxidation Products During Thermal Processing
Yuan Zhuang, Jun Dong, Xiaomei He, et al.
Page
of 9
Search research articles
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Showing results (71-80 of 88) with videos related to
Sort By:
Page
of 9
Journal of Food Science
|
August 11, 2025
Effect and Mechanism of Whey Protein Isolate-Epigallocatechin Gallate Non-Covalent Complex on Skeletal Muscle Attenuation in Aging Mice
Yan Yang, Yao Liu, Cheng Chen, et al.
Journal of the Science of Food and Agriculture
|
April 3, 2024
Effect mechanism of capsaicin and dihydrocapsaicin in chili on the oxidative stability of myoglobin in duck meat
Ruifang Wu, Yuqing Xie, Lingling Zhao, et al.
International Journal of Molecular Sciences
|
January 20, 2015
Isolation and expression of NAC genes during persimmon fruit postharvest astringency removal
Ting Min, Miao-Miao Wang, Hongxun Wang, et al.
Frontiers in Plant Science
|
October 17, 2022
Effect and mechanism of eugenol on storage quality of fresh-peeled Chinese water chestnuts
Zhe Chen, Yuhan Xu, Yang Lu, et al.
Frontiers in Plant Science
|
February 4, 2021
The Photomorphogenic Transcription Factor PpHY5 Regulates Anthocyanin Accumulation in Response to UVA and UVB Irradiation
Yun Zhao, Ting Min, Miaojin Chen, et al.
International Journal of Molecular Sciences
|
February 13, 2026
<i>Poria cocos</i> Attenuates LPS/D-Galactosamine-Induced Acute Liver Failure in Rats: An Integrative Exploratory Study Combining Network Pharmacology and In Vivo Validation
Peihua Wen, Xinru Jian, Xiaoyu Ren, et al.
Current Issues in Molecular Biology
|
February 25, 2025
Study on the Effects and Mechanism of Corilagin on A2780 Cell Apoptosis
Ziyang Xu, Yuhan Jiang, Tiantian Shan, et al.
Biosensors & Bioelectronics
|
March 26, 2024
Inhibition of kinetic random-distribution in DNA Seesaw gates and biosensors for complete leakage prevention
Yang Qin, Feiyang Huang, Qi Tang, et al.
Journal of Food Science
|
April 19, 2026
A Novel Whey Protein Isolate-Proanthocyanidins Complex Alleviates Muscle Atrophy by Modulating Oxidative Stress
Yan Yang, Meng Sun, Qingmei Pan, et al.
Frontiers in Nutrition
|
June 20, 2022
Impact of Heating Temperature and Fatty Acid Type on the Formation of Lipid Oxidation Products During Thermal Processing
Yuan Zhuang, Jun Dong, Xiaomei He, et al.
Page
of 9