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Hui Hong

Showing results (121-130 of 725) with videos related to

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Food Chemistry|July 13, 2020
Physicochemical and functional properties of Maillard reaction products derived from cod (Gadus morhua L.) skin collagen peptides and xyloseKangni Chen, Qingfeng Yang, Hui Hong, et al.
Foods (Basel, Switzerland)|November 11, 2022
Ethanolic Cashew Leaf Extract: Antimicrobial Activity, Mode of Action, and Retardation of Spoilage Bacteria in Refrigerated Nile Tilapia SlicesPitima Sinlapapanya, Punnanee Sumpavapol, Nilesh Nirmal, et al.
Food Chemistry|November 20, 2025
Targeting myofibril-bound serine protease inhibition to improve grass carp surimi gel properties with edible additives: Insights from molecular dockingNing Ding, Lu Tong, Jiayi Zhou, et al.
Foods (Basel, Switzerland)|November 25, 2023
Comparative Study of Quercetin and Hyperoside: Antimicrobial Potential towards Food Spoilage Bacteria, Mode of Action and Molecular DockingMohamed Tagrida, Suriya Palamae, Jirakrit Saetang, et al.
Food Research International (Ottawa, Ont.)|November 1, 2025
Mechanism of fish bones softening during ultrasound combined with acetic acid treatment of ready-to-eat grass carp piecesZhenzhe Zhang, Yihan Zhang, Mingli Tian, et al.
Journal of Food Science|October 29, 2020
Comparison of quality and nutritional attributes of pond-cultured and container-cultured snakehead (Channa argus argus) fillets after being boiled, fried, and bakedSong Gao, Dapeng Li, Hui Hong, et al.
Molecular Medicine (Cambridge, Mass.)|November 4, 2020
Involvement of Hdac3-mediated inhibition of microRNA cluster 17-92 in bronchopulmonary dysplasia developmentDi Wang, Hui Hong, Xiao-Xia Li, et al.
The Journal of Craniofacial Surgery|September 2, 2020
Skull Base Sphenoid Bone: A Potential Route of Brain Abscesses Induced by Odontogenic InfectionYiting Lou, Bin Feng, Hui Hong, et al.
Journal of Food Science|December 19, 2018
Sodium Chloride Suppresses the Bitterness of Protein Hydrolysates by Decreasing Hydrophobic InteractionsQingbiao Xu, Hui Hong, Wenlin Yu, et al.
Foods (Basel, Switzerland)|January 11, 2022
Diluted Acetic Acid Softened Intermuscular Bones from Silver Carp (<i>Hypophthalmichthys molitrix</i>) by Dissolving Hydroxyapatite and CollagenYueyue Liu, Huiman Jiang, Longteng Zhang, et al.
Pageof 73

Showing results (121-130 of 725) with videos related to

Sort By:
Pageof 73
Food Chemistry|July 13, 2020
Physicochemical and functional properties of Maillard reaction products derived from cod (Gadus morhua L.) skin collagen peptides and xyloseKangni Chen, Qingfeng Yang, Hui Hong, et al.
Foods (Basel, Switzerland)|November 11, 2022
Ethanolic Cashew Leaf Extract: Antimicrobial Activity, Mode of Action, and Retardation of Spoilage Bacteria in Refrigerated Nile Tilapia SlicesPitima Sinlapapanya, Punnanee Sumpavapol, Nilesh Nirmal, et al.
Food Chemistry|November 20, 2025
Targeting myofibril-bound serine protease inhibition to improve grass carp surimi gel properties with edible additives: Insights from molecular dockingNing Ding, Lu Tong, Jiayi Zhou, et al.
Foods (Basel, Switzerland)|November 25, 2023
Comparative Study of Quercetin and Hyperoside: Antimicrobial Potential towards Food Spoilage Bacteria, Mode of Action and Molecular DockingMohamed Tagrida, Suriya Palamae, Jirakrit Saetang, et al.
Food Research International (Ottawa, Ont.)|November 1, 2025
Mechanism of fish bones softening during ultrasound combined with acetic acid treatment of ready-to-eat grass carp piecesZhenzhe Zhang, Yihan Zhang, Mingli Tian, et al.
Journal of Food Science|October 29, 2020
Comparison of quality and nutritional attributes of pond-cultured and container-cultured snakehead (Channa argus argus) fillets after being boiled, fried, and bakedSong Gao, Dapeng Li, Hui Hong, et al.
Molecular Medicine (Cambridge, Mass.)|November 4, 2020
Involvement of Hdac3-mediated inhibition of microRNA cluster 17-92 in bronchopulmonary dysplasia developmentDi Wang, Hui Hong, Xiao-Xia Li, et al.
The Journal of Craniofacial Surgery|September 2, 2020
Skull Base Sphenoid Bone: A Potential Route of Brain Abscesses Induced by Odontogenic InfectionYiting Lou, Bin Feng, Hui Hong, et al.
Journal of Food Science|December 19, 2018
Sodium Chloride Suppresses the Bitterness of Protein Hydrolysates by Decreasing Hydrophobic InteractionsQingbiao Xu, Hui Hong, Wenlin Yu, et al.
Foods (Basel, Switzerland)|January 11, 2022
Diluted Acetic Acid Softened Intermuscular Bones from Silver Carp (<i>Hypophthalmichthys molitrix</i>) by Dissolving Hydroxyapatite and CollagenYueyue Liu, Huiman Jiang, Longteng Zhang, et al.
Pageof 73