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Jianchu Chen

Showing results (11-20 of 50) with videos related to

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Foods (Basel, Switzerland)|March 10, 2022
Optimized Clarification Technology of Bayberry Juice by Chitosan/Sodium Alginate and Changes in Quality Characteristics during ClarificationAndi Wu, Jimin Lv, Changxin Ju, et al.
Journal of the Science of Food and Agriculture|April 16, 2018
Protein oxidation and proteolysis during roasting and in vitro digestion of fish (Acipenser gueldenstaedtii)Lyulin Hu, Sijie Ren, Qing Shen, et al.
Food Chemistry|February 28, 2013
Participation of cathepsin L in modori phenomenon in carp (Cyprinus carpio) surimi gelYaqin Hu, Rong Ji, Hai Jiang, et al.
Food Science and Technology International = Ciencia Y Tecnologia De Los Alimentos Internacional|June 5, 2013
Influence of hot water dip on fruit quality, phenolic compounds and antioxidant capacity of Satsuma mandarin during storageYan Shen, Liezhou Zhong, Yujing Sun, et al.
Food Research International (Ottawa, Ont.)|September 4, 2024
Protective effects of Chinese bayberry pomace wine against oxidative stress on Drosophila melanogasterYanyun Zhu, Mengting Wang, Jingjing Zhu, et al.
Frontiers in Pharmacology|March 26, 2024
Chinese bayberry (<i>Myrica rubra</i> Sieb. et Zucc.) leaves proanthocyanidins inhibit intestinal glucose transport in human Caco-2 cellsMengting Wang, Haiguang Mao, Zhijian Ke, et al.
Journal of Food Science|January 11, 2013
Phytochemical profile and antioxidant activity of physiological drop of citrus fruitsYujing Sun, Liping Qiao, Yan Shen, et al.
Food Science & Nutrition|July 30, 2020
Copigmentation effect of three phenolic acids on color and thermal stability of Chinese bayberry anthocyaninsYanyun Zhu, Hongji Chen, Leyan Lou, et al.
Ultrasonics Sonochemistry|January 24, 2013
Sonochemical effects on free phenolic acids under ultrasound treatment in a model systemLiping Qiao, Xingqian Ye, Yujing Sun, et al.
Food Science & Nutrition|July 11, 2019
Domestic cooking methods affect nutrient, phytochemicals, and flavor content in mushroom soupYujing Sun, Feiyan Lv, Jinhu Tian, et al.
Pageof 5

Showing results (11-20 of 50) with videos related to

Sort By:
Pageof 5
Foods (Basel, Switzerland)|March 10, 2022
Optimized Clarification Technology of Bayberry Juice by Chitosan/Sodium Alginate and Changes in Quality Characteristics during ClarificationAndi Wu, Jimin Lv, Changxin Ju, et al.
Journal of the Science of Food and Agriculture|April 16, 2018
Protein oxidation and proteolysis during roasting and in vitro digestion of fish (Acipenser gueldenstaedtii)Lyulin Hu, Sijie Ren, Qing Shen, et al.
Food Chemistry|February 28, 2013
Participation of cathepsin L in modori phenomenon in carp (Cyprinus carpio) surimi gelYaqin Hu, Rong Ji, Hai Jiang, et al.
Food Science and Technology International = Ciencia Y Tecnologia De Los Alimentos Internacional|June 5, 2013
Influence of hot water dip on fruit quality, phenolic compounds and antioxidant capacity of Satsuma mandarin during storageYan Shen, Liezhou Zhong, Yujing Sun, et al.
Food Research International (Ottawa, Ont.)|September 4, 2024
Protective effects of Chinese bayberry pomace wine against oxidative stress on Drosophila melanogasterYanyun Zhu, Mengting Wang, Jingjing Zhu, et al.
Frontiers in Pharmacology|March 26, 2024
Chinese bayberry (<i>Myrica rubra</i> Sieb. et Zucc.) leaves proanthocyanidins inhibit intestinal glucose transport in human Caco-2 cellsMengting Wang, Haiguang Mao, Zhijian Ke, et al.
Journal of Food Science|January 11, 2013
Phytochemical profile and antioxidant activity of physiological drop of citrus fruitsYujing Sun, Liping Qiao, Yan Shen, et al.
Food Science & Nutrition|July 30, 2020
Copigmentation effect of three phenolic acids on color and thermal stability of Chinese bayberry anthocyaninsYanyun Zhu, Hongji Chen, Leyan Lou, et al.
Ultrasonics Sonochemistry|January 24, 2013
Sonochemical effects on free phenolic acids under ultrasound treatment in a model systemLiping Qiao, Xingqian Ye, Yujing Sun, et al.
Food Science & Nutrition|July 11, 2019
Domestic cooking methods affect nutrient, phytochemicals, and flavor content in mushroom soupYujing Sun, Feiyan Lv, Jinhu Tian, et al.
Pageof 5