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Jianchu Chen

Showing results (21-30 of 50) with videos related to

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International Journal of Biological Macromolecules|September 10, 2018
Inhibitory kinetics and mechanism of flavonoids from lotus (Nelumbo nucifera Gaertn.) leaf against pancreatic α-amylaseMengting Wang, Jinyuan Shi, Lei Wang, et al.
Journal of Agricultural and Food Chemistry|February 16, 2011
Characterization of unusual proanthocyanidins in leaves of bayberry ( Myrica rubra Sieb. et Zucc.)Haihua Yang, Xingqian Ye, Donghong Liu, et al.
Se Pu = Chinese Journal of Chromatography|January 25, 2012
[Determination of free amino acids in the pork and its broth cooked by different methods using reversed-phase high performance liquid chromatography coupled with pre-column derivatization]Weigang Gu, Jinjie Zhang, Mei Xin, et al.
Journal of Food Science and Technology|April 11, 2013
Effect of sucrose on the generation of free amino acids and biogenic amines in Chinese traditional dry-cured fish during processing and storageJinjie Zhang, Zhenfeng Liu, Yaqin Hu, et al.
Food Chemistry|July 23, 2013
Effects of chitosan, aqueous extract of ginger, onion and garlic on quality and shelf life of stewed-pork during refrigerated storageYumin Cao, Weigang Gu, Jinjie Zhang, et al.
Food Chemistry|December 18, 2015
Domestic cooking methods affect the phytochemical composition and antioxidant activity of purple-fleshed potatoesJinhu Tian, Jianle Chen, Feiyan Lv, et al.
International Journal of Biological Macromolecules|July 23, 2023
Effect of proanthocyanidins from different sources on the digestibility, physicochemical properties and structure of gelatinized maize starchMengting Wang, Haiguang Mao, Zhijian Ke, et al.
Food Science & Nutrition|March 9, 2019
Juices processing characteristics of Chinese bayberry from different cultivarsJinhu Tian, Yanping Cao, Shiguo Chen, et al.
Critical Reviews in Food Science and Nutrition|October 23, 2020
Recent advances in seafood bioactive peptides and their potential for managing osteoporosisYixuan Chen, Jianchu Chen, Juan Chen, et al.
Food Chemistry|September 27, 2017
Formation of hydrogels based on chitosan/alginate for the delivery of lysozyme and their antibacterial activityTiantian Wu, Jiaqi Huang, Yangyang Jiang, et al.
Pageof 5

Showing results (21-30 of 50) with videos related to

Sort By:
Pageof 5
International Journal of Biological Macromolecules|September 10, 2018
Inhibitory kinetics and mechanism of flavonoids from lotus (Nelumbo nucifera Gaertn.) leaf against pancreatic α-amylaseMengting Wang, Jinyuan Shi, Lei Wang, et al.
Journal of Agricultural and Food Chemistry|February 16, 2011
Characterization of unusual proanthocyanidins in leaves of bayberry ( Myrica rubra Sieb. et Zucc.)Haihua Yang, Xingqian Ye, Donghong Liu, et al.
Se Pu = Chinese Journal of Chromatography|January 25, 2012
[Determination of free amino acids in the pork and its broth cooked by different methods using reversed-phase high performance liquid chromatography coupled with pre-column derivatization]Weigang Gu, Jinjie Zhang, Mei Xin, et al.
Journal of Food Science and Technology|April 11, 2013
Effect of sucrose on the generation of free amino acids and biogenic amines in Chinese traditional dry-cured fish during processing and storageJinjie Zhang, Zhenfeng Liu, Yaqin Hu, et al.
Food Chemistry|July 23, 2013
Effects of chitosan, aqueous extract of ginger, onion and garlic on quality and shelf life of stewed-pork during refrigerated storageYumin Cao, Weigang Gu, Jinjie Zhang, et al.
Food Chemistry|December 18, 2015
Domestic cooking methods affect the phytochemical composition and antioxidant activity of purple-fleshed potatoesJinhu Tian, Jianle Chen, Feiyan Lv, et al.
International Journal of Biological Macromolecules|July 23, 2023
Effect of proanthocyanidins from different sources on the digestibility, physicochemical properties and structure of gelatinized maize starchMengting Wang, Haiguang Mao, Zhijian Ke, et al.
Food Science & Nutrition|March 9, 2019
Juices processing characteristics of Chinese bayberry from different cultivarsJinhu Tian, Yanping Cao, Shiguo Chen, et al.
Critical Reviews in Food Science and Nutrition|October 23, 2020
Recent advances in seafood bioactive peptides and their potential for managing osteoporosisYixuan Chen, Jianchu Chen, Juan Chen, et al.
Food Chemistry|September 27, 2017
Formation of hydrogels based on chitosan/alginate for the delivery of lysozyme and their antibacterial activityTiantian Wu, Jiaqi Huang, Yangyang Jiang, et al.
Pageof 5