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Journal of Agricultural and Food Chemistry
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December 20, 2019
Identification of α-Tocopherol and Its Oxidation Products by Ultra-Performance Liquid Chromatography Coupled with Quadrupole Time-of-Flight Mass Spectrometry
Chuanhui Tang, Guanjun Tao, Yue Wang, et al.
Chemosphere
|
March 22, 2020
Study on the efficacy and mechanism of Fe-TiO<sub>2</sub> visible heterogeneous Fenton catalytic degradation of atrazine
Nan Yang, Yanping Liu, Jia Zhu, et al.
International Journal of Biological Macromolecules
|
November 12, 2013
Composition and antioxidant activity of polysaccharides from jujuba by classical and ultrasound extraction
Jinwei Li, Lianzhong Ai, Feng Hang, et al.
Foods (Basel, Switzerland)
|
February 25, 2023
Effect of <i>Agaricus bisporus</i> Polysaccharides on Human Gut Microbiota during <i>In Vitro</i> Fermentation: An Integrative Analysis of Microbiome and Metabolome
Hui Duan, Qun Yu, Yang Ni, et al.
The Journal of Organic Chemistry
|
April 18, 2024
Lewis Acid-Catalyzed Tandem Reaction Strategy for the Synthesis of Dihydrophenalene-Fused Lactones
Mingjing OuYang, Jiewen OuYang, Yibin Dong, et al.
Food Chemistry
|
August 3, 2017
Effects of frying oils' fatty acids profile on the formation of polar lipids components and their retention in French fries over deep-frying process
Xiaodan Li, Jinwei Li, Yong Wang, et al.
Food Chemistry
|
July 31, 2022
Effects of proteins on emulsion stability: The role of proteins at the oil-water interface
Mi Zhang, Liuping Fan, Yuanfa Liu, et al.
International Journal of Biological Macromolecules
|
December 25, 2012
Isolation and structural characterization of a polysaccharide from fruits of Zizyphus jujuba cv. Junzao
Jinwei Li, Lianzhong Ai, Qin Yang, et al.
Journal of Agricultural and Food Chemistry
|
May 8, 2018
Epoxy Stearic Acid, an Oxidative Product Derived from Oleic Acid, Induces Cytotoxicity, Oxidative Stress, and Apoptosis in HepG2 Cells
Ying Liu, Yajun Cheng, Jinwei Li, et al.
Journal of Food Science
|
June 19, 2021
Effect of infrared ray roasting on oxidation stability and flavor of virgin rapeseed oils
Jie Yu, Mengzhu Wang, Mi Zhang, et al.
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of 24
Search research articles
Search
Showing results (61-70 of 234) with videos related to
Sort By:
Page
of 24
Journal of Agricultural and Food Chemistry
|
December 20, 2019
Identification of α-Tocopherol and Its Oxidation Products by Ultra-Performance Liquid Chromatography Coupled with Quadrupole Time-of-Flight Mass Spectrometry
Chuanhui Tang, Guanjun Tao, Yue Wang, et al.
Chemosphere
|
March 22, 2020
Study on the efficacy and mechanism of Fe-TiO<sub>2</sub> visible heterogeneous Fenton catalytic degradation of atrazine
Nan Yang, Yanping Liu, Jia Zhu, et al.
International Journal of Biological Macromolecules
|
November 12, 2013
Composition and antioxidant activity of polysaccharides from jujuba by classical and ultrasound extraction
Jinwei Li, Lianzhong Ai, Feng Hang, et al.
Foods (Basel, Switzerland)
|
February 25, 2023
Effect of <i>Agaricus bisporus</i> Polysaccharides on Human Gut Microbiota during <i>In Vitro</i> Fermentation: An Integrative Analysis of Microbiome and Metabolome
Hui Duan, Qun Yu, Yang Ni, et al.
The Journal of Organic Chemistry
|
April 18, 2024
Lewis Acid-Catalyzed Tandem Reaction Strategy for the Synthesis of Dihydrophenalene-Fused Lactones
Mingjing OuYang, Jiewen OuYang, Yibin Dong, et al.
Food Chemistry
|
August 3, 2017
Effects of frying oils' fatty acids profile on the formation of polar lipids components and their retention in French fries over deep-frying process
Xiaodan Li, Jinwei Li, Yong Wang, et al.
Food Chemistry
|
July 31, 2022
Effects of proteins on emulsion stability: The role of proteins at the oil-water interface
Mi Zhang, Liuping Fan, Yuanfa Liu, et al.
International Journal of Biological Macromolecules
|
December 25, 2012
Isolation and structural characterization of a polysaccharide from fruits of Zizyphus jujuba cv. Junzao
Jinwei Li, Lianzhong Ai, Qin Yang, et al.
Journal of Agricultural and Food Chemistry
|
May 8, 2018
Epoxy Stearic Acid, an Oxidative Product Derived from Oleic Acid, Induces Cytotoxicity, Oxidative Stress, and Apoptosis in HepG2 Cells
Ying Liu, Yajun Cheng, Jinwei Li, et al.
Journal of Food Science
|
June 19, 2021
Effect of infrared ray roasting on oxidation stability and flavor of virgin rapeseed oils
Jie Yu, Mengzhu Wang, Mi Zhang, et al.
Page
of 24