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Journal of Agricultural and Food Chemistry
|
October 17, 2008
D-chiro-inositol-enriched tartary buckwheat bran extract lowers the blood glucose level in KK-Ay mice
Yang Yao, Fang Shan, Junsheng Bian, et al.
Molecules (Basel, Switzerland)
|
December 28, 2018
Enhanced Antioxidant Activity for Apple Juice Fermented with <i>Lactobacillus plantarum</i> ATCC14917
Zhongxi Li, Jing Teng, Yilu Lyu, et al.
Food Research International (Ottawa, Ont.)
|
January 15, 2026
Genistein-7-O-octanoate: a promising natural antioxidant for stabilizing soybean oil during storage and high-temperature frying
Gui Fu, Yuanyuan Yan, Yongfu Li, et al.
Food Chemistry
|
February 28, 2026
Brewing conditions alter the multidimensional quality of dandelion flower tea: sensory properties, bioactive composition, and antioxidant efficacy
Jinxiang Chen, Yingjie Zhu, Ken Chen, et al.
International Journal of Biological Macromolecules
|
May 29, 2016
Release properties of tannic acid from hydrogen bond driven antioxidative cellulose nanofibrous films
Bin Zhou, Xiaoqian Hu, Jinjin Zhu, et al.
Current Research in Food Science
|
January 26, 2023
Apigenin and its octoic acid diester attenuated glycidol-induced autophagic-dependent apoptosis via inhibiting the ERK/JNK/p38 signaling pathways in human umbilical vein endothelial cells (HUVECs)
Yue Zhao, Qingqing Jiang, Limin Guo, et al.
Journal of Agricultural and Food Chemistry
|
November 10, 2021
Effects of the Deacetylation Degree of Chitosan on 2-Amino-1-methyl-6-phenylimidazo[4,5-<i>b</i>]pyridine (PhIP) Formation in Chemical Models and Beef Patties
Yueliang Zhao, Hongmei Yang, Nana Zhang, et al.
Food Chemistry
|
September 12, 2025
Germination-driven dynamic changes of phenolic compounds in oats and the underlying mechanisms for antioxidation enhancement
Manting Huang, Qiaochun Chen, Siqian Li, et al.
Food Chemistry
|
June 30, 2024
Effect and mechanisms of thermal sterilization methods on the in vitro phenolic bioaccessibility of rose tea with milk
Ruifang Zhu, Li Wang, Ailun Chao, et al.
Current Research in Food Science
|
September 16, 2024
Sprouting facilitates the antiglycative effect of black soybean (<i>Glycine max</i> (L.) Merr.) by promoting the accumulation of isoflavones
Qian Zhou, Yuxuan Chen, Lifang Peng, et al.
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of 24
Search research articles
Search
Showing results (81-90 of 237) with videos related to
Sort By:
Page
of 24
Journal of Agricultural and Food Chemistry
|
October 17, 2008
D-chiro-inositol-enriched tartary buckwheat bran extract lowers the blood glucose level in KK-Ay mice
Yang Yao, Fang Shan, Junsheng Bian, et al.
Molecules (Basel, Switzerland)
|
December 28, 2018
Enhanced Antioxidant Activity for Apple Juice Fermented with <i>Lactobacillus plantarum</i> ATCC14917
Zhongxi Li, Jing Teng, Yilu Lyu, et al.
Food Research International (Ottawa, Ont.)
|
January 15, 2026
Genistein-7-O-octanoate: a promising natural antioxidant for stabilizing soybean oil during storage and high-temperature frying
Gui Fu, Yuanyuan Yan, Yongfu Li, et al.
Food Chemistry
|
February 28, 2026
Brewing conditions alter the multidimensional quality of dandelion flower tea: sensory properties, bioactive composition, and antioxidant efficacy
Jinxiang Chen, Yingjie Zhu, Ken Chen, et al.
International Journal of Biological Macromolecules
|
May 29, 2016
Release properties of tannic acid from hydrogen bond driven antioxidative cellulose nanofibrous films
Bin Zhou, Xiaoqian Hu, Jinjin Zhu, et al.
Current Research in Food Science
|
January 26, 2023
Apigenin and its octoic acid diester attenuated glycidol-induced autophagic-dependent apoptosis via inhibiting the ERK/JNK/p38 signaling pathways in human umbilical vein endothelial cells (HUVECs)
Yue Zhao, Qingqing Jiang, Limin Guo, et al.
Journal of Agricultural and Food Chemistry
|
November 10, 2021
Effects of the Deacetylation Degree of Chitosan on 2-Amino-1-methyl-6-phenylimidazo[4,5-<i>b</i>]pyridine (PhIP) Formation in Chemical Models and Beef Patties
Yueliang Zhao, Hongmei Yang, Nana Zhang, et al.
Food Chemistry
|
September 12, 2025
Germination-driven dynamic changes of phenolic compounds in oats and the underlying mechanisms for antioxidation enhancement
Manting Huang, Qiaochun Chen, Siqian Li, et al.
Food Chemistry
|
June 30, 2024
Effect and mechanisms of thermal sterilization methods on the in vitro phenolic bioaccessibility of rose tea with milk
Ruifang Zhu, Li Wang, Ailun Chao, et al.
Current Research in Food Science
|
September 16, 2024
Sprouting facilitates the antiglycative effect of black soybean (<i>Glycine max</i> (L.) Merr.) by promoting the accumulation of isoflavones
Qian Zhou, Yuxuan Chen, Lifang Peng, et al.
Page
of 24