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Sheng Li Xue Bao : [Acta Physiologica Sinica]
|
March 6, 2024
[Research advances of prostaglandin E<sub>2</sub> receptor 1 (EP1)]
Shu-Tao Chen, Shuang Ji, Mei-Na Guo, et al.
Food Chemistry
|
February 24, 2024
Insights into the enhancement mechanism of immersion resistance of cooked noodles induced by wheat flour post-ripening: The view from protein cross-linking
Miao Wan, Yi-Peng Bai, Xiao-Na Guo, et al.
Journal of Food Science
|
February 16, 2021
The addition of alpha amylase improves the quality of Chinese dried noodles
Jin-Rong Wang, Xiao-Na Guo, Yonghui Li, et al.
Food Chemistry
|
June 17, 2021
Effect of superheated steam treatment on the lipid stability of whole wheat flour
Wan-Ting Jia, Zhen Yang, Xiao-Na Guo, et al.
Food Chemistry
|
June 29, 2021
Effects of insoluble dietary fiber and ferulic acid on the quality of steamed bread and gluten aggregation properties
Chong-Chong Wang, Zhen Yang, Xiao-Na Guo, et al.
Organic Letters
|
April 4, 2015
Transition-metal-free tandem radical thiocyanooxygenation of olefinic amides: a new route to SCN-containing heterocycles
Hua Yang, Xin-Hua Duan, Jing-Feng Zhao, et al.
Food Chemistry
|
September 7, 2017
Effects of alkali on protein polymerization and textural characteristics of textured wheat protein
Ting Li, Xiao-Na Guo, Ke-Xue Zhu, et al.
Food Chemistry
|
October 9, 2025
Impacts of gluten protein characteristics on the cracking behavior of dumpling wrappers during freeze-thaw cycles
Li-Qin Tang, Xiaohong Sun, Xiao-Na Guo, et al.
Food & Nutrition Research
|
June 18, 2016
Antimicrobial, antioxidant, and antitumor activity of epsilon-poly-L-lysine and citral, alone or in combination
Ce Shi, Xingchen Zhao, Zonghui Liu, et al.
Current Microbiology
|
January 12, 2020
Analysis of Myoglobin Stability and Bacterial Community Diversity in Mutton Chop Rolls During Cold Preservation
Xue-Qi Zhang, Tao Jiang, Na Guo, et al.
Page
of 109
Search research articles
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Showing results (211-220 of 1,082) with videos related to
Sort By:
Page
of 109
Sheng Li Xue Bao : [Acta Physiologica Sinica]
|
March 6, 2024
[Research advances of prostaglandin E<sub>2</sub> receptor 1 (EP1)]
Shu-Tao Chen, Shuang Ji, Mei-Na Guo, et al.
Food Chemistry
|
February 24, 2024
Insights into the enhancement mechanism of immersion resistance of cooked noodles induced by wheat flour post-ripening: The view from protein cross-linking
Miao Wan, Yi-Peng Bai, Xiao-Na Guo, et al.
Journal of Food Science
|
February 16, 2021
The addition of alpha amylase improves the quality of Chinese dried noodles
Jin-Rong Wang, Xiao-Na Guo, Yonghui Li, et al.
Food Chemistry
|
June 17, 2021
Effect of superheated steam treatment on the lipid stability of whole wheat flour
Wan-Ting Jia, Zhen Yang, Xiao-Na Guo, et al.
Food Chemistry
|
June 29, 2021
Effects of insoluble dietary fiber and ferulic acid on the quality of steamed bread and gluten aggregation properties
Chong-Chong Wang, Zhen Yang, Xiao-Na Guo, et al.
Organic Letters
|
April 4, 2015
Transition-metal-free tandem radical thiocyanooxygenation of olefinic amides: a new route to SCN-containing heterocycles
Hua Yang, Xin-Hua Duan, Jing-Feng Zhao, et al.
Food Chemistry
|
September 7, 2017
Effects of alkali on protein polymerization and textural characteristics of textured wheat protein
Ting Li, Xiao-Na Guo, Ke-Xue Zhu, et al.
Food Chemistry
|
October 9, 2025
Impacts of gluten protein characteristics on the cracking behavior of dumpling wrappers during freeze-thaw cycles
Li-Qin Tang, Xiaohong Sun, Xiao-Na Guo, et al.
Food & Nutrition Research
|
June 18, 2016
Antimicrobial, antioxidant, and antitumor activity of epsilon-poly-L-lysine and citral, alone or in combination
Ce Shi, Xingchen Zhao, Zonghui Liu, et al.
Current Microbiology
|
January 12, 2020
Analysis of Myoglobin Stability and Bacterial Community Diversity in Mutton Chop Rolls During Cold Preservation
Xue-Qi Zhang, Tao Jiang, Na Guo, et al.
Page
of 109