Showing results (51-60 of 217) with videos related to

Sort By:
Pageof 22
Journal of the Science of Food and Agriculture|March 22, 2014
Antioxidant and anti-fatigue activities of egg white peptides prepared by pepsin digestionShuguo Sun, Huihui Niu, Tao Yang, et al.
International Journal of Biological Macromolecules|March 10, 2025
A novel iron fortifier prepared through quinoa protein peptides hydrolyzed with different proteasesYafeng Ding, Zifei Zhao, Xinxia Zhang, et al.
Journal of Agricultural and Food Chemistry|December 18, 2023
The Nutritional Intervention of Ingredients from Food Medicine Homology Regulating Macrophage Polarization on AtherosclerosisFang Huang, Jianfei Mu, Zihan Liu, et al.
Journal of Hazardous Materials|June 2, 2023
High-fidelity fluorescent probes for visualizing the inhibitory behavior of selenium on cadmium uptake in riceKun Luo, Liyi Zhou, Can Xie, et al.
Bioresource Technology|January 22, 2022
Enhanced treatment of organic matters in starch wastewater through Bacillus subtilis strain with polyethylene glycol-modified polyvinyl alcohol/sodium alginate hydrogel microspheresQijue Chen, Quanming Ding, Wen Li, et al.
Critical Reviews in Food Science and Nutrition|January 24, 2022
Targeting NF-κB pathway by dietary lignans in inflammation: expanding roles of gut microbiota and metabolitesDan Li, Feijun Luo, Tianyi Guo, et al.
Oxidative Medicine and Cellular Longevity|May 9, 2022
Nutrition Interventions of Herbal Compounds on Cellular SenescenceZhongxu Chen, Yixin Wu, Qinlu Lin, et al.
Comprehensive Reviews in Food Science and Food Safety|June 10, 2022
Whole grain rice: Updated understanding of starch digestibility and the regulation of glucose and lipid metabolismZihang Cheng, Dongling Qiao, Siming Zhao, et al.
Sensors (Basel, Switzerland)|July 23, 2016
Recent Progresses in Nanobiosensing for Food Safety AnalysisTao Yang, Huifen Huang, Fang Zhu, et al.
Food Chemistry|May 2, 2021
Structural changes of A-, B- and C-type starches of corn, potato and pea as influenced by sonication temperature and their relationships with digestibilityQunfu Ouyang, Xiaoyan Wang, Yiwei Xiao, et al.
Pageof 22