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Sailimuhan Asimi

Showing results (1-10 of 9) with videos related to

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Food Chemistry: X|April 16, 2025
Study on taste release and perception mechanism of japonica rice during oral processingSailimuhan Asimi, Zhang Min
Foods (Basel, Switzerland)|March 14, 2026
Effects of Salt-Reducing Alternatives on the Oral Processing Characteristics of Chickpea NangQian Wang, Ying Li, Sailimuhan Asimi
Asia Pacific Journal of Clinical Nutrition|June 19, 2012
Plasma phospholipid polyunsaturated fatty acids and homocysteine in Chinese type 2 diabetes patientsTao Huang, Sailimuhan Asimi, Dajun Lou, et al.
Asia Pacific Journal of Clinical Nutrition|October 1, 2015
Effect of vitamin B-12 and n-3 polyunsaturated fatty acids on plasma homocysteine, ferritin, C-reaction protein, and other cardiovascular risk factors: a randomized controlled trialTao Huang, Kelei Li, Sailimuhan Asimi, et al.
Clinical Nutrition (Edinburgh, Scotland)|June 29, 2014
Black tea consumption and serum cholesterol concentration: Systematic review and meta-analysis of randomized controlled trialsYimin Zhao, Sailimuhan Asimi, Kejian Wu, et al.
Journal of Texture Studies|April 19, 2020
Changes in oral processing parameters of three rice varietiesDong Xiao Liu, Xin Ren, Sailimuhan Asimi, et al.
Journal of Food Science|December 17, 2022
Screening new breeding japonica rice varieties by rice quality, three processing characteristics, and odor characteristicsSailimuhan Asimi, Ren Xin, Zhang Min, et al.
Foods (Basel, Switzerland)|June 24, 2022
Fingerprinting of Volatile Organic Compounds for the Geographical Discrimination of Rice Samples from Northeast ChinaSailimuhan Asimi, Xin Ren, Min Zhang, et al.
Food Research International (Ottawa, Ont.)|June 28, 2022
Aroma compounds identified in cooked meat: A reviewAmjad Sohail, Sam Al-Dalali, Jianan Wang, et al.
Pageof 1

Showing results (1-10 of 9) with videos related to

Sort By:
Pageof 1
Food Chemistry: X|April 16, 2025
Study on taste release and perception mechanism of japonica rice during oral processingSailimuhan Asimi, Zhang Min
Foods (Basel, Switzerland)|March 14, 2026
Effects of Salt-Reducing Alternatives on the Oral Processing Characteristics of Chickpea NangQian Wang, Ying Li, Sailimuhan Asimi
Asia Pacific Journal of Clinical Nutrition|June 19, 2012
Plasma phospholipid polyunsaturated fatty acids and homocysteine in Chinese type 2 diabetes patientsTao Huang, Sailimuhan Asimi, Dajun Lou, et al.
Asia Pacific Journal of Clinical Nutrition|October 1, 2015
Effect of vitamin B-12 and n-3 polyunsaturated fatty acids on plasma homocysteine, ferritin, C-reaction protein, and other cardiovascular risk factors: a randomized controlled trialTao Huang, Kelei Li, Sailimuhan Asimi, et al.
Clinical Nutrition (Edinburgh, Scotland)|June 29, 2014
Black tea consumption and serum cholesterol concentration: Systematic review and meta-analysis of randomized controlled trialsYimin Zhao, Sailimuhan Asimi, Kejian Wu, et al.
Journal of Texture Studies|April 19, 2020
Changes in oral processing parameters of three rice varietiesDong Xiao Liu, Xin Ren, Sailimuhan Asimi, et al.
Journal of Food Science|December 17, 2022
Screening new breeding japonica rice varieties by rice quality, three processing characteristics, and odor characteristicsSailimuhan Asimi, Ren Xin, Zhang Min, et al.
Foods (Basel, Switzerland)|June 24, 2022
Fingerprinting of Volatile Organic Compounds for the Geographical Discrimination of Rice Samples from Northeast ChinaSailimuhan Asimi, Xin Ren, Min Zhang, et al.
Food Research International (Ottawa, Ont.)|June 28, 2022
Aroma compounds identified in cooked meat: A reviewAmjad Sohail, Sam Al-Dalali, Jianan Wang, et al.
Pageof 1