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Se Pu = Chinese Journal of Chromatography
|
June 12, 2012
Determination of theanine and gamma-aminobutyric acid in tea by high performance- liquid chromatography with precolumn derivatization
Yunfei Tu, Xiufang Yang, Shikang Zhang, et al.
Carbohydrate Polymers
|
October 3, 2015
Inhibition of wheat starch retrogradation by tea derivatives
Haihua Zhang, Binghua Sun, Shikang Zhang, et al.
Molecules (Basel, Switzerland)
|
May 13, 2026
Preparation and Performance Study of Low Drive Voltage, Wide-Temperature Stable PDLC Films
Haokai Wang, Wanghan Sheng, Shikang Zhang, et al.
International Journal of Molecular Sciences
|
November 11, 2011
Supercritical carbon dioxide extraction of bioactive compounds from Ampelopsis grossedentata stems: process optimization and antioxidant activity
Yuefei Wang, Le Ying, Da Sun, et al.
Food Chemistry
|
November 18, 2017
Effect of tea products on the in vitro enzymatic digestibility of starch
Haihua Zhang, Yulan Jiang, Junxian Pan, et al.
Food Science and Biotechnology
|
October 16, 2018
Comparison of the main compounds in Fuding white tea infusions from various tea types
Junxian Pan, Yulan Jiang, Yangjun Lv, et al.
International Journal of Molecular Sciences
|
July 4, 2012
Effect of FTY720 on some physiological indexes of Non-Obese Diabetic (NOD) Mice
Xiaoqiang Chen, Sudan Ye, Shikang Zhang, et al.
Journal of the Science of Food and Agriculture
|
October 28, 2016
Influence of brewing conditions on taste components in Fuding white tea infusions
Haihua Zhang, Yulin Li, Yangjun Lv, et al.
Food Chemistry
|
May 12, 2017
N<sup>ε</sup>-(carboxymethyl)lysine and N<sup>ε</sup>-(carboxyethyl)lysine in tea and the factors affecting their formation
Ye Jiao, Jialiang He, Fengli Li, et al.
Food Chemistry
|
May 26, 2019
Effect of epigallocatechin gallate on the gelatinisation and retrogradation of wheat starch
Junxian Pan, Ming Li, Shikang Zhang, et al.
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of 2
Search research articles
Search
Showing results (1-10 of 13) with videos related to
Sort By:
Page
of 2
Se Pu = Chinese Journal of Chromatography
|
June 12, 2012
Determination of theanine and gamma-aminobutyric acid in tea by high performance- liquid chromatography with precolumn derivatization
Yunfei Tu, Xiufang Yang, Shikang Zhang, et al.
Carbohydrate Polymers
|
October 3, 2015
Inhibition of wheat starch retrogradation by tea derivatives
Haihua Zhang, Binghua Sun, Shikang Zhang, et al.
Molecules (Basel, Switzerland)
|
May 13, 2026
Preparation and Performance Study of Low Drive Voltage, Wide-Temperature Stable PDLC Films
Haokai Wang, Wanghan Sheng, Shikang Zhang, et al.
International Journal of Molecular Sciences
|
November 11, 2011
Supercritical carbon dioxide extraction of bioactive compounds from Ampelopsis grossedentata stems: process optimization and antioxidant activity
Yuefei Wang, Le Ying, Da Sun, et al.
Food Chemistry
|
November 18, 2017
Effect of tea products on the in vitro enzymatic digestibility of starch
Haihua Zhang, Yulan Jiang, Junxian Pan, et al.
Food Science and Biotechnology
|
October 16, 2018
Comparison of the main compounds in Fuding white tea infusions from various tea types
Junxian Pan, Yulan Jiang, Yangjun Lv, et al.
International Journal of Molecular Sciences
|
July 4, 2012
Effect of FTY720 on some physiological indexes of Non-Obese Diabetic (NOD) Mice
Xiaoqiang Chen, Sudan Ye, Shikang Zhang, et al.
Journal of the Science of Food and Agriculture
|
October 28, 2016
Influence of brewing conditions on taste components in Fuding white tea infusions
Haihua Zhang, Yulin Li, Yangjun Lv, et al.
Food Chemistry
|
May 12, 2017
N<sup>ε</sup>-(carboxymethyl)lysine and N<sup>ε</sup>-(carboxyethyl)lysine in tea and the factors affecting their formation
Ye Jiao, Jialiang He, Fengli Li, et al.
Food Chemistry
|
May 26, 2019
Effect of epigallocatechin gallate on the gelatinisation and retrogradation of wheat starch
Junxian Pan, Ming Li, Shikang Zhang, et al.
Page
of 2