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Shiyuan Dong

Showing results (1-10 of 46) with videos related to

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International Journal of Environmental Research and Public Health|December 11, 2022
Mercury Contamination in Fish and Its Effects on the Health of Pregnant Women and Their Fetuses, and Guidance for Fish Consumption-A Narrative ReviewBojian Chen, Shiyuan Dong
Frontiers in Nutrition|May 2, 2022
Formation of <i>N</i> <sup>ε</sup>-Carboxymethyl-Lysine and <i>N</i> <sup>ε</sup>-Carboxyethyl-Lysine in Pacific Oyster (<i>Crassostrea gigas</i>) Induced by Thermal Processing MethodsPengcheng Zhou, Shiyuan Dong, Mingyong Zeng
World Journal of Microbiology & Biotechnology|September 9, 2023
New progress in the identifying regulatory factors of exopolysaccharide synthesis in lactic acid bacteriaYanhua Cui, Shiyuan Dong, Xiaojun Qu
Food Chemistry|February 25, 2019
Pea protein isolate-gum Arabic Maillard conjugates improves physical and oxidative stability of oil-in-water emulsionsFengchao Zha, Shiyuan Dong, Jiajia Rao, et al.
International Journal of Biological Macromolecules|June 19, 2016
In vitro fermentation of sulfated polysaccharides from E. prolifera and L. japonica by human fecal microbiotaQing Kong, Shiyuan Dong, Jian Gao, et al.
Food & Function|November 3, 2016
Antioxidant balance and accumulation of advanced glycation end products after the consumption of standard diets including Maillard reaction products from silver carp peptidesYe Yao, Kaining Han, Shiyuan Dong, et al.
Journal of Food Science and Technology|June 19, 2020
Physicochemical, microbiological and sensory quality changes of tissues from Pacific oyster (<i>Crassostrea gigas</i>) during chilled storageYue Min, Shiyuan Dong, Mingyue Su, et al.
Journal of Agricultural and Food Chemistry|November 22, 2011
Chemical and antioxidant properties of casein peptide and its glucose Maillard reaction products in fish oil-in-water emulsionsShiyuan Dong, Binbin Wei, Bingcan Chen, et al.
Journal of Agricultural and Food Chemistry|February 6, 2019
Modulation of Gut Microbiota by Soybean 7S Globulin Peptide That Involved Lipopolysaccharide-Peptide InteractionKaining Han, Danyang Luo, Yuan Zou, et al.
Foods (Basel, Switzerland)|March 11, 2023
Formation of N<sup>ε</sup>-Carboxymethyl-Lysine and N<sup>ε</sup>-Carboxyethyl-Lysine in Heated Fish Myofibrillar Proteins with Glucose: Relationship with Its Protein Structural CharacterizationSiqi Zhang, Pengcheng Zhou, Peng Han, et al.
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Showing results (1-10 of 46) with videos related to

Sort By:
Pageof 5
International Journal of Environmental Research and Public Health|December 11, 2022
Mercury Contamination in Fish and Its Effects on the Health of Pregnant Women and Their Fetuses, and Guidance for Fish Consumption-A Narrative ReviewBojian Chen, Shiyuan Dong
Frontiers in Nutrition|May 2, 2022
Formation of <i>N</i> <sup>ε</sup>-Carboxymethyl-Lysine and <i>N</i> <sup>ε</sup>-Carboxyethyl-Lysine in Pacific Oyster (<i>Crassostrea gigas</i>) Induced by Thermal Processing MethodsPengcheng Zhou, Shiyuan Dong, Mingyong Zeng
World Journal of Microbiology & Biotechnology|September 9, 2023
New progress in the identifying regulatory factors of exopolysaccharide synthesis in lactic acid bacteriaYanhua Cui, Shiyuan Dong, Xiaojun Qu
Food Chemistry|February 25, 2019
Pea protein isolate-gum Arabic Maillard conjugates improves physical and oxidative stability of oil-in-water emulsionsFengchao Zha, Shiyuan Dong, Jiajia Rao, et al.
International Journal of Biological Macromolecules|June 19, 2016
In vitro fermentation of sulfated polysaccharides from E. prolifera and L. japonica by human fecal microbiotaQing Kong, Shiyuan Dong, Jian Gao, et al.
Food & Function|November 3, 2016
Antioxidant balance and accumulation of advanced glycation end products after the consumption of standard diets including Maillard reaction products from silver carp peptidesYe Yao, Kaining Han, Shiyuan Dong, et al.
Journal of Food Science and Technology|June 19, 2020
Physicochemical, microbiological and sensory quality changes of tissues from Pacific oyster (<i>Crassostrea gigas</i>) during chilled storageYue Min, Shiyuan Dong, Mingyue Su, et al.
Journal of Agricultural and Food Chemistry|November 22, 2011
Chemical and antioxidant properties of casein peptide and its glucose Maillard reaction products in fish oil-in-water emulsionsShiyuan Dong, Binbin Wei, Bingcan Chen, et al.
Journal of Agricultural and Food Chemistry|February 6, 2019
Modulation of Gut Microbiota by Soybean 7S Globulin Peptide That Involved Lipopolysaccharide-Peptide InteractionKaining Han, Danyang Luo, Yuan Zou, et al.
Foods (Basel, Switzerland)|March 11, 2023
Formation of N<sup>ε</sup>-Carboxymethyl-Lysine and N<sup>ε</sup>-Carboxyethyl-Lysine in Heated Fish Myofibrillar Proteins with Glucose: Relationship with Its Protein Structural CharacterizationSiqi Zhang, Pengcheng Zhou, Peng Han, et al.
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