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Journal of Food Science
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December 11, 2023
Vacuum-steam pulsed blanching: An emerging method to enhance texture softening, drying behavior and physicochemical properties of Cornus officinalis
An-An Zhang, Bu-Er Ha, Chang Chen, et al.
International Immunopharmacology
|
March 3, 2024
Activation of free fatty acid receptors, FFAR1 and FFAR4, ameliorates ulcerative colitis by promote fatty acid metabolism and mediate macrophage polarization
Lin-Sheng Zhang, Zhi-Shou Zhang, Yu-Zhu Wu, et al.
Food Chemistry
|
September 14, 2025
Vacuum-steam pulsed blanching enhances drying, nutrient retention, and anti-nutritional factor reduction in Vigna unguiculata
Samuel Ariyo Okaiyeto, Shi-Han Yu, Haiou Wang, et al.
Zhonghua Zheng Xing Wai Ke Za Zhi = Zhonghua Zhengxing Waike Zazhi = Chinese Journal of Plastic Surgery
|
February 9, 2007
[Clinical research of improved plastic and reconstruction of anus in situ]
Ben-Shou Zhang, Zi-hao Lun, Zeng-nan Li, et al.
Food Research International (Ottawa, Ont.)
|
April 6, 2026
Mechanisms of vacuum steam pulsed blanching on daylily (Hemerocallis citrina Baroni): Enhancing physicochemical properties, drying efficiency, volatile compound diversity, and plant chemical constituent accumulation
Jun Zhang, Feng-Kui Xiong, Ning-Bo Kang, et al.
Food Chemistry
|
January 31, 2026
Effects of vacuum steam pulsed blanching on bioactive compounds, quality attributes, enzyme activities, and microstructural properties of daylily (Hemerocallis lilioasphodelus L.)
Jun Zhang, Li-Zheng Deng, Wei-Peng Zhang, et al.
Food Chemistry
|
March 24, 2026
Corrigendum to "Effects of vacuum steam pulsed blanching on bioactive compounds, quality attributes, enzyme activities, and microstructural properties of daylily (Hemerocallis citrina Baroni)" [Food Chem. 506 (2026) 148147]
Jun Zhang, Li-Zheng Deng, Wei-Peng Zhang, et al.
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of 12
Search research articles
Search
Showing results (111-120 of 117) with videos related to
Sort By:
Page
of 12
You have reached the last page of results.
This site can display upto 117 results.
Journal of Food Science
|
December 11, 2023
Vacuum-steam pulsed blanching: An emerging method to enhance texture softening, drying behavior and physicochemical properties of Cornus officinalis
An-An Zhang, Bu-Er Ha, Chang Chen, et al.
International Immunopharmacology
|
March 3, 2024
Activation of free fatty acid receptors, FFAR1 and FFAR4, ameliorates ulcerative colitis by promote fatty acid metabolism and mediate macrophage polarization
Lin-Sheng Zhang, Zhi-Shou Zhang, Yu-Zhu Wu, et al.
Food Chemistry
|
September 14, 2025
Vacuum-steam pulsed blanching enhances drying, nutrient retention, and anti-nutritional factor reduction in Vigna unguiculata
Samuel Ariyo Okaiyeto, Shi-Han Yu, Haiou Wang, et al.
Zhonghua Zheng Xing Wai Ke Za Zhi = Zhonghua Zhengxing Waike Zazhi = Chinese Journal of Plastic Surgery
|
February 9, 2007
[Clinical research of improved plastic and reconstruction of anus in situ]
Ben-Shou Zhang, Zi-hao Lun, Zeng-nan Li, et al.
Food Research International (Ottawa, Ont.)
|
April 6, 2026
Mechanisms of vacuum steam pulsed blanching on daylily (Hemerocallis citrina Baroni): Enhancing physicochemical properties, drying efficiency, volatile compound diversity, and plant chemical constituent accumulation
Jun Zhang, Feng-Kui Xiong, Ning-Bo Kang, et al.
Food Chemistry
|
January 31, 2026
Effects of vacuum steam pulsed blanching on bioactive compounds, quality attributes, enzyme activities, and microstructural properties of daylily (Hemerocallis lilioasphodelus L.)
Jun Zhang, Li-Zheng Deng, Wei-Peng Zhang, et al.
Food Chemistry
|
March 24, 2026
Corrigendum to "Effects of vacuum steam pulsed blanching on bioactive compounds, quality attributes, enzyme activities, and microstructural properties of daylily (Hemerocallis citrina Baroni)" [Food Chem. 506 (2026) 148147]
Jun Zhang, Li-Zheng Deng, Wei-Peng Zhang, et al.
Page
of 12