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Food Chemistry
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March 4, 2022
Comparison of pyrazines formation in methionine/glucose and corresponding Amadori rearrangement product model
Shibin Deng, Heping Cui, Khizar Hayat, et al.
Journal of Agricultural and Food Chemistry
|
March 10, 2011
Intestinal distribution and excretion of sesaminol and its tetrahydrofuranoid metabolites in rats
Kuo-Ching Jan, Kuo-Lung Ku, Yan-Hwa Chu, et al.
Journal of Agricultural and Food Chemistry
|
August 18, 2011
Effect of Goji (Lycium barbarum) on expression of genes related to cell survival
Nien-Chen Lin, Jing-Chi Lin, Shih-Hsin Chen, et al.
Journal of Agricultural and Food Chemistry
|
September 7, 2018
Synergistic Effect of a Thermal Reaction and Vacuum Dehydration on Improving Xylose-Phenylalanine Conversion to N-(1-Deoxy-d-xylulos-1-yl)-phenylalanine during an Aqueous Maillard Reaction
Heping Cui, Khizar Hayat, Chengsheng Jia, et al.
Molecular Nutrition & Food Research
|
November 15, 2006
Trapping reactions of reactive carbonyl species with tea polyphenols in simulated physiological conditions
Chih-Yu Lo, Shiming Li, Di Tan, et al.
Food & Function
|
May 16, 2013
Potent anti-cancer effects of citrus peel flavonoids in human prostate xenograft tumors
Ching-Shu Lai, Shiming Li, Yutaka Miyauchi, et al.
Food Research International (Ottawa, Ont.)
|
June 18, 2023
Evolution of lean meat tenderness stimulated by coordinated variation of water status, protein structure and tissue histology during cooking of braised pork
Xiaomin Wang, Yishun Yao, Jingyang Yu, et al.
Journal of Agricultural and Food Chemistry
|
November 15, 2018
Green Tea Catechins Effectively Altered Hepatic Fibrogenesis in Rats by Inhibiting ERK and Smad1/2 Phosphorylation
Liwen Wang, Guliang Yang, Li Yuan, et al.
Journal of Food Science
|
November 14, 2022
Effect of heat-treating methods on components, instrumental evaluation of color and taste, and antioxidant properties of sea buckthorn pulp flavonoids
Ran Liu, Yunning Yang, Menghan Zhao, et al.
Journal of Agricultural and Food Chemistry
|
March 21, 2023
Controlled Selective Formation of Amadori Compounds from α/ε Mono- or Di-glycation of Lysine with Xylose
Han Zhang, Heping Cui, Xue Xia, et al.
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of 83
Search research articles
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Showing results (301-310 of 825) with videos related to
Sort By:
Page
of 83
Food Chemistry
|
March 4, 2022
Comparison of pyrazines formation in methionine/glucose and corresponding Amadori rearrangement product model
Shibin Deng, Heping Cui, Khizar Hayat, et al.
Journal of Agricultural and Food Chemistry
|
March 10, 2011
Intestinal distribution and excretion of sesaminol and its tetrahydrofuranoid metabolites in rats
Kuo-Ching Jan, Kuo-Lung Ku, Yan-Hwa Chu, et al.
Journal of Agricultural and Food Chemistry
|
August 18, 2011
Effect of Goji (Lycium barbarum) on expression of genes related to cell survival
Nien-Chen Lin, Jing-Chi Lin, Shih-Hsin Chen, et al.
Journal of Agricultural and Food Chemistry
|
September 7, 2018
Synergistic Effect of a Thermal Reaction and Vacuum Dehydration on Improving Xylose-Phenylalanine Conversion to N-(1-Deoxy-d-xylulos-1-yl)-phenylalanine during an Aqueous Maillard Reaction
Heping Cui, Khizar Hayat, Chengsheng Jia, et al.
Molecular Nutrition & Food Research
|
November 15, 2006
Trapping reactions of reactive carbonyl species with tea polyphenols in simulated physiological conditions
Chih-Yu Lo, Shiming Li, Di Tan, et al.
Food & Function
|
May 16, 2013
Potent anti-cancer effects of citrus peel flavonoids in human prostate xenograft tumors
Ching-Shu Lai, Shiming Li, Yutaka Miyauchi, et al.
Food Research International (Ottawa, Ont.)
|
June 18, 2023
Evolution of lean meat tenderness stimulated by coordinated variation of water status, protein structure and tissue histology during cooking of braised pork
Xiaomin Wang, Yishun Yao, Jingyang Yu, et al.
Journal of Agricultural and Food Chemistry
|
November 15, 2018
Green Tea Catechins Effectively Altered Hepatic Fibrogenesis in Rats by Inhibiting ERK and Smad1/2 Phosphorylation
Liwen Wang, Guliang Yang, Li Yuan, et al.
Journal of Food Science
|
November 14, 2022
Effect of heat-treating methods on components, instrumental evaluation of color and taste, and antioxidant properties of sea buckthorn pulp flavonoids
Ran Liu, Yunning Yang, Menghan Zhao, et al.
Journal of Agricultural and Food Chemistry
|
March 21, 2023
Controlled Selective Formation of Amadori Compounds from α/ε Mono- or Di-glycation of Lysine with Xylose
Han Zhang, Heping Cui, Xue Xia, et al.
Page
of 83