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Journal of Food Science and Technology
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December 31, 2016
Physico-chemical properties, wax composition, aroma profiles, and antioxidant activity of granulated non-centrifugal sugars from sugarcane cultivars of Thailand
Monthana Weerawatanakorn, Yonathan Asikin, Makoto Takahashi, et al.
Foods (Basel, Switzerland)
|
November 7, 2020
Synthesis, Characterization, and Evaluation of Genistein-Loaded Zein/Carboxymethyl Chitosan Nanoparticles with Improved Water Dispersibility, Enhanced Antioxidant Activity, and Controlled Release Property
Yu Xiao, Chi-Tang Ho, Yulian Chen, et al.
Molecules (Basel, Switzerland)
|
July 2, 2021
Influencing Factors on the Physicochemical Characteristics of Tea Polysaccharides
Ting Hu, Peng Wu, Jianfeng Zhan, et al.
Foods (Basel, Switzerland)
|
June 2, 2021
Analysis of Differentiated Chemical Components between Zijuan Purple Tea and Yunkang Green Tea by UHPLC-Orbitrap-MS/MS Combined with Chemometrics
Mengwan Li, Ying Shen, Tiejun Ling, et al.
Food & Function
|
January 15, 2021
Flavor and texture characteristics of microwave-cooked Kung Pao Chicken by different heat conduction effects and further aroma improvement with moderate enzymatic hydrolyzed chicken fat
Heping Cui, Dinghao Liu, Xue Xia, et al.
Molecules (Basel, Switzerland)
|
July 28, 2019
Bioactive Constituents of <i>F. esculentum</i> Bee Pollen and Quantitative Analysis of Samples Collected from Seven Areas by HPLC
Feng Li, Sen Guo, Shanshan Zhang, et al.
Food & Function
|
February 18, 2022
Oolong tea extract alleviates weight gain in high-fat diet-induced obese rats by regulating lipid metabolism and modulating gut microbiota
Yen-Chen Tung, Zhi-Rong Liang, Meei-Ju Yang, et al.
Food Chemistry
|
September 25, 2021
Characteristic flavor formation of thermally processed N-(1-deoxy-α-d-ribulos-1-yl)-glycine: Decisive role of additional amino acids and promotional effect of glyoxal
Huan Zhan, Heping Cui, Junhe Yu, et al.
Food Chemistry
|
June 2, 2019
Identification of dihydro-β-ionone as a key aroma compound in addition to C8 ketones and alcohols in Volvariella volvacea mushroom
Xiaodong Xu, Rui Xu, Qian Jia, et al.
Journal of Agricultural and Food Chemistry
|
April 24, 2023
Quantitation of α-Dicarbonyls, Lysine- and Arginine-Derived Advanced Glycation End Products, in Commercial Canned Meat and Seafood Products
You-Yu Lin, Shih-Fang Huang, Kai-Wei Liao, et al.
Page
of 83
Search research articles
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Showing results (361-370 of 825) with videos related to
Sort By:
Page
of 83
Journal of Food Science and Technology
|
December 31, 2016
Physico-chemical properties, wax composition, aroma profiles, and antioxidant activity of granulated non-centrifugal sugars from sugarcane cultivars of Thailand
Monthana Weerawatanakorn, Yonathan Asikin, Makoto Takahashi, et al.
Foods (Basel, Switzerland)
|
November 7, 2020
Synthesis, Characterization, and Evaluation of Genistein-Loaded Zein/Carboxymethyl Chitosan Nanoparticles with Improved Water Dispersibility, Enhanced Antioxidant Activity, and Controlled Release Property
Yu Xiao, Chi-Tang Ho, Yulian Chen, et al.
Molecules (Basel, Switzerland)
|
July 2, 2021
Influencing Factors on the Physicochemical Characteristics of Tea Polysaccharides
Ting Hu, Peng Wu, Jianfeng Zhan, et al.
Foods (Basel, Switzerland)
|
June 2, 2021
Analysis of Differentiated Chemical Components between Zijuan Purple Tea and Yunkang Green Tea by UHPLC-Orbitrap-MS/MS Combined with Chemometrics
Mengwan Li, Ying Shen, Tiejun Ling, et al.
Food & Function
|
January 15, 2021
Flavor and texture characteristics of microwave-cooked Kung Pao Chicken by different heat conduction effects and further aroma improvement with moderate enzymatic hydrolyzed chicken fat
Heping Cui, Dinghao Liu, Xue Xia, et al.
Molecules (Basel, Switzerland)
|
July 28, 2019
Bioactive Constituents of <i>F. esculentum</i> Bee Pollen and Quantitative Analysis of Samples Collected from Seven Areas by HPLC
Feng Li, Sen Guo, Shanshan Zhang, et al.
Food & Function
|
February 18, 2022
Oolong tea extract alleviates weight gain in high-fat diet-induced obese rats by regulating lipid metabolism and modulating gut microbiota
Yen-Chen Tung, Zhi-Rong Liang, Meei-Ju Yang, et al.
Food Chemistry
|
September 25, 2021
Characteristic flavor formation of thermally processed N-(1-deoxy-α-d-ribulos-1-yl)-glycine: Decisive role of additional amino acids and promotional effect of glyoxal
Huan Zhan, Heping Cui, Junhe Yu, et al.
Food Chemistry
|
June 2, 2019
Identification of dihydro-β-ionone as a key aroma compound in addition to C8 ketones and alcohols in Volvariella volvacea mushroom
Xiaodong Xu, Rui Xu, Qian Jia, et al.
Journal of Agricultural and Food Chemistry
|
April 24, 2023
Quantitation of α-Dicarbonyls, Lysine- and Arginine-Derived Advanced Glycation End Products, in Commercial Canned Meat and Seafood Products
You-Yu Lin, Shih-Fang Huang, Kai-Wei Liao, et al.
Page
of 83