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Journal of Agricultural and Food Chemistry
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September 4, 2020
Comparative Analyses of Bioavailability, Biotransformation, and Excretion of Nobiletin in Lean and Obese Rats
Man Zhang, Yanping Xin, Konglong Feng, et al.
Molecular Nutrition & Food Research
|
May 26, 2022
Piceatannol Prevents Colon Cancer Progression via Dual-Targeting to M2-Polarized Tumor-Associated Macrophages and the TGF-β1 Positive Feedback Signaling Pathway
Yi-Shiou Chiou, Yi-Ming Lan, Pei-Sheng Lee, et al.
Food & Function
|
April 5, 2020
Capsaicin-the major bioactive ingredient of chili peppers: bio-efficacy and delivery systems
Muwen Lu, Chengyu Chen, Yaqi Lan, et al.
Critical Reviews in Food Science and Nutrition
|
October 18, 2021
Modulating effects of capsaicin on glucose homeostasis and the underlying mechanism
Wanxia Liang, Yaqi Lan, Chengyu Chen, et al.
Journal of Agricultural and Food Chemistry
|
May 18, 2023
Preparation of Saltiness-Enhancing Enzymatic Hydrolyzed Pea Protein and Identification of the Functional Small Peptides of Salt Reduction
Xue Xia, Shiqing Song, Tong Zhou, et al.
Pharmaceutics
|
August 28, 2021
Anti-Melanogenic Mechanism of Tetrahydrocurcumin and Enhancing Its Topical Delivery Efficacy Using a Lecithin-Based Nanoemulsion
Xudong Tang, Qiaoru Dong, Jun Li, et al.
Food Research International (Ottawa, Ont.)
|
November 21, 2025
Identification of characteristic aroma compounds in blanched garlic through multidimensional analysis and improvement of sensory quality via cysteine-assisted mild blanching
Mengzhuo Wang, Xiaomin Wang, Yishun Yao, et al.
Journal of Agricultural and Food Chemistry
|
March 3, 2026
Formation of Phenylacetaldehyde from l-Phenylalanine Mediated by Enzymatic Oxidation of (-)-Epigallocatechin and (-)-Epigallocatechin Gallate during Black Tea Fermentation
Guoping Lai, Shan Jiang, Zisheng Han, et al.
Food & Function
|
February 25, 2026
Interaction of milk protein and black tea aroma compounds: selectivity, binding mechanism, and theaflavin effect
Wen Li, Mingchun Wen, Lu Li, et al.
Journal of Agricultural and Food Chemistry
|
November 29, 2018
LC-MS-Based Metabolomics Reveals the Chemical Changes of Polyphenols during High-Temperature Roasting of Large-Leaf Yellow Tea
Jie Zhou, You Wu, Piaopiao Long, et al.
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of 83
Search research articles
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Showing results (561-570 of 825) with videos related to
Sort By:
Page
of 83
Journal of Agricultural and Food Chemistry
|
September 4, 2020
Comparative Analyses of Bioavailability, Biotransformation, and Excretion of Nobiletin in Lean and Obese Rats
Man Zhang, Yanping Xin, Konglong Feng, et al.
Molecular Nutrition & Food Research
|
May 26, 2022
Piceatannol Prevents Colon Cancer Progression via Dual-Targeting to M2-Polarized Tumor-Associated Macrophages and the TGF-β1 Positive Feedback Signaling Pathway
Yi-Shiou Chiou, Yi-Ming Lan, Pei-Sheng Lee, et al.
Food & Function
|
April 5, 2020
Capsaicin-the major bioactive ingredient of chili peppers: bio-efficacy and delivery systems
Muwen Lu, Chengyu Chen, Yaqi Lan, et al.
Critical Reviews in Food Science and Nutrition
|
October 18, 2021
Modulating effects of capsaicin on glucose homeostasis and the underlying mechanism
Wanxia Liang, Yaqi Lan, Chengyu Chen, et al.
Journal of Agricultural and Food Chemistry
|
May 18, 2023
Preparation of Saltiness-Enhancing Enzymatic Hydrolyzed Pea Protein and Identification of the Functional Small Peptides of Salt Reduction
Xue Xia, Shiqing Song, Tong Zhou, et al.
Pharmaceutics
|
August 28, 2021
Anti-Melanogenic Mechanism of Tetrahydrocurcumin and Enhancing Its Topical Delivery Efficacy Using a Lecithin-Based Nanoemulsion
Xudong Tang, Qiaoru Dong, Jun Li, et al.
Food Research International (Ottawa, Ont.)
|
November 21, 2025
Identification of characteristic aroma compounds in blanched garlic through multidimensional analysis and improvement of sensory quality via cysteine-assisted mild blanching
Mengzhuo Wang, Xiaomin Wang, Yishun Yao, et al.
Journal of Agricultural and Food Chemistry
|
March 3, 2026
Formation of Phenylacetaldehyde from l-Phenylalanine Mediated by Enzymatic Oxidation of (-)-Epigallocatechin and (-)-Epigallocatechin Gallate during Black Tea Fermentation
Guoping Lai, Shan Jiang, Zisheng Han, et al.
Food & Function
|
February 25, 2026
Interaction of milk protein and black tea aroma compounds: selectivity, binding mechanism, and theaflavin effect
Wen Li, Mingchun Wen, Lu Li, et al.
Journal of Agricultural and Food Chemistry
|
November 29, 2018
LC-MS-Based Metabolomics Reveals the Chemical Changes of Polyphenols during High-Temperature Roasting of Large-Leaf Yellow Tea
Jie Zhou, You Wu, Piaopiao Long, et al.
Page
of 83