Showing results (61-70 of 77) with videos related to

Sort By:
Pageof 8
Langmuir : the ACS Journal of Surfaces and Colloids|December 1, 2020
Water-in-Oil Pickering Emulsions Stabilized Solely by Water-Dispersible Phytosterol ParticlesManyu Lan, Yuan Song, Shiyi Ou, et al.
Molecules (Basel, Switzerland)|November 11, 2022
Protective Effect of Flavonoids from Mulberry Leaf on AAPH-Induced Oxidative Damage in Sheep ErythrocytesQinhua Zheng, Weijian Tan, Xiaolin Feng, et al.
Food Research International (Ottawa, Ont.)|November 25, 2020
The effect of cutting style on the biosynthesis of phenolics and cellular antioxidant capacity in wounded broccoliYuge Guan, Wenzhong Hu, Aili Jiang, et al.
Frontiers in Microbiology|April 6, 2026
A review of dominant lactic acid bacteria strains and inoculation fermentation for fermented mustard plantYongtong Zhou, Angye Cai, Zhen Mo, et al.
Dental Traumatology : Official Publication of International Association for Dental Traumatology|August 4, 2026
Optimal Screw Orientation for Fixation of Type B Intracapsular Condylar Head Fractures: A Comparative Finite Element AnalysisSadam Ahmed Elayah, Ruitao Zhang, Wenzhong Hu, et al.
Journal of the Science of Food and Agriculture|July 2, 2020
Effect of atmospheric cold plasma treatment on antioxidant activities and reactive oxygen species production in postharvest blueberries during storageYaru Ji, Wenzhong Hu, Jia Liao, et al.
Molecules (Basel, Switzerland)|June 29, 2019
Optimization of Ultrasonic-Assisted Extraction of Total Phenolics from Citrus aurantium L. Blossoms and Evaluation of Free Radical Scavenging, Anti-HMG-CoA Reductase ActivitiesKexin Hao, Wenzhong Hu, Mengyang Hou, et al.
Antioxidants (Basel, Switzerland)|September 27, 2019
Ultrasound-Assisted Extraction of Total Flavonoids from Pteris cretica L.: Process Optimization, HPLC Analysis, and Evaluation of Antioxidant ActivityMengyang Hou, Wenzhong Hu, Aosheng Wang, et al.
Frontiers in Microbiology|April 2, 2026
Microbial communities and metabolome profiles of fermented Chinese mustard greens from diverse regions in Guangdong province, ChinaSarengaowa, Jiayu Wang, Yongxi Kuang, et al.
Frontiers in Microbiology|March 26, 2026
Recent advances on fermentation of mustard plant (Brassica juncea L.): microbial community, fermentation processing and sensorial quality: a reviewNan Diao, Angye Cai, Yongtong Zhou, et al.
Pageof 8