Showing results (171-180 of 318) with videos related to
Sort By:
Pageof 32
Food Chemistry|January 14, 2022
Dynamics of microbial communities, flavor, and physicochemical properties of pickled chayote during an industrial-scale natural fermentation: Correlation between microorganisms and metabolitesZhixun Shang, Zi Ye, Meiqi Li, et al.International Journal of Biological Macromolecules|August 12, 2017
Sulfated modification and anticoagulant activity of pumpkin (Cucurbita pepo, Lady Godiva) polysaccharideLi Liang, Le Ao, Tao Ma, et al.Phytomedicine : International Journal of Phytotherapy and Phytopharmacology|September 11, 2025
Microbial signatures of areca nut chewing: Bridging the gap between oral dysbiosis and submucous fibrosisZhoumei Huang, Zixin He, Li Dong, et al.Microorganisms|April 26, 2025
The Functional Network of PrkC and Its Interaction Proteins in Bacillus subtilis SporesKangyi Mu, Tianlin Cui, Zequn Zhang, et al.International Journal of Biological Macromolecules|April 18, 2026
High internal phase emulsions stabilized with pea legumin amyloid fibrils for lycopene encapsulation and application in lip balmXin Yuan, Yaping Dai, Jiajia Zhao, et al.Journal of the Science of Food and Agriculture|September 16, 2011
Reduction of diazinon and dimethoate in apple juice by pulsed electric field treatmentYuanyuan Zhang, Yaxi Hou, Yan Zhang, et al.Food Chemistry|October 17, 2015
Simultaneous determination of free amino acids in Pu-erh tea and their changes during fermentationYuchen Zhu, Yinghua Luo, Pengpu Wang, et al.Nutrients|May 28, 2022
Protective Effects of Dietary Resveratrol against Chronic Low-Grade Inflammation Mediated through the Gut Microbiota in High-Fat Diet MicePan Wang, Yue Ma, Dan Wang, et al.Food Chemistry|January 16, 2022
Influence of citral on acrylamide formation in model systemsYuchen Zhu, Ruimin Xu, Yinghua Luo, et al.International Journal of Biological Macromolecules|September 1, 2018
Effects of different pretreatments on pumpkin (Cucurbita pepo) lignocellulose degradationTao Ma, Jing Zhao, Le Ao, et al.Pageof 32