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Foods (Basel, Switzerland)|January 25, 2025
Sustainable Extraction Technology of Fruit and Vegetable Residues as Novel Food IngredientsShiqi Zheng, Zhoumei Huang, Li Dong, et al.
Phytomedicine : International Journal of Phytotherapy and Phytopharmacology|September 6, 2024
A review of the traditional uses, pharmacology, and toxicology of areca nutZihan Wang, Ziyuan Guo, Yinghua Luo, et al.
Ultrasonics Sonochemistry|February 27, 2007
Optimization of ultrasound-assisted extraction of anthocyanins in red raspberries and identification of anthocyanins in extract using high-performance liquid chromatography-mass spectrometryFang Chen, Yangzhao Sun, Guanghua Zhao, et al.
Food Chemistry|May 16, 2015
Role of plant polyphenols in acrylamide formation and eliminationYanbing Liu, Pengpu Wang, Fang Chen, et al.
Food Chemistry|August 16, 2021
Effect of ripening and variety on the physiochemical quality and flavor of fermented Chinese chili pepper (Paojiao)Zi Ye, Zhixun Shang, Meiqi Li, et al.
Food Chemistry|December 7, 2021
Effect of centrifugal pre-treatment on flavor change of cloudy orange juice: Interaction between pectin and aroma releaseMinbo Li, Wanzhen Zhang, Maiqi Zhang, et al.
Current Research in Food Science|September 6, 2022
Effects of pasteurization technologies and storage conditions on the flavor changes in acidified chili pepperXi Bao, Shiyao Zhang, Xueting Zhang, et al.
Food Chemistry: X|May 2, 2022
Glycated α-lactalbumin based micelles for quercetin delivery: Physicochemical stability and fate of simulated digestionWanting Yin, Luqing Song, Yanan Huang, et al.
Food Research International (Ottawa, Ont.)|April 22, 2023
Combination of α-lactalbumin and gum arabic for microencapsulation of L-menthol: The effects on flavor release during storage and rehydrationSiyi Peng, Jiajia Zhao, Yaru Wang, et al.
The Analyst|November 27, 2019
The determination of trace free acid content in lithium-ion battery electrolytes by coulometric titration in non-aqueous mediaCairui Huang, Congcong Shen, Ling Jin, et al.
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