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Food Research International (Ottawa, Ont.)
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August 17, 2021
Rice varieties affect bacterial diversity, flavor, and metabolites of zha-chili
Wenchao Cai, Yurong Wang, Qiangchuan Hou, et al.
Molecules (Basel, Switzerland)
|
April 13, 2024
Physicochemical Properties and Biological Activities of Quinoa Polysaccharides
Xucheng Zhu, Guiyan Yang, Yingbin Shen, et al.
Carbohydrate Polymers
|
April 7, 2026
Two low molecular weight-polysaccharides isolated from the edible fungus Sarcodon imbricatus: Isolation, characterization, immunomodulatory and intestinal barrier-protective effects
Tak Ho Lo, Xiyin Zheng, Kunzhui Chen, et al.
International Journal of Biological Macromolecules
|
October 9, 2025
Polysaccharides isolated from Ganoderma bambusicola: Structural characterization and in vitro bioactivities
Yujia Yang, Xiuting Sun, Chuhang Peng, et al.
Journal of Agricultural and Food Chemistry
|
December 27, 2023
Peptides with Charged Amino Acids Mitigate nZnO-Induced Growth Inhibition of <i>Lactobacillus rhamnosus</i> LRa05
Yuezhen Ouyang, Shiying Nie, Xinquan Yang, et al.
Journal of Analytical Methods in Chemistry
|
April 8, 2022
Insights into the Aroma Profile of Sauce-Flavor Baijiu by GC-IMS Combined with Multivariate Statistical Analysis
Wenchao Cai, Yurong Wang, Wenping Wang, et al.
Food Science & Nutrition
|
October 30, 2019
Alternating consumption of β-glucan and quercetin reduces mortality in mice with colorectal cancer
Jiamei Qi, Juntong Yu, Yuetong Li, et al.
Journal of Agricultural and Food Chemistry
|
August 21, 2019
Identification of a 5-Hydroxymethylfurfural-Lysine Schiff Base and Its Cytotoxicity in Three Cell Lines
Ge Wang, Pengzhan Liu, Jun He, et al.
Scientific Data
|
August 20, 2025
Correction: HVAngleEst: A Dataset for End-to-end Automated Hallux Valgus Angle Measurement from X-Ray Images
Qiong Wang, Dongdong Ji, Junhu Wang, et al.
Journal of Food Science
|
October 20, 2020
Comparative analysis of the morphological property and chemical composition of soluble and insoluble dietary fiber with bound phenolic compounds from different algae
Mukang Luo, Kaixi Hu, Qingzhu Zeng, et al.
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of 9
Search research articles
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Showing results (51-60 of 90) with videos related to
Sort By:
Page
of 9
Food Research International (Ottawa, Ont.)
|
August 17, 2021
Rice varieties affect bacterial diversity, flavor, and metabolites of zha-chili
Wenchao Cai, Yurong Wang, Qiangchuan Hou, et al.
Molecules (Basel, Switzerland)
|
April 13, 2024
Physicochemical Properties and Biological Activities of Quinoa Polysaccharides
Xucheng Zhu, Guiyan Yang, Yingbin Shen, et al.
Carbohydrate Polymers
|
April 7, 2026
Two low molecular weight-polysaccharides isolated from the edible fungus Sarcodon imbricatus: Isolation, characterization, immunomodulatory and intestinal barrier-protective effects
Tak Ho Lo, Xiyin Zheng, Kunzhui Chen, et al.
International Journal of Biological Macromolecules
|
October 9, 2025
Polysaccharides isolated from Ganoderma bambusicola: Structural characterization and in vitro bioactivities
Yujia Yang, Xiuting Sun, Chuhang Peng, et al.
Journal of Agricultural and Food Chemistry
|
December 27, 2023
Peptides with Charged Amino Acids Mitigate nZnO-Induced Growth Inhibition of <i>Lactobacillus rhamnosus</i> LRa05
Yuezhen Ouyang, Shiying Nie, Xinquan Yang, et al.
Journal of Analytical Methods in Chemistry
|
April 8, 2022
Insights into the Aroma Profile of Sauce-Flavor Baijiu by GC-IMS Combined with Multivariate Statistical Analysis
Wenchao Cai, Yurong Wang, Wenping Wang, et al.
Food Science & Nutrition
|
October 30, 2019
Alternating consumption of β-glucan and quercetin reduces mortality in mice with colorectal cancer
Jiamei Qi, Juntong Yu, Yuetong Li, et al.
Journal of Agricultural and Food Chemistry
|
August 21, 2019
Identification of a 5-Hydroxymethylfurfural-Lysine Schiff Base and Its Cytotoxicity in Three Cell Lines
Ge Wang, Pengzhan Liu, Jun He, et al.
Scientific Data
|
August 20, 2025
Correction: HVAngleEst: A Dataset for End-to-end Automated Hallux Valgus Angle Measurement from X-Ray Images
Qiong Wang, Dongdong Ji, Junhu Wang, et al.
Journal of Food Science
|
October 20, 2020
Comparative analysis of the morphological property and chemical composition of soluble and insoluble dietary fiber with bound phenolic compounds from different algae
Mukang Luo, Kaixi Hu, Qingzhu Zeng, et al.
Page
of 9