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Journal of Agricultural and Food Chemistry
|
November 3, 2022
Decoding of the Saltiness Enhancement Taste Peptides from the Yeast Extract and Molecular Docking to the Taste Receptor T1R1/T1R3
Yimeng Shan, Dandan Pu, Jingcheng Zhang, et al.
Food Chemistry: X
|
May 9, 2024
Elucidating salt-reduction mechanisms of aroma-active compounds from yeast extracts through sensomics approaches and electroencephalography
Yimeng Shan, Dandan Pu, Boya Cao, et al.
Food Research International (Ottawa, Ont.)
|
December 10, 2024
Deciphering the flavor constituents, microbiota and physicochemical properties of Yancaigao, a traditional sour rice paste from Southwest China
Jinxiao Gao, Yang Li, Tingting Luo, et al.
Food Research International (Ottawa, Ont.)
|
March 12, 2026
Investigation on off-flavor mitigation in pickled bamboo shoots via ultrasonic processing, tea polyphenol treatment, and Corynebacterium glutamicum fermentation
Xiya Zhang, Yang Li, Jiaxin Li, et al.
Carbohydrate Polymers
|
September 14, 2025
Effect of pulsed magnetic field on the rheological properties, structure, quality attributes of rice starch gel
Jing Wang, Yang Li, Huilin Shen, et al.
Carbohydrate Polymers
|
November 19, 2024
A comprehensive review of starch-based technology for encapsulation of flavor: From methods, materials, and release mechanism to applications
Yimeng Shan, Jiaxin Li, Mengzi Nie, et al.
Food Chemistry
|
May 31, 2021
Succinylated ferritin as a novel nanocage-like vehicle of polyphenol: Structure, stability, and absorption analysis
Demei Meng, Lei Zhu, Liqun Zhang, et al.
Comprehensive Reviews in Food Science and Food Safety
|
November 29, 2025
An Overview of the Retrogradation Properties of Starch in Rice-Based Foods: Influencing Factors, Regulating Approaches and Mechanisms
Mengzi Nie, Yue Zhang, Jiaxin Li, et al.
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of 2
Search research articles
Search
Showing results (11-20 of 18) with videos related to
Sort By:
Page
of 2
You have reached the last page of results.
This site can display upto 18 results.
Journal of Agricultural and Food Chemistry
|
November 3, 2022
Decoding of the Saltiness Enhancement Taste Peptides from the Yeast Extract and Molecular Docking to the Taste Receptor T1R1/T1R3
Yimeng Shan, Dandan Pu, Jingcheng Zhang, et al.
Food Chemistry: X
|
May 9, 2024
Elucidating salt-reduction mechanisms of aroma-active compounds from yeast extracts through sensomics approaches and electroencephalography
Yimeng Shan, Dandan Pu, Boya Cao, et al.
Food Research International (Ottawa, Ont.)
|
December 10, 2024
Deciphering the flavor constituents, microbiota and physicochemical properties of Yancaigao, a traditional sour rice paste from Southwest China
Jinxiao Gao, Yang Li, Tingting Luo, et al.
Food Research International (Ottawa, Ont.)
|
March 12, 2026
Investigation on off-flavor mitigation in pickled bamboo shoots via ultrasonic processing, tea polyphenol treatment, and Corynebacterium glutamicum fermentation
Xiya Zhang, Yang Li, Jiaxin Li, et al.
Carbohydrate Polymers
|
September 14, 2025
Effect of pulsed magnetic field on the rheological properties, structure, quality attributes of rice starch gel
Jing Wang, Yang Li, Huilin Shen, et al.
Carbohydrate Polymers
|
November 19, 2024
A comprehensive review of starch-based technology for encapsulation of flavor: From methods, materials, and release mechanism to applications
Yimeng Shan, Jiaxin Li, Mengzi Nie, et al.
Food Chemistry
|
May 31, 2021
Succinylated ferritin as a novel nanocage-like vehicle of polyphenol: Structure, stability, and absorption analysis
Demei Meng, Lei Zhu, Liqun Zhang, et al.
Comprehensive Reviews in Food Science and Food Safety
|
November 29, 2025
An Overview of the Retrogradation Properties of Starch in Rice-Based Foods: Influencing Factors, Regulating Approaches and Mechanisms
Mengzi Nie, Yue Zhang, Jiaxin Li, et al.
Page
of 2