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Journal of the Science of Food and Agriculture|September 24, 2017
Unraveling the inhibitory effect of dihydromyricetin on heterocyclic aromatic amines formationBin Zhou, Yueliang Zhao, Xichang Wang, et al.
Food Chemistry|January 23, 2022
Lipophilized apigenin derivatives produced during the frying process as novel antioxidantsYueliang Zhao, Xu Zhang, Nana Zhang, et al.
Journal of Agricultural and Food Chemistry|November 10, 2021
Effects of the Deacetylation Degree of Chitosan on 2-Amino-1-methyl-6-phenylimidazo[4,5-b]pyridine (PhIP) Formation in Chemical Models and Beef PattiesYueliang Zhao, Hongmei Yang, Nana Zhang, et al.
Food Science & Nutrition|June 17, 2021
Thermally induced isomerization of linoleic acid and α-linolenic acid in Rosa roxburghii Tratt seed oilYongfu Li, Yuanshan Yu, Qiqi Luo, et al.
Food and Chemical Toxicology : an International Journal Published for the British Industrial Biological Research Association|September 2, 2022
Apigenin and apigenin-7, 4'-O-dioctanoate protect against acrolein-aggravated inflammation via inhibiting the activation of NLRP3 inflammasome and HMGB1/MYD88/NF-κB signaling pathway in Human umbilical vein endothelial cells (HUVEC)Jiangqiong Yu, Qingqing Jiang, Ning Liu, et al.
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