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Food Chemistry|August 14, 2018
Naringenin, a common flavanone, inhibits the formation of AGEs in bread and attenuates AGEs-induced oxidative stress and inflammation in RAW264.7 cellsJing Teng, Yunlong Li, Wenzhe Yu, et al.
Food Chemistry|December 4, 2022
Quality improvement of tilapia fillets by light salting during repeated freezing-thawing: Contribution of structural rearrangement and molecular interactionsQingqing Jiang, Shiyu Huang, Yunfan Du, et al.
Food Research International (Ottawa, Ont.)|February 4, 2023
Effect of acrolein on the formation of harman and norharman in chemical models and roast beef pattiesYuanyuan Wang, Maofeng Dong, Limin Guo, et al.
Probiotics and Antimicrobial Proteins|May 2, 2024
Different Detection Strategies of Pediocin-Like Produced by Pediococcus pentosaceusHongbiao Li, Huojian Zheng, Lanxin Li, et al.
Food Chemistry: X|May 28, 2026
Enhancing the solubility of daidzein in soybean oil via ultrasound-assisted magnetic stirring: Impacts on oil storage stability and thermal loss during French fries preparationTan Wang, Siwei Chen, Wenxi Li, et al.
Food Chemistry: X|January 22, 2026
A modified sample preparation strategy combined with UHPLC-MS/MS for simultaneous determination of 147 pesticides and related compounds in vegetables and fruitsGuangyue Wen, Tan Wang, Li Zhao, et al.
Food Chemistry: X|February 27, 2023
Insight into mechanism of quality changes in tilapia fillets during salting from physicochemical and microstructural perspectivesQingqing Jiang, Shiyu Huang, Jianrong Ma, et al.
Bioresources and Bioprocessing|April 22, 2024
Intervention mechanism of marine-based chito-oligosaccharide on acute liver injury induced by AFB1 in ratsLin Chen, Jiahui Yan, Huijun Shi, et al.
Journal of Agricultural and Food Chemistry|August 8, 2023
Effects of Stigmasterol on 3-Chloropropane-1,2-diol Fatty Acid Esters and Aldehydes Formation in Heated Soybean OilLinghui Kong, Xinyi Fan, Limin Guo, et al.
Food Chemistry|December 21, 2021
Chitosan and flavonoid glycosides are promising combination partners for enhanced inhibition of heterocyclic amine formation in roast beefNana Zhang, Qian Zhou, Yueliang Zhao, et al.
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