Showing results (2801-2810 of 36,885) with videos related to
Sort By:
Pageof 3,689
Food Chemistry|April 26, 2020
Voltage program-based MEKC with LIF detection for rapid quantification of native capsaicin and dihydrocapsaicin in foodsYucheng Sun, Boyeon Park, Ji-Hyoung Ha, et al.Food Chemistry|April 26, 2020
The effects of ultrasound - assisted recrystallization followed by chilling to produce the lower glycemic index of rice with different amylose contentKannika Kunyanee, Naphatrapi LuangsakulFood Chemistry|April 26, 2020
Ultrasonic-assisted enzymatic extraction and identification of anthocyanin components from mulberry wine residuesLixia Zhang, Gongjian Fan, Muhammad Ammar Khan, et al.Food Chemistry|April 27, 2020
Carica papaya seed enhances phytochemicals and functional properties in cornmeal porridgesSuelen Ávila, Maureen Kugo, Polyanna Silveira Hornung, et al.Food Chemistry|April 28, 2020
The delayed senescence of postharvest buds in salt ions was related to antioxidant activity, HDA9 and CCX1 in broccoli (Brassica oleracea L. var. Italic Planch.)Kai Yan, Maolin Ran, Shengnan Li, et al.Food Chemistry|April 29, 2020
Evaluation of triacylglycerol (TAG) profiles and their contents in salmon muscle tissue using ESI-MS/MS spectrometry with multiple neutral loss scansJuDong Yeo, Christopher C ParrishFood Chemistry|April 29, 2020
Reinventing the nutraceutical value of gluten: The case of l-theanine-gluten as a potential alternative to the gluten exclusion diet in celiac diseaseMiguel Ribeiro, Sandra Lopes, Stefania Picascia, et al.Food Chemistry|April 29, 2020
Inhibitory effect of chestnut (Castanea mollissima Blume) inner skin extract on the activity of α-amylase, α-glucosidase, dipeptidyl peptidase IV and in vitro digestibility of starchesYuyang Zhang, Zhenglei Yang, Gege Liu, et al.Food Chemistry|April 29, 2020
Novel scaffold of natural compound eliciting sweet taste revealed by machine learningCédric Bouysset, Christine Belloir, Serge Antonczak, et al.Food Chemistry|April 29, 2020
Rye flavonoids - Structural profile of the flavones in diverse varieties and effect of fermentation and heat on their structure and antioxidant propertiesShreeya Ravisankar, Valeria A V Queiroz, Joseph M AwikaPageof 3,689