Showing results (4181-4190 of 37,690) with videos related to

Sort By:
Pageof 3,769
Food Chemistry|July 8, 2021
In vitro trypsin digestion and identification of possible cross-linking sites induced by transglutaminase (TGase) of silver carp (Hypophthalmichthys molitrix) surimi gels with different degrees of cross-linkingMengxue Fang, Xiaoying Luo, Shanbai Xiong, et al.
Food Chemistry|July 9, 2021
Changes in glucosinolates and their breakdown products during the fermentation of cabbage and prolonged storage of sauerkraut: Focus on sauerkraut juiceEwa Ciska, Joanna Honke, Natalia Drabińska
Food Chemistry|July 9, 2021
Multivariate analysis of the distribution and formation of trihalomethanes in treated water for human consumptionJacqueline Peixoto Miranda Badaró, Vânia Palmeira Campos, Franciele Oliveira Campos da Rocha, et al.
Food Chemistry|July 9, 2021
Red cabbage anthocyanins: Stability, extraction, biological activities and applications in food systemsNazila Ghareaghajlou, Somayeh Hallaj-Nezhadi, Zahra Ghasempour
Food Chemistry|July 9, 2021
Discernment of grape rootstocks base on their response to salt stress using selected characteristics in combination with chemometric toolsLaya Rezazad Bari, Alireza Ghanbari, Reza Darvishzadeh, et al.
Food Chemistry|July 9, 2021
Effect of Lactobacillus plantarum enriched with organic/inorganic selenium on the quality and microbial communities of fermented picklesMengzhou Zhou, Xin Zheng, Hanjian Zhu, et al.
Food Chemistry|July 11, 2021
Development of a monoclonal-based ic-ELISA for the determination of kitasamycin in animal tissues and simulation studying its molecular recognition mechanismLong Li, Ren Hou, Wei Shen, et al.
Food Chemistry|July 11, 2021
Ex vivo to in vivo extrapolation of syringic acid and ferulic acid as grape juice proxies for endothelium-dependent vasodilation: Redefining vasoprotective resveratrol of the French paradoxYunke Huang, Min Xu, Junfeng Li, et al.
Food Chemistry|July 11, 2021
Rapid screening and characterization of glucosinolates in 25 Brassicaceae tissues by UHPLC-Q-exactive orbitrap-MSMeiyue Dong, Zhenhua Tian, Yanni Ma, et al.
Food Chemistry|June 29, 2021
Digestibility and gastrointestinal fate of meat versus plant-based meat analogs: An in vitro comparisonHualu Zhou, Yuying Hu, Yunbing Tan, et al.
Pageof 3,769