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In vitro studies on the interactions of blood lipid level‐related biological molecules with gallic acid and tannic acid

Journal of the science of food and agriculture, 2019-12, Vol.99 (15), p.6882-6892

2019

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Geographical origin traceability of Keemun black tea based on its non‐volatile composition combined with chemometrics

Journal of the science of food and agriculture, 2019-12, Vol.99 (15), p.6937-6943

2019

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Production performance, meat composition and oxidative susceptibility in broiler chicken fed with different phenolic compounds

Journal of the science of food and agriculture, 2015-04, Vol.95 (6), p.1172-1178

2015

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Effects of potential allelochemicals in a water extract of Abutilon theophrasti Medik. on germination and growth of Glycine max L., Triticum aestivum L., and Zea mays L

Journal of the science of food and agriculture, 2023-03, Vol.103 (4), p.2155-2165

2023

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Role of gallic and p-coumaric acids in the AHL-dependent expression of flgA gene and in the process of biofilm formation in food-associated Pseudomonas fluorescens KM120

Journal of the science of food and agriculture, 2016-09, Vol.96 (12), p.4037-4047

2016

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Extraction, identification, and starch‐digestion inhibition of phenolics from Euryale ferox seed coat

Journal of the science of food and agriculture, 2023-05, Vol.103 (7), p.3437-3446

2023

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Effects of a diet containing dried grape pomace on blood metabolites and milk composition of dairy cows

Journal of the science of food and agriculture, 2017-06, Vol.97 (8), p.2516-2523

2017

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Gallic and ferulic acids suppress proteolytic activities and volatile trimethylamine production in the food‐borne spoiler Rahnella aquatilis KM05

Journal of the science of food and agriculture, 2023-10, Vol.103 (13), p.6584-6594

2023

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Impact of pecan nut shell aqueous extract on the oxidative properties of margarines during storage

Journal of the science of food and agriculture, 2017-07, Vol.97 (9), p.3005-3012

2017

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The impact of biopreservatives and storage temperature in the quality and safety of minimally processed mixed vegetables for soup

Journal of the science of food and agriculture, 2015-03, Vol.95 (5), p.962-971

2015

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α-Amylase inhibitors from an Indonesian medicinal herb, Phyllanthus urinaria

Journal of the science of food and agriculture, 2012-02, Vol.92 (3), p.606-609

2012

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Unique bioactive polyphenolic profile of guava (Psidium guajava) budding leaf tea is related to plant biochemistry of budding leaves in early dawn

Journal of the science of food and agriculture, 2013-03, Vol.93 (4), p.944-954

2013

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Rapid screening of low-molecular-weight phenols from persimmon (Diospyros kaki) pulp using liquid chromatography/UV-visible/electrospray mass spectrometry analysis

Journal of the science of food and agriculture, 2015-06, Vol.95 (8), p.1648-1654

2015

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Identifications of inhibitors of IgE production by human lymphocytes isolated from 'Cha Chuukanbohon Nou 6' tea leaves

Journal of the science of food and agriculture, 2010-01, Vol.90 (1), p.168-174

2010

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Evolution of polyphenols and organic acids during the fermentation of apple cider

Journal of the science of food and agriculture, 2014-11, Vol.94 (14), p.2951-2957

2014

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Increase in colour stability of pomegranate juice against 5-hydroxymethylfurfural (HMF) through copigmentation with phenolic acids

Journal of the science of food and agriculture, 2023-12, Vol.103 (15), p.7836-7848

2023

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Interaction mechanism between cereal phenolic acids and gluten protein: protein structural changes and binding mode

Journal of the science of food and agriculture, 2022-12, Vol.102 (15), p.7387-7396

2022

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Effect of alcoholic and acetous fermentations on the phenolic acids of Kei‐apple (Dovyalis caffra L.) fruit

Journal of the science of food and agriculture, 2021-08, Vol.101 (10), p.4315-4320

2021

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Adsorption and biotransformation of anthocyanin glucosides and quercetin glycosides by Oenococcus oeni and Lactobacillus plantarum in model wine solution

Journal of the science of food and agriculture, 2020-03, Vol.100 (5), p.2110-2120

2020

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Microwaving released more polyphenols from black quinoa grains with hypoglycemic effects compared with traditional cooking methods

Journal of the science of food and agriculture, 2022-10, Vol.102 (13), p.5948-5956

2022

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Monitoring of the Rioja red wine production process by 1H‐NMR spectroscopy

Journal of the science of food and agriculture, 2022-07, Vol.102 (9), p.3808-3816

2022

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Deciphering the underlying core microorganisms and the marker compounds of Liupao tea during the pile-fermentation process

Journal of the science of food and agriculture, 2024-03, Vol.104 (5), p.2862-2875

2024

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Construction of vitamin D delivery system based on pine nut oil Pickering emulsion: effect of phenols

Journal of the science of food and agriculture, 2023-06, Vol.103 (8), p.4034-4046

2023

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Effect of phenolic compounds and hydroxyl content on the physicochemical properties of pine nut oil Pickering emulsions

Journal of the science of food and agriculture, 2022-10, Vol.102 (13), p.5814-5825

2022

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Comparative study on the use of seasoned or unseasoned casks made of wood from different origins for the ageing of Sherry vinegar

Journal of the science of food and agriculture, 2024-02, Vol.104 (3), p.1271-1281

2024

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In vitro studies on the interactions of blood lipid level‐related biological molecules with gallic acid and tannic acid

Geographical origin traceability of Keemun black tea based on its non‐volatile composition combined with chemometrics

Production performance, meat composition and oxidative susceptibility in broiler chicken fed with different phenolic compounds

Effects of potential allelochemicals in a water extract of Abutilon theophrasti Medik. on germination and growth of Glycine max L., Triticum aestivum L., and Zea mays L

Role of gallic and p-coumaric acids in the AHL-dependent expression of flgA gene and in the process of biofilm formation in food-associated Pseudomonas fluorescens KM120

Extraction, identification, and starch‐digestion inhibition of phenolics from Euryale ferox seed coat

Effects of a diet containing dried grape pomace on blood metabolites and milk composition of dairy cows

Gallic and ferulic acids suppress proteolytic activities and volatile trimethylamine production in the food‐borne spoiler Rahnella aquatilis KM05

Impact of pecan nut shell aqueous extract on the oxidative properties of margarines during storage

The impact of biopreservatives and storage temperature in the quality and safety of minimally processed mixed vegetables for soup

α-Amylase inhibitors from an Indonesian medicinal herb, Phyllanthus urinaria

Unique bioactive polyphenolic profile of guava (Psidium guajava) budding leaf tea is related to plant biochemistry of budding leaves in early dawn

Rapid screening of low-molecular-weight phenols from persimmon (Diospyros kaki) pulp using liquid chromatography/UV-visible/electrospray mass spectrometry analysis

Identifications of inhibitors of IgE production by human lymphocytes isolated from 'Cha Chuukanbohon Nou 6' tea leaves

Evolution of polyphenols and organic acids during the fermentation of apple cider

Increase in colour stability of pomegranate juice against 5-hydroxymethylfurfural (HMF) through copigmentation with phenolic acids

Interaction mechanism between cereal phenolic acids and gluten protein: protein structural changes and binding mode

Effect of alcoholic and acetous fermentations on the phenolic acids of Kei‐apple (Dovyalis caffra L.) fruit

Adsorption and biotransformation of anthocyanin glucosides and quercetin glycosides by Oenococcus oeni and Lactobacillus plantarum in model wine solution

Microwaving released more polyphenols from black quinoa grains with hypoglycemic effects compared with traditional cooking methods

Monitoring of the Rioja red wine production process by 1H‐NMR spectroscopy

Deciphering the underlying core microorganisms and the marker compounds of Liupao tea during the pile-fermentation process

Construction of vitamin D delivery system based on pine nut oil Pickering emulsion: effect of phenols

Effect of phenolic compounds and hydroxyl content on the physicochemical properties of pine nut oil Pickering emulsions

Comparative study on the use of seasoned or unseasoned casks made of wood from different origins for the ageing of Sherry vinegar

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