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Emulsion gel stabilized by tilapia myofibrillar protein: Application in lipid-enhanced surimi preparation

Food chemistry, 2023-03, Vol.403, p.134424-134424, Article 134424

2023

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Mathematical modeling on hot air drying of thin layer apple pomace

Food research international, 2007, Vol.40 (1), p.39-46

2007

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Classification of Chinese traditional cereal vinegars and antioxidant property predication by fluorescence spectroscopy

Food chemistry, 2023-10, Vol.424, p.136406-136406, Article 136406

2023

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Chicoric acid encapsulated within ferritin inhibits tau phosphorylation by regulating AMPK and GluT1 signaling cascade

Journal of functional foods, 2021-11, Vol.86, p.104681, Article 104681

2021

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Fucoidan from sea cucumber protects against high-fat high-sucrose diet-induced hyperglycaemia and insulin resistance in mice

Journal of functional foods, 2014-09, Vol.10, p.128-138

2014

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Different Effects of Microwave and Ultrasound on the Stability of (all-E)-Astaxanthin

Journal of agricultural and food chemistry, 2006-10, Vol.54 (21), p.8346-8351

2006

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Inactivation and conformational change of horseradish peroxidase induced by pulsed electric field

Food chemistry, 2005-09, Vol.92 (3), p.473-479

2005

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Effect of the side chain size of 1-alkyl-pyrroles on antioxidant activity and 'Laba' garlic greening

International journal of food science & technology, 2008-10, Vol.43 (10), p.1880-1886

2008

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Selenium Distribution in a Se-Enriched Mushroom Species of the Genus Ganoderma

Journal of agricultural and food chemistry, 2004-06, Vol.52 (12), p.3954-3959

2004

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Relationship between γ-Glutamyl Transpeptidase Activity and Garlic Greening, As Controlled by Temperature

Journal of agricultural and food chemistry, 2008-02, Vol.56 (3), p.941-945

2008

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One new pathway for Allium discoloration

Food chemistry, 2010-03, Vol.119 (2), p.548-553

2010

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Effect of selenium on increasing free radical scavenging activities of polysaccharide extracts from a Se-enriched mushroom species of the genus Ganoderma

European food research & technology, 2008-01, Vol.226 (3), p.499-505

2008

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Isomerization of trans-Astaxanthin Induced by Copper(II) Ion in Ethanol

Journal of agricultural and food chemistry, 2005-11, Vol.53 (24), p.9620-9623

2005

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Correlation of methylglyoxal with acrylamide formation in fructose/asparagine Maillard reaction model system

Food chemistry, 2008-06, Vol.108 (3), p.885-890

2008

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Mechanism of the Greening Color Formation of “Laba” Garlic, a Traditional Homemade Chinese Food Product

Journal of agricultural and food chemistry, 2005-09, Vol.53 (18), p.7103-7107

2005

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Isolation and identification of one kind of yellow pigments from model reaction systems related to garlic greening

Food chemistry, 2009-11, Vol.117 (2), p.296-301

2009

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Purification and characterization of a novel fungi Se-containing protein from Se-enriched Ganoderma Lucidum mushroom and its Se-dependent radical scavenging activity

European food research & technology, 2007-03, Vol.224 (5), p.659-665

2007

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Effects of microwave and ultrasonic wave treatment on inactivation of Alicyclobacillus

International journal of food science & technology, 2010-03, Vol.45 (3), p.459-465

2010

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Increase in the Permeability of Tonoplast of Garlic (Allium sativum) by Monocarboxylic Acids

Journal of agricultural and food chemistry, 2006-10, Vol.54 (21), p.8103-8107

2006

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Characterization of yellow pigments formed on reaction of 2-(1H-pyrrolyl)carboxylic acids with pyruvic acid in garlic greening model systems

Food research international, 2010-04, Vol.43 (3), p.915-921

2010

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Purification process of octacosanol extracts from rice bran wax by molecular distillation

Journal of food engineering, 2007-03, Vol.79 (1), p.63-68

2007

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Optimizing conditions for the purification of crude octacosanol extract from rice bran wax by molecular distillation analyzed using response surface methodology

Journal of food engineering, 2005-09, Vol.70 (1), p.47-53

2005

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Process optimisation of the bitter gourd (Momordica charantia) concentrated juice preparation for a freeze‐dried powder

International journal of food science & technology, 2010-12, Vol.45 (12), p.2553-2559

2010

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Influence of gamma irradiation on enzyme, microorganism, and flavor of cantaloupe (Cucumis melo L.) juice

Journal of food science, 2006-08, Vol.71 (6), p.M215-M220

2006

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Isolation and characterization of thermo-acidophilic endospore-forming bacteria from the concentrated apple juice-processing environment

Food microbiology, 2006-08, Vol.23 (5), p.439-445

2006

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Emulsion gel stabilized by tilapia myofibrillar protein: Application in lipid-enhanced surimi preparation

Mathematical modeling on hot air drying of thin layer apple pomace

Classification of Chinese traditional cereal vinegars and antioxidant property predication by fluorescence spectroscopy

Chicoric acid encapsulated within ferritin inhibits tau phosphorylation by regulating AMPK and GluT1 signaling cascade

Fucoidan from sea cucumber protects against high-fat high-sucrose diet-induced hyperglycaemia and insulin resistance in mice

Different Effects of Microwave and Ultrasound on the Stability of (all-E)-Astaxanthin

Inactivation and conformational change of horseradish peroxidase induced by pulsed electric field

Effect of the side chain size of 1-alkyl-pyrroles on antioxidant activity and 'Laba' garlic greening

Selenium Distribution in a Se-Enriched Mushroom Species of the Genus Ganoderma

Relationship between γ-Glutamyl Transpeptidase Activity and Garlic Greening, As Controlled by Temperature

One new pathway for Allium discoloration

Effect of selenium on increasing free radical scavenging activities of polysaccharide extracts from a Se-enriched mushroom species of the genus Ganoderma

Isomerization of trans-Astaxanthin Induced by Copper(II) Ion in Ethanol

Correlation of methylglyoxal with acrylamide formation in fructose/asparagine Maillard reaction model system

Mechanism of the Greening Color Formation of “Laba” Garlic, a Traditional Homemade Chinese Food Product

Isolation and identification of one kind of yellow pigments from model reaction systems related to garlic greening

Purification and characterization of a novel fungi Se-containing protein from Se-enriched Ganoderma Lucidum mushroom and its Se-dependent radical scavenging activity

Effects of microwave and ultrasonic wave treatment on inactivation of Alicyclobacillus

Increase in the Permeability of Tonoplast of Garlic (Allium sativum) by Monocarboxylic Acids

Characterization of yellow pigments formed on reaction of 2-(1H-pyrrolyl)carboxylic acids with pyruvic acid in garlic greening model systems

Purification process of octacosanol extracts from rice bran wax by molecular distillation

Optimizing conditions for the purification of crude octacosanol extract from rice bran wax by molecular distillation analyzed using response surface methodology

Process optimisation of the bitter gourd (Momordica charantia) concentrated juice preparation for a freeze‐dried powder

Influence of gamma irradiation on enzyme, microorganism, and flavor of cantaloupe (Cucumis melo L.) juice

Isolation and characterization of thermo-acidophilic endospore-forming bacteria from the concentrated apple juice-processing environment

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