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Isoflavone profiles and antioxidant properties in different parts of soybean sprout

Journal of food science, 2020-03, Vol.85 (3), p.689-695

2020

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Extraction of Green Tea Phenolics Using Water Bubbled with Gases

Journal of food science, 2019-06, Vol.84 (6), p.1308-1314

2019

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Fucoidan Prevents High-Fat Diet-Induced Obesity in Animals by Suppression of Fat Accumulation

Phytotherapy research, 2014-01, Vol.28 (1), p.137-143

2014

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Physicochemical properties and volatile formation mechanism of medium‐chain triacylglycerols during heating

Journal of food science, 2022-06, Vol.87 (6), p.2616-2625

2022

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Effects of different polarity of onion skin extracts on antioxidative properties and non‐volatile profiles

International journal of food science & technology, 2022-07, Vol.57 (7), p.4528-4536

2022

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Inhibitory effect of ultrasonicated sesame meal on fat accumulation of 3T3-L1 adipocytes and oleic acid induced HepG2 hepatocytes

Journal of functional foods, 2024-06, Vol.117, p.106239, Article 106239

2024

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Approaches of lipid oxidation mechanisms in oil matrices using association colloids and analysis methods for the lipid oxidation

Food science and biotechnology, 2023-11, Vol.32 (13), p.1805-1819

2023

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Effects of Hydrogen‐Donating or Metal‐Chelating Antioxidants on the Oxidative Stability of Organogels Made of Beeswax and Grapeseed Oil Exposed to Light Irradiation

Journal of food science, 2018-04, Vol.83 (4), p.885-891

2018

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Antioxidant Properties of Astaxanthin in Oil‐in‐Water Emulsions with Differently‐Charged Emulsifiers Under Chlorophyll Photosensitization

Journal of food science, 2018-03, Vol.83 (3), p.589-596

2018

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Role of moisture on the lipid oxidation determined by D2O in a linoleic acid model system

Food chemistry, 2014-03, Vol.146, p.134-140

2014

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Lecithin Near Its Critical Micelle Concentration Increases Oxidative Stability of Non‐Stripped Corn Oil But Not Stripped Corn Oil

European journal of lipid science and technology, 2019-01, Vol.121 (1), p.n/a

2019

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Antioxidant effects and reaction volatiles from heated mixture of soy protein hydrolysates and coconut oil

Food science and biotechnology, 2023-03, Vol.32 (3), p.309-317

2023

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Addition of Sesamol Increases the Oxidative Stability of Beeswax Organogels and Beef Tallow Matrix Under UV Light Irradiation and Thermal Oxidation

Journal of food science, 2019-05, Vol.84 (5), p.971-979

2019

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Physicochemical properties and oxidative stability of corn oil in infrared-based and hot air-circulating cookers

Food Science and Biotechnology, 2022, 31(11), , pp.1433-1442

2022

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Correction to: Effects of association colloidal structures on the oxygen solubility in oil‑in‑water emulsion matrix

Food science and biotechnology, 2024-04, Vol.33 (5), p.1271-1271

2024

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Evaluation of solvent effects on the DPPH reactivity for determining the antioxidant activity in oil matrix

Food Science and Biotechnology, 2021, 30(3), , pp.367-375

2021

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Physicochemical properties and oxidative stability of oleogels made of carnauba wax with canola oil or beeswax with grapeseed oil

Food Science and Biotechnology, 2017, 26(1), , pp.79-87

2017

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A mixture of poly-γ-glutamic acid and levan ameliorates obesity in high fat diet-induced mice

Food Science and Biotechnology, 2022, 31(3), , pp.349-356

2022

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Effect of Polar and Non‐Polar Compounds from Oxidized Oils on Oxidative Stability in Corn Oil

European journal of lipid science and technology, 2018-03, Vol.120 (3), p.n/a

2018

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Metabolites of oregano (Origanum vulgare) seed and their anti-obesity effects on 3T3-L1 adipocytes through down-regulated adipogenesis

Food Science and Biotechnology, 2022, 31(7), , pp.867-878

2022

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Evaluation of Antioxidant or Prooxidant Properties of Selected Amino Acids Using In Vitro Assays and in Oil-in-Water Emulsions Under Riboflavin Sensitization

Journal of food science, 2016-05, Vol.81 (5), p.C1118-C1123

2016

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Evaluation of Oxygen-Limitation on Lipid Oxidation and Moisture Content in Corn Oil at Elevated Temperature

Journal of the American Oil Chemists' Society, 2014-03, Vol.91 (3), p.439-444

2014

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Effects of association colloidal structures on the oxygen solubility in oil-in-water emulsion matrix

Food Science and Biotechnology, 2024, 33(3), , pp.569-577

2024

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Modification of chitosan using hydrogen peroxide and ascorbic acid and its physicochemical properties including water solubility, oil entrapment and in vitro lipase activity

International journal of food science & technology, 2019-06, Vol.54 (6), p.2300-2308

2019

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Gallic Acid Grafted Chitosan Has Enhanced Oxidative Stability in Bulk Oils

Journal of food science, 2017-07, Vol.82 (7), p.1608-1613

2017

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1 – 25 von 4.120

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Isoflavone profiles and antioxidant properties in different parts of soybean sprout

Extraction of Green Tea Phenolics Using Water Bubbled with Gases

Fucoidan Prevents High-Fat Diet-Induced Obesity in Animals by Suppression of Fat Accumulation

Physicochemical properties and volatile formation mechanism of medium‐chain triacylglycerols during heating

Effects of different polarity of onion skin extracts on antioxidative properties and non‐volatile profiles

Inhibitory effect of ultrasonicated sesame meal on fat accumulation of 3T3-L1 adipocytes and oleic acid induced HepG2 hepatocytes

Approaches of lipid oxidation mechanisms in oil matrices using association colloids and analysis methods for the lipid oxidation

Effects of Hydrogen‐Donating or Metal‐Chelating Antioxidants on the Oxidative Stability of Organogels Made of Beeswax and Grapeseed Oil Exposed to Light Irradiation

Antioxidant Properties of Astaxanthin in Oil‐in‐Water Emulsions with Differently‐Charged Emulsifiers Under Chlorophyll Photosensitization

Role of moisture on the lipid oxidation determined by D2O in a linoleic acid model system

Lecithin Near Its Critical Micelle Concentration Increases Oxidative Stability of Non‐Stripped Corn Oil But Not Stripped Corn Oil

Antioxidant effects and reaction volatiles from heated mixture of soy protein hydrolysates and coconut oil

Addition of Sesamol Increases the Oxidative Stability of Beeswax Organogels and Beef Tallow Matrix Under UV Light Irradiation and Thermal Oxidation

Physicochemical properties and oxidative stability of corn oil in infrared-based and hot air-circulating cookers

Correction to: Effects of association colloidal structures on the oxygen solubility in oil‑in‑water emulsion matrix

Evaluation of solvent effects on the DPPH reactivity for determining the antioxidant activity in oil matrix

Physicochemical properties and oxidative stability of oleogels made of carnauba wax with canola oil or beeswax with grapeseed oil

A mixture of poly-γ-glutamic acid and levan ameliorates obesity in high fat diet-induced mice

Effect of Polar and Non‐Polar Compounds from Oxidized Oils on Oxidative Stability in Corn Oil

Metabolites of oregano (Origanum vulgare) seed and their anti-obesity effects on 3T3-L1 adipocytes through down-regulated adipogenesis

Evaluation of Antioxidant or Prooxidant Properties of Selected Amino Acids Using In Vitro Assays and in Oil-in-Water Emulsions Under Riboflavin Sensitization

Evaluation of Oxygen-Limitation on Lipid Oxidation and Moisture Content in Corn Oil at Elevated Temperature

Effects of association colloidal structures on the oxygen solubility in oil-in-water emulsion matrix

Modification of chitosan using hydrogen peroxide and ascorbic acid and its physicochemical properties including water solubility, oil entrapment and in vitro lipase activity

Gallic Acid Grafted Chitosan Has Enhanced Oxidative Stability in Bulk Oils

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