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Effect of solid acid catalyst coupled decolorization process on the physicochemical properties and bioactive and volatile compounds of sesame oil

International journal of food science & technology, 2024-07, Vol.59 (7), p.4816-4828

2024

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Osseointegration of chitosan coated porous titanium alloy implant by reactive oxygen species-mediated activation of the PI3K/AKT pathway under diabetic conditions

Biomaterials, 2015-01, Vol.36, p.44-54

2015

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Effect of proanthocyanidin‐rich extracts from Chinese quince (Chaenomeles sinensis) fruit on the physical and oxidative stability of sunflower oil‐in‐water emulsions

International journal of food science & technology, 2021-11, Vol.56 (11), p.5547-5559

2021

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Effect of free and bound proanthocyanidins from Chinese quince on heterocyclic aromatic amine formation and quality in fried chicken

Journal of food science, 2024-06, Vol.89 (6), p.3494-3505

2024

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Chinese quince proanthocyanidins enhance frying performance and suppress heterocyclic aromatic amine formation in soybean oil

International journal of food science & technology, 2023-04, Vol.58 (4), p.1754-1765

2023

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Effects of various oil extraction methods on the structural and functional properties of starches isolated from tigernut (Cyperus esculentus) tuber meals

Food hydrocolloids, 2019-10, Vol.95, p.262-272

2019

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The ROS/SIRT1/STAR axis as a target for melatonin ameliorating atrazine-induced mitochondrial dysfunction and steroid disorders in granulosa cells

Ecotoxicology and environmental safety, 2024-01, Vol.269, p.115780-115780, Article 115780

2024

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Inhibitory effects of Chinese quince fruit proanthocyanidins with different polymerisation degrees on the formation of heterocyclic aromatic amines in chemical model systems

International journal of food science & technology, 2022-01, Vol.57 (1), p.330-341

2022

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Defatted tigernut flour as a novel substitute for wheat flour: impact on physicochemical and rheological properties during frozen dough storage

International journal of food science & technology, 2024-03, Vol.59 (3), p.1524-1535

2024

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Evaluation of Quality Properties of Brown Tigernut (Cyperus esculentus L.) Tubers from Six Major Growing Regions of China: A New Source of Vegetable Oil and Starch

Journal of Oleo Science, 2024, Vol.73(2), pp.147-161

2024

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Effects of roasting on composition of chili seed and storage stability of chili seed oil

Food Science and Biotechnology, 2019, 28(5), , pp.1475-1486

2019

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Structural changes of cellulosic polysaccharides in sesame kernels during roasting

International journal of food science & technology, 2023-01, Vol.58 (1), p.238-248

2023

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Low Prognostic Nutritional Index Correlates with Worse Survival in Patients with Advanced NSCLC following EGFR-TKIs

PloS one, 2016-01, Vol.11 (1), p.e0147226-e0147226

2016

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Physicochemical properties of the sesame paste produced by a novel process technology—ball milling

International journal of food science & technology, 2022-11, Vol.57 (11), p.7254-7266

2022

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Effect of atrazine on testicular toxicity involves accommodative disorder of xenobiotic metabolizing enzymes system and testosterone synthesis in European quail (Coturnix coturnix)

Ecotoxicology and environmental safety, 2023-12, Vol.268, p.115716-115716, Article 115716

2023

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Characterization of fragrant oil extracted from pepper seed during subcritical propane extraction

Food science & technology, 2019-08, Vol.110, p.110-116

2019

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Treating Inferior Pole Fracture of Patella with Hand Plating System: First Clinical Results

Orthopaedic surgery, 2023-01, Vol.15 (1), p.266-275

2023

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Effects of various oil extraction methods on the gelatinization and retrogradation properties of starches isolated from tigernut (Cyperus esculentus) tuber meals

International journal of biological macromolecules, 2020-08, Vol.156, p.144-152

2020

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Technical aspects of peanut butter production processes: Roasting and grinding processes review

Journal of food processing and preservation, 2022-04, Vol.46 (4), p.n/a

2022

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Burnout among obstetricians and paediatricians: a cross-sectional study from China

BMJ open, 2019-01, Vol.9 (1), p.e024205-e024205

2019

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β-carbolines norharman and harman in vegetable oils in China

Food additives & contaminants Part B, Surveillance communications, 2020-07, Vol.13 (3), p.193-199

2020

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The effect of different photoluminescent side-chain length on the phase behaviour of chiral liquid crystal polymer

Liquid crystals, 2022-09, Vol.49 (11), p.1498-1510

2022

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Gastrodin ameliorates the lipopolysaccharide-induced neuroinflammation in mice by downregulating miR-107-3p

Frontiers in pharmacology, 2022-12, Vol.13, p.1044375-1044375

2022

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Influence of Peanut Varieties on the Sensory Quality of Peanut Butter

Foods, 2022-11, Vol.11 (21), p.3499

2022

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Investigation on the Natural Modes of A Semi-Closed Floating Tank

China ocean engineering, 2023-08, Vol.37 (4), p.580-587

2023

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Effect of solid acid catalyst coupled decolorization process on the physicochemical properties and bioactive and volatile compounds of sesame oil

Osseointegration of chitosan coated porous titanium alloy implant by reactive oxygen species-mediated activation of the PI3K/AKT pathway under diabetic conditions

Effect of proanthocyanidin‐rich extracts from Chinese quince (Chaenomeles sinensis) fruit on the physical and oxidative stability of sunflower oil‐in‐water emulsions

Effect of free and bound proanthocyanidins from Chinese quince on heterocyclic aromatic amine formation and quality in fried chicken

Chinese quince proanthocyanidins enhance frying performance and suppress heterocyclic aromatic amine formation in soybean oil

Effects of various oil extraction methods on the structural and functional properties of starches isolated from tigernut (Cyperus esculentus) tuber meals

The ROS/SIRT1/STAR axis as a target for melatonin ameliorating atrazine-induced mitochondrial dysfunction and steroid disorders in granulosa cells

Inhibitory effects of Chinese quince fruit proanthocyanidins with different polymerisation degrees on the formation of heterocyclic aromatic amines in chemical model systems

Defatted tigernut flour as a novel substitute for wheat flour: impact on physicochemical and rheological properties during frozen dough storage

Evaluation of Quality Properties of Brown Tigernut (Cyperus esculentus L.) Tubers from Six Major Growing Regions of China: A New Source of Vegetable Oil and Starch

Effects of roasting on composition of chili seed and storage stability of chili seed oil

Structural changes of cellulosic polysaccharides in sesame kernels during roasting

Low Prognostic Nutritional Index Correlates with Worse Survival in Patients with Advanced NSCLC following EGFR-TKIs

Physicochemical properties of the sesame paste produced by a novel process technology—ball milling

Effect of atrazine on testicular toxicity involves accommodative disorder of xenobiotic metabolizing enzymes system and testosterone synthesis in European quail (Coturnix coturnix)

Characterization of fragrant oil extracted from pepper seed during subcritical propane extraction

Treating Inferior Pole Fracture of Patella with Hand Plating System: First Clinical Results

Effects of various oil extraction methods on the gelatinization and retrogradation properties of starches isolated from tigernut (Cyperus esculentus) tuber meals

Technical aspects of peanut butter production processes: Roasting and grinding processes review

Burnout among obstetricians and paediatricians: a cross-sectional study from China

β-carbolines norharman and harman in vegetable oils in China

The effect of different photoluminescent side-chain length on the phase behaviour of chiral liquid crystal polymer

Gastrodin ameliorates the lipopolysaccharide-induced neuroinflammation in mice by downregulating miR-107-3p

Influence of Peanut Varieties on the Sensory Quality of Peanut Butter

Investigation on the Natural Modes of A Semi-Closed Floating Tank

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