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19 results on '"Yongliang Zhuang"'

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1. Recent advances in nanomaterial‐assisted electrochemical sensors for food safety analysis

2. Effect of different cadmium levels in Boletus griseus on bioaccessibility, bioavailability, and intestinal flora by establishing a complete bionic digestion system in vitro

3. Protective effect against <scp>d</scp> ‐gal‐induced aging mice and components of polypeptides and polyphenols in defatted walnut kernel during simulated gastrointestinal digestion

4. Isolation of novel ACE‐inhibitory peptide from naked oat globulin hydrolysates in silico approach: Molecular docking, in vivo antihypertension and effects on renin and intracellular endothelin‐1

6. Nonvolatile taste components, nutritional values, bioactive compounds and antioxidant activities of three wild Chanterelle mushrooms

7. Identification of pyrG Used as an Endogenous Reference Gene in Qualitative and Real-Time Quantitative PCR Detection of Pleurotus ostreatus

9. Metal Contents, Bioaccumulation, and Health Risk Assessment in Wild Edible Boletaceae Mushrooms

10. Preparation, characterisation, antioxidant and antiglycation activities of the novel polysaccharides from the pileus ofDictyophora rubrovolvata

12. Discrimination of Acori Tatarinowii Rhizoma and Acori Calami Rhizoma based on quantitative gas chromatographic fingerprints and chemometric methods

14. Characteristics of fibre-rich powder and antioxidant activity of pitaya (Hylocereus undatus) peels

15. Preparation of Reactive Oxygen Scavenging Peptides from Tilapia (Oreochromis niloticus) Skin Gelatin: Optimization Using Response Surface Methodology

16. Effects of boiling and microwaving treatments on nutritional characteristics and antioxidant activities of Agaricus blazei Murril

17. Antioxidant and melanogenesis-inhibitory activities of collagen peptide from jellyfish (Rhopilema esculentum)

18. Effects of Collagen and Collagen Hydrolysate from Jellyfish (Rhopilema esculentum) on Mice Skin Photoaging Induced by UV Irradiation

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