297 results on '"Jianrong Li"'
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2. Recent advances in shelf life prediction models for monitoring food quality
3. Quorum‐quenching enzymes: Promising bioresources and their opportunities and challenges as alternative bacteriostatic agents in food industry
4. Virtual screening, molecular docking and identification of umami peptides derived from Oncorhynchus mykiss
5. Identification, molecular docking, and protective effects on H2O2-induced HEK-293 cell oxidative damage of antioxidant peptides from Pacific saury (Cololabis saira)
6. Identification of umami peptides based on virtual screening and molecular docking from Atlantic cod (Gadus morhua)
7. Preservation properties of eugenol and its compound on seasoned Lateolabrax japonicus fillets
8. Carbon dot-based therapeutics for combating drug-resistant bacteria and biofilm infections in food preservation
9. Thermal aggregation behavior of egg white protein and blue round scad ( Decapterus maruadsi ) myofibrillar protein
10. Effects of four multi‐compound freezing medium on the quality of red drum ( Sciaenops ocellatus ) during frozen storage
11. Effect of Amino Acids on Fusarium oxysporum Growth and Pathogenicity Regulated by TORC1-Tap42 Gene and Related Interaction Protein Analysis
12. Unrinsed Nemipterus virgatus surimi provides more nutrients than rinsed surimi and helps recover immunosuppressed mice treated with cyclophosphamide
13. Effect mechanism of freeze–thaw cycles on browning of 'Nanguo' pears peel
14. The antibacterial activity and antibacterial mechanism of the tea polyphenol liposomes/lysozyme–chitosan gradual sustained release composite coating
15. The drip loss inhibitory mechanism of nanowarming in jumbo squid ( Dosidicus gigas ) mantles: protein structure and molecular dynamics simulation
16. Investigation of the enhancement mechanism of ethanol addition on the gel performance of heat-induced surimi
17. Insights into the interaction mechanism of acid phosphatase from Lateolabrax japonicus livers and rosmarinic acid using multispectroscopy and molecular docking
18. Effects of chickpea protein-stabilized Pickering emulsion on the structure and gelling properties of hairtail fish myosin gel
19. Effects of divalent mercury on myosin structure of large yellow croaker and its binding mechanism: Multi-spectroscopies and molecular docking
20. Enhancing the bioaccessibility of puerarin through the collaboration of high internal phase Pickering emulsions with β-carotene
21. Formation of colloidal micro‐nano particles and flavor characteristics of Greenland halibut bone soup
22. Different Thermal Treatment Methods and TGase Addition Affect Gel Quality and Flavour Characteristics of Decapterus maruadsi Surimi Products
23. Effects of different wall materials on stability and umami release of microcapsules of Maillard reaction products derived from Aloididae aloidi
24. Effect of oxidation modification induced by peroxyl radicals on the physicochemical and gel characteristics of grass carp myofibrillar protein
25. Investigating on the influence mechanism of sausage of sea bass on calcium absorption and transport based on Caco-2 cell monolayer model
26. Plant polyphenols regulating myoglobin oxidation and color stability in red meat and certain fish: A review
27. Genome-Wide Identification and Expression Analysis of the PIN Auxin Transporter Gene Family in Zanthoxylum armatum DC
28. Comparative analysis of expression profiles of metacaspase (MC) genes between two apple (Malus domestica) cultivars with distinct ripening behavior
29. Effects of high-humidity hot air impingement cooking on physicochemical properties and microstructure of Pacific white shrimp (Penaeus vannamei)
30. In silico identification of novel small molecule umami peptide from ovotransferrin
31. Recent developments in maintaining gel properties of surimi products under reduced salt conditions and use of additives
32. Comparative Analysis of Flavor, Taste, and Volatile Organic Compounds in Opossum Shrimp Paste during Long-Term Natural Fermentation Using E-Nose, E-Tongue, and HS-SPME-GC-MS
33. Evaluating the effects of nanoparticles combined ultrasonic-microwave thawing on water holding capacity, oxidation, and protein conformation in jumbo squid (Dosidicus gigas) mantles
34. Dual-color aggregation-induced emission nanoparticles for simultaneous lateral flow immunoassay of nitrofuran metabolites in aquatic products
35. Effects of freeze-thaw cycles on the texture of Nanguo pear
36. Effect of Maillard conjugates of peptides and polydextrose on Antarctic krill oil emulsion stability and digestibility
37. Dynamics and diversity of microbial community in salmon slices during refrigerated storage and identification of biogenic amine-producing bacteria
38. Effects of ultrasound–assisted freezing on the quality of large yellow croaker (Pseudosciaena crocea) subjected to multiple freeze–thaw cycles
39. Pre-crosslinking with putrescine improves mechanical and thermal properties of alginate film
40. Identification and molecular docking of peptides from Mizuhopecten yessoensis myosin as human bitter taste receptor T2R14 blockers
41. Potential mechanisms of the anti-hypertensive effects of RVPSL on spontaneously hypertensive rats using non-targeted serum metabolomics
42. Effect of corn starch on the structure, physicochemical and gel properties of hairtail ( Trichiurus haumela ) myosin
43. Development of antiviral and bacteriostatic chitosan‐based food packaging material with grape seed extract for murine norovirus, Escherichia coli and Listeria innocua control
44. Target-based discovery of therapeutic agents from food ingredients
45. Effects of ultrasound pretreatment at different powers on flavor characteristics of enzymatic hydrolysates of cod (Gadus macrocephalus) head
46. Quality changes and shelf-life prediction model of postharvest apples using partial least squares and artificial neural network analysis
47. Prediction of the freshness of horse mackerel (Trachurus japonicus) using E-nose, E-tongue, and colorimeter based on biochemical indexes analyzed during frozen storage of whole fish
48. Physicochemical and flavour characteristics of Maillard reaction products derived from Aloididae aloidi muscle enzymatic hydrolysates coupled with High‐Pressure Processing
49. The competitive release kinetics and synergistic antibacterial characteristics of tea polyphenols/ε‐poly‐ <scp>l</scp> ‐lysine hydrochloride core–shell microcapsules against Shewanella putrefaciens
50. Identification and molecular mechanism of angiotensin-converting enzyme inhibitory peptides from Larimichthys crocea titin
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