821 results on '"Fang, Zhongxiang"'
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2. Quality attributes of black tea-flavored Chardonnay wine processed by ultrasound
3. Global increase in the optimal temperature for the productivity of terrestrial ecosystems
4. Effect of Whole Tomato Powder or Tomato Peel Powder Incorporation on the Color, Nutritional, and Textural Properties of Extruded High Moisture Meat Analogues
5. Modified atmosphere packaging and plant extracts synergistically enhance the preservation of meat: A review
6. Effect of chitosan nanoparticle filled methylcellulose coatings on the polycyclic aromatic hydrocarbon levels of deep-fried meatballs
7. Quercetin microgels alter gut metabolome and reverse oxidative damage invitro
8. Hemp macromolecules: Crafting sustainable solutions for food and packaging innovation
9. Differential impacts of porous starch versus its octenyl succinic anhydride-modified counterpart on naringin encapsulation, solubilization, and in vitro release
10. Effect of natural colorants on the quality attributes of pea protein-based meat patties
11. Recent advances in edible insect processing technologies
12. Formation mechanisms, detection methods and mitigation strategies of acrylamide, polycyclic aromatic hydrocarbons and heterocyclic amines in food products
13. Physicochemical properties, antioxidant activities and comprehensive phenolic profiles of tea-macerated Chardonnay wine and model wine
14. Characterization of the physicochemical properties of Lipu Colocasia esculenta (L.) Schott starch: A potential new food ingredient
15. Using Soy Protein Isolate to Improve the Deformation Properties of 4D-Printed Oat Flour Butterfly
16. Terminalia ferdinandiana Exell (Kakadu plum): Nutritional value, phenolic compounds, health benefits and potential industrial applications
17. Electrospray alginate-Konjac glucomannan microgel as efficient colon-targeted delivery vehicle for quercetin
18. Impact of fermentation on the structure and antioxidant activity of selective phenolic compounds
19. Oleuropein and its hydrolysate from extra virgin olive oil inhibit breast cancer cells proliferation interfering with the PI3K-AKT signal pathway
20. 4D printing of edible insect snacks: Color changes with external pH stimulation
21. Effect of Extrusion on the Functional, Textural and Colour Characteristics of Texturized Hempseed Protein
22. Pulsed electric field processing of green tea-infused chardonnay wine: Effects on physicochemical properties, antioxidant activities, phenolic and volatile compounds
23. Effects of chitosan nanoparticles incorporation on the physicochemical quality of cellulose coated deep-fried meatballs
24. Investigation of the difference in color enhancement effect on cyanidin-3-O-glucoside by phenolic acids and the interaction mechanism
25. Effect of combined zinc oxide nanoparticles using citric acid and microwave heating on the quality of animal fat
26. Identification of potential angiotensin-I-converting enzyme inhibitory components in celery seed using UHPLC-MS and molecular docking
27. Plant-based imitated seafood
28. List of contributors
29. Phenolic and carotenoid characterization of the ethanol extract of an Australian native plant Haemodorum spicatum
30. Water distribution, physicochemical and microstructural properties of scallop adductors as affected by different drying methods
31. Ultrasonic preparation of citral/hydroxypropyl-β-cyclodextrin inclusion complex: Application as a potential antifungal preservative in strawberry storage
32. A Novel Synergistic Freezing Assisted by Infrared Pre-dehydration Combined with Magnetic Field: Effect on Freezing Efficiency and Thawed Product Qualities of Beef
33. In vitro bioaccessibility of phenolic compounds and alpha-glucosidase inhibition activity in yoghurts enriched with mango peel powder
34. Protective effect of amino acids on the stability of bayberry anthocyanins and the interaction mechanism between l-methionine and cyanidin-3-O-glycoside
35. Effect of olive polyphenols on lipid oxidation of high-fat beef during digestion
36. Plants and phytochemicals potentials in tackling anxiety: A systematic review
37. Incorporating inulin and chitosan in alginate-based microspheres for targeted delivery and release of quercetin to colon
38. Post-extrusion physical properties, techno-functionality and microbiota-modulating potential of hempseed (Cannabis sativa L.) hull fiber
39. Transformation of hempseed (Cannabis sativa L.) oil cake proteome, structure and functionality after extrusion
40. Production of short chain fatty acids and vitamin B12 during the in-vitro digestion and fermentation of probiotic chocolate
41. Using biological metabolites as biomarkers to predict safety and quality of whole and minimally processed spinach
42. Does omega-3 PUFAs supplementation improve metabolic syndrome and related cardiovascular diseases? A systematic review and meta-analysis of randomized controlled trials.
43. Viability of Lactobacillus delbrueckii in chocolates during storage and in-vitro bioaccessibility of polyphenols and SCFAs
44. Variations in Bioactive Compounds and Sensory Properties of Flower-Flavored Chardonnay Wine during Floral Maceration and Bottle Aging
45. Inhibitive Mechanism of Loquat Flower Isolate on Tyrosinase Activity and Melanin Synthesis in Mouse Melanoma B16 Cells
46. Ultrasonic-assisted extraction, calcium alginate encapsulation and storage stability of mulberry pomace phenolics
47. Development and characterization of active and pH-sensitive films based on psyllium seed gum incorporated with free and microencapsulated mulberry pomace extracts
48. Fermentation transforms the phenolic profiles and bioactivities of plant-based foods
49. Extrusion improves the phenolic profile and biological activities of hempseed (Cannabis sativa L.) hull
50. Phenolic compounds in Lycium berry: Composition, health benefits and industrial applications
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