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1. Toxicity of formaldehyde, and its role in the formation of harmful and aromatic compounds during food processing

2. Reactive Carbonyl Species Scavenger: Epigallocatechin-3-Gallate

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3. Mechanism of Acrylamide Elimination by Cysteine and Its Application in Potato Chips

4. Bioassay-guided isolation of Fenghuang Dancong tea constituents with α-glucosidase inhibition activities

5. Available technologies on improving the stability of polyphenols in food processing

6. Formation and metabolism of 6-(1-acetol)-8-(1-acetol)-rutin in foods and in vivo, and their cytotoxicity

7. Formation and Identification of Six Amino Acid - Acrylamide Adducts and Their Cytotoxicity Toward Gastrointestinal Cell Lines

8. Origin and Fate of Acrolein in Foods

9. Morin decreases acrolein-induced cell injury in normal human hepatocyte cell line LO2

10. Impact of resveratrol, epicatechin and rosmarinic acid on fluorescent AGEs and cytotoxicity of cookies

11. Feruloylated oligosaccharides: Structure, metabolism and function

13. Cytotoxicity of a Novel Compound Produced in Foods via the Reaction of Amino Acids with Acrolein along with Formaldehyde

14. Benefits, deleterious effects and mitigation of methylglyoxal in foods: A critical review

15. Interaction of Acrylamide, Acrolein, and 5-Hydroxymethylfurfural with Amino Acids and DNA

16. Incorporation of polyphenols in baked products

17. The scavenging capacity of γ-aminobutyric acid for acrolein and the cytotoxicity of the formed adduct

18. Positive and negative effects of polyphenol incorporation in baked foods

19. Isolation, structural characterization and anti-oxidant activity of a novel polysaccharide from garlic bolt

20. Identification of adducts formed between acrolein and alanine or serine in fried potato crisps and the cytotoxicity-lowering effect of acrolein in three cell lines

21. Incorporation of polyphenols in baked products

23. Identification and cytotoxic evaluation of the novel rutin–methylglyoxal adducts with dione structures in vivo and in foods

24. Design of a naphthalimide-based probe for acrolein detection in foods and cells

25. Dietary polyphenols and type 2 diabetes: Human Study and Clinical Trial

26. Glycine and serine markedly eliminate methylglyoxal in the presence of formaldehyde via the formation of imidazole salts

27. Feruloylated Oligosaccharides from Maize Bran Modulated the Gut Microbiota in Rats

28. Alpha-Dicarbonyl Compounds

29. Formation of di-cysteine acrolein adduct decreases cytotoxicity of acrolein by ROS alleviation and apoptosis intervention

30. Absorption of 1-Dicysteinethioacetal-5-Hydroxymethylfurfural in Rats and Its Effect on Oxidative Stress and Gut Microbiota

31. p-Coumaric acid and its conjugates: dietary sources, pharmacokinetic properties and biological activities

32. Protective effect of rosmarinic acid and carnosic acid against streptozotocin-induced oxidation, glycation, inflammation and microbiota imbalance in diabetic rats

33. Derivatives of Ferulic Acid: Structure, Preparation and Biological Activities

34. Effect of rosmarinic acid and carnosic acid on AGEs formation in vitro

35. p-Coumaric acid and its conjugates: dietary sources, pharmacokinetic properties and biological activities

36. Distinct photorespiratory reactions are preferentially catalyzed by glutamate:glyoxylate and serine:glyoxylate aminotransferases in rice