778 results on '"Lin, Songyi"'
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2. Inhibition of undesirable flavor compounds and lipid oxidation in infant nutrition powder using kiwifruit powder, orange powder and quinoa flour-based formulations
3. Study on the adsorption and migration rule of Sichuan pepper characteristic volatile compounds during the cooking process in the sea cucumber body wall
4. Potential mechanism of sea cucumber gut peptides in protecting ethanol-induced gastric mucosal injury
5. A novel neuroprotective peptide against cognitive disorder in mice by regulating hippocampal oxidative stress and synaptic plasticity
6. κ-Carrageenan improves the gelation capacity of Antarctic krill myofibrillar proteins through covalent and noncovalent interactions
7. The science behind physical field technologies for improved extraction of juices with enhanced quality attributes
8. Effects of different thermal sterilization conditions on the quality of ready-to-eat shrimp based on specific sterilization intensity
9. Characterization and in vitro calcium release of the novel calcium-loaded complexes using Antarctic krill protein and pectin: Effect of different blending sequences
10. Insight into the allergenicity of digestion-resistant epitopes in Antarctic krill (Euphausia superba) tropomyosin
11. Folic acid ameliorated the scopolamine-induced memory impairment in mice and the neuroprotective mechanisms
12. Investigation of the Antarctic krill tripeptide Phe-Pro-Phe (FPF) for its antioxidant properties and mechanism
13. Effects of deep, air and vacuum frying on oyster quality and protein-mediated mechanism analysis via TMT quantitative proteomics
14. The revelation of characteristic volatile compounds in egg powder and analysis of their adsorption rules based on HS-GC-IMS technology
15. Different stages of flavor variations among canned Antarctic krill (Euphausia superba): Based on GC-IMS and PLS-DA
16. Evaluation of the texture characteristics and taste of shrimp surimi with partial replacement of NaCl by non‑sodium metal salts
17. Dynamic water migration and flavor analysis of sea cucumber in the process of Sichuan pepper seasoning soak
18. In vivo determination of the bioavailability of folic acid through the utilization of the PBPK model in conjunction with UPLC
19. The improvement effects of Lentinus edodes powder marination on sous vide cooked chicken patties: Physicochemical attributes, oxidative properties and flavor characteristics
20. Effect of tea extracts on heterocyclic aromatic amines and advanced glycation end products in roasting Eleutheronema Tetradactylum and lipid-mediated inhibition mechanism analysis
21. Co-enzymatic hydrolysis enhanced thermal stability of mayonnaise
22. Enhancing acceptability of Chinese steamed bread through corn and oats blending: Formulation, physical, and sensory properties
23. Extending the freshness of tilapia surimi with pulsed electric field modified pea protein isolate-EGCG complex
24. Effects of quercetin and l-ascorbic acid on heterocyclic amines and advanced glycation end products production in roasted eel and lipid-mediated inhibition mechanism analysis
25. Exploration of digestion-resistant immunodominant epitopes in shrimp (Penaeus vannamei) allergens
26. Regulation mechanisms of sea cucumber peptides against scopolamine-induced memory disorder and novel memory-improving peptides identification
27. Pulsed electric field (PEF) activates immune activity in RAW 264.7 macrophages by altering pine nut peptide-TLR4 binding sites
28. Effects of Lentinus Edodes on the physico-chemical, oxidation and flavor characteristics of carp surimi
29. Regulation of ovalbumin allergenicity and structure-activity relationship analysis based on pulsed electric field technology
30. Differentiation of antioxidants in reducing oxidation and improving quality of ready-to-eat roasted shrimp after thermal sterilization
31. The characteristic terpenes in sea cucumber soaked in star anise solution were characterized by HS-SPME-GC–MS and PCA analysis
32. Study on the differences in flavor adsorption ability of sea cucumber each part based on HS-SPME-GC-MS
33. Insights into sensitizing and eliciting capacity of gastric and gastrointestinal digestion products of shrimp (Penaeus vannamei) proteins in BALB/c mice
34. Physicochemical and functional properties of egg white peptide powders under different storage conditions
35. Nutritional intervention with acidic Stigma Maydis polysaccharide (ASMP-1) in membranous nephropathy: Targeting the PI3K/AKT/mTOR pathway
36. Dynamic changes and formation of key contributing odorants with amino acids and reducing sugars as precursors in shiitake mushrooms during hot air drying
37. Sea cucumber peptides protect against memory impairment by regulating dopamine/serotonin metabolization and synapse plasticity of mice hippocampus
38. Antarctic krill antioxidant peptides show inferior IgE-binding ability and RBL-2H3 cell degranulation
39. Vegetable extracts: Effective inhibitors of heterocyclic aromatic amines and advanced glycation end products in roasted Mackerel
40. The potential mechanisms of skin wound healing mediated by tetrapeptides from sea cucumber
41. Stigma maydis polysaccharides protect podocyte injury by reducing oxidative stress and apoptosis
42. Antioxidant soy peptide can inhibit xanthine oxidase activity and improve LO2 cell damage
43. Oxidative modification of malondialdehyde influences the structure and emulsification properties of egg yolk high-density lipoprotein
44. Mechanism of the reduced allergenicity of shrimp (Macrobrachium nipponense) by combined thermal/pressure processing: Insight into variations in protein structure, gastrointestinal digestion and immunodominant linear epitopes
45. Regulation of action sites for reducing the allergenicity of pea protein based on enzymatic hydrolysis with Alcalase
46. Characterization and in vitro calcium release of a novel calcium-loaded complexes using Antarctic krill protein and pectin: Effect of different blending sequences
47. Characterization of a synergistic antioxidant synthetic peptide from sea cucumber and pine nut
48. Gastrointestinal digestion products of shrimp (Penaeus vannamei) proteins retain an allergenic potential
49. Mechanism of trypsin activation by pulsed electric field treatment revealed based on chemical experiments and molecular dynamics simulations
50. Antarctic krill peptides improve scopolamine-induced memory impairment in mice
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