Detalhe da pesquisa
1.
Dietary sinensetin and polymethoxyflavonoids: Bioavailability and potential metabolic syndrome-related bioactivity.
Crit Rev Food Sci Nutr
; : 1-17, 2023 Jun 07.
Artigo
em Inglês
| MEDLINE | ID: mdl-37283048
2.
Composition, functional properties and safety of honey: a review.
J Sci Food Agric
; 103(14): 6767-6779, 2023 Nov.
Artigo
em Inglês
| MEDLINE | ID: mdl-37209396
3.
Isolation of biogenic amine-negative lactic acid bacteria for Chinese rice wine fermentation based on molecular marker reverse screening.
J Sci Food Agric
; 100(7): 3257-3261, 2020 May.
Artigo
em Inglês
| MEDLINE | ID: mdl-31975424
4.
Potential carcinogenic heterocyclic aromatic amines (HAAs) in foodstuffs: Formation, extraction, analytical methods, and mitigation strategies.
Compr Rev Food Sci Food Saf
; 19(2): 365-404, 2020 03.
Artigo
em Inglês
| MEDLINE | ID: mdl-33325180
5.
Exploring core functional microbiota responsible for the production of volatile flavour during the traditional brewing of Wuyi Hong Qu glutinous rice wine.
Food Microbiol
; 76: 487-496, 2018 Dec.
Artigo
em Inglês
| MEDLINE | ID: mdl-30166178
6.
Synthesis and application of bismuth nanoparticle-loaded longan porous carbon for simultaneous electrochemical determination of Pb(II) and cd(II) in seafoods.
Food Chem
; 452: 139572, 2024 Sep 15.
Artigo
em Inglês
| MEDLINE | ID: mdl-38733686
7.
Gamma-glutamylation of beef protein hydrolysates to improve its overall taste and functions of gastro-intestinal hormone (CCK and GLP-1) pro-secretion and anti-inflammation.
Food Chem
; 452: 139466, 2024 Sep 15.
Artigo
em Inglês
| MEDLINE | ID: mdl-38735106
8.
Formation mechanism of lipid-derived volatile flavor compounds metabolized by inoculated probiotics and their improving effect on the flavor of low-salt dry-cured mackerel.
Food Chem
; 437(Pt 1): 137636, 2024 Mar 30.
Artigo
em Inglês
| MEDLINE | ID: mdl-37866340
9.
Unraveling the relationships between processing conditions and PhIP formation in chemical model system and roast pork patty via principal component analysis.
Food Chem X
; 22: 101404, 2024 Jun 30.
Artigo
em Inglês
| MEDLINE | ID: mdl-38707784
10.
Synthesis of taste active γ-glutamyl peptides with pea protein hydrolysate and their taste mechanism via in silico study.
Food Chem
; 430: 136988, 2024 Jan 01.
Artigo
em Inglês
| MEDLINE | ID: mdl-37544154
11.
Effect of hydrolyzed soybean on the volatile flavors and microbial community in the traditional brewing process of chi-flavor Baijiu.
J Food Sci
; 2024 May 22.
Artigo
em Inglês
| MEDLINE | ID: mdl-38778551
12.
Enhancing solubility and bioavailability of octacosanol: Development of a green O/W nanoemulsion synthesis process.
Int J Pharm
; 651: 123726, 2024 Feb 15.
Artigo
em Inglês
| MEDLINE | ID: mdl-38135259
13.
Multiscale structure changes and mechanism of polyphenol-amylose complexes modulated by polyphenolic structures.
Int J Biol Macromol
; 262(Pt 2): 130086, 2024 Mar.
Artigo
em Inglês
| MEDLINE | ID: mdl-38360224
14.
Recent advances in the authentication (geographical origins, varieties and aging time) of tangerine peel (Citri reticulatae pericarpium): A review.
Food Chem
; 442: 138531, 2024 Jun 01.
Artigo
em Inglês
| MEDLINE | ID: mdl-38271910
15.
Formation of Lipid-Derived Flavors in Dry-Cured Mackerel (Scomberomorus niphonius) via Simulation of Autoxidation and Lipoxygenase-Induced Fatty Acid Oxidation.
Foods
; 12(13)2023 Jun 27.
Artigo
em Inglês
| MEDLINE | ID: mdl-37444242
16.
The dynamic changes of flavors and UPLC-Q-Exactive-Orbitrap-MS based lipidomics in mackerel (Scomberomorus niphonius) during dry-cured processing.
Food Res Int
; 163: 112273, 2023 01.
Artigo
em Inglês
| MEDLINE | ID: mdl-36596184
17.
Screening ester-producing yeasts to fortify the brewing of rice-flavor Baijiu for enhanced aromas.
Bioengineered
; 14(1): 2255423, 2023 12.
Artigo
em Inglês
| MEDLINE | ID: mdl-37715575
18.
Flavor Formation in Dry-Cured Fish: Regulation by Microbial Communities and Endogenous Enzymes.
Foods
; 12(16)2023 Aug 11.
Artigo
em Inglês
| MEDLINE | ID: mdl-37628021
19.
Effect of polyphenolic structure and mass ratio on the emulsifying performance and stability of emulsions stabilized by polyphenol-corn amylose complexes.
Ultrason Sonochem
; 95: 106367, 2023 May.
Artigo
em Inglês
| MEDLINE | ID: mdl-36933501
20.
The roles of lipoxygenases and autoxidation during mackerel (Scomberomorus niphonius) dry-cured processing.
Food Res Int
; 173(Pt 1): 113309, 2023 11.
Artigo
em Inglês
| MEDLINE | ID: mdl-37803620