Detalles de la búsqueda
1.
Sunlight-triggered prebiotic nanomotors for inhibition and elimination of pathogen and biofilm in aquatic environment.
J Colloid Interface Sci;
665: 634-642, 2024 Jul.
Artículo
en Inglés
| MEDLINE | ID: mdl-38552580
2.
Characteristics of meat flavoring prepared using hydrolyzed plant protein mix by three different heating processes.
Food Chem;
446: 138853, 2024 Jul 15.
Artículo
en Inglés
| MEDLINE | ID: mdl-38422645
3.
Organic nanomotors: emerging versatile nanobots.
Nanoscale;
16(6): 2789-2804, 2024 Feb 08.
Artículo
en Inglés
| MEDLINE | ID: mdl-38231523
4.
Characterization of Volatile Flavor Compounds in Dry-Rendered Beef Fat by Different Solvent-Assisted Flavor Evaporation (SAFE) Combined with GC-MS, GC-O, and OAV.
Foods;
12(17)2023 Aug 23.
Artículo
en Inglés
| MEDLINE | ID: mdl-37685095
5.
Efficient molasses utilization for low-molecular-weight poly-γ-glutamic acid production using a novel Bacillus subtilis stain.
Microb Cell Fact;
21(1): 140, 2022 Jul 16.
Artículo
en Inglés
| MEDLINE | ID: mdl-35842664
6.
Jasmonic Acid-Treated Cotton Plant Leaves Impair Larvae Growth Performance, Activities of Detoxification Enzymes, and Insect Humoral Immunity of Cotton Bollworm.
Neotrop Entomol;
51(4): 570-582, 2022 Aug.
Artículo
en Inglés
| MEDLINE | ID: mdl-35680779
7.
Maillard reaction chemistry in formation of critical intermediates and flavour compounds and their antioxidant properties.
Food Chem;
393: 133416, 2022 Nov 01.
Artículo
en Inglés
| MEDLINE | ID: mdl-35696950
8.
Aroma compounds identified in cooked meat: A review.
Food Res Int;
157: 111385, 2022 07.
Artículo
en Inglés
| MEDLINE | ID: mdl-35761641
9.
Effect of deacetylated konjac glucomannan on heat-induced structural changes and flavor binding ability of fish myosin.
Food Chem;
365: 130540, 2021 Dec 15.
Artículo
en Inglés
| MEDLINE | ID: mdl-34256229
10.
Effects of enzymatic free fatty acid reduction process on the composition and phytochemicals of rice bran oil.
Food Chem;
337: 127757, 2021 Feb 01.
Artículo
en Inglés
| MEDLINE | ID: mdl-32791430
11.
A Versatile SERS Sensor for Multiple Determinations of Polycyclic Aromatic Hydrocarbons and Its Application Potential in Analysis of Fried Foods.
Int J Anal Chem;
2020: 4248029, 2020.
Artículo
en Inglés
| MEDLINE | ID: mdl-32774379
12.
Characterization of initial reaction intermediates in heated model systems of glucose, glutathione, and aliphatic aldehydes.
Food Chem;
305: 125482, 2020 Feb 01.
Artículo
en Inglés
| MEDLINE | ID: mdl-31518838
13.
Ionic-liquid-stabilized fluorescent probe based on S-doped carbon dot-embedded covalent-organic frameworks for determination of histamine.
Mikrochim Acta;
187(1): 28, 2019 12 06.
Artículo
en Inglés
| MEDLINE | ID: mdl-31811388
14.
Emulsifying Properties of Polysaccharide Conjugates Prepared from Chin-Brick Tea.
J Agric Food Chem;
67(36): 10165-10173, 2019 Sep 11.
Artículo
en Inglés
| MEDLINE | ID: mdl-31398024
15.
Effects of Tea-Polysaccharide Conjugates and Metal Ions on Precipitate Formation by Epigallocatechin Gallate and Caffeine, the Key Components of Green Tea Infusion.
J Agric Food Chem;
67(13): 3744-3751, 2019 Apr 03.
Artículo
en Inglés
| MEDLINE | ID: mdl-30788964
16.
Formation mechanism of aroma compounds in a glutathione-glucose reaction with fat or oxidized fat.
Food Chem;
270: 436-444, 2019 Jan 01.
Artículo
en Inglés
| MEDLINE | ID: mdl-30174069
17.
Rapid and sensitive detection of acrylamide in fried food using dispersive solid-phase extraction combined with surface-enhanced Raman spectroscopy.
Food Chem;
276: 157-163, 2019 Mar 15.
Artículo
en Inglés
| MEDLINE | ID: mdl-30409579
18.
Meat flavor generation from different composition patterns of initial Maillard stage intermediates formed in heated cysteine-xylose-glycine reaction systems.
Food Chem;
274: 79-88, 2019 Feb 15.
Artículo
en Inglés
| MEDLINE | ID: mdl-30373010
19.
Aroma Compounds in Chicken Broths of Beijing Youji and Commercial Broilers.
J Agric Food Chem;
66(39): 10242-10251, 2018 Oct 03.
Artículo
en Inglés
| MEDLINE | ID: mdl-30196698
20.
Effect of glycine on reaction of cysteine-xylose: Insights on initial Maillard stage intermediates to develop meat flavor.
Food Res Int;
99(Pt 1): 444-453, 2017 09.
Artículo
en Inglés
| MEDLINE | ID: mdl-28784504