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Hydrogen Sulfide Alleviates Postharvest Senescence of Grape by Modulating the Antioxidant Defenses.
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- Oxidative Medicine & Cellular Longevity, 2016, p. 1, doi. 10.1155/2016/4715651
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- Article
Maillard conjugates and their potential in food and nutritional industries: A review.
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- Food Frontiers, 2020, v. 1, n. 4, p. 382, doi. 10.1002/fft2.43
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- Article
Identification of Three Novel Angiotensin-I-Converting Enzyme Inhibitory Peptides from Cassia Obtusifolia Seeds and Evaluation of their Inhibition Mechanisms.
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- Current Topics in Nutraceutical Research, 2024, v. 22, n. 1, p. 108, doi. 10.37290/ctnr2641-452X.22108-115
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- Article
Resources and Functional Components of Wild Edible and Medicinal Mushrooms in Ningxia Province.
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- Current Topics in Nutraceutical Research, 2023, v. 21, n. 4, p. 553, doi. 10.37290/ctnr2641-452X.21:553-561
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- Article
Antioxidant and Hypolipidemic Potential of Soluble Dietary Fiber Extracts Derived from Bamboo Shoots (Phyllostachys Praecox).
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- Current Topics in Nutraceutical Research, 2019, v. 17, n. 2, p. 195
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- Article
STABILITY OF HEALTH-PROMOTING BIOACTIVES AND ENZYMES IN SKIN AND PULP OF GRAPE DURING STORAGE.
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- Current Topics in Nutraceutical Research, 2017, v. 15, n. 2, p. 103
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- Article
Carbon Dots-Mediated Photodynamic Treatment Reduces Postharvest Senescence and Decay of Grapes by Regulating the Antioxidant System.
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- Foods, 2024, v. 13, n. 17, p. 2717, doi. 10.3390/foods13172717
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- Article
Carbon Dot-Mediated Photodynamic Treatment Improves the Quality Attributes of Post-Harvest Goji Berries (Lycium barbarum L.) via Regulating the Antioxidant System.
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- Foods, 2024, v. 13, n. 6, p. 1, doi. 10.3390/foods13060955
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- Article
Effects of Reducing Sugars on the Structural and Flavor Properties of the Maillard Reaction Products of Lycium barbarum Seed Meal.
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- Foods, 2023, v. 12, n. 23, p. 4346, doi. 10.3390/foods12234346
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- Article
Effect of sodium sulfite, tartaric acid, tannin, and glucose on rheological properties, release of aroma compounds, and color characteristics of red wine.
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- Food Science & Biotechnology, 2019, v. 28, n. 2, p. 395, doi. 10.1007/s10068-018-0492-0
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- Article