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Molten NaCl-Assisted Synthesis of Porous Fe-N-C Electrocatalysts with a High Density of Catalytically Accessible FeN<sub>4</sub> Active Sites and Outstanding Oxygen Reduction Reaction Performance.
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- Advanced Energy Materials, 2021, v. 11, n. 19, p. 1, doi. 10.1002/aenm.202100219
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- Article
Surfactant-Mediated Ultrasonic-Assisted Extraction and Purification of Antioxidants from Chaenomeles speciosa (Sweet) Nakai for Chemical- and Cell-Based Antioxidant Capacity Evaluation.
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- Molecules, 2022, v. 27, n. 22, p. 7970, doi. 10.3390/molecules27227970
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- Article
Cadmium induces ferroptosis and apoptosis by modulating miR‐34a‐5p/Sirt1axis in PC12 cells.
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- Environmental Toxicology, 2022, v. 37, n. 1, p. 41, doi. 10.1002/tox.23376
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- Article
Effects of Fermentation with Tetragenococcus halophilus and Zygosaccharomyces rouxii on the Volatile Profiles of Soybean Protein Hydrolysates.
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- Foods, 2023, v. 12, n. 24, p. 4513, doi. 10.3390/foods12244513
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- Article
Enhancing the antioxidative effects of foods containing rutin and α‐amino acids via the Maillard reaction: A model study focusing on rutin‐lysine system.
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- Journal of Food Biochemistry, 2020, v. 44, n. 1, p. N.PAG, doi. 10.1111/jfbc.13086
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- Article
Atomic Cation‐Vacancy Engineering of NiFe‐Layered Double Hydroxides for Improved Activity and Stability towards the Oxygen Evolution Reaction.
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- Angewandte Chemie International Edition, 2021, v. 60, n. 46, p. 24612, doi. 10.1002/anie.202109938
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- Article
Thermal properties, oxidative stability, and frying applicability of highly pure soybean‐based diacylglycerol oil.
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- Journal of Food Processing & Preservation, 2022, v. 46, n. 5, p. 1, doi. 10.1111/jfpp.16528
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- Article
Optimization of enzyme‐assisted extraction of bioactive‐rich juice from Chaenomeles sinensis (Thouin) Koehne by response surface methodology.
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- Journal of Food Processing & Preservation, 2020, v. 44, n. 9, p. 1, doi. 10.1111/jfpp.14638
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- Article
Insight into the formation of 3‐monochloropropane‐1,2‐diol in soy sauce in the presence of pancreatin or other exogenous lipases.
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- Journal of Food Processing & Preservation, 2019, v. 43, n. 11, p. N.PAG, doi. 10.1111/jfpp.14174
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- Article
同时测定软骨酶解物中硫酸软骨素及透明质酸 含量的高效液相色谱法的建立
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- Modern Food Science & Technology, 2023, v. 39, n. 5, p. 281, doi. 10.13982/j.mfst.1673-9078.2023.5.0707
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- Article
The effect of the Corynebacterium glutamicum on the shortening of fermentation time, physicochemical and sensory properties of soy sauce.
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- International Journal of Food Science & Technology, 2022, v. 57, n. 7, p. 4316, doi. 10.1111/ijfs.15758
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- Article
Physicochemical and emulsifying properties of whey protein isolate (WPI)‐polydextrose conjugates prepared via Maillard reaction.
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- International Journal of Food Science & Technology, 2021, v. 56, n. 8, p. 3784, doi. 10.1111/ijfs.14994
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- Article
Beyond antioxidant actions: Insights into the antioxidant activities of tyr‐containing dipeptides in aqueous solution systems and liposomal systems.
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- International Journal of Food Science & Technology, 2020, v. 55, n. 10, p. 3227, doi. 10.1111/ijfs.14585
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- Article
Bitter‐tasting hydrophobic peptides prepared from soy sauce using aqueous ethanol solutions influence taste sensation.
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- International Journal of Food Science & Technology, 2020, v. 55, n. 1, p. 146, doi. 10.1111/ijfs.14271
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- Article
Identification of novel peptides with high stability against in vitro hydrolysis from bovine elastin hydrolysates and evaluation of their elastase inhibitory activity.
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- International Journal of Food Science & Technology, 2020, v. 55, n. 1, p. 99, doi. 10.1111/ijfs.14256
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- Article
Variety–compound–quality relationship of 12 sweet cherry varieties by HPLC‐chemometric analysis.
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- International Journal of Food Science & Technology, 2019, v. 54, n. 10, p. 2897, doi. 10.1111/ijfs.14154
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- Article
Osteoarthritis‐alleviating effects in papain‐induced model rats of chicken cartilage hydrolysate and its peptide fractions.
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- International Journal of Food Science & Technology, 2019, v. 54, n. 9, p. 2711, doi. 10.1111/ijfs.14182
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- Article
Modification of rice protein with glutaminase for improved structural and sensory properties.
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- International Journal of Food Science & Technology, 2019, v. 54, n. 7, p. 2458, doi. 10.1111/ijfs.14161
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- Article
Antihyperuricemic effect of tuna protein hydrolysate and derived products after in vitro digestion or Maillard reaction on oteracil potassium‐induced hyperuricemia rats.
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- International Journal of Food Science & Technology, 2019, v. 54, n. 1, p. 263, doi. 10.1111/ijfs.13970
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- Article
Pilot‐scale Protamex™‐catalysed production of round scad protein hydrolysates:effects of agitation alone and combined with aeration.
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- International Journal of Food Science & Technology, 2018, v. 53, n. 10, p. 2308, doi. 10.1111/ijfs.13822
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- Article
<italic>γ</italic>‐Glu‐Met synthesised using a bacterial glutaminase as a potential inhibitor of dipeptidyl peptidase IV.
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- International Journal of Food Science & Technology, 2018, v. 53, n. 5, p. 1166, doi. 10.1111/ijfs.13692
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- Article
Maca (<italic>Lepidium meyenii</italic>) as a source of macamides and polysaccharide in combating of oxidative stress and damage in human erythrocytes.
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- International Journal of Food Science & Technology, 2018, v. 53, n. 2, p. 304, doi. 10.1111/ijfs.13586
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- Article
Hypolipidaemic and antioxidant capacities of polysaccharides obtained from Laminaria japonica by different extraction media in diet-induced mouse model.
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- International Journal of Food Science & Technology, 2017, v. 52, n. 10, p. 2274, doi. 10.1111/ijfs.13508
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Harnessing food-based bioactive compounds to reduce the effects of ultraviolet radiation: a review exploring the link between food and human health.
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- International Journal of Food Science & Technology, 2017, v. 52, n. 3, p. 595, doi. 10.1111/ijfs.13344
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- Article
Antioxidant and anti-acetylcholinesterase activities of anchovy ( Coilia mystus) protein hydrolysates and their memory-improving effects on scopolamine-induced amnesia mice.
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- International Journal of Food Science & Technology, 2017, v. 52, n. 2, p. 504, doi. 10.1111/ijfs.13306
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- Article
Antihyperuricemic activities of an ethanolic and aqueous extract of Walnut (Juglans regia L.) shell and a new aldehyde xanthine oxidase inhibitor.
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- International Journal of Food Science & Technology, 2016, v. 51, n. 2, p. 453, doi. 10.1111/ijfs.12995
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- Article
Physicochemical and sensory characteristics of soya protein isolate hydrolysates with added substrate-like amino acids.
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- International Journal of Food Science & Technology, 2016, v. 51, n. 1, p. 69, doi. 10.1111/ijfs.12943
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- Article
Improvement of the ACE-inhibitory and DPPH radical scavenging activities of soya protein hydrolysates through pepsin pretreatment.
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- International Journal of Food Science & Technology, 2015, v. 50, n. 10, p. 2175, doi. 10.1111/ijfs.12856
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- Article
Preparation and use of apple skin polyphenol extracts in milk: enhancement of the viability and adhesion of probiotic Lactobacillus acidophilus ( ATCC 1643) bacteria.
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- International Journal of Food Science & Technology, 2015, v. 50, n. 6, p. 1303, doi. 10.1111/ijfs.12759
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- Article
Effects of catechin on the phenolic content and antioxidant properties of low-fat cheese.
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- International Journal of Food Science & Technology, 2013, v. 48, n. 12, p. 2448, doi. 10.1111/ijfs.12234
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- Article
Effects of added phenolics on the storage stability of avocado and coconut oils.
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- International Journal of Food Science & Technology, 2011, v. 46, n. 8, p. 1575, doi. 10.1111/j.1365-2621.2011.02655.x
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- Article
Effect of the TiO Crystallite Size, TiO Polymorph and Test Conditions on the Photo-Oxidation Rate of Aqueous Methylene Blue.
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- Topics in Catalysis, 2015, v. 58, n. 2/3, p. 85, doi. 10.1007/s11244-014-0348-7
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- Article
Photocatalytic H Production from Ethanol-Water Mixtures Over Pt/TiO and Au/TiO Photocatalysts: A Comparative Study.
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- Topics in Catalysis, 2013, v. 56, n. 12, p. 1139, doi. 10.1007/s11244-013-0080-8
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- Article
Improving the color and functional properties of seabuckthorn seed protein with phytase treatment combined with alkaline solubilization and isoelectric precipitation.
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- Journal of the Science of Food & Agriculture, 2022, v. 102, n. 3, p. 931, doi. 10.1002/jsfa.11425
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- Article
Comparative study on the novel umami‐active peptides of the whole soybeans and the defatted soybeans fermented soy sauce.
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- Journal of the Science of Food & Agriculture, 2021, v. 101, n. 1, p. 158, doi. 10.1002/jsfa.10626
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- Article
Spray-Drying Microencapsulation of Polyphenol Bioactives: A Comparative Study Using Different Natural Fibre Polymers as Encapsulants.
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- Food & Bioprocess Technology, 2013, v. 6, n. 9, p. 2376, doi. 10.1007/s11947-012-0946-y
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- Article
Industry-Relevant Approaches for Minimising the Bitterness of Bioactive Compounds in Functional Foods: A Review.
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- Food & Bioprocess Technology, 2013, v. 6, n. 3, p. 607, doi. 10.1007/s11947-012-0829-2
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- Article
Juices, Fibres and Skin Waste Extracts from White, Pink or Red-Fleshed Apple Genotypes as Potential Food Ingredients.
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- Food & Bioprocess Technology, 2013, v. 6, n. 2, p. 377, doi. 10.1007/s11947-011-0692-6
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- Article
Structure and Dynamics of Wheat Starch in Breads Fortified with Polyphenols and Pectin: an ESEM and Solid-State CP/MAS C NMR Spectroscopic Study.
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- Food & Bioprocess Technology, 2013, v. 6, n. 1, p. 110, doi. 10.1007/s11947-011-0699-z
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- Article
Storage Stability of Phenolic-Fortified Avocado Oil Encapsulated Using Different Polymer Formulations and Co-extrusion Technology.
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- Food & Bioprocess Technology, 2012, v. 5, n. 8, p. 3090, doi. 10.1007/s11947-011-0591-x
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- Article
Effects of Adding Apple Polyphenols Before and After Fermentation on the Properties of Drinking Yoghurt.
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- Food & Bioprocess Technology, 2012, v. 5, n. 7, p. 2674, doi. 10.1007/s11947-011-0563-1
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- Article
Caffeic acid phenethyl ester mitigates cadmium‐induced damage via the Hsa_circ_0010039/miR‐661/Caspase9 axis–mediated apoptosis.
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- Food Frontiers, 2021, v. 2, n. 4, p. 537, doi. 10.1002/fft2.95
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- Article
Attenuation of Palmitic Acid-Induced Intestinal Epithelial Barrier Dysfunction by 6-Shogaol in Caco-2 Cells: The Role of MiR-216a-5p/TLR4/NF-κB Axis.
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- Membranes, 2022, v. 12, n. 11, p. 1028, doi. 10.3390/metabo12111028
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- Article
Desired soy sauce characteristics and autolysis of Aspergillus oryzae induced by low temperature conditions during initial moromi fermentation.
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- Journal of Food Science & Technology, 2019, v. 56, n. 6, p. 2888, doi. 10.1007/s13197-019-03742-5
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- Article
Effect of walnut protein hydrolysate on scopolamine-induced learning and memory deficits in mice.
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- Journal of Food Science & Technology, 2017, v. 54, n. 10, p. 3102, doi. 10.1007/s13197-017-2746-x
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- Article
Polyphenol-rich beverages: insights from sensory and consumer science.
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- Journal of the Science of Food & Agriculture, 2009, v. 89, n. 14, p. 2356, doi. 10.1002/jsfa.3721
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- Article
Facile synthesis of platinum nanoparticle-containing porous carbons, and their application to amperometric glucose biosensing.
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- Microchimica Acta, 2014, v. 181, n. 15/16, p. 1871, doi. 10.1007/s00604-014-1270-1
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- Article
Engineering local coordination environments and site densities for high‐performance Fe‐N‐C oxygen reduction reaction electrocatalysis.
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- SmartMat, 2021, v. 2, n. 2, p. 154, doi. 10.1002/smm2.1033
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- Article
Evaluation of the Hydrolysis Specificity of Protease from Marine Exiguobacterium sp. SWJS2 via Free Amino Acid Analysis.
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- Applied Biochemistry & Biotechnology, 2014, v. 174, n. 4, p. 1260, doi. 10.1007/s12010-014-1088-7
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- Article
Atomic Cation‐Vacancy Engineering of NiFe‐Layered Double Hydroxides for Improved Activity and Stability towards the Oxygen Evolution Reaction.
- Published in:
- Angewandte Chemie, 2021, v. 133, n. 46, p. 24817, doi. 10.1002/ange.202109938
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- Publication type:
- Article