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Insights into the mechanism of Penicillium inoculation on microbial succession, volatile compound evolutions and sensory development of Jinhua ham.
- Published in:
- International Journal of Food Science & Technology, 2024, v. 59, n. 7, p. 4701, doi. 10.1111/ijfs.17197
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- Article
The intestinal delivery systems of ferulic acid: Absorption, metabolism, influencing factors, and potential applications.
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- Food Frontiers, 2024, v. 5, n. 3, p. 1126, doi. 10.1002/fft2.366
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- Article
Effects of Lactic Acid Bacteria Fermentation on Calcium Release and Metabolites in Chicken Bone Paste.
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- Science & Technology of Food Industry, 2024, v. 45, n. 6, p. 67, doi. 10.13386/j.issn1002-0306.2023050133
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- Article
Study on the Changes of Bone Calcium during the Fermentation of Bone Powders with Different Fermenters.
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- Foods, 2024, v. 13, n. 2, p. 227, doi. 10.3390/foods13020227
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- Article
The combination of high‐throughput sequencing and LC–MS/MS reveals the mechanism of Staphylococcus inoculation on bacterial community succession and taste development during the processing of dry‐cured bacon.
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- Journal of the Science of Food & Agriculture, 2023, v. 103, n. 14, p. 7187, doi. 10.1002/jsfa.12806
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- Article
Flavor Formation and Quality Maintenance in Meat Processing.
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- Foods, 2023, v. 12, n. 19, p. 3678, doi. 10.3390/foods12193678
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- Article
Green Processing Technology of Meat and Meat Products.
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- Foods, 2023, v. 12, n. 12, p. 2356, doi. 10.3390/foods12122356
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- Article
Contribution of process‐induced molten‐globule state formation in duck liver protein to the enhanced binding ability of (E,E)‐2,4‐heptadienal.
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- Journal of the Science of Food & Agriculture, 2023, v. 103, n. 7, p. 3334, doi. 10.1002/jsfa.12499
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- Article
1 H NMR Reveals the Mechanism of Potassium Lactate on Proteolysis and Taste Metabolites of Rugao Ham.
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- Foods, 2023, v. 12, n. 7, p. 1453, doi. 10.3390/foods12071453
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- Article
Textural modification of Chinese traditional stewed pig trotter: Effect of acid or alkaline‐induced degradation of collagen fibers.
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- Journal of Texture Studies, 2023, v. 54, n. 2, p. 268, doi. 10.1111/jtxs.12735
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- Article
Effects of W/O Nanoemulsion on Improving the Color Tone of Beijing Roast Duck.
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- Foods, 2023, v. 12, n. 3, p. 613, doi. 10.3390/foods12030613
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- Article
Peptidomic insights on structural protein hydrolysis by exopeptidase activities and its effects on bitterness defects of dry‐cured ham.
- Published in:
- International Journal of Food Science & Technology, 2023, v. 58, n. 2, p. 755, doi. 10.1111/ijfs.16227
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- Article
Liposomes as Delivery System for Applications in Meat Products.
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- Foods, 2022, v. 11, n. 19, p. 3017, doi. 10.3390/foods11193017
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- Article
Effect of High Pressure/Heating Combination on the Structure and Texture of Chinese Traditional Pig Trotter Stewed with Soy Sauce.
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- Foods, 2022, v. 11, n. 15, p. 2248, doi. 10.3390/foods11152248
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- Article
The Texture Change of Chinese Traditional Pig Trotter with Soy Sauce during Stewing Processing: Based on a Thermal Degradation Model of Collagen Fibers.
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- Foods, 2022, v. 11, n. 12, p. 1772, doi. 10.3390/foods11121772
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- Article
A Simple and Reliable Single Tube Septuple PCR Assay for Simultaneous Identification of Seven Meat Species.
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- Foods, 2021, v. 10, n. 5, p. 1083, doi. 10.3390/foods10051083
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- Article
Effect of cooking temperature on texture and flavour binding of braised sauce porcine skin.
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- International Journal of Food Science & Technology, 2021, v. 56, n. 4, p. 1690, doi. 10.1111/ijfs.14791
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- Article
A comparative study of volatile flavor components in four types of zaoyu using comprehensive two‐dimensional gas chromatography in combination with time‐of‐flight mass spectrometry.
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- Journal of Food Processing & Preservation, 2021, v. 45, n. 3, p. 1, doi. 10.1111/jfpp.15230
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- Article
Study on the dynamic identification method of the weak part of the bar-shaped combined structure.
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- Advances in Mechanical Engineering (Sage Publications Inc.), 2021, v. 13, n. 2, p. 1, doi. 10.1177/1687814021996526
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- Article
Effect of fermentation by various bacterial strains on quality of dried duck meat slice.
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- International Journal of Food Engineering, 2021, v. 17, n. 2, p. 121, doi. 10.1515/ijfe-2020-0076
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- Article
Evaluating the profile of myofibrillar proteins and its relationship with tenderness among five styles of dry‐cured hams.
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- International Journal of Food Science & Technology, 2021, v. 56, n. 1, p. 259, doi. 10.1111/ijfs.14627
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- Article
Myosin affects the structure and volatile flavour compounds binding of G‐actin in grass carp.
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- International Journal of Food Science & Technology, 2020, v. 55, n. 10, p. 3235, doi. 10.1111/ijfs.14586
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- Article
The effect of sodium chloride levels on the taste and texture of dry-cured ham.
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- Journal of Food Measurement & Characterization, 2020, v. 14, n. 5, p. 2646, doi. 10.1007/s11694-020-00511-3
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- Article
An identification method of the weak link of stiffness for cantilever beam structure.
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- Science Progress, 2020, v. 103, n. 3, p. 1, doi. 10.1177/0036850420952671
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- Article
The application of <sup>1</sup>H NMR to explore the taste difference caused by taste‐active metabolites of different Chinese sauce‐stewed beef.
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- Food Science & Nutrition, 2020, v. 8, n. 9, p. 4868, doi. 10.1002/fsn3.1773
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- Article
Chinese Emergency Event Recognition Using Conv-RDBiGRU Model.
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- Computational Intelligence & Neuroscience, 2020, p. 1, doi. 10.1155/2020/7090918
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- Article
Effect of Reconstituted Broth on the Taste-Active Metabolites and Sensory Quality of Stewed and Roasted Pork-Hock.
- Published in:
- Foods, 2020, v. 9, n. 4, p. 513, doi. 10.3390/foods9040513
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- Article
Headspace fingerprinting approach to identify the major pathway influencing volatile patterns of vinasse‐cured duck processed by high pressure, as well as its impact on physicochemical and sensory attributes.
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- International Journal of Food Science & Technology, 2020, v. 55, n. 2, p. 669, doi. 10.1111/ijfs.14321
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- Article
Volatile flavor changes responding to heat stress-induced lipid oxidation in duck meat.
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- Animal Science Journal, 2020, v. 91, n. 1, p. 1, doi. 10.1111/asj.13461
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- Article
Ultrasound treatment on the structure of goose liver proteins and antioxidant activities of its enzymatic hydrolysate.
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- Journal of Food Biochemistry, 2020, v. 44, n. 1, p. N.PAG, doi. 10.1111/jfbc.13091
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- Article
The modification of gelatin films: Based on various cross‐linking mechanism of glutaraldehyde at acidic and alkaline conditions.
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- Food Science & Nutrition, 2019, v. 7, n. 12, p. 4140, doi. 10.1002/fsn3.1282
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- Article
The effect of coating incorporated with black pepper essential oil on the lipid deterioration and aroma quality of Jinhua ham.
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- Journal of Food Measurement & Characterization, 2019, v. 13, n. 4, p. 2740, doi. 10.1007/s11694-019-00195-4
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- Article
The Changes of the Volatile Compounds Derived from Lipid Oxidation of Boneless Dry‐Cured Hams During Processing.
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- European Journal of Lipid Science & Technology, 2019, v. 121, n. 10, p. N.PAG, doi. 10.1002/ejlt.201900135
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- Article
A metagenomic analysis of the modulatory effect of Cyclocarya paliurus flavonoids on the intestinal microbiome in a high‐fat diet‐induced obesity mouse model.
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- Journal of the Science of Food & Agriculture, 2019, v. 99, n. 8, p. 3967, doi. 10.1002/jsfa.9622
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- Article
Effect of cinnamon essential oil on the microbiological and physiochemical characters of fresh Italian style sausage during storage.
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- Animal Science Journal, 2019, v. 90, n. 3, p. 435, doi. 10.1111/asj.13171
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- Article
A fluorometric aptamer method for kanamycin by applying a dual amplification strategy and using double Y-shaped DNA probes on a gold bar and on magnetite nanoparticles.
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- Microchimica Acta, 2019, v. 186, n. 2, p. 1, doi. 10.1007/s00604-018-3207-6
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- Article
Metagenomics Analysis of Gut Microbiota in a High Fat Diet–Induced Obesity Mouse Model Fed with (−)‐Epigallocatechin 3‐O‐(3‐O‐Methyl) Gallate (EGCG3″Me).
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- Molecular Nutrition & Food Research, 2018, v. 62, n. 13, p. 1, doi. 10.1002/mnfr.201800274
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- Article
Change of the structure and the digestibility of myofibrillar proteins in Nanjing dry‐cured duck during processing.
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- Journal of the Science of Food & Agriculture, 2018, v. 98, n. 8, p. 3140, doi. 10.1002/jsfa.8815
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- Article
The modulatory effect of nanocomplexes loaded with EGCG3ʺMe on intestinal microbiota of high fat diet‐induced obesity mice model.
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- Journal of Food Biochemistry, 2018, v. 42, n. 3, p. 1, doi. 10.1111/jfbc.12501
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- Article
Construction of Chitosan-Zn-Based Electrochemical Biosensing Platform for Rapid and Accurate Assay of Actin.
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- Sensors (14248220), 2018, v. 18, n. 6, p. 1865, doi. 10.3390/s18061865
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- Article
Metabonomics profiling of marinated meat in soy sauce during processing.
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- Journal of the Science of Food & Agriculture, 2018, v. 98, n. 4, p. 1325, doi. 10.1002/jsfa.8596
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- Publication type:
- Article
Microfluidic electrophoretic non-enzymatic kanamycin assay making use of a stirring bar functionalized with gold-labeled aptamer, of a fluorescent DNA probe, and of signal amplification via hybridization chain reaction.
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- Microchimica Acta, 2018, v. 185, n. 3, p. N.PAG, doi. 10.1007/s00604-017-2635-z
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- Article
Caco-2 cell transport of purple sweet potato anthocyanins-phospholipids complex.
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- Journal of Food Science & Technology, 2018, v. 55, n. 1, p. 304, doi. 10.1007/s13197-017-2940-x
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- Article
Oolong Tea Polyphenols-Phospholipids Complex Reduces Obesity in High Fat Diet-Induced Mice Model.
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- European Journal of Lipid Science & Technology, 2017, v. 119, n. 12, p. n/a, doi. 10.1002/ejlt.201600394
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- Article
Phospholipids modulate Caco-2 transport of EGCG3'Me from Chinese oolong tea.
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- European Journal of Lipid Science & Technology, 2017, v. 119, n. 11, p. n/a, doi. 10.1002/ejlt.201600499
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- Article
Study on the volatile compounds generated from lipid oxidation of Chinese bacon (unsmoked) during processing.
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- European Journal of Lipid Science & Technology, 2017, v. 119, n. 10, p. n/a, doi. 10.1002/ejlt.201600512
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- Article
Preparation, Characterization and Antimicrobial Activity of Sodium Alginate Nanobiocomposite Films Incorporated with Ε-Polylysine and Cellulose Nanocrystals.
- Published in:
- Journal of Food Processing & Preservation, 2017, v. 41, n. 5, p. n/a, doi. 10.1111/jfpp.13120
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- Article
The effect of microwave on the interaction of flavour compounds with G-actin from grass carp ( Catenopharyngodon idella).
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- Journal of the Science of Food & Agriculture, 2017, v. 97, n. 12, p. 3917, doi. 10.1002/jsfa.8325
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- Publication type:
- Article
Green tea polyphenols reduce obesity in high-fat diet-induced mice by modulating intestinal microbiota composition.
- Published in:
- International Journal of Food Science & Technology, 2017, v. 52, n. 8, p. 1723, doi. 10.1111/ijfs.13479
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- Article
Determination of Volatiles in Ham by Gas Chromatography with Olfactory Detection.
- Published in:
- International Journal of Food Engineering, 2016, v. 12, n. 4, p. 323, doi. 10.1515/ijfe-2015-0149
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- Article