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Methionine restriction constrains lipoylation and activates mitochondria for nitrogenic synthesis of amino acids.
- Published in:
- Nature Communications, 2023, v. 14, n. 1, p. 1, doi. 10.1038/s41467-023-38289-9
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- Article
Flavor, antimicrobial activity and physical properties of gelatin film incorporated with of ginger essential oil.
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- Journal of Food Science & Technology, 2022, v. 59, n. 2, p. 815, doi. 10.1007/s13197-021-05080-x
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- Article
Comparison of rheological behaviors and nanostructure of bighead carp scales gelatin modified by different modification methods.
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- Journal of Food Science & Technology, 2017, v. 54, n. 5, p. 1256, doi. 10.1007/s13197-017-2511-1
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- Article
The effect of ginger and garlic addition during cooking on the volatile profile of grass carp ( Ctenopharyngodon idella) soup.
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- Journal of Food Science & Technology, 2016, v. 53, n. 8, p. 3253, doi. 10.1007/s13197-016-2301-1
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- Article
Quality evaluation of peony seed oil spray-dried in different combinations of wall materials during encapsulation and storage.
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- Journal of Food Science & Technology, 2016, v. 53, n. 6, p. 2597, doi. 10.1007/s13197-016-2225-9
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- Article
Functional properties and structure changes of soybean protein isolate after subcritical water treatment.
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- Journal of Food Science & Technology, 2015, v. 52, n. 6, p. 3412, doi. 10.1007/s13197-014-1392-9
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- Article
Physico-chemical properties of gelatin from bighead carp (Hypophthalmichthys nobilis) scales by ultrasound-assisted extraction.
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- Journal of Food Science & Technology, 2015, v. 52, n. 4, p. 2166, doi. 10.1007/s13197-013-1239-9
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- Article
Microwave heating enhances antioxidant and emulsifying activities of ovalbumin glycated with glucose in solid-state.
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- Journal of Food Science & Technology, 2015, v. 52, n. 3, p. 1453, doi. 10.1007/s13197-013-1120-x
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- Article
The accumulation, histopathology, and intestinal microorganism effects of waterborne cadmium on Carassius auratus gibelio.
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- Fish Physiology & Biochemistry, 2019, v. 45, n. 1, p. 231, doi. 10.1007/s10695-018-0557-2
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- Article
Influence of ultrasonic treatment on the structure and emulsifying properties of peanut protein isolate.
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- Food & Bioproducts Processing: Transactions of the Institution of Chemical Engineers Part C, 2014, v. 92, n. 1, p. 30, doi. 10.1016/j.fbp.2013.07.006
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- Article
Comparative Studies on Physicochemical Properties of Bovine Serum Albumin-Glucose and Galactose Conjugates Formed by Glycation Combined with Ultrasonic Pretreatment.
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- International Journal of Food Engineering, 2017, v. 13, n. 9, p. 1, doi. 10.1515/ijfe-2017-0160
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- Article
Effects of γ‐polyglutamic acid on the gelling properties and non‐covalent interactions of fish gelatin.
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- Journal of Texture Studies, 2020, v. 51, n. 3, p. 511, doi. 10.1111/jtxs.12495
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- Article
Inhibitory activity and mechanism of guavinoside B from guava fruits against α‐glucosidase: Insights by spectroscopy and molecular docking analyses.
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- Journal of Food Biochemistry, 2022, v. 46, n. 7, p. 1, doi. 10.1111/jfbc.14101
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- Article
The IgE/IgG binding capacity and structural changes of Alaska Pollock parvalbumin glycated with different reducing sugars.
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- Journal of Food Biochemistry, 2021, v. 45, n. 1, p. 1, doi. 10.1111/jfbc.13539
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- Article
The influence of in vitro gastrointestinal digestion on the Perilla frutescens leaf extract: Changes in the active compounds and bioactivities.
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- Journal of Food Biochemistry, 2020, v. 44, n. 12, p. 1, doi. 10.1111/jfbc.13530
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- Article
Improved antitumor activity and IgE/IgG–binding ability of α‐Lactalbumin/β‐lactoglobulin induced by ultrasonication prior to binding with oleic acid.
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- Journal of Food Biochemistry, 2020, v. 44, n. 12, p. 1, doi. 10.1111/jfbc.13502
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- Article
Antioxidant, metabolic enzymes inhibitory ability of Torreya grandis kernels, and phytochemical profiling identified by HPLC‐QTOF‐MS/MS.
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- Journal of Food Biochemistry, 2019, v. 43, n. 12, p. N.PAG, doi. 10.1111/jfbc.13043
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- Article
Observation of the structural changes of α‐lactalbumin induced by ultrasonic prior to glycated modification.
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- Journal of Food Biochemistry, 2019, v. 43, n. 11, p. N.PAG, doi. 10.1111/jfbc.13017
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- Article
Antioxidant activity, α-glucosidase inhibition, and phytochemical fingerprints of Anoectochilus roxburghii formula tea residues with HPLC-QTOF-MS/MS.
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- Journal of Food Biochemistry, 2017, v. 41, n. 6, p. n/a, doi. 10.1111/jfbc.12402
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- Article
Effect of High Intensity Ultrasound on the Gel and Structural Properties of Ctenopharyngodon idellus Myofibrillar Protein.
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- Journal of Food Biochemistry, 2017, v. 41, n. 1, p. n/a, doi. 10.1111/jfbc.12288
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- Article
Antioxidant Activity and Phenolic Acids Profiles of Artemisia Selengensis Turcz Extracted with Various Methods by HPLC-QTOF-MS/MS.
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- Journal of Food Biochemistry, 2016, v. 40, n. 4, p. 603, doi. 10.1111/jfbc.12255
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- Article
Gelation kinetics and characterization of enzymatically enhanced fish scale gelatin–pectin coacervate.
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- Journal of the Science of Food & Agriculture, 2018, v. 98, n. 3, p. 1024, doi. 10.1002/jsfa.8551
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- Article
High-intensity ultrasound enhances the immunoglobulin (Ig)G and IgE binding of ovalbumin.
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- Journal of the Science of Food & Agriculture, 2017, v. 97, n. 9, p. 2714, doi. 10.1002/jsfa.8095
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- Article
Influence of in vitro gastrointestinal digestion on the bioavailability and antioxidant activity of polyphenols from Ipomoea batatas leaves.
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- International Journal of Food Science & Technology, 2017, v. 52, n. 5, p. 1131, doi. 10.1111/ijfs.13377
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- Article
Effect of frying on the lipid oxidation and volatile substances in grass carp (Ctenopharyngodon idellus) fillet.
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- Journal of Food Processing & Preservation, 2022, v. 46, n. 3, p. 1, doi. 10.1111/jfpp.16342
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- Article
Effects of pre‐freezing methods and storage temperatures on the qualities of crucian carp (Carassius auratus var. pengze) during frozen storage.
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- Journal of Food Processing & Preservation, 2021, v. 45, n. 2, p. 1, doi. 10.1111/jfpp.15139
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- Article
Morphological and structural characteristics of rice amylose by dynamic high‐pressure microfluidization modification.
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- Journal of Food Processing & Preservation, 2018, v. 42, n. 10, p. N.PAG, doi. 10.1111/jfpp.13764
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- Article
Influence of dynamic high pressure microfluidization on functional properties and structure of gelatin from bighead carp (<italic>Hypophthalmichthys nobilis</italic>) scale.
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- Journal of Food Processing & Preservation, 2018, v. 42, n. 5, p. 1, doi. 10.1111/jfpp.13607
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- Article
Effect of Frying on Fatty Acid Profile, Free Amino Acids and Volatile Compounds of Grass Carp ( Ctenopharyngodon idellus) Fillets.
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- Journal of Food Processing & Preservation, 2017, v. 41, n. 4, p. n/a, doi. 10.1111/jfpp.13088
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- Article
Characterization of Volatile Compounds in Grass Carp (Ctenopharyngodon idellus) Soup Cooked Using a Traditional Chinese Method by GC-MS.
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- Journal of Food Processing & Preservation, 2017, v. 41, n. 4, p. n/a, doi. 10.1111/jfpp.12995
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- Article
Extraction optimization and screening of antioxidant peptides from grass carp meat and synergistic–antagonistic effect.
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- Food Science & Nutrition, 2022, v. 10, n. 5, p. 1481, doi. 10.1002/fsn3.2765
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- Article
Flavor, antimicrobial activity, and physical properties of composite film prepared with different surfactants.
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- Food Science & Nutrition, 2020, v. 8, n. 7, p. 3099, doi. 10.1002/fsn3.1526
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- Article
High-Throughput Sequencing of Microbial Community Diversity and Dynamics during Douchi Fermentation.
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- PLoS ONE, 2016, v. 11, n. 12, p. 1, doi. 10.1371/journal.pone.0168166
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- Article
Influence of Ultrasonication Prior to Glycation on the Physicochemical Properties of Bovine Serum Albumin-galactose Conjugates.
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- Food Science & Technology Research, 2018, v. 24, n. 1, p. 35, doi. 10.3136/fstr.24.35
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- Article
Structure and Antioxidant Activity of Milk Model Systems after Microwave Heating.
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- Food Science & Technology Research, 2014, v. 20, n. 2, p. 345, doi. 10.3136/fstr.20.345
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- Article
Improving gelling properties of fish gelatin by γ‐polyglutamic acid with four different molecular weights.
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- International Journal of Food Science & Technology, 2023, v. 58, n. 12, p. 6588, doi. 10.1111/ijfs.16772
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- Article
Characteristic tryptic peptides and gelling properties of porcine skin gelatin affected by thermal action.
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- International Journal of Food Science & Technology, 2022, v. 57, n. 3, p. 1573, doi. 10.1111/ijfs.15520
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- Article
Gelling properties and structure modification of tilapia skin gelatin by the addition of γ‐polyglutamic acid at different pH levels.
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- International Journal of Food Science & Technology, 2021, v. 56, n. 11, p. 5812, doi. 10.1111/ijfs.15198
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- Article
Rheology, physicochemical properties, and microstructure of fish gelatin emulsion gel modified by γ-polyglutamic acid.
- Published in:
- Frontiers in Nutrition, 2024, p. 1, doi. 10.3389/fnut.2024.1343394
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- Article
Effects of Superheated Steam Treatment on the Allergenicity and Structure of Chicken Egg Ovomucoid.
- Published in:
- Foods, 2022, v. 11, n. 2, p. 238, doi. 10.3390/foods11020238
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- Article