Works matching IS 01458884 AND DT 2022 AND VI 46 AND IP 6
Results: 14
Cinnamon could improve hepatic steatosis caused by a high‐fat diet via enhancing hepatic beta‐oxidation and inhibiting hepatic lipogenesis, oxidative damage, and inflammation in male rats.
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- Journal of Food Biochemistry, 2022, v. 46, n. 6, p. 1, doi. 10.1111/jfbc.14077
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- Article
Inhibitory effect of whey protein concentrate on SARS‐CoV‐2‐targeted furin activity and spike protein‐ACE2 binding in methotrexate‐induced lung damage.
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- Journal of Food Biochemistry, 2022, v. 46, n. 6, p. 1, doi. 10.1111/jfbc.14039
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- Article
Potential nutraceuticals from the casein fraction of goat's milk.
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- Journal of Food Biochemistry, 2022, v. 46, n. 6, p. 1, doi. 10.1111/jfbc.13982
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The changes of physicochemical properties, antioxidants, organic, and key volatile compounds associated with the flavor of peach (Prunus cerasus L. Batsch) vinegar during the fermentation process.
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- Journal of Food Biochemistry, 2022, v. 46, n. 6, p. 1, doi. 10.1111/jfbc.13978
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Role of fermented goat milk as a nutritional product to improve anemia.
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- Journal of Food Biochemistry, 2022, v. 46, n. 6, p. 1, doi. 10.1111/jfbc.13969
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Evaluation of the effect of marination in different seasoning recipes on the flavor profile of roasted beef meat via chemical and sensory analysis.
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- Journal of Food Biochemistry, 2022, v. 46, n. 6, p. 1, doi. 10.1111/jfbc.13962
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- Article
Determination of volatile flavor compounds in raw and treated duck meats of different body parts.
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- Journal of Food Biochemistry, 2022, v. 46, n. 6, p. 1, doi. 10.1111/jfbc.13908
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- Article
Analysis of volatile flavor compounds of green wheat under different treatments by GC‐MS and GC‐IMS.
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- Journal of Food Biochemistry, 2022, v. 46, n. 6, p. 1, doi. 10.1111/jfbc.13875
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- Article
Identification of Ophiopogonis Radix from different producing areas by headspace‐gas chromatography‐ion mobility spectrometry analysis.
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- Journal of Food Biochemistry, 2022, v. 46, n. 6, p. 1, doi. 10.1111/jfbc.13850
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- Article
Application of gas chromatography‐ion mobility spectrometry (GC‐IMS) and ultrafast gas chromatography electronic‐nose (uf‐GC E‐nose) to distinguish four Chinese freshwater fishes at both raw and cooked status.
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- Journal of Food Biochemistry, 2022, v. 46, n. 6, p. 1, doi. 10.1111/jfbc.13840
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Identification and characterization of volatile compounds in Lentinula edodes during vacuum freeze‐drying.
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- Journal of Food Biochemistry, 2022, v. 46, n. 6, p. 1, doi. 10.1111/jfbc.13814
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- Article
Identification of changes in volatile organic compounds in Ophiopogonis Radix containing spoiled products in different proportions by headspace‐gas chromatography‐ion mobility spectrometry.
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- Journal of Food Biochemistry, 2022, v. 46, n. 6, p. 1, doi. 10.1111/jfbc.13802
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- Article
Issue Information.
- Published in:
- Journal of Food Biochemistry, 2022, v. 46, n. 6, p. 1, doi. 10.1111/jfbc.13787
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- Article
Taste compounds generation and variation of broth in pork meat braised processing by chemical analysis and an electronic tongue system.
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- Journal of Food Biochemistry, 2022, v. 46, n. 6, p. 1, doi. 10.1111/jfbc.13766
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- Article