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.

Published in:

Journal of Food Biochemistry, 2022, v. 46, n. 6, p. 1, doi. 10.1111/jfbc.14077

By:

Li, Baicheng;
Li, Jia;
Hu, Shuwen

Publication type:

Article

Inhibitory effect of whey protein concentrate on SARS‐CoV‐2‐targeted furin activity and spike protein‐ACE2 binding in methotrexate‐induced lung damage.

Published in:

Journal of Food Biochemistry, 2022, v. 46, n. 6, p. 1, doi. 10.1111/jfbc.14039

By:

Tufan, Elif;
Sivas, Güzin Göksun;
Gürel‐Gökmen, Begüm;
Yılmaz‐Karaoğlu, Sümeyye;
Ercan, Dursun;
Özbeyli, Dilek;
Şener, Göksel;
Tunali‐Akbay, Tuğba

Publication type:

Article

Identification of Ophiopogonis Radix from different producing areas by headspace‐gas chromatography‐ion mobility spectrometry analysis.

Published in:

Journal of Food Biochemistry, 2022, v. 46, n. 6, p. 1, doi. 10.1111/jfbc.13850

By:

He, Jia;
Ye, Lihua;
Li, Jinghui;
Huang, Wenkang;
Huo, Yujia;
Gao, Jingxian;
Liu, Li;
Zhang, Wenting

Publication type:

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.

Published in:

Journal of Food Biochemistry, 2022, v. 46, n. 6, p. 1, doi. 10.1111/jfbc.13840

By:

Chen, Yan Ping;
Cai, Dandan;
Li, Wenqian;
Blank, Imre;
Liu, Yuan

Publication type:

Article

Potential nutraceuticals from the casein fraction of goat's milk.

Published in:

Journal of Food Biochemistry, 2022, v. 46, n. 6, p. 1, doi. 10.1111/jfbc.13982

By:

Dhasmana, Shruti;
Das, Sanjita;
Shrivastava, Shivani

Publication type:

Article

Evaluation of the effect of marination in different seasoning recipes on the flavor profile of roasted beef meat via chemical and sensory analysis.

Published in:

Journal of Food Biochemistry, 2022, v. 46, n. 6, p. 1, doi. 10.1111/jfbc.13962

By:

Al‐Dalali, Sam;
Li, Cong;
Xu, Baocai

Publication type:

Article

Determination of volatile flavor compounds in raw and treated duck meats of different body parts.

Published in:

Journal of Food Biochemistry, 2022, v. 46, n. 6, p. 1, doi. 10.1111/jfbc.13908

By:

Zhen, Zong‐Yuan;
Liu, Yi‐Lin;
Wang, Jie;
Li, Jing‐Jun;
Li, Xian‐Bao;
Zheng, Hai‐Bo

Publication type:

Article

Analysis of volatile flavor compounds of green wheat under different treatments by GC‐MS and GC‐IMS.

Published in:

Journal of Food Biochemistry, 2022, v. 46, n. 6, p. 1, doi. 10.1111/jfbc.13875

By:

Zhang, Kangyi;
Zhang, Can;
Gao, Lingling;
Zhuang, Haining;
Feng, Tao;
Xu, Guozhen

Publication type:

Article

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.

Published in:

Journal of Food Biochemistry, 2022, v. 46, n. 6, p. 1, doi. 10.1111/jfbc.13978

By:

Budak, Nilgün H.;
Özdemir, Nilgün;
Gökırmaklı, Çağlar

Publication type:

Article

Role of fermented goat milk as a nutritional product to improve anemia.

Published in:

Journal of Food Biochemistry, 2022, v. 46, n. 6, p. 1, doi. 10.1111/jfbc.13969

By:

Mirzaei, Hamed;
Sharafati Chaleshtori, Reza

Publication type:

Article

Identification and characterization of volatile compounds in Lentinula edodes during vacuum freeze‐drying.

Published in:

Journal of Food Biochemistry, 2022, v. 46, n. 6, p. 1, doi. 10.1111/jfbc.13814

By:

Lu, Xiaoshuo;
Hou, Hui;
Fang, Donglu;
Hu, Qiuhui;
Chen, Jiluan;
Zhao, Liyan

Publication type:

Article

Identification of changes in volatile organic compounds in Ophiopogonis Radix containing spoiled products in different proportions by headspace‐gas chromatography‐ion mobility spectrometry.

Published in:

Journal of Food Biochemistry, 2022, v. 46, n. 6, p. 1, doi. 10.1111/jfbc.13802

By:

He, Jia;
Ye, Lihua;
Fang, Cuifen;
Li, Jinghui;
Liu, Li;
Zhang, Wenting

Publication type:

Article

Issue Information.

Published in:: Journal of Food Biochemistry, 2022, v. 46, n. 6, p. 1, doi. 10.1111/jfbc.13787
Publication type:: Article

Taste compounds generation and variation of broth in pork meat braised processing by chemical analysis and an electronic tongue system.

Published in:

Journal of Food Biochemistry, 2022, v. 46, n. 6, p. 1, doi. 10.1111/jfbc.13766

By:

Yao, Hui;
Xu, Ye‐Ling;
Liu, Wei;
Lu, Ying;
Gan, Jian‐Hong;
Liu, Yuan;
Tao, Ning‐Ping;
Wang, Xi‐Chang;
Xu, Chang‐Hua

Publication type:

Article