25 results on '"Ma, Meihu"'
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2. Effect of preserved eggs on the health of SD rats, and anti‐tumor action of HT‐29 cells
3. Interaction research of resveratrol and phosvitin based on fluorescence spectroscopy and molecular docking analysis
4. Simulation analysis and freshness prediction of eggs laid at room temperature
5. Effect of thermal treatment on the antioxidant activity of egg white hydrolysate and the preparation of novel antioxidant peptides
6. Quantification of Lipidomics Profiling using UPLC‐QE‐HESI‐ Lipid Analysis on the Salted Duck Egg Incorporated with Clove Extract
7. Long Term Egg Yolk Consumption Alters Lipid Metabolism and Attenuates Hyperlipidemia in Mice Fed a High‐Fat Diet Based on Lipidomics Analysis
8. Egg-Yolk Sphingomyelin and Phosphatidylcholine Attenuate Cholesterol Absorption in Caco-2 Cells
9. Molecular and structural properties of three major protein components from almond kernel
10. Hen egg yolk phosvitin stimulates osteoblast differentiation in the absence of ascorbic acid
11. Comparative proteome analysis of egg yolk plasma proteins during storage
12. Proteome analysis of the almond kernel (Prunus dulcis )
13. Hen egg white ovomacroglobulin promotes fibroblast migration via mediating cell adhesion and cytoskeleton
14. Effect of Garlic Oil on Lipid Oxidation, Fatty Acid Profiles and Microstructure of Salted Duck Eggs
15. Chinese yak and yellow cattle exhibit considerable differences in tissue content of squalene, tocopherol, and fatty acids
16. A Sensitive and Selective Fluorimetric Method of Quick Determination of Sialic Acids in Egg Products by Lectin‐CdTe Quantum Dots as Nanoprobe
17. Antioxidant and anti-fatigue activities of egg white peptides prepared by pepsin digestion
18. Discriminating eggs from different poultry species by fatty acids and volatiles profiling: Comparison of SPME‐GC/MS, electronic nose, and principal component analysis method
19. Purification of hen egg white ovomacroglobulin using one-step chromatography
20. Simple pH Treatment as an Effective Tool to Improve the Functional Properties of Ovomucin
21. STUDY ON RELEASE MECHANISM OF INHIBITORY COMPONENTS FROM CINNAMON AND CLOVE POWDERS
22. An Egg-Enriched Diet Attenuates Plasma Lipids and Mediates Cholesterol Metabolism of High-Cholesterol Fed Rats
23. Simply and effectively preparing high-purity phosvitin using polyethylene glycol and anion-exchange chromatography
24. GRANULARITY AND ANTIBACTERIAL ACTIVITIES OF ULTRA-FINE CINNAMON AND CLOVE POWDERS
25. Frontal polymerization synthesis and characterization of Konjac glucomannan‐graft‐acrylic acid polymers
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