563 results on '"Ma, Meihu"'
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102. Comparative characterization of proximate nutritional compositions, microbial quality and safety of camel meat in relation to mutton, beef, and chicken
103. Sex differences in serum steroid hormone levels during embryonic development in hen eggs
104. SPME-GC-MS & metal oxide E-Nose 18 sensors to validate the possible interactions between bio-active terpenes and egg yolk volatiles
105. Impact of ultrasound treatment on the foaming and physicochemical properties of egg white during cold storage
106. Anti-inflammatory effect of preserved egg with simulated gastrointestinal digestion on LPS-stimulated RAW264.7 cells
107. Nitroso-hemoglobin Increased the Color Stability and Inhibited the Pathogenic Bacteria in a Minced Beef Model: A Combined Low-field NMR Study
108. Lipolysis and oxidation of lipids during egg storage at different temperatures
109. Study on the Relationship between Egg O2 Respiration and Eggshell Ultra Structure
110. Long Term Egg Yolk Consumption Alters Lipid Metabolism and Attenuates Hyperlipidemia in Mice Fed a High‐Fat Diet Based on Lipidomics Analysis
111. Preparation process optimization of pig bone collagen peptide-calcium chelate using response surface methodology and its structural characterization and stability analysis
112. High Density Lipoprotein from Egg Yolk (EYHDL) Improves Dyslipidemia by Mediating Fatty Acids Metabolism in High Fat Diet-induced Obese Mice
113. Large-scale purification of ovalbumin using polyethylene glycol precipitation and isoelectric precipitation
114. Hydroxyl radical-induced early stage oxidation improves the foaming and emulsifying properties of ovalbumin
115. Preparation and characterization of novel eggshell membrane-chitosan blend films for potential wound-care dressing: From waste to medicinal products
116. Comparison of long-term effects of egg yolk consumption under normal and high fat diet on lipid metabolism and fatty acids profile in mice
117. Nondestructive Assessment of S-Ovalbumin Content in Egg Whites by VIS-NIR Spectroscopy
118. Effect of microwave-assisted phosphorylation modification on the structural and foaming properties of egg white powder
119. The antimicrobial spectrum of lysozyme broadened by reductive modification
120. Sialic acid involves in the interaction between ovomucin and hemagglutinin and influences the antiviral activity of ovomucin
121. N-Glycoproteomic Analysis of Chicken Egg Yolk
122. Phosphorylation of phosvitin plays a crucial effects on the protein-induced differentiation and mineralization of osteoblastic MC3T3-E1 cells
123. Tapioca starch-pullulan interaction during gelation and retrogradation
124. Rapid and universal detection of ovalbumin based on N,O,P-co-doped carbon dots-fluorescence resonance energy transfer technology
125. Preparation and Evaluation of Smart Nanocarrier Systems for Drug Delivery Using Magnetic Nanoparticle and Avidin-Iminobiotin System
126. Phosphorylated serine clusters of phosvitin plays a crucial role in the regulatory mineralization
127. A novel two-step controlled basic water phase method for synthesizing size-tunable CdTe/Cd(OH)2 core/shell quantum dots with high quantum yield and excellent stability
128. Influence of high-intensity ultrasound on foaming and structural properties of egg white
129. Effect of hydroxyl radical-induced oxidation on the structure and heat-induced gel properties of ovalbumin
130. Mass spectrometry characterization for N-glycosylation of immunoglobulin Y from hen egg yolk
131. Multiresidue determination of antibiotics in preserved eggs using a QuEChERS-based procedure by ultrahigh-performance liquid chromatography tandem mass spectrometry
132. Egg-Yolk Sphingomyelin and Phosphatidylcholine Attenuate Cholesterol Absorption in Caco-2 Cells
133. Comparative proteomic analysis of chicken, duck, and quail egg yolks
134. Molecular and structural properties of three major protein components from almond kernel
135. Fluorescence switch biosensor based on quantum dots and gold nanoparticles for discriminative detection of lysozyme
136. Effects of four natural antioxidant phenyl terpenes on emulsifying and rheological properties of egg yolk
137. Effects of site-specific phosphorylation on the mechanical properties of ovalbumin-based hydrogels
138. Hydroxyapatite nucleation and growth on collagen electrospun fibers controlled with different mineralization conditions and phosvitin
139. Role of phosphorylation of phosvitin in the phase transformation of mineralization
140. Lipolysis and oxidation of lipids during egg storage at different temperatures
141. Identification of N-Glycosites in Chicken Egg White Proteins Using an Omics Strategy
142. Hen egg yolk phosvitin stimulates osteoblast differentiation in the absence of ascorbic acid
143. The impact of N -glycosylation on conformation and stability of immunoglobulin Y from egg yolk
144. Nitroso-Hemoglobin Preparation and Meat Product Colorant Development
145. An Efficient Method for Co-purification of Eggshell Matrix Proteins OC-17, OC-116, and OCX-36
146. Monitoring glycation-induced structural and biofunctional changes in chicken immunoglobulin Y by different monosaccharides
147. The changes of secondary structures and properties of lysozyme along with the egg storage
148. Comparative proteome analysis of egg yolk plasma proteins during storage
149. Why sucrose is the most suitable substrate for pullulan fermentation by Aureobasidium pullulans CGMCC1234?
150. A rapid triple-mode fluorescence switch assay for immunoglobulin detection by using quantum dots-gold nanoparticles nanocomposites
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