190 results on '"Chung, Hau Yin"'
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2. Dynamic correlations between major enzymatic activities, physicochemical properties and targeted volatile compounds in naturally fermented plain sufu during production
3. Quantitative Textural and Rheological Data on Different Levels of Texture-Modified Food and Thickened Liquids Classified Using the International Dysphagia Diet Standardisation Initiative (IDDSI) Guideline
4. Optimization of a headspace solid-phase micro-extraction method to quantify volatile compounds in plain sufu, and application of the method in sample discrimination
5. Antioxidant activities of ginger extract and its constituents toward lipids
6. Antioxidant and Flavor in Spices Used in the Preparation of Chinese Dishes
7. Diterpenoids from the roots of Croton crassifolius and their anti-angiogenic activity
8. Pseudo-Taste Cells Derived from Rat Taste and Non-Taste Tissues: Implications for Cultured Taste Cell-Based Biosensors
9. Phenolic compounds from Origanum vulgare and their antioxidant and antiviral activities
10. Anti-angiogenic activity and mechanism of kaurane diterpenoids from Wedelia chinensis
11. Author response for 'Characteristics of silver carp surimi gel under high temperature (>= 100 degrees C): quality changes, water distribution and protein pattern'
12. Characteristics of silver carp surimi gel under high temperature (≥100 °C): quality changes, water distribution and protein pattern
13. Supercritical fluid extraction assisted isolation of sesquiterpene lactones with antiproliferative effects from Centipeda minima
14. Saltiness-Enhancing Peptides Isolated from the Chinese Commercial Fermented Soybean Curds with Potential Applications in Salt Reduction
15. Activation of Transient Receptor Potential Vanilloid 3 Channel Suppresses Adipogenesis
16. Antioxidant Activity of Sesamin in Canola Oil
17. Immortalization and Characterization of Rat Lingual Keratinocytes in a High-Calcium and Feeder-Free Culture System Using ROCK Inhibitor Y-27632
18. GC-MS analysis of the volatile components in dried boxthorn (Lycium chinensis) fruit
19. Comparison of the volatile components in two Chinese wines, Moutai and Wuliangye
20. Static headspace analysis-olfactometry (SHA-O) of odor impact components in salted-dried white herring ( Ilisha elongata)
21. Evaluation of Antioxidant Activity of Curcumin-Free Turmeric (Curcuma longa L.) Oil and Identification of Its Antioxidant Constituents
22. Exploring core functional microbiota related with flavor compounds involved in the fermentation of a natural fermented plain sufu (Chinese fermented soybean curd)
23. Cyperenoic acid, a sesquiterpene derivative from Croton crassifolius, inhibits tumor growth through anti-angiogenesis by attenuating VEGFR2 signal pathway in breast cancer
24. Antioxidative activity of green tea catechin extract compared with that of rosemary extract
25. Multivariate relationships among sensory, physicochemical parameters, and targeted volatile compounds in commercial red sufus (Chinese fermented soybean curd): Comparison of QDA® and Flash Profile methods
26. Isolation, characterization, molecular cloning and modeling of a new lipid transfer protein with antiviral and antiproliferative activities from Narcissus tazetta
27. Comparison between quantitative descriptive analysis and flash profile in profiling the sensory properties of commercial red sufu (Chinese fermented soybean curd)
28. The cholesterol‐lowering activity of miracle fruit (Synsepalum dulcificum).
29. Development of a lexicon for red sufu
30. Application of the ideal profile method to identify an ideal sufu for nonregular consumers
31. Arginyl dipeptides increase the frequency of NaCl-elicited responses via epithelial sodium channel alpha and delta subunits in cultured human fungiform taste papillae cells
32. Two natural eudesmane-type sesquiterpenes from Laggera alata inhibit angiogenesis and suppress breast cancer cell migration through VEGF- and Angiopoietin 2-mediated signaling pathways
33. Use of a least absolute shrinkage and selection operator (LASSO) model to selected ion flow tube mass spectrometry (SIFT-MS) analysis of exhaled breath to predict the efficacy of dialysis: a pilot study
34. Anti-angiogenic Activity and Mechanism of Sesquiterpene Lactones from Centipeda minima
35. Development of A Lexicon for Commercial Plain Sufu (Fermented Soybean Curd)
36. Tangeretin from Citrus reticulate Inhibits Respiratory Syncytial Virus Replication and Associated Inflammation in Vivo
37. ChemInform Abstract: Two New Clerodane Diterpenoids from Croton crassifolius.
38. Stability of Capsaicinoid Content at Raised Temperatures
39. Antiviral Activity of Polymethoxylated Flavones from “Guangchenpi”, the Edible and Medicinal Pericarps of Citrus reticulata ‘Chachi’
40. Tangeretin from Citrus reticulate Inhibits Respiratory Syncytial Virus Replication and Associated Inflammation in Vivo.
41. Antioxidant Activity of Capsaicinoid in Canola Oil
42. A new biflavonoid with antiviral activity from the roots ofWikstroemia indica
43. Deoxyelephantopin from Elephantopus scaber L. induces cell-cycle arrest and apoptosis in the human nasopharyngeal cancer CNE cells
44. COMPARISON OF HYPOCHOLESTEROLEMIC ACTIVITY OF TEA SEED OIL WITH COMMONLY USED VEGETABLE OILS IN HAMSTERS
45. Antioxidant Activity and Total Phenolic Content in Shiitake Mycelial Exudates
46. Profiling of Volatile Components Using Gas Chromatography-Mass Spectrometry in Commercial Pine Needle (Pinus densiflora S. and Z.) Powder
47. Chemical and Textural Properties in Commercial Fermented Soybean Curds of Sufu
48. 6-O-Angeloylenolin induced cell-cycle arrest and apoptosis in human nasopharyngeal cancer cells
49. Antiviral biflavonoids from Radix Wikstroemiae (Liaogewanggen)
50. Antiproliferative Effects of Volatile Oils from Centipeda minima on Human Nasopharyngeal Cancer CNE Cells
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