830 results on '"Lin, Songyi"'
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2. Inhibition of undesirable flavor compounds and lipid oxidation in infant nutrition powder using kiwifruit powder, orange powder and quinoa flour-based formulations
3. Effects of Different Drying Methods on Physicochemical Properties, Antioxidant Activity and Flavor Profile of Lentinus edodes Powder
4. Characterization and Proosteogenic Effect of in Vitro Digestion Products of Antarctic Krill Protein
5. Screening and molecular interaction machine investigation of fish scale collagen novel auxiliary memory-improving peptides
6. Urban surface-emitted longwave radiation estimation from high spatial resolution thermal infrared images using a hybrid method
7. Mechanism of targeted uric acid reduction by soybean protein peptide SHECN in hyperuricemia mice and improvement of liver injury
8. Enhancing oral tolerance of Penaeus vannamei by covalent modification of fucoidan: Insights from intestinal microecology
9. Unveiling the impact of dietary components on tropomyosin-induced anaphylaxis: Analysis from the perspective of intestinal barrier
10. Unveiling the regulatory mechanism of pulsed electric field modified instant soy milk powder: Exploring allergenicity, conformation, and epitopes
11. Effects of sterilization intensity on the flavor profile of canned Antarctic krill (Euphausia superba): Moderate vs. excessive
12. Advanced characterization of fish skin gelatin-proanthocyanidins covalent and non-covalent composite emulsions for benzyl isothiocyanate delivery
13. Study on the adsorption and migration rule of Sichuan pepper characteristic volatile compounds during the cooking process in the sea cucumber body wall
14. Potential mechanism of sea cucumber gut peptides in protecting ethanol-induced gastric mucosal injury
15. A novel neuroprotective peptide against cognitive disorder in mice by regulating hippocampal oxidative stress and synaptic plasticity
16. κ-Carrageenan improves the gelation capacity of Antarctic krill myofibrillar proteins through covalent and noncovalent interactions
17. The science behind physical field technologies for improved extraction of juices with enhanced quality attributes
18. Folic acid ameliorated the scopolamine-induced memory impairment in mice and the neuroprotective mechanisms
19. Investigation of the Antarctic krill tripeptide Phe-Pro-Phe (FPF) for its antioxidant properties and mechanism
20. Insight into the allergenicity of digestion-resistant epitopes in Antarctic krill (Euphausia superba) tropomyosin
21. Characterization and in vitro calcium release of the novel calcium-loaded complexes using Antarctic krill protein and pectin: Effect of different blending sequences
22. Enhancing acceptability of Chinese steamed bread through corn and oats blending: Formulation, physical, and sensory properties
23. Effect of tea extracts on heterocyclic aromatic amines and advanced glycation end products in roasting Eleutheronema Tetradactylum and lipid-mediated inhibition mechanism analysis
24. Co-enzymatic hydrolysis enhanced thermal stability of mayonnaise
25. Extending the freshness of tilapia surimi with pulsed electric field modified pea protein isolate-EGCG complex
26. Exploration of digestion-resistant immunodominant epitopes in shrimp (Penaeus vannamei) allergens
27. Regulation mechanisms of sea cucumber peptides against scopolamine-induced memory disorder and novel memory-improving peptides identification
28. Pulsed electric field (PEF) activates immune activity in RAW 264.7 macrophages by altering pine nut peptide-TLR4 binding sites
29. Effects of Lentinus Edodes on the physico-chemical, oxidation and flavor characteristics of carp surimi
30. Regulation of ovalbumin allergenicity and structure-activity relationship analysis based on pulsed electric field technology
31. Differentiation of antioxidants in reducing oxidation and improving quality of ready-to-eat roasted shrimp after thermal sterilization
32. The characteristic terpenes in sea cucumber soaked in star anise solution were characterized by HS-SPME-GC–MS and PCA analysis
33. Study on the differences in flavor adsorption ability of sea cucumber each part based on HS-SPME-GC-MS
34. Insights into sensitizing and eliciting capacity of gastric and gastrointestinal digestion products of shrimp (Penaeus vannamei) proteins in BALB/c mice
35. Nutritional intervention with acidic Stigma Maydis polysaccharide (ASMP-1) in membranous nephropathy: Targeting the PI3K/AKT/mTOR pathway
36. Physicochemical and functional properties of egg white peptide powders under different storage conditions
37. Dynamic changes and formation of key contributing odorants with amino acids and reducing sugars as precursors in shiitake mushrooms during hot air drying
38. Antarctic krill antioxidant peptides show inferior IgE-binding ability and RBL-2H3 cell degranulation
39. Sea cucumber peptides protect against memory impairment by regulating dopamine/serotonin metabolization and synapse plasticity of mice hippocampus
40. Vegetable extracts: Effective inhibitors of heterocyclic aromatic amines and advanced glycation end products in roasted Mackerel
41. The potential mechanisms of skin wound healing mediated by tetrapeptides from sea cucumber
42. Stigma maydis polysaccharides protect podocyte injury by reducing oxidative stress and apoptosis
43. Antioxidant soy peptide can inhibit xanthine oxidase activity and improve LO2 cell damage
44. Oxidative modification of malondialdehyde influences the structure and emulsification properties of egg yolk high-density lipoprotein
45. Targeted regulation of pulsed electric field (PEF) treatment on responsive amino acids based on the molecular dynamic simulation
46. Gastrointestinal digestion products of shrimp (Penaeus vannamei) proteins retain an allergenic potential
47. Antarctic krill peptides improve scopolamine-induced memory impairment in mice
48. How does food matrix components affect food allergies, food allergens and the detection of food allergens? A systematic review
49. Co-administration of Antarctic krill peptide EEEFDATR and calcium shows superior osteogenetic activity
50. Characterization of a synergistic antioxidant synthetic peptide from sea cucumber and pine nut
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