178 results on '"Shen, Yixiao"'
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2. Effect of fatty acid composition on the volatile compounds of pasteurized milk during low-temperature storage
3. Chemical characterization and sensory properties of apple brandies aged with different toasted oak chips and ultra-high-pressure treatments
4. Structural characterization, antioxidant and antibacterial activity of three pectin polysaccharides from blueberry
5. Effects of Maillard reaction products on myoglobin-mediated lipid oxidation during refrigerated storage of carp
6. Effects of α-casein on the excretion of blueberry anthocyanins via urine and feces: Analysis of their bioavailability
7. The effect of B-type procyanidin on free radical and metal ion induced β-lactoglobulin glyco-oxidation via mass spectrometry and interaction analysis
8. The effect of lactose and its isomerization product lactulose on functional and structural properties of glycated casein
9. Anti-glycation level of pectic oligosaccharide in orange peel and its stability in accelerated storage temperature
10. Cyanidin-3-galactoside ameliorates silica-induced pulmonary fibrosis by inhibiting fibroblast differentiation via Nrf2/p38/Akt/NOX4
11. Comprehensive evaluation of Actinidia arguta fruit based on the nutrition and taste: 67 germplasm native to Northeast China
12. Advanced approaches for improving bioavailability and controlled release of anthocyanins
13. Futuristic Education: Utilizing ChatGPT as a Support Learning Tool
14. Interaction Mechanism between Cyanidin-3-O-Glucoside and Different Types of Corn Starch and Their Effect on the Multi-Scale Structure of Starch
15. Cyanidin-3-O-galactoside from Aronia melanocarpa attenuates high-fat diet-induced obesity and inflammation via AMPK, STAT3, and NF-κB p65 signaling pathways in Sprague-Dawley rats
16. A rapid LC-MS/MS method for simultaneous determination of nicotine and its key derivatives including hydroxylation isomers
17. An high-throughput sequencing approach to the preliminary analysis of bacterial communities associated with changes in amino acid nitrogen, organic acid and reducing sugar contents during soy sauce fermentation
18. The role of Th17 cells in psoriasis
19. Selenium bio-absorption and antioxidant capacity in mice treated by selenium modified rice germ polysaccharide
20. The effects of free radicals and metal ion on milk protein β‐lactoglobulin ( BLG ) glyco‐oxidation
21. Ability of resveratrol to inhibit advanced glycation end product formation and carbohydrate-hydrolyzing enzyme activity, and to conjugate methylglyoxal
22. Downtime-Free Live Migration in a Multitenant Database
23. Effect of different doses of nitrogen fertilization on bioactive compounds and antioxidant activity of brown rice
24. Chemical Characterizations and Sensory Properties of Apple Brandies Aged by Different Toasted Oak Chips and with Ultra-High-Pressure Treatments
25. Cellular uptake, antioxidant and antiproliferative activity of entrapped α-tocopherol and γ-tocotrienol in poly (lactic-co-glycolic) acid (PLGA) and chitosan covered PLGA nanoparticles (PLGA-Chi)
26. Gaseous ozone treatment prolongs the shelf-life of fresh-cut kiwifruit by maintaining its ascorbic acid content
27. Association of body composition with clinical outcome in Chinese women diagnosed with breast cancer
28. Simultaneous determination of red and yellow artificial food colourants and carotenoid pigments in food products
29. Antioxidant-rich phytochemicals in miracle berry (Synsepalum dulcificum) and antioxidant activity of its extracts
30. Inhibitory activities of kaempferol, galangin, carnosic acid and polydatin against glycation and α‐amylase and α‐glucosidase enzymes
31. Superfine grinding improves the physicochemical, sensory and functional characteristics of Hanfu apple pomace.
32. Comparison of the activities of hydrophilic anthocyanins and lipophilic tocols in black rice bran against lipid oxidation
33. Comparisons and correlations of phenolic profiles and anti-oxidant activities of seventeen varieties of pineapple
34. Superfine grinding improves the physicochemical, sensory and functional characteristics of Hanfu apple pomace
35. An improved GC–MS method in determining glycerol in different types of biological samples
36. Influence of V+-implantation on structural, chemical, optical and nanomechanical properties of TiO2 films
37. Erratum to “Cyanidin-3-O-galactoside from Aronia melanocarpa attenuates high-fat diet-induced obesity and inflammation via AMPK, STAT3, and NF-κB p65 signaling pathways in Sprague-Dawley rats” [J. Funct. Foods 85 (2021) 104616]
38. Identification, characterisation and inhibition of Geotrichum pseudocandidum spoilage microbe in Gastrodia elata tuber
39. Comparison of phenolic profiles and antioxidant potentials of the leaves and seeds of Thai holy and sweet basils
40. The Biomedical Functions and Related Mechanisms of Anthocyanin-Rich Extracts from Different Plant-Based Food
41. Effects of high hydrostatic pressure and thermal processing on anthocyanin content, polyphenol oxidase and β-glucosidase activities, color, and antioxidant activities of blueberry (Vaccinium Spp.) puree
42. Effect of whey protein isolate on the stability and antioxidant capacity of blueberry anthocyanins: A mechanistic and in vitro simulation study
43. Divergent ring-opening coupling between cyclopropanols and alkynes under cobalt catalysis† †Electronic supplementary information (ESI) available. CCDC 1826866. For ESI and crystallographic data in CIF or other electronic format see DOI: 10.1039/c8sc02074d
44. Rosemary Leaf Extract Inhibits Glycation, Breast Cancer Proliferation, and Diabetes Risks
45. Anti-Cancer Activity of Catechin against A549 Lung Carcinoma Cells by Induction of Cyclin Kinase Inhibitor p21 and Suppression of Cyclin E1 and P–AKT
46. An “Apprenticeship” Research Program for Improving Undergraduates Innovation in Food Science Study
47. Comprehensive evaluation of Actinidia argutafruit based on the nutrition and taste: 67 germplasm native to Northeast China
48. Capability of polygonum cuspidatum extract in inhibiting AGEs and preventing diabetes
49. Insulin: a review of analytical methods
50. Effects of different solvents on total phenolic and total anthocyanin contents ofClitoria ternatea L. petal and their anti-cholesterol oxidation capabilities
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