Showing 601 - 620 results of 3,272 for search '"Food science"', query time: 0.30s Refine Results
  1. 601
    Simultaneous determination of 15 pesticide residues in Chinese cabbage and cucumber by liquid chromatography-tandem mass spectrometry utilizing online turbulent flow chromatography

    Simultaneous determination of 15 pesticide residues in Chinese cabbage and cucumber by liquid chromatography-tandem mass spectrometry utilizing online turbulent flow chromatography by Sufang Fan, Junmei Ma, Meirong Cao, Juan Wang, Leilei Zhang, Yan Zhang, Qiang Li, Jia Chen

    Published 2021-01-01
    “…Food Science and Human Wellness…”
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  2. 602
    Ciprofloxacin stress changes key enzymes and intracellular metabolites of Lactobacillus plantarum DNZ-4

    Ciprofloxacin stress changes key enzymes and intracellular metabolites of Lactobacillus plantarum DNZ-4 by Pin Chen, Xiaoqian Chen, Wei Yu, Bo Zhou, Lihua Liu, Yuzhuo Yang, Peng Du, Libo Liu, Chun Li

    Published 2022-03-01
    “…Food Science and Human Wellness…”
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  3. 603
    Intention to Purchase Foods Based on Insects, Arachnids, and Arthropods, Processed by 3D Printing in Panama Consumers

    Intention to Purchase Foods Based on Insects, Arachnids, and Arthropods, Processed by 3D Printing in Panama Consumers by Marcos E. González-Guzmán, Shyla Del-Aguila-Arcentales, Aldo Alvarez-Risco, Mercedes Rojas-Osorio, Jaime A. Yáñez

    Published 2024-01-01
    “…International Journal of Food Science…”
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  4. 604
    Antioxidant and anti-inflammatory roles of tea polyphenols in inflammatory bowel diseases

    Antioxidant and anti-inflammatory roles of tea polyphenols in inflammatory bowel diseases by Van-Long Truong, Woo-Sik Jeong

    Published 2022-05-01
    “…Food Science and Human Wellness…”
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  5. 605
    Fermented soy whey induced changes on intestinal microbiota and metabolic influence in mice

    Fermented soy whey induced changes on intestinal microbiota and metabolic influence in mice by Wei Han, Xuhui Zhuang, Qian Liu, Bo Sun, Haijiang Miao, Xiaolin Zhang

    Published 2022-01-01
    “…Food Science and Human Wellness…”
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  6. 606
    Correlation between dominant bacterial community and non-volatile organic compounds during the fermentation of shrimp sauces

    Correlation between dominant bacterial community and non-volatile organic compounds during the fermentation of shrimp sauces by Ruichang Gao, Huijie Liu, Ying Li, Hongying Liu, Yue Zhou, Li Yuan

    Published 2023-01-01
    “…Food Science and Human Wellness…”
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  7. 607
    SESN2 ablation weakens exercise benefits on resilience of gut microbiota following high-fat diet consumption in mice

    SESN2 ablation weakens exercise benefits on resilience of gut microbiota following high-fat diet consumption in mice by Chunxia Yu, Peng Zhang, Sujuan Liu, Yanmei Niu, Li Fu

    Published 2023-11-01
    “…Food Science and Human Wellness…”
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  8. 608
    Comparative transcriptomics analysis of Zygosaccharomyces mellis under high-glucose stress

    Comparative transcriptomics analysis of Zygosaccharomyces mellis under high-glucose stress by Gongliang Liu, Xinyu Bi, Changli Tao, Yongtao Fei, Sujuan Gao, Jinglong Liang, Weidong Bai

    Published 2021-01-01
    “…Food Science and Human Wellness…”
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  9. 609
    Maternal obesity exacerbates the responsiveness of offspring BALB/c mice to cow’s milk protein-induced food allergy

    Maternal obesity exacerbates the responsiveness of offspring BALB/c mice to cow’s milk protein-induced food allergy by Jingxin Gao, Tiange Li, Dong Liang, Han Gong, Liang Zhao, Xueying Mao

    Published 2023-05-01
    “…Food Science and Human Wellness…”
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  10. 610
    Effect of lipid peroxidation on the allergenicity and functional properties of soybean β-conglycinin (7S) and glycinin (11S)

    Effect of lipid peroxidation on the allergenicity and functional properties of soybean β-conglycinin (7S) and glycinin (11S) by Liying Ye, Liangtao Lü, Xiao Lin, Kan He, Xiaoquan Yang, Zhili Wan, Lizhong Liu, Haiqian Wu, Shaojun Xing, Xuli Wu

    Published 2023-05-01
    “…Food Science and Human Wellness…”
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  11. 611
    Resveratrol and its derivates improve inflammatory bowel disease by targeting gut microbiota and inflammatory signaling pathways

    Resveratrol and its derivates improve inflammatory bowel disease by targeting gut microbiota and inflammatory signaling pathways by Ming Li, Ping Li, Rongxue Tang, Hui Lu

    Published 2022-01-01
    “…Food Science and Human Wellness…”
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  12. 612
    Modifications in aroma characteristics of ‘Merlot’ dry red wines aged in American, French and Slovakian oak barrels with different toasting degrees

    Modifications in aroma characteristics of ‘Merlot’ dry red wines aged in American, French and Slovakian oak barrels with different toasting degrees by Haocheng Lu, Binhao Cheng, Yibin Lan, Changqing Duan, Fei He

    Published 2024-01-01
    “…Food Science and Human Wellness…”
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  13. 613
    Evaluation of the binding affinity and antioxidant activity of phlorizin to pepsin and trypsin

    Evaluation of the binding affinity and antioxidant activity of phlorizin to pepsin and trypsin by Jing Zhang, Di Wu, Lan Tang, Xia Hu, Zhen Zeng, Wen Wu, Fang Geng, Hui Li

    Published 2024-01-01
    “…Food Science and Human Wellness…”
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  14. 614
    Research progress of protein haze in white wines

    Research progress of protein haze in white wines by Zhaolong Liu, Le Xu, Jun Wang, Changqing Duan, Yanfeng Sun, Qingsen Kong, Fei He

    Published 2023-09-01
    “…Food Science and Human Wellness…”
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  15. 615
    Bacteroides utilization for dietary polysaccharides and their beneficial effects on gut health

    Bacteroides utilization for dietary polysaccharides and their beneficial effects on gut health by Jiaobo Cheng, Jielun Hu, Fang Geng, Shaoping Nie

    Published 2022-09-01
    “…Food Science and Human Wellness…”
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  16. 616
    Insights into microbiota community dynamics and flavor development mechanism during golden pomfret (Trachinotus ovatus) fermentation based on single-molecule real-time sequencing and molecular networking analysis

    Insights into microbiota community dynamics and flavor development mechanism during golden pomfret (Trachinotus ovatus) fermentation based on single-molecule real-time sequencing a... by Yueqi Wang, Qian Chen, Huan Xiang, Dongxiao Sun-Waterhouse, Shengjun Chen, Yongqiang Zhao, Laihao Li, Yanyan Wu

    Published 2024-01-01
    “…Food Science and Human Wellness…”
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  17. 617
    Delivering the Nutritional Needs by Food to Food Fortification of Staples Using Underutilized Plant Species in Africa

    Delivering the Nutritional Needs by Food to Food Fortification of Staples Using Underutilized Plant Species in Africa by Ernest Teye, Christabel Irene Deha, Rosemond Dadzie, Roseline Love MacArthur

    Published 2020-01-01
    “…International Journal of Food Science…”
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  18. 618
    Quantitative LAMP and PCR Detection of Salmonella in Chicken Samples Collected from Local Markets around Pathum Thani Province, Thailand

    Quantitative LAMP and PCR Detection of Salmonella in Chicken Samples Collected from Local Markets around Pathum Thani Province, Thailand by Virun Vichaibun, Panan Kanchanaphum

    Published 2020-01-01
    “…International Journal of Food Science…”
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  19. 619
    Bioactive compounds and probiotics–a ray of hope in COVID-19 management

    Bioactive compounds and probiotics–a ray of hope in COVID-19 management by Indu Bhushan, Mahima Sharma, Malvika Mehta, Shivi Badyal, Varun Sharma, Indu Sharma, Hemender Singh, Srinivas Sistla

    Published 2021-03-01
    “…Food Science and Human Wellness…”
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  20. 620
    Nutritional and Rheological Characterization of an Infant Flour Based on Parboiled Rice (Oryza sativa), Spirulina (Spirulina platensis), and Cashew Nut (Anacardium occidentale)

    Nutritional and Rheological Characterization of an Infant Flour Based on Parboiled Rice (Oryza sativa), Spirulina (Spirulina platensis), and Cashew Nut (Anacardium occidentale) by Love Mouka Mahouli, Bruno Fotso Saah, Hygride Dongmo, Justine Odelonne Kenfack, Bilkissou Njapndounke, Marie Madeleine Nanga Ndjang, Mathilde Julie Klang

    Published 2022-01-01
    “…International Journal of Food Science…”
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