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Changes in structure, functional properties and volatile compounds of Cinnamomum camphora seed kernel protein by Maillard reaction
Author: Yan, Xianghui; Gong, Xiaofeng; Zeng, Zheling; Wan, Dongman; Xia, Jiaheng; Ma, Maomao; Zhao, Junxin; Wang, Pengbo; Zhang, Shuhong; Yu, Ping; Gong, Deming
Journal: FOOD BIOSCIENCE. 2023; Vol. 53, Issue , pp. -. DOI: 10.1016/j.fbio.2023.102628
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Research progress on postharvest sweet potato spoilage fungi Ceratocystis fimbriata and control measures
Author: Liu, Man; Meng, Qianchu; Wang, Sen; Yang, Kunlong; Tian, Jun
Journal: FOOD BIOSCIENCE. 2023; Vol. 53, Issue , pp. -. DOI: 10.1016/j.fbio.2023.102627
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Deterioration of muscle quality caused by ammonia exposure in rainbow trout (Oncorhynchus mykiss)
Author: Wu, Yiwen; Zhao, Manman; Xia, Yuting; Sun, Weiqing; Xiong, Guangquan; Shi, Liu; Qiao, Yu; Wu, Wenjing; Ding, Anzi; Chen, Lang; Wang, Lan; Chen, Sheng
Journal: FOOD BIOSCIENCE. 2023; Vol. 53, Issue , pp. -. DOI: 10.1016/j.fbio.2023.102609
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Microbial metabolic transformation and antioxidant activity evaluation of polyphenols in kombucha
Author: Shi, Shengyang; Wei, Yanjun; Lin, Xinping; Liang, Huipeng; Zhang, Sufang; Chen, Yingxi; Dong, Liang; Ji, Chaofan
Journal: FOOD BIOSCIENCE. 2023; Vol. 51, Issue , pp. -. DOI: 10.1016/j.fbio.2022.102287
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Comparison of eugenol and dihydromyricetin loaded nanofibers by electro-blowing spinning for active packaging
Author: Liu, Songqi; Chen, Zaihan; Zhang, Huange; Li, Yuanli; Maierhaba, Taxipalati; An, Jianhui; Zhou, Zhi; Deng, Lingli
Journal: FOOD BIOSCIENCE. 2023; Vol. 51, Issue , pp. -. DOI: 10.1016/j.fbio.2022.102294
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Gastrodin ameliorates exercise-induced fatigue via modulating Nrf2 pathway and inhibiting inflammation in mice
Author: Zhou, Yaping; Wu, Qi; Yu, Wen; Ye, Fan; Cao, Yunyun; Akan, Otobong D.; Wu, Xiuxiu; Xie, Tiantian; Lu, Han; Cao, Fuliang; Luo, Feijun; Lin, Qinlu
Journal: FOOD BIOSCIENCE. 2023; Vol. 51, Issue , pp. -. DOI: 10.1016/j.fbio.2022.102262
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Effectiveness of L-arginine/L-lysine in retarding deterioration of structural and gelling properties of duck meat myofibrillar protein during freeze-thaw cycles
Author: Li, Mengmeng; He, Shufeng; Sun, Yangying; Pan, Daodong; Zhou, Changyu; He, Jun
Journal: FOOD BIOSCIENCE. 2023; Vol. 51, Issue , pp. -. DOI: 10.1016/j.fbio.2022.102302
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Effects of citrus fiber on the emulsifying properties and molecular structure of mutton myofibrillar protein: An underlying mechanisms study
Author: Zhu, Chenyan; Zhang, Shunliang; Zhu, Ning; Wu, Qianrong; Du, Manting; He, Xiangli; Bai, Yanhong; Wang, Shouwei
Journal: FOOD BIOSCIENCE. 2023; Vol. 51, Issue , pp. -. DOI: 10.1016/j.fbio.2022.102304
