Effects of atmospheric pressure plasma jet on the physicochemical, functional, and antioxidant properties of flaxseed protein

Bioactive protein/peptides of flaxseed: A review

(2019) Shufen Wu et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

Effect of flaxseed polyphenols on physical stability and oxidative stability of flaxseed oil-in-water nanoemulsions

(2019) Chen Cheng et al.   FOOD CHEMISTRY

Effect of UVC light-emitting diodes on apple juice: Inactivation of Zygosaccharomyces rouxii and determination of quality

(2019) Qisen Xiang et al.   FOOD CONTROL

Effects of dielectric barrier discharge plasma on the inactivation of Zygosaccharomyces rouxii and quality of apple juice

(2018) Qisen Xiang et al.   FOOD CHEMISTRY

Atmospheric pressure cold plasma improves viscosifying and emulsion stabilizing properties of xanthan gum

(2018) N.N. Misra et al.   FOOD HYDROCOLLOIDS

Plasma activated water (PAW): Chemistry, physico-chemical properties, applications in food and agriculture

(2018) Rohit Thirumdas et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

Effects of Atmospheric Pressure Plasma Jet on the Conformation and Physicochemical Properties of Myofibrillar Proteins from King Prawn (Litopenaeus vannamei)

(2018) Flora-Glad Chizoba Ekezie et al.   FOOD CHEMISTRY

Influence of atmospheric pressure plasma jet on the structure of microcrystalline starch with different relative crystallinity

(2018) Yizhe Yan et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

Effects of Dielectric Barrier Discharge (DBD) Cold Plasma Treatment on Physicochemical and Functional Properties of Peanut Protein

(2017) Hui Ji et al.   Food and Bioprocess Technology

Effect of extraction temperature on composition, structure and functional properties of flaxseed gum

(2017) Pratibha Kaushik et al.   FOOD CHEMISTRY

Comparative analysis of the in-vitro antioxidant activity and bioactive compounds of flaxseed in China according to variety and geographical origin

(2017) Qianchun Deng et al.   INTERNATIONAL JOURNAL OF FOOD PROPERTIES

Influence of Protein–Phenolic Complex on the Antioxidant Capacity of Flaxseed (Linum usitatissimum L.) Products

(2017) Fernanda Guimarães Drummond e Silva et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Effects of Dielectric Barrier Discharges (DBD) Cold Plasma Treatment on Physicochemical and Structural Properties of Zein Powders

(2016) Shuang Dong et al.   Food and Bioprocess Technology

Characterization and antioxidant activities of phenolic interactions identified in byproducts of soybean and flaxseed protein isolation

(2016) Muhammad H. Alu’datt et al.   FOOD HYDROCOLLOIDS

Complex coacervation between flaxseed protein isolate and flaxseed gum

(2015) Pratibha Kaushik et al.   FOOD RESEARCH INTERNATIONAL

Atmospheric pressure cold plasma (ACP) treatment of whey protein isolate model solution

(2015) Annalisa Segat et al.   Innovative Food Science & Emerging Technologies

Effect of germination on vitamin C, phenolic compounds and antioxidant activity in flaxseed (Linum usitatissimumL.)

(2015) Hong Wang et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

A dielectric barrier discharge terminally inactivates RNase A by oxidizing sulfur-containing amino acids and breaking structural disulfide bonds

(2015) J-W Lackmann et al.   JOURNAL OF PHYSICS D-APPLIED PHYSICS

Chemical Effects of Air Plasma Species on Aqueous Solutes in Direct and Delayed Exposure Modes: Discharge, Post-discharge and Plasma Activated Water

(2015) Jean-Louis Brisset et al.   PLASMA CHEMISTRY AND PLASMA PROCESSING

Cold Plasma: A novel Non-Thermal Technology for Food Processing

(2014) Rohit Thirumdas et al.   Food Biophysics

Chemical modification of amino acids by atmospheric-pressure cold plasma in aqueous solution

(2014) Eisuke Takai et al.   JOURNAL OF PHYSICS D-APPLIED PHYSICS

Aqueous-phase chemistry and bactericidal effects from an air discharge plasma in contact with water: evidence for the formation of peroxynitrite through a pseudo-second-order post-discharge reaction of H2O2and HNO2

(2014) P Lukes et al.   PLASMA SOURCES SCIENCE & TECHNOLOGY

Effect of phenolic compound removal on rheological, thermal and physico-chemical properties of soybean and flaxseed proteins

(2013) Muhammad H. Alu’datt et al.   FOOD CHEMISTRY

Phenolic Compounds in Flaxseed: a Review of Their Properties and Analytical Methods. An Overview of the Last Decade

(2013) Wahid Herchi et al.   Journal of Oleo Science

Opinion on the use of plasma processes for treatment of foods*

(2013) Oliver Schlüter et al.   MOLECULAR NUTRITION & FOOD RESEARCH

Effects of Spray Drying and Freeze Drying on the Properties of Protein Isolate from Rice Dreg Protein

(2012) Qiang Zhao et al.   Food and Bioprocess Technology

Flaxseed proteins: food uses and health benefits

(2011) Holy Nadia Rabetafika et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

Protein Inactivation by Low-temperature Atmospheric Pressure Plasma in Aqueous Solution

(2011) Eisuke Takai et al.   Plasma Processes and Polymers

Protein Carbonylation

(2009) Yuichiro J. Suzuki et al.   ANTIOXIDANTS & REDOX SIGNALING