Chemical compositions and sensory characteristics of pork rib and Silkie chicken soups prepared by various cooking techniques

Effective discrimination of flavours and tastes of Chinese traditional fish soups made from different regions of the silver carp using an electronic nose and electronic tongue

(2020) Zhengyi Hu et al.   CZECH JOURNAL OF FOOD SCIENCES

Giving combined medium‐chain fatty acids and glucose protects against cancer‐associated skeletal muscle atrophy

(2019) Takuya Mori et al.   CANCER SCIENCE

Dietary supplementation with pioglitazone hydrochloride and chromium methionine manipulates lipid metabolism with related genes to improve the intramuscular fat and fatty acid profile of yellow‐feathered chickens

(2019) Cheng‐long Jin et al.   JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

Simultaneous quantification by HPLC of purines in umami soup stock and evaluation of their effects on extracellular and intracellular purine metabolism

(2018) T. Fukuuchi et al.   NUCLEOSIDES NUCLEOTIDES & NUCLEIC ACIDS

Remodeling of energy metabolism by a ketone body and medium-chain fatty acid suppressed the proliferation of CT26 mouse colon cancer cells

(2017) Yui Kadochi et al.   Oncology Letters

Reduction in liver fat by dietary MUFA in type 2 diabetes is helped by enhanced hepatic fat oxidation

(2016) Lutgarda Bozzetto et al.   DIABETOLOGIA

Preparation and characterization of aqueous dispersions of high amylose starch and conjugated linoleic acid complex

(2016) Tae-Rang Seo et al.   FOOD CHEMISTRY

Umami compounds enhance the intensity of retronasal sensation of aromas from model chicken soups

(2016) Toshihide Nishimura et al.   FOOD CHEMISTRY

Umami and related components in “chilled” pork for the Japanese market

(2016) T.M. Ngapo et al.   MEAT SCIENCE

Growth of Human Colon Cancer Cells in Nude Mice is Delayed by Ketogenic Diet With or Without Omega-3 Fatty Acids and Medium-chain Triglycerides

(2015) Guang-Wei Hao et al.   Asian Pacific Journal of Cancer Prevention

Concentration of Umami Compounds in Pork Meat and Cooking Juice with Different Cooking Times and Temperatures

(2015) Minna K. Rotola-Pukkila et al.   JOURNAL OF FOOD SCIENCE

Meat flavor precursors and factors influencing flavor precursors—A systematic review

(2015) Muhammad Issa Khan et al.   MEAT SCIENCE

Classification of Rice by Combining Electronic Tongue and Nose

(2014) Lin Lu et al.   Food Analytical Methods

Effect of different cooking methods on lipid oxidation and formation of volatile compounds in foal meat

(2014) Rubén Domínguez et al.   MEAT SCIENCE

Influence of cooking method on the nutrient composition of Spanish light lamb

(2013) M.M. Campo et al.   JOURNAL OF FOOD COMPOSITION AND ANALYSIS

An Orally Administered Redox Nanoparticle That Accumulates in the Colonic Mucosa and Reduces Colitis in Mice

(2012) Long Binh Vong et al.   GASTROENTEROLOGY

Genetic variants in the metabolism of omega-6 and omega-3 fatty acids: their role in the determination of nutritional requirements and chronic disease risk

(2011) Artemis P Simopoulos   EXPERIMENTAL BIOLOGY AND MEDICINE

Effect of cooking temperatures on protein hydrolysates and sensory quality in crucian carp (Carassius auratus) soup

(2011) Jinjie Zhang et al.   JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE

The power of soups: Super-hero or team-work?

(2011) Lijing Ke et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

Frequency of soup intake and amount of dietary fiber intake are inversely associated with plasma leptin concentrations in Japanese adults

(2010) Motonaka Kuroda et al.   APPETITE

Plasma lipid regulatory effect of compounded freshwater clam hydrolysate and Gracilaria insoluble dietary fibre

(2010) Yu-Hsin Lin et al.   FOOD CHEMISTRY

Amino acid composition, molecular weight distribution and antioxidant activity of protein hydrolysates of soy sauce lees

(2010) Bao Yang et al.   FOOD CHEMISTRY

Effect of methylation on the structure and radical scavenging activity of polysaccharides from longan (Dimocarpus longan Lour.) fruit pericarp

(2009) Bao Yang et al.   FOOD CHEMISTRY

Freshwater Clam Extract Ameliorates Acute Liver Injury Induced by Hemorrhage in Rats

(2008) Tai-Chu Peng et al.   AMERICAN JOURNAL OF CHINESE MEDICINE

Extraction of pepsin-soluble collagen from grass carp (Ctenopharyngodon idella) skin using an artificial neural network

(2008) Lingzhao Wang et al.   FOOD CHEMISTRY