Effects of rice vinegar treatment on the antioxidant activities and protein structures of whole egg liquid before and after gastrointestinal digestion

Effect of different LED light quality combination on the content of vitamin C, soluble sugar, organic acids, amino acids, antioxidant capacity and mineral elements in green onion (Allium fistulosum L.)

(2022) Song Gao et al.   FOOD RESEARCH INTERNATIONAL

Effect of in vitro gastro-intestinal digestion on the phenolic composition and antioxidant capacity of Burdock roots at different harvest time

(2021) Daniela D. Herrera-Balandrano et al.   FOOD CHEMISTRY

Changes in egg yolk gelation behaviour and mechanisms during freezing

(2021) Ruihong Wang et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Microstructure, physicochemical properties, and adsorption capacity of deoiled red raspberry pomace and its total dietary fiber

(2021) Meixuan Li et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Lactic acid fermentation: A novel approach to eliminate unpleasant aroma in pea protein isolates

(2021) Yuan Shi et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Interaction of DPPC liposomes with cholesterol and food protein during in vitro digestion using Dynamic Light Scattering and FTIR spectroscopy analysis

(2021) Li Zhang et al.   FOOD CHEMISTRY

Protein structure in model infant milk formulas impacts their kinetics of hydrolysis under in vitro dynamic digestion

(2021) Amira Halabi et al.   FOOD HYDROCOLLOIDS

Salmonella Enteritidis survival in different temperatures and nutrient solution pH levels in hydroponically grown lettuce

(2021) Panayiota Xylia et al.   FOOD MICROBIOLOGY

Biological Activities of Egg Yolk Lipids: A Review

(2020) Nanhai Xiao et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Conjugate microgel-stabilized Pickering emulsions: Role in delaying gastric digestion

(2020) Andrea Araiza-Calahorra et al.   FOOD HYDROCOLLOIDS

Flavored Sherry vinegar with citric notes: Characterization and effect of ultrasound in the maceration of orange peels

(2020) Fernanda J. Bruna-Maynou et al.   FOOD RESEARCH INTERNATIONAL

Preparation and antioxidative stability of the potato protease inhibitors (PPIs) from potato starch waste-water

(2020) Yao-tong Liu et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Sensory and spectroscopic characterization of Argentinean wine and balsamic vinegars: A comparative study with European vinegars

(2020) R. Ríos-Reina et al.   FOOD CHEMISTRY

ASSESSMENT OF THE EFFECT OF MARINATION WITH ORGANIC FRUIT VINEGARS ON SAFETY AND QUALITY OF BEEF

(2020) Ilkin Yucel Sengun et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

The phenolic compounds profile, quantitative analysis and antioxidant activity of four naked barley grains with different color

(2020) Xiangzhen Ge et al.   FOOD CHEMISTRY

Effect of growing conditions on proximate, mineral, amino acid, phenolic composition and antioxidant properties of wheatgrass from different wheat (Triticum aestivum L.) varieties

(2020) Nancydeep Kaur et al.   FOOD CHEMISTRY

Antioxidant activity and functional properties of Alcalase-hydrolyzed scallop protein hydrolysate and its role in the inhibition of cytotoxicity in vitro

(2020) Zixu Wang et al.   FOOD CHEMISTRY

INFOGEST static in vitro simulation of gastrointestinal food digestion

(2019) André Brodkorb et al.   Nature Protocols

Combined effect of high pressure and vinegar addition on the control of Clostridium perfringens and quality in nitrite-free emulsion-type sausage

(2019) Sang Hui Lee et al.   Innovative Food Science & Emerging Technologies

Glutamate and aspartate alleviate testicular/epididymal oxidative stress by supporting antioxidant enzymes and immune defense systems in boars

(2019) Wenjie Tang et al.   Science China-Life Sciences

Secondary BH4 deficiency links protein homeostasis to regulation of phenylalanine metabolism

(2018) Anna Eichinger et al.   HUMAN MOLECULAR GENETICS

Effects of vinegar–egg on growth inhibition, differentiation human leukemic U937 cells and its immunomodulatory activity

(2018) Shiu-Yu Wang et al.   JOURNAL OF FOOD AND DRUG ANALYSIS

Extraction of proteins from two marine macroalgae, Ulva sp. and Gracilaria sp., for food application, and evaluating digestibility, amino acid composition and antioxidant properties of the protein concentrates

(2018) Meital Kazir et al.   FOOD HYDROCOLLOIDS

Fish skin gelatin hydrolysates produced by visceral peptidase and bovine trypsin: Bioactivity and stability

(2017) Sunantha Ketnawa et al.   FOOD CHEMISTRY

Effects of pH, temperature and pulsed electric fields on the turbidity and protein aggregation of ovomucin-depleted egg white

(2017) Ya-Fei Liu et al.   FOOD RESEARCH INTERNATIONAL

In vitro and in vivo antioxidant activity of polyphenols extracted from black highland barley

(2016) Yingbin Shen et al.   FOOD CHEMISTRY

Dietary requirements of “nutritionally non-essential amino acids” by animals and humans

(2012) Guoyao Wu et al.   AMINO ACIDS

ACE inhibitory peptides and antioxidant peptides derived from in vitro digestion hydrolysate of hen egg white lysozyme

(2012) Shengqi Rao et al.   FOOD CHEMISTRY

Free aromatic amino acids in egg yolk show antioxidant properties

(2011) Chamila Nimalaratne et al.   FOOD CHEMISTRY

Effect of processing methods on the nutraceutical and antioxidant properties of little millet (Panicum sumatrense) extracts

(2010) S.R. Pradeep et al.   FOOD CHEMISTRY

Characterization of acid-soluble collagen from the skin of walleye pollock (Theragra chalcogramma)

(2007) Mingyan Yan et al.   FOOD CHEMISTRY