Results 101 to 110 of about 49,136 (209)

Enhancing tenderness and flavor of microwave-dried shrimp through ultrasonic-assisted papain pretreatment: Effects and mechanisms. [PDF]

Ultrason Sonochem
Luo W, Song D, Peng Z, Li J, Sun J.
europepmc   +1 more source

Effect of atmospheric cold plasma on the quality of fish meat from different parts of larger yellow croaker during refrigeration. [PDF]

Front Nutr
Yang C, Cai J, Deng S, Xu M, Dai H, Shan S, Gao Y, Yang R, Lan H.   +8 more
europepmc   +1 more source

Sulfhydryl-functionalized diarylethenes: synthesis, photoswitching, and fluorescent properties. [PDF]

RSC Adv
Aryal P, Bietsch J, Grandhi GS, Choi J, Wang G.   +4 more
europepmc   +1 more source

Enhancing garlic-clove shaped gel properties of mandarin fish (<i>Siniperca chuatsi</i>) myofibrillar protein with prickly ash extracts: Underlying roles of polyphenols. [PDF]

Food Chem X
Li W, Zhou Y, Wei H, Xiong K, Yan Y, Huang J, Xie N.   +6 more
europepmc   +1 more source

Effects of endogenous walnut pellicle polyphenols on the structure and functional properties of walnut meal isolate proteins. [PDF]

Food Chem X
Cao Y, Deng Y, Yuan G, Zhao S, Ma Q, JiaojiaoYang, Guo L, Fan F.   +7 more
europepmc   +1 more source

Effects of plasma-activated lactic acid on the physicochemical properties and volatile organic compounds of refrigerated tilapia fillets. [PDF]

Food Chem X
Yang T, Deng W, Liu L, Xia G, Zhang L, Wang J.   +5 more
europepmc   +1 more source

Protective effects of hydrocolloid nanoemulsion coatings against myofibrillar protein oxidation in frozen trout. [PDF]

Front Nutr
Kara A, Çağlak E, Karslı B.
europepmc   +1 more source

OXIDATION-REDUCTION POTENTIALS OF CERTAIN SULFHYDRYL COMPOUNDS

Journal of Biological Chemistry, 1930
John Warren Williams, Edward M. Drissen
openaire   +2 more sources

Mechanistic insights into gluten network alteration in <i>Rumex hanus</i>-fortified steamed bread: From molecular interactions to quality characteristics. [PDF]

Food Chem X
Zheng Z, Yin Z, Li Y, Zhang M, Qiao Z, Zhao X, Li Y, Zhou T, Wu X, Han X.   +9 more
europepmc   +1 more source

Integrated Mechanisms of Flavor and Quality Development in Braised Pork: A Study on Volatile Profiles, Texture Dynamics, Nucleotide Catabolism, and Protein Oxidation. [PDF]

Foods
Wang Z, Cao J, Wang J, Zhang Y, Teng W, Zhuang S, Wang Y.   +6 more
europepmc   +1 more source