Results 141 to 150 of about 49,136 (209)

Mechanism of synergistic ultrasound-ethanol treatment in salted egg yolk: Rapid texture optimization and flavor enhancement. [PDF]

Food Chem X
Ma L, Yu D, Zhang N, Sun Y, Ren X, Zheng D, Liu C, Zhang X, Yu Z.   +8 more
europepmc   +1 more source

Enhancement of Functional and Flavor Attributes of Soy Protein Isolate-Chitosan Coacervates via Ultrasonic Processing. [PDF]

Foods
Li J, Luo C, Li C, Li B.
europepmc   +1 more source

Effects of <i>Macrococcus caseolyticus</i> on the Volatile Flavor Substances of Chinese-Style Sausage. [PDF]

Metabolites
Gu Y, Chen X, Mao J, Nie X, Zhu C, Zou Q, Luo Q, Zeng Y, Laghi L, Picone G, Zhao Z.   +10 more
europepmc   +1 more source

Systematic evaluation and comparison of the <i>in vitro</i> inhibitory activities of dietary supplements against calcium oxalate crystal formation, growth and aggregation: Implications for kidney stone prevention. [PDF]

Curr Res Food Sci
Peerapen P, Putpeerawit P, Boonmark W, Thongboonkerd V.   +3 more
europepmc   +1 more source

Mechanistic Investigation of Adociaquinone and Xestoquinone Derivatives in Breast Cancer Cells. [PDF]

Mar Drugs
Zhou YD, Mahdi F, Nagle NM, Jekabsons MB, Nagle DG.   +4 more
europepmc   +1 more source

Comparative effects of sous vide cooking on physicochemical properties, volatile compound profiles, and metabolomic changes between rex and Hyla rabbits. [PDF]

Food Chem X
Liu S, Li H, Wen B, Zhang W, He Z.
europepmc   +1 more source

Influence of plasma-activated water treatment on the cold storage stability and flavor profile of duck fillets. [PDF]

Food Chem X
Ju S, Li J, Chen B, Niu L, Pan D, Qian Y, Du L.   +6 more
europepmc   +1 more source