Detalles de la búsqueda
1.
Dynamic changes of tenderness, moisture and protein in marinated chicken: the effect of different steaming temperatures.
J Sci Food Agric
; 2024 May 20.
Artículo
en Inglés
| MEDLINE | ID: mdl-38767345
2.
Degradation of polycyclic aromatic hydrocarbons (PAHs) in smoked sausages by ultraviolet irradiation.
J Sci Food Agric
; 103(15): 7539-7549, 2023 Dec.
Artículo
en Inglés
| MEDLINE | ID: mdl-37411004
3.
Inhibition of benzo[a]pyrene formation in charcoal-grilled pork sausages by ginger and its key compounds.
J Sci Food Agric
; 103(6): 2838-2847, 2023 Apr.
Artículo
en Inglés
| MEDLINE | ID: mdl-36700254
4.
Isolation and Identification of Anti-Inflammatory Peptide from Goose Blood Hydrolysate to Ameliorate LPS-Mediated Inflammation and Oxidative Stress in RAW264.7 Macrophages.
Molecules
; 27(24)2022 Dec 12.
Artículo
en Inglés
| MEDLINE | ID: mdl-36557946
5.
Isolation and Identification of Antioxidative Peptide from Goose Liver Hydrolysate to Ameliorate Alcohol-Mediated Oxidative Stress Damage in HHL-5 Hepatocytes.
Molecules
; 27(21)2022 Oct 22.
Artículo
en Inglés
| MEDLINE | ID: mdl-36363978
6.
Effects of water-immersion cooling temperatures on the moisture retention of sodium-reduced pork sausages.
J Food Sci Technol
; 57(7): 2516-2523, 2020 Jul.
Artículo
en Inglés
| MEDLINE | ID: mdl-32549602
7.
Study of polycyclic aromatic hydrocarbons generated from fatty acids by a model system.
J Sci Food Agric
; 99(7): 3548-3554, 2019 May.
Artículo
en Inglés
| MEDLINE | ID: mdl-30623971
8.
Small Molecular Weight Aldose (d-Glucose) and Basic Amino Acids (l-Lysine, l-Arginine) Increase the Occurrence of PAHs in Grilled Pork Sausages.
Molecules
; 23(12)2018 Dec 19.
Artículo
en Inglés
| MEDLINE | ID: mdl-30572669
9.
Prediction of benzo[a]pyrene content of smoked sausage using back-propagation artificial neural network.
J Sci Food Agric
; 98(8): 3022-3030, 2018 Jun.
Artículo
en Inglés
| MEDLINE | ID: mdl-29193124
10.
A novel method to stabilize meat colour: ligand coordinating with hemin.
J Food Sci Technol
; 51(6): 1213-7, 2014 Jun.
Artículo
en Inglés
| MEDLINE | ID: mdl-24876659
11.
Angiotensin-converting enzyme inhibitory peptide IVGFPAYGH protects against liver injury in mice fed a highsodium diet by inhibiting the RAS and remodeling gut microbial communities.
Int J Biol Macromol
; 256(Pt 1): 128265, 2024 Jan.
Artículo
en Inglés
| MEDLINE | ID: mdl-37984577
12.
A review of hazards in meat products: Multiple pathways, hazards and mitigation of polycyclic aromatic hydrocarbons.
Food Chem
; 445: 138718, 2024 Jul 01.
Artículo
en Inglés
| MEDLINE | ID: mdl-38364501
13.
Composite starch films as green adsorbents for removing benzo[a]pyrene from smoked sausages.
Food Chem
; 441: 138297, 2024 May 30.
Artículo
en Inglés
| MEDLINE | ID: mdl-38176148
14.
Taste properties and mechanism of umami peptides from fermented goose bones based on molecular docking and molecular dynamics simulation using umami receptor T1R1/T1R3.
Food Chem
; 443: 138570, 2024 Jun 15.
Artículo
en Inglés
| MEDLINE | ID: mdl-38301563
15.
Emission characteristics and quantitative assessment of the health risks of cooking fumes during outdoor barbecuing.
Environ Pollut
; 323: 121319, 2023 Apr 15.
Artículo
en Inglés
| MEDLINE | ID: mdl-36813099
16.
Identification of antioxidant peptides targeting Keap1-Nrf2-ARE pathway from in vitro digestion of pork sausage with partial substitution of NaCl by KCl.
Food Res Int
; 174(Pt 1): 113585, 2023 12.
Artículo
en Inglés
| MEDLINE | ID: mdl-37986452
17.
Insights into the in vitro digestibility of pork myofibrillar protein with different ionic polysaccharides from the perspective of gel characteristics.
Food Chem
; 426: 136520, 2023 Nov 15.
Artículo
en Inglés
| MEDLINE | ID: mdl-37307745
18.
Significant damage-rescuing effects of wood vinegar extract in living Caenorhabditis elegans under oxidative stress.
J Sci Food Agric
; 92(1): 29-36, 2012 Jan 15.
Artículo
en Inglés
| MEDLINE | ID: mdl-21953290
19.
Assessing Impacts of Additives on Particulate Matter and Volatile Organic Compounds Produced from the Grilling of Meat.
Foods
; 11(6)2022 Mar 14.
Artículo
en Inglés
| MEDLINE | ID: mdl-35327256
20.
Myofibrillar Protein Interacting with Trehalose Elevated the Quality of Frozen Meat.
Foods
; 11(7)2022 Apr 04.
Artículo
en Inglés
| MEDLINE | ID: mdl-35407128