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Nonthermally driven volatilome evolution of food matrices: The case of high pressure processing Journal article
Trends in Food Science and Technology, 2020,Volume: 106,Page: 365-381
Authors:  Xia, Qiang;  Zheng, Yuanrong;  Liu, Zhenmin;  Cao, Jinxuan;  Chen, Xiaojia;  Liu, Lianliang;  Yu, Huaning;  Barba, Francisco J.;  Pan, Daodong
Favorite |  | TC[WOS]:10 TC[Scopus]:12 | Submit date:2021/03/02
Aromas Compounds  Fingerprint  Flavor Tailoring  High Hydrostatic Pressure  Nonthermal Effects  Volatile Organic Compounds  
In vitro evaluation of digestive enzyme inhibition and antioxidant effects of naked oat phenolic acid compound (OPC) Journal article
International Journal of Food Science and Technology, 2020,Volume: 55,Issue: 6,Page: 2531-2540
Authors:  Yang, Zhihao;  Qin, Chuan;  Weng, Peifang;  Zhang, Xin;  Xia, Qiang;  Wu, Zufang;  Liu, Lianliang;  Xiao, Jianbo
Favorite |  | TC[WOS]:11 TC[Scopus]:12 | Submit date:2021/12/06
Antioxidant Activity  Digestion Enzymes  Inhibition  Kinetics  Naked Oat  Phenolic Compounds