CORC

在结果中检索

CORC

浏览/检索结果: 共16条，第1-10条 帮助

已选(0)清除 条数/页：   排序方式：
Effects of solid-state fermentation and proteolytic hydrolysis on defatted soybean meal 期刊论文
2018, 卷号: 97, 页码: 496
作者:  Zhao, Yaqi[1,2];  Sun-Waterhouse, Dongxiao[1,2];  Zhao, Mouming[1,2];  Zhao, Qiangzhong[1,2];  Qiu, Chaoying[3]
收藏  |  浏览/下载：5/0  |  提交时间：2019/12/17
Effects of Maillard reaction on bioactivities promotion of anchovy protein hydrolysate: The key role of MRPs and newly formed peptides with basic and aromatic amino acids 期刊论文
2018, 卷号: 97, 页码: 245
作者:  Zhao, Tiantian[1,2];  Zhang, Qi[1,2];  Wang, Shuguang[1,2];  Qiu, Chaoying[3];  Liu, Yang[1,2]
收藏  |  浏览/下载：9/0  |  提交时间：2019/12/13
Reducing the Influence of the Thermally Induced Reactions on the Determination of Aroma-Active Compounds in Soy Sauce Using SDE and GC-MS/O (EI收录) 期刊论文
Food Analytical Methods, 2017, 卷号: 10, 页码: 931-942
作者:  Feng, Yunzi[1];  Cai, Yu[1];  Sun-Waterhouse, Dongxiao[1];  Fu, Xiong[1];  Su, Guowan[1]
收藏  |  浏览/下载：10/0  |  提交时间：2019/04/24
Additional band broadening of peptides in the first size-exclusion chromatographic dimension of an automated stop-flow two-dimensional high performance liquid chromatography 期刊论文
JOURNAL OF CHROMATOGRAPHY A, 2017, 卷号: 1521, 页码: 80-89
作者:  Xu, Jucai[1,2];  Sun-Waterhouse, Dongxiao[1];  Qiu, Chaoying[3];  Zhao, Mouming[1,2,4];  Sun, Baoguo[4]
收藏  |  浏览/下载：7/0  |  提交时间：2019/04/24
Spray-Drying of Antioxidant-Rich Blueberry Waste Extracts; Interplay Between Waste Pretreatments and Spray-Drying Process (EI收录) 期刊论文
Food and Bioprocess Technology, 2017, 卷号: 10, 页码: 1074-1092
作者:  Waterhouse, Geoffrey I. N.[1,2];  Sun-Waterhouse, Dongxiao[1,2];  Su, Guowan[1];  Zhao, Haifeng[1];  Zhao, Mouming[1]
收藏  |  浏览/下载：4/0  |  提交时间：2019/04/24
Additional band broadening of peptides in the first size-exclusion chromatographic dimension of an automated stop-flow two-dimensional high performance liquid chromatography 期刊论文
2017, 卷号: 1521, 页码: 80
作者:  Xu, Jucai[1,2];  Sun-Waterhouse, Dongxiao[1];  Qiu, Chaoying[3];  Zhao, Mouming[1,2,4];  Sun, Baoguo[4]
收藏  |  浏览/下载：12/0  |  提交时间：2019/12/06
Sequence, taste and umami-enhancing effect of the peptides separated from soy sauce 期刊论文
2016, 卷号: 206, 期号: [db:dc_citation_issue], 页码: 174
作者:  Zhuang, Mingzhu[1];  Lin, Lianzhu[1,2];  Zhao, Mouming[1,2];  Dong, Yi[1];  Sun-Waterhouse, Dongxiao[1,2]
收藏  |  浏览/下载：11/0  |  提交时间：2019/12/03
Effect of anchovy (Coilia mystus) protein hydrolysate and its Maillard reaction product on combating memory-impairment in mice 期刊论文
2016, 卷号: 82, 期号: [db:dc_citation_issue], 页码: 112
作者:  Su, Guowan[1];  Zhao, Tiantian[1];  Zhao, Yaqi[1];  Sun-Waterhouse, Dongxiao[1];  Qiu, Chaoying[2]
收藏  |  浏览/下载：2/0  |  提交时间：2019/12/03
Effect of Soy Sauce on Serum Uric Acid Levels in Hyperuricemic Rats and Identification of Flazin as a Potent Xanthine Oxidase Inhibitor 期刊论文
2016, 卷号: 64, 期号: [db:dc_citation_issue], 页码: 4725
作者:  Li, Huipin[1,2];  Zhao, Mouming[1,2,3];  Su, Guowan[1,2];  Lin, Lianzhu[1,2];  Wang, Yong[4]
收藏  |  浏览/下载：12/0  |  提交时间：2019/12/03
Antihyperuricemic activities of an ethanolic and aqueous extract of Walnut (Juglans regia L.) shell and a new aldehyde xanthine oxidase inhibitor (EI收录SCI收录) 期刊论文
International Journal of Food Science and Technology, 2016, 卷号: 51, 页码: 453-460
作者:  Wang, Xiao[1,2];  Zhao, Mouming[1,2,3];  Su, Guowan[1,2];  Cai, Mengsen[1,2];  Sun-Waterhouse, Dongxiao[1,2]
收藏  |  浏览/下载：4/0  |  提交时间：2019/04/24

©版权所有 ©2017 CSpace - Powered by CSpace