Suchergebnisse - "Zhao, Wenhong"

PubPharm (64)

1

"Two-in-One" PtPdCu Trimetallic Multifunctional Nanoparticles-Mediated Dual-Signal-Integrated Aptasensor for Ultradetection of Enrofloxacin

enthalten in: ACS applied materials & interfaces | 2024

von Wang, Q. | He, B. | Liu, Y. | +8

2

Inhibitory effects and reactions of gallic acid, catechin, and procyanidin B2 with nitrosation under stomach simulating conditions

enthalten in: Food & function | 2024

von Ren, S. | Hu, H. | Zhu, X. | +5

3

Corrigendum to "The contribution of inoculated probiotics to increased protein-derived volatile flavor compounds" [Food Res. Int. 174 (2023) 113629

enthalten in: Food research international (Ottawa, Ont.) | 2024

von Bai, W. | Mai, R. | Guo, S. | +3

ErratumFor: Food Res Int. 2023 Dec;174(Pt 2):113629. - PMID 37981358

4

Recent advances in the authentication (geographical origins, varieties and aging time) of tangerine peel (Citri reticulatae pericarpium) : A review

enthalten in: Food chemistry | 2024

von Li, Y. | Zhao, W. | Qian, M. | +6

5

Corrigendum to "Formation mechanism of lipid-derived volatile flavor compounds metabolized by inoculated probiotics and their improving effect on the flavor of low-salt dry-cured mackerel" [Food Chem. 437(Part 1) (2024) 137636

enthalten in: Food chemistry | 2024

von Mai, R. | Liu, J. | Yang, J. | +3

ErratumFor: Food Chem. 2024 Mar 30;437(Pt 1):137636. - PMID 37866340

6

Formation mechanism of lipid-derived volatile flavor compounds metabolized by inoculated probiotics and their improving effect on the flavor of low-salt dry-cured mackerel

enthalten in: Food chemistry | 2024

von Mai, R. | Liu, J. | Yang, J. | +3

ErratumIn: Food Chem. 2024 Jan 25;:138339. - PMID 38272765

7

Multiscale Structural Characterization of the Assembly Mode of Amylose-Lycopene Complexes

in: Shipin Kexue | 2024

von ZHAO Wenhong, H.

8

Comparing the differences of physicochemical properties and volatiles in semi-dry Hakka rice wine and traditional sweet rice wine via HPLC, GC-MS and E-tongue analysis

enthalten in: Food chemistry: X | 2023

von Zhao, W. | Ruan, F. | Qian, M. | +5

9

The contribution of inoculated probiotics to increased protein-derived volatile flavor compounds

enthalten in: Food research international (Ottawa, Ont.) | 2023

von Bai, W. | Mai, R. | Guo, S. | +3

ErratumIn: Food Res Int. 2024 Mar;179:113973. - PMID 38342527

10

The roles of lipoxygenases and autoxidation during mackerel (Scomberomorus niphonius) dry-cured processing

enthalten in: Food research international (Ottawa, Ont.) | 2023

von Liu, Q. | Lei, M. | Lin, J. | +3

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