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Found 9 results
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Antioxidants
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Author
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Yanyun Zhao
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J. Duan
,
Jiang, Y.
, and
Zhao, Y.
,
“
Chitosan-whey protein isolate composite films for encapsulation and stabilization of fish oil containing ultra pure omega-3 fatty acids.
”
,
J Food Sci
, vol. 76, no. 1, pp. C133-41, 2011.
J. Jung
and
Zhao, Y.
,
“
Comparison in antioxidant action between α-chitosan and β-chitosan at a wide range of molecular weight and chitosan concentration.
”
,
Bioorg Med Chem
, vol. 20, no. 9, pp. 2905-11, 2012.
E
A. Tseng
and
Zhao, Y.
,
“
Effect of different drying methods and storage time on the retention of bioactive compounds and antibacterial activity of wine grape pomace (Pinot Noir and Merlot).
”
,
J Food Sci
, vol. 77, no. 9, pp. H192-201, 2012.
Y. Deng
,
Luo, Y.
,
Wang, Y.
, and
Zhao, Y.
,
“
Effect of different drying methods on the myosin structure, amino acid composition, protein digestibility and volatile profile of squid fillets.
”
,
Food Chem
, vol. 171, pp. 168-76, 2015.
G. Cavender
,
Liu, M.
,
Hobbs, D.
,
Frei, B.
,
Strik, B. C.
, and
Zhao, Y.
,
“
Effects of different organic weed management strategies on the physicochemical, sensory, and antioxidant properties of machine-harvested blackberry fruits.
”
,
J Food Sci
, vol. 79, no. 10, pp. S2107-16, 2014.
G. Hu
,
Zheng, Y.
,
Liu, Z.
,
Xiao, Y.
,
Deng, Y.
, and
Zhao, Y.
,
“
Effects of high hydrostatic pressure, ultraviolet light-C, and far-infrared treatments on the digestibility, antioxidant and antihypertensive activity of α-casein.
”
,
Food Chem
, vol. 221, pp. 1860-1866, 2017.
I
Y. Zhang
,
Dai, B.
,
Deng, Y.
, and
Zhao, Y.
,
“
In vitro anti-inflammatory and antioxidant activities and protein quality of high hydrostatic pressure treated squids (Todarodes pacificus).
”
,
Food Chem
, vol. 203, pp. 258-266, 2016.
P
H. Zhang
,
Zhang, Y.
,
Bao, E.
, and
Zhao, Y.
,
“
Preparation, characterization and toxicology properties of α- and β-chitosan Maillard reaction products nanoparticles.
”
,
Int J Biol Macromol
, vol. 89, pp. 287-96, 2016.
W
A. Tseng
and
Zhao, Y.
,
“
Wine grape pomace as antioxidant dietary fibre for enhancing nutritional value and improving storability of yogurt and salad dressing.
”
,
Food Chem
, vol. 138, no. 1, pp. 356-65, 2013.