Biblio
Found 9 results
Author [ Title
] Type Year Filters: Keyword is Antioxidants and Author is Yanyun Zhao [Clear All Filters]
, “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.
, “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.
, “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.
, “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.
, “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.
, “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.
, “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.
, “Preparation, characterization and toxicology properties of α- and β-chitosan Maillard reaction products nanoparticles.”, Int J Biol Macromol, vol. 89, pp. 287-96, 2016.
, “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.