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- Iron-catalyzed cascade C–C/C–O bond formation of 2,4-dienals with donor–acceptor cyclopropanes: access to functionalized hexahydrocyclopentapyrans. Manmath Mishra, Kshitiz Verma, Sonbidya Banerjee, Tharmalingam Punniyamurthy
, Chem. Commun.
, 2024
, 60
, 2788
- Lipid oxidation and flavor changes in saturated and unsaturated fat fractions from chicken fat during a thermal process. Dong Han, Siyang Deng, Hang Wang, Feng Huang, Marie-Laure Fauconnier, Hong Li, Jian Zheng, Linchun Meng, Chunhui Zhang, Xia Li
, Food Funct.
, 2023
, 14
, 6554
- Impact of temperature and water activity on the aroma composition and flavor stability of pea (Pisum sativum) protein isolates during storage. Hannah Mehle, Laurianne Paravisini, Devin G. Peterson
, Food Funct.
, 2020
, 11
, 8309
- Direct hydroperoxygenation of conjugated olefins catalyzed by cobalt(II) porphyrin. Kazuhiro Sugamoto, Yoh-ichi Matsushita, Takanao Matsui
, J. Chem. Soc., Perkin Trans. 1
, 1998
, 3989
- Emerging trends and applications of metabolomics in food science and nutrition. Jianye Zhang, Mingna Sun, Abeer H. Elmaidomy, Khayrya A. Youssif, Adham M. M. Zaki, Hossam Hassan Kamal, Ahmed M. Sayed, Usama Ramadan Abdelmohsen
, Food Funct.
, 2023
, 14
, 9050
- Chemical characterization of Wuyi rock tea with different roasting degrees and their discrimination based on volatile profiles. Xiaobo Liu, Yawen Liu, Pan Li, Jiangfan Yang, Fang Wang, Eunhye Kim, Yuanyuan Wu, Puming He, Bo Li, Youying Tu
, RSC Adv.
, 2021
, 11
, 12074
- In vitro oxidation and digestibility profiles of iron-loaded whey protein isolate/gum Arabic complexes with different morphologies. Dan Li, Xiaolin Yao, Qingxia Gou, Guifang Cao, Kai Xu, Yongli Yang
, Food Funct.
, 2023
, 14
, 1227