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Items: 3

1.

Dihydromyricetin as a Functional Additive to Enhance Antioxidant Capacity and Inhibit the Formation of Thermally Induced Food Toxicants in a Cookie Model.

Teng J, Liu X, Hu X, Zhao Y, Tao NP, Wang M.

Molecules. 2018 Aug 30;23(9). pii: E2184. doi: 10.3390/molecules23092184.

2.

Naringenin, a common flavanone, inhibits the formation of AGEs in bread and attenuates AGEs-induced oxidative stress and inflammation in RAW264.7 cells.

Teng J, Li Y, Yu W, Zhao Y, Hu X, Tao NP, Wang M.

Food Chem. 2018 Dec 15;269:35-42. doi: 10.1016/j.foodchem.2018.06.126. Epub 2018 Jun 26.

PMID:
30100446
3.

Characterization of odor-active compounds in cooked meat of farmed obscure puffer (Takifugu obscurus) using gas chromatography-mass spectrometry-olfactometry.

Tao NP, Wu R, Zhou PG, Gu SQ, Wu W.

J Food Drug Anal. 2014 Dec;22(4):431-438. doi: 10.1016/j.jfda.2014.02.005. Epub 2014 May 22.

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