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Items: 1 to 20 of 100

1.

Effects on DPPH inhibition of egg-white protein polypeptides treated by pulsed electric field technology.

Wang K, Wang J, Liu B, Lin S, Zhao P, Liu J, Jones G, Huang HC.

J Sci Food Agric. 2013 May;93(7):1641-8. doi: 10.1002/jsfa.5941. Epub 2012 Nov 14.

PMID:
23150498
2.

A novel application of pulsed electric field (PEF) processing for improving glutathione (GSH) antioxidant activity.

Wang J, Wang K, Wang Y, Lin S, Zhao P, Jones G.

Food Chem. 2014 Oct 15;161:361-6. doi: 10.1016/j.foodchem.2014.04.027. Epub 2014 Apr 13.

PMID:
24837963
3.

Analysis of DPPH inhibition and structure change of corn peptides treated by pulsed electric field technology.

Wang K, Wang Y, Lin S, Liu X, Yang S, Jones GS.

J Food Sci Technol. 2015 Jul;52(7):4342-50. doi: 10.1007/s13197-014-1450-3. Epub 2014 Jul 18.

4.

Optimized PEF treatment for antioxidant polypeptides with MW 10-30 kDa and preliminary analysis of structure change.

Wang K, Wang J, Zhao P, Lin S, Liu B, Liu J, Jones G, Huang HC.

Int J Biol Macromol. 2012 Dec;51(5):819-25. doi: 10.1016/j.ijbiomac.2012.07.020. Epub 2012 Aug 8.

PMID:
22885594
5.

Improvement of antioxidant activity of peptides with molecular weights ranging from 1 to 10 kDa by PEF technology.

Wang J, Wang K, Lin S, Zhao P, Jones G, Trang H, Liu J, Ye H.

Int J Biol Macromol. 2012 Oct;51(3):244-9. doi: 10.1016/j.ijbiomac.2012.05.017. Epub 2012 May 19.

PMID:
22617622
6.

Effects on functional groups and zeta potential of SAP1<MW<3kDa treated by pulsed electric field technology.

Liang R, Li X, Lin S, Wang J.

J Sci Food Agric. 2017 Jan;97(2):578-586. doi: 10.1002/jsfa.7768. Epub 2016 Jun 3.

PMID:
27098170
7.

Preparation of antioxidant peptide from egg white protein and improvement of its activities assisted by high-intensity pulsed electric field.

Lin S, Guo Y, You Q, Yin Y, Liu J.

J Sci Food Agric. 2012 May;92(7):1554-61. doi: 10.1002/jsfa.4742. Epub 2011 Dec 9.

PMID:
22161302
8.

Effect of pulsed electric field (PEF) on structures and antioxidant activity of soybean source peptides-SHCMN.

Lin S, Liang R, Li X, Xing J, Yuan Y.

Food Chem. 2016 Dec 15;213:588-594. doi: 10.1016/j.foodchem.2016.07.017. Epub 2016 Jul 5.

PMID:
27451222
9.

High intensity pulsed electric fields applied to egg white: effect on Salmonella Enteritidis inactivation and protein denaturation.

Jeantet R, Baron F, Nau F, Roignant M, Brulé G.

J Food Prot. 1999 Dec;62(12):1381-6.

PMID:
10606141
10.

Inactivation of Listeria innocua in liquid whole egg by pulsed electric fields and nisin.

Calderón-Miranda ML, Barbosa-Cánovas GV, Swanson BG.

Int J Food Microbiol. 1999 Oct 1;51(1):7-17.

PMID:
10563459
11.

Investigation of the protein-protein aggregation of egg white proteins under pulsed electric fields.

Zhao W, Yang R, Tang Y, Zhang W, Hua X.

J Agric Food Chem. 2009 May 13;57(9):3571-7. doi: 10.1021/jf803900f.

PMID:
19309077
12.

Effect of pulsed electric fields on the activity of neutral trehalase from beer yeast and RSM analysis.

Ye H, Jin Y, Lin S, Liu M, Yang Y, Zhang M, Zhao P, Jones G.

Int J Biol Macromol. 2012 Jun 1;50(5):1315-21. doi: 10.1016/j.ijbiomac.2012.03.021. Epub 2012 Mar 30.

PMID:
22486994
13.

Research on the preparation of antioxidant peptides derived from egg white with assisting of high-intensity pulsed electric field.

Lin S, Jin Y, Liu M, Yang Y, Zhang M, Guo Y, Jones G, Liu J, Yin Y.

Food Chem. 2013 Aug 15;139(1-4):300-6. doi: 10.1016/j.foodchem.2013.01.048. Epub 2013 Jan 30.

PMID:
23561109
14.

Aggregation of egg white proteins with pulsed electric fields and thermal processes.

Wu L, Zhao W, Yang R, Yan W, Sun Q.

J Sci Food Agric. 2016 Aug;96(10):3334-41. doi: 10.1002/jsfa.7512. Epub 2016 Jan 7.

PMID:
26525928
15.

Effect of pulsed electric field on the rheological and colour properties of soy milk.

Xiang BY, Simpson MV, Ngadi MO, Simpson BK.

Int J Food Sci Nutr. 2011 Dec;62(8):787-93. doi: 10.3109/09637486.2011.584860.

PMID:
22145818
16.

Physical and structural changes in liquid whole egg treated with high-intensity pulsed electric fields.

Marco-Molés R, Rojas-Graü MA, Hernando I, Pérez-Munuera I, Soliva-Fortuny R, Martín-Belloso O.

J Food Sci. 2011 Mar;76(2):C257-64. doi: 10.1111/j.1750-3841.2010.02016.x.

PMID:
21535744
18.

Electrochemical reaction and oxidation of lecithin under pulsed electric fields (PEF) processing.

Zhao W, Yang R, Liang Q, Zhang W, Hua X, Tang Y.

J Agric Food Chem. 2012 Dec 12;60(49):12204-9. doi: 10.1021/jf304236h. Epub 2012 Dec 4.

PMID:
23185993
19.

Response surface optimisation of extraction of antioxidants from strawberry fruit, and lipid peroxidation inhibitory potential of the fruit extract in cooked chicken patties.

Saha J, Debnath M, Saha A, Ghosh T, Sarkar PK.

J Sci Food Agric. 2011 Aug 15;91(10):1759-65. doi: 10.1002/jsfa.4374. Epub 2011 Mar 29.

PMID:
21681756
20.

Optimising the inactivation of grape juice spoilage organisms by pulse electric fields.

Marsellés-Fontanet AR, Puig A, Olmos P, Mínguez-Sanz S, Martín-Belloso O.

Int J Food Microbiol. 2009 Apr 15;130(3):159-65. doi: 10.1016/j.ijfoodmicro.2008.12.034. Epub 2009 Jan 14.

PMID:
19246114

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