★三氯乙酸

19. [IF=9.8] Di Liu et al."A novel strategy for sodium reduction in salted goose: Employing basic amino acids to mitigate oxidation and improve sensory quality."FOOD CHEMISTRY.2025 Dec;:147683 18. [IF=3.1] Juntong Liu et al."Sodium nitroprusside enhances Eichhornia crassipes remediation capacity of eutrophic water bodies through nitric oxide release."INTERNATIONAL JOURNAL OF PHYTOREMEDIATION. 17. [IF=8.2] Houqi Ning et al."Characterization of main protein fraction from red pepper seeds: antioxidant capacity, physicochemical and functional properties, and enzymatic hydrolysis for peptides generation."Food Chemistry-X.2025 Nov;:103245 16. [IF=12.4] Sirui Yin et al."Unraveling the Three-Stage Mechanism of Maillard Reaction in Modulating Emulsifying Properties of Sunflower Seed Protein Isolate."FOOD HYDROCOLLOIDS.2025 Nov;:112193 15. [IF=5.1] Yanfang Wang et al."Genomic and Transcriptomic Dissection of Growth Characteristics and Exopolysaccharide-Related Bioactivities in Lactiplantibacillus plantarum NMGL2."Foods.2025 Jan;14(20):3520 14. [IF=5.1] Jiaxin Han et al."Chitosan-Based Coating Incorporated with Lemon Essential Oil/Rutin Composite Nanoemulsion for Pork Preservation."Foods.2025 Jan;14(19):3351 13. [IF=4.2] Zhichao Wang et al."Modified particles-stabilized pickering emulsion to improve the thermal stability of volatile oil: A Lingzhu pulvis case study."Results in Chemistry.2025 Aug;:102623 12. [IF=4.2] Zhichao Wang et al."Modified particles-stabilized pickering emulsion to improve the thermal stability of volatile oil: A Lingzhu pulvis case study."Results in Chemistry.2025 Aug;:102623 11. [IF=8.2] Ruheng Shen et al."Preparation of quercetin microcapsules with bovine serum albumin-arabinoxylan cold-set gels as wall material and its application in beef preservation."Food Chemistry-X.2025 Jul;29:102714 10. [IF=8] Feng Yan et al."Mechanistic study of heat-shock regulation of endogenous protease activity in paddy rice to improve the taste quality of parboiled rice."FOOD RESEARCH INTERNATIONAL.2025 Jun;:116796 9. [IF=5.3] Yanqing Zhang et al."Inhibitory effect of caffeic acid and dihydrocaffeic acid on the formation of advanced glycation end products: Mechanism analysis based on intermolecular interaction."JOURNAL OF MOLECULAR LIQUIDS.2024 Dec;415:126322 8. [IF=7] Jiannan Yang et al."Advanced technology in fruit preservation: Effects of nanoscale charged water particles on storage quality and reactive oxygen species in blueberries."FOOD RESEARCH INTERNATIONAL.2024 Nov;:115331 7. [IF=4] De Zhou et al."Optimization of ultrasonic-assisted compound enzyme extraction process, structural characterization, and antioxidant activity of Gastrodia elata polysaccharides."JOURNAL OF MOLECULAR STRUCTURE.2025 Apr;1327:141214 6. [IF=6.5] Ying-Ying Jing et al."Metabolomics reveals the effect of vacuum packaging combined with moderate-temperature preservation on quality changes of tender ginger."Food Chemistry-X.2025 Jan;25:102168 5. [IF=4.9] Pai Peng et al."Preparation of Acetylcholinesterase Inhibitory Peptides from Yellowfin Tuna Pancreas Using Moderate Ultrasound-Assisted Enzymatic Hydrolysis."Marine Drugs.2025 Feb;23(2):75 4. [IF=6] Qiong Wu et al."Effects of refrigeration-induced protein oxidation of rice and wheat steamed bread on the human gut microbiota in an in vitro fermentation model."LWT-FOOD SCIENCE AND TECHNOLOGY.2025 Apr;222:117657 3. [IF=1.9] Yuexing Chang et al."Preparation, characterization, and anti-hepatocarcinoma activity of a novel water-soluble β-ionone/β-cyclodextrin inclusion complex."JOURNAL OF DISPERSION SCIENCE AND TECHNOLOGY. 2. [IF=4.7] Yun-Fang Qian et al."Effects of Ozone Gas and Slightly Acidic Electrolyzed Water on the Quality of Salmon (Salmo salar) Fillets from the Perspective of Muscle Protein."Foods.2024 Jan;13(23):3833 1. [IF=6.5] Li-Shi Jiang et al."Application of Lactiplantibacillus plantarum hydrogel coating in combination with ice temperature for the preservation of fresh yak meat."Food Chemistry-X.2024 Aug;:101735