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浏览/检索结果: 共6条，第1-6条 帮助 限定条件 学科主题：Food Science & Technology     已选(0)清除 条数/页：5101520253035404550556065707580859095100   排序方式：请选择作者升序作者降序题名升序题名降序发表日期升序发表日期降序提交时间升序提交时间降序 Optimization technology and kinetic studies of Acer truncatum seed oil saponification and crystallization separation of nervonic acid 期刊论文 JOURNAL OF FOOD SCIENCE, 2022, 卷号: 87, 期号: 9, 页码: 3925-3937 作者:  Li, Yang;  Kong, Fan;  Zan, Mingyang;  Peng, Liping;  Wang, Zhanzhong 收藏  |  浏览/下载：0/0  |  提交时间：2024/03/07 bioactive compound  functional food  oil   Quantitative analysis of resveratrol derivatives in the seed coats of tree peonies and their hypoglycemic activities in vitro/vivo 期刊论文 FOOD & FUNCTION, 2022, 卷号: 13, 期号: 2, 页码: 846-856 作者:  Wang, Weidong;  Liu, Zenggen;  Kong, Fan;  He, Lixia;  Fang, Linghao 收藏  |  浏览/下载：0/0  |  提交时间：2024/03/07 α-Linolenic acid induces apoptosis, inhibits the invasion and metastasis, and arrests cell cycle in human breast cancer cells by inhibiting fatty acid synthase 期刊论文 JOURNAL OF FUNCTIONAL FOODS, 2022, 卷号: 92 作者:  Huang, Wenyuan;  Guo, Xing;  Wang, Chunyan;  Alzhan, Amantay;  Liu, Zhengan 收藏  |  浏览/下载：0/0  |  提交时间：2024/03/07 Fatty acid synthase  alpha-Linolenic acid  Inhibitor  Breast cancer cells  Cell apoptosis   In Vitro Evaluation of a Fluorescent Microemulsion as an Oral Delivery Carrier and its Potential Application in Tracking Bioactive Compounds Label-Free 期刊论文 JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, 2020, 卷号: 68, 期号: 33, 页码: 8996-9003 作者:  Wang, Zhanzhong;  Liu, Xiaoxue;  Li, Qing;  Qiu, Shuang;  Wang, Xueping 收藏  |  浏览/下载：38/0  |  提交时间：2022/03/01 fluorescent microemulsion  antidigestion  remarkable fluorescence intensity  release property  label-free delivery carrier   Antioxidant capacities and anthocyanin characteristics of the black-red wild berries obtained in Northeast China 期刊论文 FOOD CHEMISTRY, 2016, 卷号: 204 作者:  Feng, Chengyong;  Su, Shang;  Wang, Lijin;  Wu, Jie;  Tang, Zhongqiu 收藏  |  浏览/下载：2/0  |  提交时间：2022/07/05 Berries  Anthocyanins  Antioxidant activity  HPLC  Northeast China   Antioxidant capacities and anthocyanin characteristics of the black-red wild berries obtained in Northeast China 期刊论文 FOOD CHEMISTRY, 2016, 卷号: 204, 页码: 150-158 作者:  Feng, Chengyong;  Su, Shang;  Wang, Lijin;  Wu, Jie;  Tang, Zhongqiu 收藏  |  浏览/下载：0/0  |  提交时间：2022/07/08 Berries  Anthocyanins  Antioxidant activity  HPLC  Northeast China