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Synthesis of Taste-Active γ‑Glutamyl Dipeptides during Sourdough Fermentation by Lactobacillus reuteri
American Chemical Society | 2016| -
Effect of Glutathione on the Taste and Texture of Type I Sourdough Bread
American Chemical Society | 2017| -
Global Perspectives on Poisonous Plants: The 9th International Symposium on Poisonous Plants
American Chemical Society | 2014| -
Assessing Interactions between Lipophilic and Hydrophilic Antioxidants in Food Emulsions
American Chemical Society | 2015| -
Sustained Release of Fipronil Insecticide in Vitro and in Vivo from Biocompatible Silica Nanocapsules
American Chemical Society | 2014| -
Investigation of Pesticide Penetration and Persistence on Harvested and Live Basil Leaves Using Surface-Enhanced Raman Scattering Mapping
American Chemical Society | 2017| -
Isolation, Characterization, and Emulsifying Properties of Wattle Seed (Acacia victoriae Bentham) Extracts
American Chemical Society | 2007| -
Effectiveness of Commercial and Homemade Washing Agents in Removing Pesticide Residues on and in Apples
American Chemical Society | 2017| -
Noninvasive Brain Delivery and Efficacy of BDNF to Stimulate Neuroregeneration and Suppression of Disease Relapse in EAE Mice
American Chemical Society | 2020| -
Development of an Inhibition Enzyme-Linked Immunosorbent Assay for the Detection of Residual Porcine Pepsin in a Soft Cheese Sample
American Chemical Society | 1998| -
Evaluation of the in Vivo Aphrodisiac Activity of a Cyclotide Extract from Hybanthus enneaspermus
American Chemical Society | 2020| -
Monoclonal Antibodies as Probes for the Changes in Antigenicity of Bovine and Porcine Aspartyl Proteases with pH
American Chemical Society | 1999| -
Molecular Genetic and Chemical Assessment of Rhizoma Curcumae in China
American Chemical Society | 2005| -
Chemical Assessment of Roots of Panax notoginseng in China: Regional and Seasonal Variations in Its Active Constituents
American Chemical Society | 2003|
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