受强制性开放获取政策约束的文章 - Yan Zhang了解详情
无法在其他位置公开访问的文章：11 篇
Effects of freeze-thaw cycles on the structure and emulsifying properties of peanut protein isolates
H Feng, H Jin, Y Gao, S Yan, Y Zhang, Q Zhao, J Xu
Food chemistry 330, 127215, 2020
强制性开放获取政策： 国家自然科学基金委员会
Comparison of protein hydrolysates against their native counterparts in terms of structural and antioxidant properties, and when used as emulsifiers for curcumin nanoemulsions
H Jin, C Liu, S Zhang, Z Guo, J Li, Q Zhao, Y Zhang, J Xu
Food & function 11 (11), 10205-10218, 2020
强制性开放获取政策： 国家自然科学基金委员会
Innovative soaking and grinding methods and cooking affect the retention of isoflavones, antioxidant and antiproliferative properties in soymilk prepared from black soybean
Y Tan, SKC Chang, Y Zhang
Journal of Food Science 81 (4), H1016-H1023, 2016
强制性开放获取政策： US Department of Agriculture
The contribution of earthworms to carbon mineralization during vermicomposting of maize stover and cow dung
Y Chen, Y Zhang, X Shi, E Shi, T Zhao, Y Zhang, L Xu
Bioresource Technology 368, 128283, 2023
强制性开放获取政策： 中国科学院, 国家自然科学基金委员会
Mastering the art of taming: Reducing bitterness in fish by-products derived peptides
Y Zhou, Y Zhang, H Hong, Y Luo, B Li, Y Tan
Food Research International, 113241, 2023
强制性开放获取政策： 国家自然科学基金委员会
The succession of GH6 cellulase-producing microbial communities and temporal profile of GH6 gene abundance during vermicomposting of maize stover and cow dung
Y Chen, Y Zhang, X Shi, L Xu, L Zhang, L Zhang
Bioresource Technology 344, 126242, 2022
强制性开放获取政策： 国家自然科学基金委员会
Isoflavone Profiles and Kinetic Changes during Ultra‐High Temperature Processing of Soymilk
Y Zhang, SKC Chang
Journal of food science 81 (3), C593-C599, 2016
强制性开放获取政策： US Department of Agriculture
The non-negligibility of greenhouse gas emission from a combined pre-composting and vermicomposting system with maize stover and cow dung
L Zhang, T Zhao, E Shi, Z Zhang, Y Zhang, Y Chen
Environmental Science and Pollution Research 28, 19412-19423, 2021
强制性开放获取政策： 国家自然科学基金委员会
Protein extraction from catfish byproducts and physicochemical properties of the protein isolates
Y Zhang, SKC Chang
Journal of Food Science 86 (7), 3061-3074, 2021
强制性开放获取政策： US Department of Agriculture
Adsorption–desorption characteristics of atrazine on soil and vermicompost prepared with different ratios of raw materials
L Zhang, L Xu, L Zhang, Y Zhang, Y Chen
Journal of Environmental Science and Health, Part B 58 (9), 583-593, 2023
强制性开放获取政策： 中国科学院, 国家自然科学基金委员会
The temporal profile of GH1 gene abundance and the shift in GH1 cellulase-producing microbial communities during vermicomposting of corn stover and cow dung
Y Chen, J Li, T Zhao, Y Zhang, L Zhang, L Xu
Environmental Science and Pollution Research 30 (35), 84035-84045, 2023
强制性开放获取政策： 中国科学院, 国家自然科学基金委员会
可在其他位置公开访问的文章：16 篇
Comparison of α-amylase, α-glucosidase and lipase inhibitory activity of the phenolic substances in two black legumes of different genera
Y Tan, SKC Chang, Y Zhang
Food chemistry 214, 259-268, 2017
强制性开放获取政策： US Department of Agriculture
Gut microbiota and short chain fatty acid composition as affected by legume type and processing methods as assessed by simulated in vitro digestion assays
Y Chen, SKC Chang, Y Zhang, CY Hsu, R Nannapaneni
Food chemistry 312, 126040, 2020
强制性开放获取政策： US Department of Agriculture, 国家自然科学基金委员会
Protein and quality analyses of accessions from the USDA soybean germplasm collection for tofu production
S Meng, S Chang, AM Gillen, Y Zhang
Food chemistry 213, 31-39, 2016
强制性开放获取政策： US Department of Agriculture
Antioxidant and angiotensin-I converting enzyme inhibitory activities of phenolic extracts and fractions derived from three phenolic-rich legume varieties
Y Zhang, T Pechan, SKC Chang
Journal of Functional Foods 42, 289-297, 2018
强制性开放获取政策： US National Institutes of Health, US Department of Agriculture
Characterization of titratable acids, phenolic compounds, and antioxidant activities of wines made from eight mississippi-grown muscadine varieties during fermentation
Y Zhang, SKC Chang, SJ Stringer, Y Zhang
LWT 86, 302-311, 2017
强制性开放获取政策： US Department of Agriculture
Gel property of soy protein emulsion gel: Impact of combined microwave pretreatment and covalent binding of polyphenols by alkaline method
J Xu, F Teng, B Wang, X Ruan, Y Ma, D Zhang, Y Zhang, Z Fan, H Jin
Molecules 27 (11), 3458, 2022
强制性开放获取政策： 国家自然科学基金委员会
Comparative studies on ACE inhibition, degree of hydrolysis, antioxidant property and phenolic acid composition of hydrolysates derived from simulated in vitro gastrointestinal …
Y Zhang, SKC Chang
Food chemistry 281, 154-162, 2019
强制性开放获取政策： US Department of Agriculture
Comparative study of angiotensin I-converting enzyme (ACE) inhibition of soy foods as affected by processing methods and protein isolation
CL Handa, Y Zhang, S Kumari, J Xu, EI Ida, SKC Chang
Processes 8 (8), 978, 2020
强制性开放获取政策： US Department of Agriculture
Trypsin inhibitor activity, phenolic content and antioxidant capacity of soymilk as affected by grinding temperatures, heating methods and soybean varieties
Y Zhang, SKC Chang
LWT 153, 112424, 2022
强制性开放获取政策： US Department of Agriculture
出版信息和资助信息由计算机程序自动确定