受强制性开放获取政策约束的文章 - Halah Mohamed Siddig Aalim了解详情
无法在其他位置公开访问的文章：9 篇
Ultrasonic impact on viscosity and extraction efficiency of polyethylene glycol: A greener approach for anthocyanins recovery from purple sweet potato
H Huang, Q Xu, T Belwal, L Li, H Aalim, Q Wu, Z Duan, X Zhang, Z Luo
Food Chemistry 283, 59-67, 2019
强制性开放获取政策： 国家自然科学基金委员会
Black rice (Oryza sativa L.) processing: Evaluation of physicochemical properties, in vitro starch digestibility, and phenolic functions linked to type 2 diabetes
H Aalim, D Wang, Z Luo
Food Research International 141, 109898, 2021
强制性开放获取政策： 国家自然科学基金委员会
Moderation of respiratory cascades and energy metabolism of fresh-cut pear fruit in response to high CO2 controlled atmosphere
D Wang, Q Ma, D Li, W Li, L Li, H Aalim, Z Luo
Postharvest Biology and Technology 172, 111379, 2021
强制性开放获取政策： 国家自然科学基金委员会
Extraction optimization, antidiabetic and antiglycation potentials of aqueous glycerol extract from rice (Oryza sativa L.) bran
H Aalim, T Belwal, L Jiang, H Huang, X Meng, Z Luo
Lwt 103, 147-154, 2019
强制性开放获取政策： 国家自然科学基金委员会
Enhancing stability and bioaccessibility of chlorogenic acid using complexation with amylopectin: A comprehensive evaluation of complex formation, properties, and characteristics
J Limwachiranon, H Huang, L Li, X Lin, L Zou, J Liu, Y Zou, H Aalim, ...
Food chemistry 311, 125879, 2020
强制性开放获取政策： 国家自然科学基金委员会
Effect of modified atmosphere packaging of different oxygen levels on cooking qualities and phytochemicals of brown rice during accelerated aging storage at 37° C
H Huang, T Belwal, L Li, Y Wang, H Aalim, Z Luo
Food Packaging and Shelf Life 25, 100529, 2020
强制性开放获取政策： 国家自然科学基金委员会
Green recovery of phenolic compounds from rice byproduct (rice bran) using glycerol based on viscosity, conductivity and density
H Huang, Z Wang, H Aalim, J Limwachiranon, L Li, Z Duan, G Ren, Z Luo
International Journal of Food Science & Technology 54 (4), 1363-1371, 2019
强制性开放获取政策： 国家自然科学基金委员会
Purification and identification of rice bran (Oryza sativa L.) phenolic compounds with in‐vitro antioxidant and antidiabetic activity using macroporous resins
H Aalim, T Belwal, Y Wang, Z Luo, J Hu
International Journal of Food Science & Technology 54 (3), 715-722, 2019
强制性开放获取政策： 国家自然科学基金委员会
Insight into rice (Oryza sativa L.) cooking: Phenolic composition, inhibition of α-amylase and α-glucosidase, and starch physicochemical and functional properties
H Aalim, Z Luo
Food Bioscience 40, 100917, 2021
强制性开放获取政策： 国家自然科学基金委员会
可在其他位置公开访问的文章：4 篇
Optimization model for ultrasonic-assisted and scale-up extraction of anthocyanins from Pyrus communis ‘Starkrimson’fruit peel
T Belwal, H Huang, L Li, Z Duan, X Zhang, H Aalim, Z Luo
Food chemistry 297, 124993, 2019
强制性开放获取政策： 国家自然科学基金委员会
Protein-polysaccharide complex coated W/O/W emulsion as secondary microcapsule for hydrophilic arbutin and hydrophobic coumaric acid
H Huang, T Belwal, H Aalim, L Li, X Lin, S Liu, C Ma, Q Li, Y Zou, Z Luo
Food chemistry 300, 125171, 2019
强制性开放获取政策： 国家自然科学基金委员会
Effects of exogenous abscisic acid on bioactive components and antioxidant capacity of postharvest tomato during ripening
X Tao, Q Wu, H Aalim, L Li, L Mao, Z Luo, T Ying
Molecules 25 (6), 1346, 2020
强制性开放获取政策： 国家自然科学基金委员会
Cooking-Induced Oxidation and Structural Changes in Chicken Protein: Their Impact on In Vitro Gastrointestinal Digestion and Intestinal Flora Fermentation Characteristics
G Lv, H Wang, X Wei, M Lu, W Yang, H Aalim, E Capanoglu, X Zou, ...
Foods 12 (23), 4322, 2023
强制性开放获取政策： 国家自然科学基金委员会
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