全麦食品烘焙过程对烷基间苯二酚呈味效应的影响及作用机制
序号 | 标题 | 类型 | 作者 |
---|---|---|---|
1 | Wheat alkylresorcinols protect human retinal pigment epithelial cells against H2O2-induced oxidative damage through Akt-dependent Nrf2/HO-1 signaling | 期刊论文 | Wang Ziyuan;Hao Yiming;Wang Yu;Liu Jie;Yuan Xiaoping;Sun Baoguo;Wang Jing |
2 | 一种利用烷基间苯二酚制备全麦面包的方法 | 专利 | 王静;刘洁;杨子慧;郝一铭;孙宝国 |
3 | 烷基间苯二酚类化合物及其用途 | 专利 | 王静;刘洁;郝一铭 |
4 | Identification, Quantification, and Anti-inflammatory Activity of 5-n-Alkylresorcinols from 21 Different Wheat Varieties | 期刊论文 | Liu Jie;Hao Yiming;Wang Ziyuan;Ni Fang;Wang Yu;Gong Lingxiao;Sun Baoguo;Wang Jing |
5 | Effect of alkylresorcinols on the formation of Nε- (carboxymethyl)lysine and sensory profile of wheat bread | 期刊论文 | Liu Jie;Yang Zihui;Hao Yiming;Wang Ziyuan;Han Lin;Li Meng;Zhang Ning;Chen Haitao;Liu Yingli;Li Hongyan;Wang Jing |
6 | Bioactive Components and Health Beneficial Properties of Whole Wheat Foods. | 期刊论文 | Liu Jie;Yu Liangli Lucy;Wu Yanbei |