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Purple sweet potato (Ipomoea batatas L.) anthocyanins: preventive effect on acute and subacute alcoholic liver damage and dealcoholic effect.
Sun H, Mu T, Liu X, Zhang M, Chen J. Sun H, et al. Among authors: chen j. J Agric Food Chem. 2014 Mar 19;62(11):2364-73. doi: 10.1021/jf405032f. Epub 2014 Mar 5. J Agric Food Chem. 2014. PMID: 24564852
Optimisation of aqueous two-phase extraction of anthocyanins from purple sweet potatoes by response surface methodology.
Liu X, Mu T, Sun H, Zhang M, Chen J. Liu X, et al. Among authors: chen j. Food Chem. 2013 Dec 1;141(3):3034-41. doi: 10.1016/j.foodchem.2013.05.119. Epub 2013 Jun 4. Food Chem. 2013. PMID: 23871056
Sweet potato (Ipomoea batatas L.) leaves as nutritional and functional foods.
Sun H, Mu T, Xi L, Zhang M, Chen J. Sun H, et al. Among authors: chen j. Food Chem. 2014 Aug 1;156:380-9. doi: 10.1016/j.foodchem.2014.01.079. Epub 2014 Feb 5. Food Chem. 2014. PMID: 24629984
Optimization of extraction efficiency by shear emulsifying assisted enzymatic hydrolysis and functional properties of dietary fiber from deoiled cumin (Cuminum cyminum L.).
Ma M, Mu T, Sun H, Zhang M, Chen J, Yan Z. Ma M, et al. Among authors: chen j. Food Chem. 2015 Jul 15;179:270-7. doi: 10.1016/j.foodchem.2015.01.136. Epub 2015 Feb 7. Food Chem. 2015. PMID: 25722165
Comparative study of the nutritional quality of potato-wheat steamed and baked breads made with four potato flour cultivars.
Liu X, Mu T, Sun H, Zhang M, Chen J, Fauconnier ML. Liu X, et al. Among authors: chen j. Int J Food Sci Nutr. 2017 Mar;68(2):167-178. doi: 10.1080/09637486.2016.1226272. Epub 2016 Sep 9. Int J Food Sci Nutr. 2017. PMID: 27608859
Evaluation of different hydrocolloids to improve dough rheological properties and bread quality of potato-wheat flour.
Liu X, Mu T, Yamul KD, Sun H, Zhang M, Chen J, Fauconnier ML, Andrea PV. Liu X, et al. Among authors: chen j. J Food Sci Technol. 2017 May;54(6):1597-1607. doi: 10.1007/s13197-017-2591-y. Epub 2017 Apr 8. J Food Sci Technol. 2017. PMID: 28559619 Free PMC article.
Influence of different hydrocolloids on dough thermo-mechanical properties and in vitro starch digestibility of gluten-free steamed bread based on potato flour.
Liu X, Mu T, Sun H, Zhang M, Chen J, Fauconnier ML. Liu X, et al. Among authors: chen j. Food Chem. 2018 Jan 15;239:1064-1074. doi: 10.1016/j.foodchem.2017.07.047. Epub 2017 Jul 11. Food Chem. 2018. PMID: 28873523
Effect of ingredients on the quality of gluten-free steamed bread based on potato flour.
Liu X, Mu T, Sun H, Zhang M, Chen J, Fauconnier ML. Liu X, et al. Among authors: chen j. J Food Sci Technol. 2019 Jun;56(6):2863-2873. doi: 10.1007/s13197-019-03730-9. Epub 2019 Apr 24. J Food Sci Technol. 2019. PMID: 31205342 Free PMC article.
Optimization of the formula and processing of a sweet potato leaf powder-based beverage.
Luo D, Mu TH, Sun H, Chen J. Luo D, et al. Among authors: chen j. Food Sci Nutr. 2020 May 7;8(6):2680-2691. doi: 10.1002/fsn3.1555. eCollection 2020 Jun. Food Sci Nutr. 2020. PMID: 32566185 Free PMC article.
Effect of heat treatments on the structure and emulsifying properties of protein isolates from cumin seeds ( Cuminum cyminum).
Chen J, Mu T, Zhang M, Goffin D. Chen J, et al. Food Sci Technol Int. 2018 Dec;24(8):673-687. doi: 10.1177/1082013218788753. Epub 2018 Jul 22. Food Sci Technol Int. 2018. PMID: 30033759
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