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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. 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: sun h. 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. 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
Digestibility and structural properties of thermal and high hydrostatic pressure treated sweet potato (Ipomoea batatas L.) protein.
Sun M, Mu T, Sun H, Zhang M. Sun M, et al. Among authors: sun h. Plant Foods Hum Nutr. 2014 Sep;69(3):270-5. doi: 10.1007/s11130-014-0426-9. Plant Foods Hum Nutr. 2014. PMID: 24913513
Effects of domestic cooking methods on polyphenols and antioxidant activity of sweet potato leaves.
Sun H, Mu T, Xi L, Song Z. Sun H, et al. J Agric Food Chem. 2014 Sep 10;62(36):8982-9. doi: 10.1021/jf502328d. Epub 2014 Aug 28. J Agric Food Chem. 2014. PMID: 25152015
Effects of high hydrostatic pressure on emulsifying properties of sweet potato protein in model protein-hydrocolloids system.
Khan NM, Mu TH, Ali F, Arogundade LA, Khan ZU, Zhang M, Ahmad S, Sun HN. Khan NM, et al. Among authors: sun hn. Food Chem. 2015 Feb 15;169:448-54. doi: 10.1016/j.foodchem.2014.08.013. Epub 2014 Aug 13. Food Chem. 2015. PMID: 25236250
Preparative purification of polyphenols from sweet potato (Ipomoea batatas L.) leaves by AB-8 macroporous resins.
Xi L, Mu T, Sun H. Xi L, et al. Among authors: sun h. Food Chem. 2015 Apr 1;172:166-74. doi: 10.1016/j.foodchem.2014.09.039. Epub 2014 Sep 16. Food Chem. 2015. PMID: 25442539
The results showed that the optimal processing parameters were as follows: an initial polyphenol concentration of 2.0mg chlorogenic acid equivalent (CAE)/ml, pH 3.0, an ethanol desorption solution concentration of 70% (v/v) and a flow rate for feeding and elution of 1BV/h. …
The results showed that the optimal processing parameters were as follows: an initial polyphenol concentration of 2.0mg chlorogenic acid equ …
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: sun h. 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
Effect of α-Amylase Degradation on Physicochemical Properties of Pre-High Hydrostatic Pressure-Treated Potato Starch.
Mu TH, Zhang M, Raad L, Sun HN, Wang C. Mu TH, et al. Among authors: sun hn. PLoS One. 2015 Dec 7;10(12):e0143620. doi: 10.1371/journal.pone.0143620. eCollection 2015. PLoS One. 2015. PMID: 26642044 Free PMC article.
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: sun h. 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
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