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32,667 results
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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: zhang m. 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
Evaluation of trace heavy metal levels in soil samples using an ionic liquid modified carbon paste electrode.
Ping J, Wu J, Ying Y, Wang M, Liu G, Zhang M. Ping J, et al. Among authors: zhang m. J Agric Food Chem. 2011 May 11;59(9):4418-23. doi: 10.1021/jf200288e. Epub 2011 Apr 7. J Agric Food Chem. 2011. PMID: 21452887
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: zhang m. 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: zhang m. Plant Foods Hum Nutr. 2014 Sep;69(3):270-5. doi: 10.1007/s11130-014-0426-9. Plant Foods Hum Nutr. 2014. PMID: 24913513
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: zhang m. 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: zhang m. 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: zhang m. 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: zhang m. 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.
Effect of heat treatment to sweet potato flour on dough properties and characteristics of sweet potato-wheat bread.
Pérez IC, Mu TH, Zhang M, Ji LL. Pérez IC, et al. Among authors: zhang m. Food Sci Technol Int. 2017 Dec;23(8):708-715. doi: 10.1177/1082013217719006. Epub 2017 Jul 10. Food Sci Technol Int. 2017. PMID: 28691514
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: zhang m. 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
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