Chen J - Search Results

1

Publisher Correction: Triacylglycerols are preferentially oxidized over free fatty acids in heated soybean oil.

Shen Q, Zhang Z, Emami S, Chen J, de Moura Bell JMLN, Taha AY. Shen Q, et al. Among authors: chen j. NPJ Sci Food. 2021 Apr 28;5(1):13. doi: 10.1038/s41538-021-00095-2. NPJ Sci Food. 2021. PMID: 33911079 Free PMC article. No abstract available.

2

Protein oxidation and proteolysis during roasting and in vitro digestion of fish (Acipenser gueldenstaedtii).

Hu L, Ren S, Shen Q, Ye X, Chen J, Ling J. Hu L, et al. Among authors: chen j. J Sci Food Agric. 2018 Nov;98(14):5344-5351. doi: 10.1002/jsfa.9075. Epub 2018 Jun 1. J Sci Food Agric. 2018. PMID: 29656426

3

Effects of Chinese pickled and dried mustard on nutritional quality, sensory quality, and shelf life of steamed pork belly.

Shen Q, Wang M, Tian J, Hu L, Ren S, Chen J, Ye X, Liu D. Shen Q, et al. Among authors: chen j. Food Sci Nutr. 2018 Mar 8;6(4):747-756. doi: 10.1002/fsn3.612. eCollection 2018 Jun. Food Sci Nutr. 2018. PMID: 29983936 Free PMC article.

4

Triacylglycerols are preferentially oxidized over free fatty acids in heated soybean oil.

Shen Q, Zhang Z, Emami S, Chen J, Leite Nobrega de Moura Bell JM, Taha AY. Shen Q, et al. Among authors: chen j. NPJ Sci Food. 2021 Apr 1;5(1):7. doi: 10.1038/s41538-021-00086-3. NPJ Sci Food. 2021. PMID: 33795687 Free PMC article.

5

Effect of sucrose on the generation of free amino acids and biogenic amines in Chinese traditional dry-cured fish during processing and storage.

Zhang J, Liu Z, Hu Y, Fang Z, Chen J, Wu D, Ye X. Zhang J, et al. Among authors: chen j. J Food Sci Technol. 2011 Feb;48(1):69-75. doi: 10.1007/s13197-010-0130-1. Epub 2010 Nov 11. J Food Sci Technol. 2011. PMID: 23572718 Free PMC article.

6

Domestic cooking methods affect nutrient, phytochemicals, and flavor content in mushroom soup.

Sun Y, Lv F, Tian J, Ye XQ, Chen J, Sun P. Sun Y, et al. Among authors: chen j. Food Sci Nutr. 2019 May 15;7(6):1969-1975. doi: 10.1002/fsn3.996. eCollection 2019 Jun. Food Sci Nutr. 2019. PMID: 31289644 Free PMC article.

7

Copigmentation effect of three phenolic acids on color and thermal stability of Chinese bayberry anthocyanins.

Zhu Y, Chen H, Lou L, Chen Y, Ye X, Chen J. Zhu Y, et al. Among authors: chen j, chen h, chen y. Food Sci Nutr. 2020 May 20;8(7):3234-3242. doi: 10.1002/fsn3.1583. eCollection 2020 Jul. Food Sci Nutr. 2020. PMID: 32724588 Free PMC article.

8

Phytochemical profile and antioxidant activity of physiological drop of citrus fruits.

Sun Y, Qiao L, Shen Y, Jiang P, Chen J, Ye X. Sun Y, et al. Among authors: chen j. J Food Sci. 2013 Jan;78(1):C37-42. doi: 10.1111/j.1750-3841.2012.03002.x. J Food Sci. 2013. PMID: 23301602

9

Effects of chitosan, aqueous extract of ginger, onion and garlic on quality and shelf life of stewed-pork during refrigerated storage.

Cao Y, Gu W, Zhang J, Chu Y, Ye X, Hu Y, Chen J. Cao Y, et al. Among authors: chen j. Food Chem. 2013 Dec 1;141(3):1655-60. doi: 10.1016/j.foodchem.2013.04.084. Epub 2013 May 7. Food Chem. 2013. PMID: 23870874

10

Effect of cooking temperatures on protein hydrolysates and sensory quality in crucian carp (Carassius auratus) soup.

Zhang J, Yao Y, Ye X, Fang Z, Chen J, Wu D, Liu D, Hu Y. Zhang J, et al. Among authors: chen j. J Food Sci Technol. 2013 Jun;50(3):542-8. doi: 10.1007/s13197-011-0376-2. Epub 2011 Apr 27. J Food Sci Technol. 2013. PMID: 24425950 Free PMC article.

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