Scihuhuan公开文献目录 · 787
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A convenient and improved synthesis of dithieno[3,2-b:2',3'-d]thiophene
Tetrahedron Letters · 2002
DOI: 10.1016/s0040-4039(02)00006-0A convenient procedure for the preparation of α-aminoallenes using a three-component reaction of aldehyde, carbamate and propargylsilane
Tetrahedron Letters · 2002
DOI: 10.1016/s0040-4039(02)00056-4A highly chemoselective Mukaiyama aldol reaction of saturated aldehyde over unsaturated aldehyde with enol tris(2,6-diphenylbenzyl)silyl ether
Tetrahedron Letters · 2002
DOI: 10.1016/s0040-4039(02)00036-9A mild and efficient method for cleavage of CN using Mg(HSO4)2 in the presence of wet SiO2
Tetrahedron Letters · 2002
DOI: 10.1016/s0040-4039(02)00007-2Assessment and modelling the antibacterial efficacy of vapours of cassia and clove essential oils against pathogens causing foodborne illness
LWT · 2021
DOI: 10.1016/j.lwt.2021.112076Assessment of heavy metal(loid)s in selected small indigenous species of industrial area origin freshwater fish and potential human health risk implications in Bangladesh
LWT · 2021
DOI: 10.1016/j.lwt.2021.112041Au@Ag nanoflowers based SERS coupled chemometric algorithms for determination of organochlorine pesticides in milk
LWT · 2021
DOI: 10.1016/j.lwt.2021.111978Baking properties of flour and nutritional value of rye bread with brewer's spent grain
LWT · 2021
DOI: 10.1016/j.lwt.2021.111955Characterization of fortified compound milk chocolate with microcapsulated chia seed oil
LWT · 2021
DOI: 10.1016/j.lwt.2021.111993Characterization of key aroma compounds in Xinjiang dried figs (Ficus carica L.) by GC–MS, GC–olfactometry, odor activity values, and sensory analyses
LWT · 2021
DOI: 10.1016/j.lwt.2021.111982Characterization of natural curing agents from Japanese radish (Raphanus sativus L.) for their use in clean label restructured cooked meat products
LWT · 2021
DOI: 10.1016/j.lwt.2021.111970Combined effects of pulsed electric field and ultrasound pretreatments on mass transfer and quality of mushrooms
LWT · 2021
DOI: 10.1016/j.lwt.2021.112008Characterization of seaweed polysaccharide-based bilayer films containing essential oils with antibacterial activity
LWT · 2021
DOI: 10.1016/j.lwt.2021.111961Combined impacts of low voltage electrostatic field and high humidity assisted-thawing on quality of pork steaks
LWT · 2021
DOI: 10.1016/j.lwt.2021.111987Detection of biofilm formation, virulence factor genes, antibiotic-resistance, adherence properties, and some beneficial properties of cheese origin S. infantarius, S. gallolyticus, and S. lutetiensis strains belonging to the S. bovis/S. equinus complex
LWT · 2021
DOI: 10.1016/j.lwt.2021.112077Comparative analysis of the bacterial diversity of Chinese fermented sausages using high-throughput sequencing
LWT · 2021
DOI: 10.1016/j.lwt.2021.111975Determination of total flavonoid content by aluminum chloride assay: A critical evaluation
LWT · 2021
DOI: 10.1016/j.lwt.2021.111932Development of a post-processing method to reduce the unique off-flavor of Allomyrina dichotoma: Yeast fermentation
LWT · 2021
DOI: 10.1016/j.lwt.2021.111940Development of buffalo milk ice-cream by high pressure-homogenisation of mix: Physicochemical, textural and microstructural characterisation
LWT · 2021
DOI: 10.1016/j.lwt.2021.112013Comparison of growth characteristics, functional qualities, and texture of hydroponically grown and soil-grown lettuce
LWT · 2021
DOI: 10.1016/j.lwt.2021.111931Effect of basil essential oil and beeswax incorporation on the physical, structural, and antibacterial properties of chitosan emulsion based coating for eggs preservation
LWT · 2021
DOI: 10.1016/j.lwt.2021.112020Differential anti-inflammatory biomarkers of the desert truffles Terfezia claveryi and Tirmania nivea revealed via UPLC-QqQ-MS-based metabolomics combined to chemometrics
LWT · 2021
DOI: 10.1016/j.lwt.2021.111965Effect of agitation and added cholesterol esterase on bioaccessibility of phytosterols in a standardized in vitro digestion model
LWT · 2021
DOI: 10.1016/j.lwt.2021.112051Different use of nitrite and nitrate in meats: A survey on typical and commercial Italian products as a contribution to risk assessment
LWT · 2021
DOI: 10.1016/j.lwt.2021.112004Effect of chitosan and lauric arginate edible coating on bacteriological quality, deterioration criteria, and sensory attributes of frozen stored chicken meat
LWT · 2021
DOI: 10.1016/j.lwt.2021.111928Effect of cultivar, pasteurization and storage on the volatile and taste compounds of strawberry puree
LWT · 2021
DOI: 10.1016/j.lwt.2021.112007Effect of hot air gradient drying on quality and appearance of beef jerky
LWT · 2021
DOI: 10.1016/j.lwt.2021.111974Effect of d-allulose, in comparison to sucrose and d-fructose, on the physical properties of cupcakes
LWT · 2021
DOI: 10.1016/j.lwt.2021.111989Effect of magnesium chloride concentration on soymilk coagulation mechanism
LWT · 2021
DOI: 10.1016/j.lwt.2021.112000Effect of pH, xylose content and heating temperature on colour and flavour compound formation of enzymatically hydrolysed pork trimmings
LWT · 2021
DOI: 10.1016/j.lwt.2021.112017Effect of Rheum ribes L. juice on the survival of Listeria monocytogenes, Escherichia coli O157:H7 and Salmonella Typhimurium and chemical quality on vacuum packaged raw beef
LWT · 2021
DOI: 10.1016/j.lwt.2021.112016Effect of sweep frequency ultrasound and fixed frequency ultrasound thawing on gelling properties of myofibrillar protein from quick-frozen small yellow croaker and its possible mechanisms
LWT · 2021
DOI: 10.1016/j.lwt.2021.111922Effect of reheating method on the post-processing characterisation of 3D printed meat products for dysphagia patients
LWT · 2021
DOI: 10.1016/j.lwt.2021.111915Effect of ultrasound pre-treatment modes on gelation properties of silver carp surimi
LWT · 2021
DOI: 10.1016/j.lwt.2021.111945Effects of chokeberry extract isolated with pressurized ethanol from defatted pomace on oxidative stability, quality and sensory characteristics of pork meat products
LWT · 2021
DOI: 10.1016/j.lwt.2021.111943Effects of saturated hot air pretreatment compared to traditional blanching on the physicochemical properties of Apricot (Prunus armeniaca L.) kernels and its skin during removing skin
LWT · 2021
DOI: 10.1016/j.lwt.2021.111947Effects of spinach powder on the physicochemical and antioxidant properties of durum wheat bread
LWT · 2021
DOI: 10.1016/j.lwt.2021.112058Effects of triolein dilution on the structural and mechanical properties of lauric acid-rich fat
LWT · 2021
DOI: 10.1016/j.lwt.2021.112019Encapsulation of potential probiotic and canola oil through emulsification and ionotropic gelation, using protein/polysaccharides Maillard conjugates as emulsifiers
LWT · 2021
DOI: 10.1016/j.lwt.2021.111980Effects of tamarind seed polysaccharide on physicochemical properties of corn starch treated by high pressure homogenization
LWT · 2021
DOI: 10.1016/j.lwt.2021.112010Enhanced protein quality and antioxidant activity of fermented Brown rice with Gryllus bimaculatus
LWT · 2021
DOI: 10.1016/j.lwt.2021.111948Enriched sunflower oil with omega 3 fatty acids from flaxseed oil: Prediction of the nutritive characteristics
LWT · 2021
DOI: 10.1016/j.lwt.2021.112064Evaluation of heating uniformity and quality attributes during vacuum microwave thawing of frozen apples
LWT · 2021
DOI: 10.1016/j.lwt.2021.111997Exploration of potato starches from non-commercial cultivars in ready to cook instant non cereal, non glutinous pudding mix
LWT · 2021
DOI: 10.1016/j.lwt.2021.111966Extruded whole grain flours and sprout millet as functional ingredients for gluten-free bread
LWT · 2021
DOI: 10.1016/j.lwt.2021.112042Food stabilizing potential of nisin Z produced by wild Lactococcus lactis subsp. lactis from raw milk and some fermented products
LWT · 2021
DOI: 10.1016/j.lwt.2021.112065Functional comparison of breast milk, cow milk and goat milk based on changes in the intestinal flora of mice
LWT · 2021
DOI: 10.1016/j.lwt.2021.111976Genotypic characterization and antimicrobial resistance of Vibrio cholerae and Vibrio parahaemolyticus isolated from milk, dairy products, and humans with respect to inhibitory activity of a probiotic Lactobacillus rhamenosus
LWT · 2021
DOI: 10.1016/j.lwt.2021.111930How does water stress and roasting temperature affect the physicochemical parameters of almonds?
LWT · 2021
DOI: 10.1016/j.lwt.2021.112073Hydration properties and arabinoxylans content of whole wheat flour intended for cookie production as affected by particle size and Brazilian cultivars
LWT · 2021
DOI: 10.1016/j.lwt.2021.111918Impact of extraction methods and genotypes on the properties of starch from peach palm (Bactris gasipaes Kunth) fruits
LWT · 2021
DOI: 10.1016/j.lwt.2021.111983Influence of calcium on the properties of micellar casein in goat milk
LWT · 2021
DOI: 10.1016/j.lwt.2021.111935Influence of thermal treatment on the physicochemical and functional properties of tea polysaccharide conjugates
LWT · 2021
DOI: 10.1016/j.lwt.2021.111967Insight into antibacterial mechanism of polysaccharides: A review
LWT · 2021
DOI: 10.1016/j.lwt.2021.111929Insight into the emulsifying properties of DHA-enriched phospholipids from large yellow croaker (Larimichthys Crocea) roe
LWT · 2021
DOI: 10.1016/j.lwt.2021.111984Identification and action mechanism of low-molecular-weight peptides derived from Atlantic salmon (Salmo salar L.) skin inhibiting angiotensin I–converting enzyme
LWT · 2021
DOI: 10.1016/j.lwt.2021.111911Investigation of factors that impact the label-free surface-enhanced Raman scattering (SERS) for the detection and discrimination of Salmonella Enteritidis
LWT · 2021
DOI: 10.1016/j.lwt.2021.111962In vitro bioaccessibility of Cu and Zn in cooked beef cuts
LWT · 2021
DOI: 10.1016/j.lwt.2021.112027Isolation and characterization of an activator-dependent protease from Aspergillus ochraceus screened from low denatured defatted soybean meal and the proteolysis of soy proteins
LWT · 2021
DOI: 10.1016/j.lwt.2021.112026Isochoric moisture heating as a tool to control the functionality of soy protein
LWT · 2021
DOI: 10.1016/j.lwt.2021.111979Isolation and characterization of aroma producing lactic acid bacteria from artisanal white cheese for multifunctional properties
LWT · 2021
DOI: 10.1016/j.lwt.2021.112053Label-free quantification proteomics reveals the active peptides from protein degradation during anaerobic fermentation of tea
LWT · 2021
DOI: 10.1016/j.lwt.2021.111950Long-term suppression of suwari phenomenon for improvement in the manufacturing process of surimi gel product
LWT · 2021
DOI: 10.1016/j.lwt.2021.111934Modeling and optimization of porous aerogel adsorbent for removal of cadmium from crab viscera homogenate using response surface method and artificial neural network
LWT · 2021
DOI: 10.1016/j.lwt.2021.111990Microwave processing: A way to reduce the anti-nutritional factors (ANFs) in food grains
LWT · 2021
DOI: 10.1016/j.lwt.2021.111960Modified sugar beet pulp and cellulose-based adsorbents as molasses quality enhancers: Assessing the treatment conditions
LWT · 2021
DOI: 10.1016/j.lwt.2021.111988Modification of ginseng insoluble dietary fiber through alkaline hydrogen peroxide treatment and its impact on structure, physicochemical and functional properties
LWT · 2021
DOI: 10.1016/j.lwt.2021.111956New insights into ethyl carbamate occurrence in fortified wines
LWT · 2021
DOI: 10.1016/j.lwt.2021.111566NMR evaluation of apple cubes and apple juice composition subjected to two cold plasma technologies
LWT · 2021
DOI: 10.1016/j.lwt.2021.112062Occurrence, molecular characterization, and antimicrobial susceptibility of Yersinia enterocolitica isolated from retail food samples in China
LWT · 2021
DOI: 10.1016/j.lwt.2021.111876Oxidative phosphorylation system as the target of glycinin basic peptide against Aspergillus niger
LWT · 2021
DOI: 10.1016/j.lwt.2021.111977Optimization of a natural low-calorie antioxidant tea prepared from purple corn (Zea mays L.) cobs and stevia (Stevia rebaudiana Bert.)
LWT · 2021
DOI: 10.1016/j.lwt.2021.111952Pea protein properties are altered following glycation by microwave heating
LWT · 2021
DOI: 10.1016/j.lwt.2021.111939Performance of lactase encapsulated in pectin-based hydrogels during lactose hydrolysis reactions
LWT · 2021
DOI: 10.1016/j.lwt.2021.111863Phospholipid composition and fat globule structure change during low temperature storage of human milk
LWT · 2021
DOI: 10.1016/j.lwt.2021.112050Preliminary assessment of microbial quality of edible flowers
LWT · 2021
DOI: 10.1016/j.lwt.2021.111926Plant protein-based antioxidant Pickering emulsions and high internal phase Pickering emulsions against broad pH range and high ionic strength: Effects of interfacial rheology and microstructure
LWT · 2021
DOI: 10.1016/j.lwt.2021.111953Preparation and characterization of soybean Protein isolate/chitosan/sodium alginate ternary complex coacervate phase
LWT · 2021
DOI: 10.1016/j.lwt.2021.112081Protein nutritional quality, amino acid profile, anti-amylase and anti-glucosidase properties of microalgae: Inhibition and mechanisms of action through in vitro and in silico studies
LWT · 2021
DOI: 10.1016/j.lwt.2021.112023Recovery of phenolic compounds from grape pomace (Vitis vinifera L.) by microwave hydrodiffusion and gravity
LWT · 2021
DOI: 10.1016/j.lwt.2021.112066Relationship between starch digestibility and physicochemical properties of aged rice grain
LWT · 2021
DOI: 10.1016/j.lwt.2021.111887Reduction of immunoreactivity and improvement of the nutritional qualities in cow milk products by enzymatic hydrolysis
LWT · 2021
DOI: 10.1016/j.lwt.2021.111994Retention of flavonols in onions after osmotic dehydration
LWT · 2021
DOI: 10.1016/j.lwt.2021.112067Simultaneous optimization of wheat heat moisture treatment and grape peels addition for pasta making
LWT · 2021
DOI: 10.1016/j.lwt.2021.112011Skyr yogurt with mango pulp, fructooligosaccharide and natural sweeteners: Physical aspects and drivers of liking
LWT · 2021
DOI: 10.1016/j.lwt.2021.112054Simultaneous preparation of edible quality medium and high purity diacylglycerol by a novel combined approach
LWT · 2021
DOI: 10.1016/j.lwt.2021.111949Structural characteristics and antioxidant properties of exopolysaccharides isolated from soybean protein gel induced by lactic acid bacteria
LWT · 2021
DOI: 10.1016/j.lwt.2021.111811The application of chromatography in the study of off-flavour compounds in pulses and pulse by-products
LWT · 2021
DOI: 10.1016/j.lwt.2021.111981Study on glass transition of whole-grain wheat biscuit using Dynamic Vapor Sorption, Differential Scanning Calorimetry, and texture and color analysis
LWT · 2021
DOI: 10.1016/j.lwt.2021.111969Supercritical CO2 extraction method of aromatic compounds from truffles
LWT · 2021
DOI: 10.1016/j.lwt.2021.111954The effect of indirect plasma-processed air pretreatment on the microbial loads, decay, and metabolites of Chinese bayberries
LWT · 2021
DOI: 10.1016/j.lwt.2021.111998The effect of tea polyphenols on biogenic amines and free amino acids in bighead carp (Aristichthys nobilis) fillets during frozen storage
LWT · 2021
DOI: 10.1016/j.lwt.2021.111933The optimal time-temperature conditions for orange juice microwave−assisted pasteurization
LWT · 2021
DOI: 10.1016/j.lwt.2021.111907Utilization of thermal-denatured whey protein isolate-milk fat emulsion gel microparticles as stabilizers and fat replacers in low-fat yogurt
LWT · 2021
DOI: 10.1016/j.lwt.2021.112045Understanding the native and hydrothermally modified elephant foot yam (Amorphophallus paeoniifolius) starch system: A multivariate approach
LWT · 2021
DOI: 10.1016/j.lwt.2021.111958Valorization of residues from anchovy (Engraulis anchoita) salting-ripening process: Impact of desalting procedures in retention of biologically-active compounds
LWT · 2021
DOI: 10.1016/j.lwt.2021.111896UV-C irradiation-triggered nutritional change of 4D printed ergosterol-incorporated purple sweet potato pastes: Conversion of ergosterol into vitamin D2
LWT · 2021
DOI: 10.1016/j.lwt.2021.111944Wild yeasts involved in the natural fermentation of 'Almagro' eggplants fruits
LWT · 2021
DOI: 10.1016/j.lwt.2021.112070Harnessing decellularized amniotic membrane properties for ureteral repair: A fibromodulin-driven approach
Biomaterials · 2026
DOI: 10.1016/j.biomaterials.2025.123743Silk fibroin/dual drugs eluting polydioxanone monofilament braided ureteral stent with antibacterial and anti-stenotic functions
International Journal of Biological Macromolecules · 2025
DOI: 10.1016/j.ijbiomac.2025.145304