Emulsifying Properties of Natural Extracts from Panax ginseng L.
Food Biophysics
2017
12
4
479-490
Degradation of brown adipocyte purine nucleotides regulates uncoupling protein 1 activity
Molecular Metabolism
2017
Salivary Proteome Patterns Affecting Human Salt Taste Sensitivity
Journal of Agricultural and Food Chemistry
2017
Combinatorial interaction network of abscisic acid receptors and coreceptors fromArabidopsis thaliana
Proceedings of the National Academy of Sciences
2017
114
38
10280-10285
Structure–Pungency Relationships and TRP Channel Activation of Drimane Sesquiterpenes in Tasmanian Pepper (Tasmannia lanceolata)
Journal of Agricultural and Food Chemistry
2017
The Effect of Pungent and Tingling Compounds from Piper nigrum L. on Background K+ Currents
Frontiers in Pharmacology
2017
8
Oral Astringent Stimuli Alter the Enamel Pellicle’s Ultrastructure as Revealed by Electron Microscopy
Journal of Dentistry
2017
Integrating Nature, People, and Technology To Tackle the Global Agri-Food Challenge
Journal of Agricultural and Food Chemistry
2017
65
20
4007-4008
Stability of Emulsions Using a New Natural Emulsifier: Sugar Beet Extract (Beta vulgaris L.)
en
Stability of Emulsions Using a New Natural Emulsifier: Sugar Beet Extract (Beta vulgaris L.) en Stability of Emulsions Using a New Natural Emulsifier: Sugar Beet Extract (Beta vulgaris L.)
Food Biophysics
2017
Synephrine as a Specific Marker for Orange Consumption
Journal of Agricultural and Food Chemistry
2017