Emulsifying Properties of Natural Extracts from Panax ginseng L.
Food Biophysics
2017
12
4
479-490
(2R,3S,2″R,3″R)-Manniflavanone Protects Proliferating Skeletal Muscle Cells against Oxidative Stress and Stimulates Myotube Formation
Journal of Agricultural and Food Chemistry
2017
65
18
3636-3646
Sensomics-Based Molecularization of the Taste of Pot-au-Feu, a Traditional Meat/Vegetable Broth
Journal of Agricultural and Food Chemistry
2017
66
1
194-202
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