| Effect of salt addition on acid resistance response of Escherichia coli O157:H7against acetic acid. | Food Microbiol | 2017 Aug | 28400023 |
| Emulsifying Properties of Oxidatively Stressed Myofibrillar Protein Emulsion GelsPrepared with (-)-Epigallocatechin-3-gallate and NaCl. | J Agric Food Chem | 2017 Apr 5 | 28267324 |
| Acrylamide-forming potential of potatoes grown at different locations, and theratio of free asparagine to reducing sugars at which free asparagine becomes alimiting factor for acrylamide formation. | Food Chem | 2017 Apr 1 | 27855938 |
| Microwave thawing and green tea extract efficiency for the formation ofacrylamide throughout the production process of chicken burgers and chickennuggets. | J Sci Food Agric | 2017 Apr | 27476498 |
| DJ-1 family Maillard deglycases prevent acrylamide formation. | Biochem Biophys Res Commun | 2016 Sep 23 | 27530919 |
| Protective Effects of Maillard Reaction Products of Whey Protein Concentrateagainst Oxidative Stress through an Nrf2-Dependent Pathway in HepG2 Cells. | Biol Pharm Bull | 2016 Sep 1 | 27320783 |
| Evaluation of acrylamide-removing properties of two Lactobacillus strains under simulated gastrointestinal conditions using a dynamic system. | Microbiol Res | 2016 Sep | 27393995 |
| A critical review on properties and applications of microbial l-asparaginases. | Crit Rev Microbiol | 2016 Sep | 25865363 |
| [Effects of polyacrylamide on soil erosion and soil nutrient loss in sloped appleorchards.] | Ying Yong Sheng Tai Xue Bao | 2016 Sep | 29732864 |
| Single and combined genotoxicity effects of six pollutants on THP-1 cells. | Food Chem Toxicol | 2016 Sep | 27375233 |