A5076293221- Chromium effects and bioremediation
- Trace Elements in Health
- Phytochemicals and Antioxidant Activities
- biodegradable polymer synthesis and properties
- Drug Transport and Resistance Mechanisms
- Neonatal Health and Biochemistry
- Nutrition, Health and Food Behavior
- Ginger and Zingiberaceae research
- Proteins in Food Systems
- Food Quality and Safety Studies
- Food composition and properties
- Drug-Induced Hepatotoxicity and Protection
- Tea Polyphenols and Effects
- Environmental Toxicology and Ecotoxicology
- Phytoestrogen effects and research
- Blood groups and transfusion
- Ziziphus Jujuba Studies and Applications
- Collagen: Extraction and Characterization
- Erythrocyte Function and Pathophysiology
- Meat and Animal Product Quality
Shandong Institute of Commerce & Technology
2013-2024
Tianjin University of Science and Technology
2012-2016
Abstract The aim of this study was to investigate the effect frying on antioxidant properties tea phenols added pork. capacity polyphenols with different concentrations tested using assays including total (T‐AOC) (FRAP method), thiobarbituric acid reactive substance, 2,2′‐azino‐bis(3‐ethylbenzothiazoline‐6‐sulfonic acid) radical scavenging, and 2,2‐diphenyl‐1‐(2,4,6‐trinitrophenyl) hydrazyl (DPPH) scavenging. Our results indicated that have a great high temperature causes fat oxidation....
This study was designed to assay the weight loss rate, hardness, color and V<sub>C </sub>of winter jujube with a texture analyzer under different storage temperature conditions. The zero order first kinetic model obtained from physical chemical indexes of through origin 8.0. changes jujube's quality were followed firstorder according experimental data in this study. shelf life can quickly accurately predict indicate remaining during cold storage. lead safety consumption fresh for consumer.