Su G - Search Results

1

In vivo anti-hyperuricemic and xanthine oxidase inhibitory properties of tuna protein hydrolysates and its isolated fractions.

He W, Su G, Sun-Waterhouse D, Waterhouse GIN, Zhao M, Liu Y. He W, et al. Among authors: su g. Food Chem. 2019 Jan 30;272:453-461. doi: 10.1016/j.foodchem.2018.08.057. Epub 2018 Aug 14. Food Chem. 2019. PMID: 30309568

2

Effect of xylose on the molecular and particle size distribution of peanut hydrolysate in Maillard reaction system.

Su G, Cui C, Ren J, Yang B, Zhao M. Su G, et al. J Sci Food Agric. 2011 Oct;91(13):2457-62. doi: 10.1002/jsfa.4487. Epub 2011 Jun 14. J Sci Food Agric. 2011. PMID: 21674506

3

Isolation and characterization of an oxygen radical absorbance activity peptide from defatted peanut meal hydrolysate and its antioxidant properties.

Zheng L, Su G, Ren J, Gu L, You L, Zhao M. Zheng L, et al. Among authors: su g. J Agric Food Chem. 2012 May 30;60(21):5431-7. doi: 10.1021/jf3017173. Epub 2012 May 17. J Agric Food Chem. 2012. PMID: 22577732

4

Isolation and identification of two novel umami and umami-enhancing peptides from peanut hydrolysate by consecutive chromatography and MALDI-TOF/TOF MS.

Su G, Cui C, Zheng L, Yang B, Ren J, Zhao M. Su G, et al. Food Chem. 2012 Nov 15;135(2):479-85. doi: 10.1016/j.foodchem.2012.04.130. Epub 2012 May 2. Food Chem. 2012. PMID: 22868117

5

Comparison of in vitro digestion characteristics and antioxidant activity of hot- and cold-pressed peanut meals.

Zheng L, Ren J, Su G, Yang B, Zhao M. Zheng L, et al. Among authors: su g. Food Chem. 2013 Dec 15;141(4):4246-52. doi: 10.1016/j.foodchem.2013.06.081. Epub 2013 Jun 28. Food Chem. 2013. PMID: 23993612

6

Evaluation of aroma differences between high-salt liquid-state fermentation and low-salt solid-state fermentation soy sauces from China.

Feng Y, Cai Y, Su G, Zhao H, Wang C, Zhao M. Feng Y, et al. Among authors: su g. Food Chem. 2014 Feb 15;145:126-34. doi: 10.1016/j.foodchem.2013.07.072. Epub 2013 Jul 31. Food Chem. 2014. PMID: 24128458

7

In vitro and in vivo studies on adlay-derived seed extracts: phenolic profiles, antioxidant activities, serum uric acid suppression, and xanthine oxidase inhibitory effects.

Zhao M, Zhu D, Sun-Waterhouse D, Su G, Lin L, Wang X, Dong Y. Zhao M, et al. Among authors: su g. J Agric Food Chem. 2014 Aug 6;62(31):7771-8. doi: 10.1021/jf501952e. Epub 2014 Jul 24. J Agric Food Chem. 2014. PMID: 25029106

8

Characterisation of aroma profiles of commercial soy sauce by odour activity value and omission test.

Feng Y, Su G, Zhao H, Cai Y, Cui C, Sun-Waterhouse D, Zhao M. Feng Y, et al. Among authors: su g. Food Chem. 2015 Jan 15;167:220-8. doi: 10.1016/j.foodchem.2014.06.057. Epub 2014 Jun 16. Food Chem. 2015. PMID: 25148982

9

Mechanism of the discrepancy in the enzymatic hydrolysis efficiency between defatted peanut flour and peanut protein isolate by Flavorzyme.

Zheng L, Zhao Y, Xiao C, Sun-Waterhouse D, Zhao M, Su G. Zheng L, et al. Among authors: su g. Food Chem. 2015 Feb 1;168:100-6. doi: 10.1016/j.foodchem.2014.07.037. Epub 2014 Jul 14. Food Chem. 2015. PMID: 25172688

10

Binding of aroma compounds with myofibrillar proteins modified by a hydroxyl-radical-induced oxidative system.

Zhou F, Zhao M, Su G, Sun W. Zhou F, et al. Among authors: su g. J Agric Food Chem. 2014 Oct 1;62(39):9544-52. doi: 10.1021/jf502540p. Epub 2014 Sep 16. J Agric Food Chem. 2014. PMID: 25175304

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