Ou S - Search Results

1

Identification of a 5-Hydroxymethylfurfural-Lysine Schiff Base and Its Cytotoxicity in Three Cell Lines.

Wang G, Liu P, He J, Yin Z, Yang S, Zhang G, Ou S, Yang X, Zheng J. Wang G, et al. Among authors: ou s. J Agric Food Chem. 2019 Sep 11;67(36):10214-10221. doi: 10.1021/acs.jafc.9b04539. Epub 2019 Aug 27. J Agric Food Chem. 2019. PMID: 31430143

2

Effects of latitude and weather conditions on contents of sugars, fruit acids, and ascorbic acid in black currant (Ribes nigrum L.) juice.

Zheng J, Yang B, Tuomasjukka S, Ou S, Kallio H. Zheng J, et al. Among authors: ou s. J Agric Food Chem. 2009 Apr 8;57(7):2977-87. doi: 10.1021/jf8034513. J Agric Food Chem. 2009. PMID: 19265382

3

Acids, sugars, and sugar alcohols in Chinese hawthorn (Crataegus spp.) fruits.

Liu P, Kallio H, Lü D, Zhou C, Ou S, Yang B. Liu P, et al. Among authors: ou s. J Agric Food Chem. 2010 Jan 27;58(2):1012-9. doi: 10.1021/jf902773v. J Agric Food Chem. 2010. PMID: 20028016

4

Effect of antioxidants on elimination and formation of acrylamide in model reaction systems.

Ou S, Shi J, Huang C, Zhang G, Teng J, Jiang Y, Yang B. Ou S, et al. J Hazard Mater. 2010 Oct 15;182(1-3):863-8. doi: 10.1016/j.jhazmat.2010.06.124. Epub 2010 Jul 7. J Hazard Mater. 2010. PMID: 20667655

5

Interaction of cellulase with three phenolic acids.

Tian Y, Jiang Y, Ou S. Tian Y, et al. Among authors: ou s. Food Chem. 2013 Jun 1;138(2-3):1022-7. doi: 10.1016/j.foodchem.2012.10.129. Epub 2012 Nov 12. Food Chem. 2013. PMID: 23411209

6

Toxic mechanisms of 3-monochloropropane-1,2-diol on progesterone production in R2C rat leydig cells.

Sun J, Bai S, Bai W, Zou F, Zhang L, Su Z, Zhang Q, Ou S, Huang Y. Sun J, et al. Among authors: ou s. J Agric Food Chem. 2013 Oct 16;61(41):9955-60. doi: 10.1021/jf400809r. Epub 2013 Oct 3. J Agric Food Chem. 2013. PMID: 24040863

7

Protection of feruloylated oligosaccharides from corn bran against oxidative stress in PC 12 cells.

Yao SW, Wen XX, Huang RQ, He RR, Ou SY, Shen WZ, Huang CH, Peng XC. Yao SW, et al. J Agric Food Chem. 2014 Jan 22;62(3):668-74. doi: 10.1021/jf404841c. Epub 2014 Jan 7. J Agric Food Chem. 2014. PMID: 24397832

8

Characterization of phenolic constituents inhibiting the formation of sulfur-containing volatiles produced during garlic processing.

Li WQ, Zhou H, Zhou MY, Hu XP, Ou SY, Yan RA, Liao XJ, Huang XS, Fu L. Li WQ, et al. J Agric Food Chem. 2015 Jan 28;63(3):787-94. doi: 10.1021/jf505982f. Epub 2015 Jan 16. J Agric Food Chem. 2015. PMID: 25579175

9

Chlorogenic acid increased 5-hydroxymethylfurfural formation when heating fructose alone or with aspartic acid at two pH levels.

Zhang Z, Zou Y, Wu T, Huang C, Pei K, Zhang G, Lin X, Bai W, Ou S. Zhang Z, et al. Among authors: ou s. Food Chem. 2016 Jan 1;190:832-835. doi: 10.1016/j.foodchem.2015.06.041. Epub 2015 Jun 16. Food Chem. 2016. PMID: 26213045

10

Enzymatic Acylation of Anthocyanin Isolated from Black Rice with Methyl Aromatic Acid Ester as Donor: Stability of the Acylated Derivatives.

Yan Z, Li C, Zhang L, Liu Q, Ou S, Zeng X. Yan Z, et al. Among authors: ou s. J Agric Food Chem. 2016 Feb 10;64(5):1137-43. doi: 10.1021/acs.jafc.5b05031. Epub 2016 Jan 26. J Agric Food Chem. 2016. PMID: 26766135

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