Pan DD - Search Results

1

The effect of dry-cured salt contents on accumulation of non-volatile compounds during dry-cured goose processing.

Zhou CY, Wang Y, Cao JX, Chen YJ, Liu Y, Sun YY, Pan DD, Ou CR. Zhou CY, et al. Among authors: pan dd. Poult Sci. 2016 Sep 1;95(9):2160-6. doi: 10.3382/ps/pew128. Epub 2016 Apr 14. Poult Sci. 2016. PMID: 27083543 Free article.

2

The molecular mechanisms of interactions between bioactive peptides and angiotensin-converting enzyme.

Pan D, Guo H, Zhao B, Cao J. Pan D, et al. Bioorg Med Chem Lett. 2011 Jul 1;21(13):3898-904. doi: 10.1016/j.bmcl.2011.05.033. Epub 2011 May 15. Bioorg Med Chem Lett. 2011. PMID: 21640589

3

Purification of chicken breast protein hydrolysate and analysis of its antioxidant activity.

Sun Y, Pan D, Guo Y, Li J. Sun Y, et al. Food Chem Toxicol. 2012 Oct;50(10):3397-404. doi: 10.1016/j.fct.2012.07.047. Epub 2012 Aug 1. Food Chem Toxicol. 2012. PMID: 22871395

4

Angiotensin I-converting enzyme inhibitory peptides derived from bovine casein and identified by MALDI-TOF-MS/MS.

Wu Z, Pan D, Zhen X, Cao J. Wu Z, et al. J Sci Food Agric. 2013 Apr;93(6):1331-7. doi: 10.1002/jsfa.5894. Epub 2012 Sep 26. J Sci Food Agric. 2013. PMID: 23015408

5

Antioxidant and immunomodulatory activity of selenium exopolysaccharide produced by Lactococcus lactis subsp. lactis.

Guo Y, Pan D, Li H, Sun Y, Zeng X, Yan B. Guo Y, et al. Food Chem. 2013 May 1;138(1):84-9. doi: 10.1016/j.foodchem.2012.10.029. Epub 2012 Nov 2. Food Chem. 2013. PMID: 23265459

6

Antioxidant activity and oxidative stress protection of duck proteins hydrolysates in SK-N-SH cells.

Guo Y, Pan D, Wu Z, Zhao C, Cao J. Guo Y, et al. Food Funct. 2013 Feb 26;4(3):476-80. doi: 10.1039/c2fo30264k. Food Funct. 2013. PMID: 23295546

7

¹H NMR and multivariate data analysis of the relationship between the age and quality of duck meat.

Liu C, Pan D, Ye Y, Cao J. Liu C, et al. Food Chem. 2013 Nov 15;141(2):1281-6. doi: 10.1016/j.foodchem.2013.03.102. Epub 2013 Apr 15. Food Chem. 2013. PMID: 23790914

8

Antioxidant activity of phosphorylated exopolysaccharide produced by Lactococcus lactis subsp. lactis.

Guo Y, Pan D, Sun Y, Xin L, Li H, Zeng X. Guo Y, et al. Carbohydr Polym. 2013 Sep 12;97(2):849-54. doi: 10.1016/j.carbpol.2013.06.024. Epub 2013 Jun 26. Carbohydr Polym. 2013. PMID: 23911523

9

Activation of caspase-9 and its influencing factors in beef during conditioning.

Cao J, Zhou G, Liu Y, Liao G, Zhang Q, Ye K, Pan D, Ou C. Cao J, et al. Animal. 2014 Mar;8(3):504-9. doi: 10.1017/S175173111300219X. Epub 2013 Dec 5. Animal. 2014. PMID: 24308865 Free article.

10

Antialcoholic liver activity of whey fermented by Lactobacillus casei isolated from koumiss.

Zhao ZW, Pan DD, Wu Z, Sun YY, Guo YX, Zeng XQ. Zhao ZW, et al. Among authors: pan dd. J Dairy Sci. 2014 Jul;97(7):4062-71. doi: 10.3168/jds.2014-7954. Epub 2014 Apr 24. J Dairy Sci. 2014. PMID: 24767886 Free article.

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