Huang Y - Search Results

1

Ovotransferrin alleviated acute gastric mucosal injury in BALB/c mice caused by ethanol.

Huang Y, Chen S, Yao Y, Wu N, Xu M, Du H, Zhao Y, Tu Y. Huang Y, et al. Food Funct. 2023 Jan 3;14(1):305-318. doi: 10.1039/d2fo02364d. Food Funct. 2023. PMID: 36503960

2

Ovotransferrin Inhibits TNF-α Induced Inflammatory Response in Gastric Epithelial Cells via MAPK and NF-κB Pathway.

Huang Y, Chen S, Yao Y, Wu N, Xu M, Du H, Yin Z, Zhao Y, Tu Y. Huang Y, et al. J Agric Food Chem. 2023 Aug 23;71(33):12474-12486. doi: 10.1021/acs.jafc.3c00950. Epub 2023 Aug 11. J Agric Food Chem. 2023. PMID: 37566483

3

Characteristics of umami peptides identified from porcine bone soup and molecular docking to the taste receptor T1R1/T1R3.

Liang L, Zhou C, Zhang J, Huang Y, Zhao J, Sun B, Zhang Y. Liang L, et al. Among authors: huang y. Food Chem. 2022 Sep 1;387:132870. doi: 10.1016/j.foodchem.2022.132870. Epub 2022 Apr 1. Food Chem. 2022. PMID: 35398684

4

Effects of postbiotics produced by Lactobacillus plantarum JM015 isolated from traditional fermented dairy products on Salmonella-induced intestinal inflammation: A preventive strategy.

Pang L, Huang Y, Li R, Guo L, Man C, Yang X, Jiang Y. Pang L, et al. Among authors: huang y. Food Chem. 2024 Dec 18;469:142549. doi: 10.1016/j.foodchem.2024.142549. Online ahead of print. Food Chem. 2024. PMID: 39708644 No abstract available.

5

Characterization of the key odorants contributing to retronasal olfaction during bread consumption.

Pu D, Duan W, Huang Y, Zhang Y, Sun B, Ren F, Zhang H, Chen H, He J, Tang Y. Pu D, et al. Among authors: huang y. Food Chem. 2020 Jul 15;318:126520. doi: 10.1016/j.foodchem.2020.126520. Epub 2020 Feb 28. Food Chem. 2020. PMID: 32155563

6

Determination of free amino acids, organic acids, and nucleotides in 29 elegant spices.

Duan W, Huang Y, Xiao J, Zhang Y, Tang Y. Duan W, et al. Among authors: huang y. Food Sci Nutr. 2020 Jun 4;8(7):3777-3792. doi: 10.1002/fsn3.1667. eCollection 2020 Jul. Food Sci Nutr. 2020. PMID: 32724640 Free PMC article.

7

Characterization of the dynamic texture perception and the impact factors on the bolus texture changes during oral processing.

Pu D, Duan W, Huang Y, Zhang L, Zhang Y, Sun B, Ren F, Zhang H, Tang Y. Pu D, et al. Among authors: huang y. Food Chem. 2021 Mar 1;339:128078. doi: 10.1016/j.foodchem.2020.128078. Epub 2020 Sep 15. Food Chem. 2021. PMID: 33152871

8

Characterization and molecular docking study of taste peptides from chicken soup by sensory analysis combined with nano-LC-Q-TOF-MS/MS.

Liang L, Duan W, Zhang J, Huang Y, Zhang Y, Sun B. Liang L, et al. Among authors: huang y. Food Chem. 2022 Jul 30;383:132455. doi: 10.1016/j.foodchem.2022.132455. Epub 2022 Feb 14. Food Chem. 2022. PMID: 35183965

9

Purification and Identification of Novel Antioxidant Peptides from Hydrolysates of Peanuts (Arachis hypogaea) and Their Neuroprotective Activities.

Ma R, Bai J, Huang Y, Wang Z, Xu Y, Huang Y, Zhong K, Huang Y, Gao H, Bu Q. Ma R, et al. Among authors: huang y. J Agric Food Chem. 2023 Apr 10. doi: 10.1021/acs.jafc.2c06075. Online ahead of print. J Agric Food Chem. 2023. PMID: 37036935

10

Comparison of taste components in stewed beef broth under different conditions by means of chemical analyzed.

Wang L, Qiao K, Duan W, Zhang Y, Xiao J, Huang Y. Wang L, et al. Among authors: huang y. Food Sci Nutr. 2020 Jan 9;8(2):955-964. doi: 10.1002/fsn3.1376. eCollection 2020 Feb. Food Sci Nutr. 2020. PMID: 32148804 Free PMC article.

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