Study on steroidal saponins in crude and stir-fried Fructus Tribuli by ultra-high-performance liquid chromatography-mass spectrometry coupled with multivariate statistical analysis.
Sign Up to like & getrecommendations! Published in 2019 at "Journal of separation science"
DOI: 10.1002/jssc.201900961
Abstract: Fructus Tribuli is a traditional Chinese medicine used in the clinic for many years. Crude Fructus Tribuli and stir-fried Fructus Tribuli are recorded in the Pharmacopoeia of the People's Republic of China. However, the differences… read more here.
Keywords: stir fried; steroidal saponins; tribuli; fried fructus ... See more keywords
Effect of stir-frying on oat milling and pasting properties and rheological properties of oat flour
Sign Up to like & getrecommendations! Published in 2020 at "Journal of Cereal Science"
DOI: 10.1016/j.jcs.2020.102908
Abstract: Abstract Stir-frying, similar to roasting, is a key step for oat milling process in China. The oat flour milling yield of Bayou No.2 and Bayou No.8 and their corresponding flour quality were investigated under different… read more here.
Keywords: stir fried; stir; fried oat; stir frying ... See more keywords
Mercury in raw mushrooms and in stir-fried in deep oil mushroom meals
Sign Up to like & getrecommendations! Published in 2019 at "Journal of Food Composition and Analysis"
DOI: 10.1016/j.jfca.2019.103239
Abstract: Abstract Wild-grown mushrooms are known to bioaccumulate significant amounts of mercury. However, there is no data on Hg in cooked mushroom found in stir-fried in deep oil meals, which is a popular way of cooking… read more here.
Keywords: deep oil; fried deep; stir fried; body weight ... See more keywords
Research on the conversion pattern of 6-gingerol in stir-fried ginger and the protective activity mechanism of its conversion products on HUVECs
Sign Up to like & getrecommendations! Published in 2025 at "Arabian Journal of Chemistry"
DOI: 10.25259/ajc_277_2024
Abstract: Gingerol compounds are the main active and spicy components in ginger, among which 6-gingerol has the highest content. Gingerol compounds have an unstable structure due to multiple phenolic hydroxyl groups. During drying, heating, and processing,… read more here.
Keywords: shogaol zingerone; conversion; fried ginger; gingerol ... See more keywords
Optimizing Protein Profile, Flavor, Digestibility, and Microstructure: The Impact of Preheating and Reheating in Stir-Fried Chicken
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DOI: 10.3390/foods14040643
Abstract: Preheating and reheating play key roles in enhancing the nutritional and sensory qualities of stir-fried chicken. Thus, this study investigated the effect of preheating (D1) and reheating (D30) after 30 days of storage on the… read more here.
Keywords: digestibility; fried chicken; preheating reheating; protein profile ... See more keywords
Toxicity Reduction of Euphorbia kansui Stir-Fried with Vinegar Based on Conversion of 3-O-(2′E,4′Z-Decadi-enoyl)-20-O-acetylingenol
Sign Up to like & getrecommendations! Published in 2019 at "Molecules"
DOI: 10.3390/molecules24203806
Abstract: The dried roots of Euphorbia kansui S.L.Liou ex S.B.Ho have long been used to treat edema in China. However, the severe toxicity caused by Euphorbia kansui (EK) has seriously restricted its clinical application. Although EK… read more here.
Keywords: stir fried; euphorbia kansui; fried vinegar; vek ... See more keywords