المؤلفون: Tianyu Su, Yu Fu, Jingjie Tan, Mohammed Gagaoua, Kathrine H. Bak, Olugbenga P. Soladoye, Zhongquan Zhao, Yongju Zhao, Wei Wu

المصدر: Food Chemistry: X, Vol 25, Iss , Pp 102159- (2025)

مصطلحات موضوعية: Marbling, Odor, Sheep meat, Goat meat, Farm-to-fork factors, Nutrition. Foods and food supply, TX341-641, Food processing and manufacture, TP368-456

وصف الملف: electronic resource

Relation: http://www.sciencedirect.com/science/article/pii/S2590157525000057; https://doaj.org/toc/2590-1575

URL الوصول: https://doaj.org/article/ec194419a0fb407c8dadf4b3b0667314

المؤلفون: Dongjing Wu, Wei Wu, Na Zhang, Olugbenga P. Soladoye, Rotimi E. Aluko, Yuhao Zhang, Yu Fu

المصدر: Food Chemistry: X, Vol 23, Iss , Pp 101550- (2024)

مصطلحات موضوعية: Soy protein isolate, Zein, Plant proteins, Limited hydrolysis, Protein functionality, Protein modification, Nutrition. Foods and food supply, TX341-641, Food processing and manufacture, TP368-456

وصف الملف: electronic resource

Relation: http://www.sciencedirect.com/science/article/pii/S2590157524004383; https://doaj.org/toc/2590-1575

URL الوصول: https://doaj.org/article/bd9f55a6bdc1450bae1eeb13dbfad2d9

المؤلفون: Sirong Huang, Xintong Yao, Boya Cao, Na Zhang, Olugbenga P. Soladoye, Yuhao Zhang, Yu Fu

المصدر: Food Chemistry: X, Vol 22, Iss , Pp 101506- (2024)

مصطلحات موضوعية: Peptides, Fish viscera, Zingerone, Encapsulation, Self-assembly, Interaction, Nutrition. Foods and food supply, TX341-641, Food processing and manufacture, TP368-456

وصف الملف: electronic resource

Relation: http://www.sciencedirect.com/science/article/pii/S2590157524003936; https://doaj.org/toc/2590-1575

URL الوصول: https://doaj.org/article/c7c0761768464b8b9e0519a0c556582c

المؤلفون: Jin Wang, Yu Fu, Tianyu Su, Yupeng Wang, Olugbenga P. Soladoye, Yongfu Huang, Zhongquan Zhao, Yongju Zhao, Wei Wu

المصدر: Foods, Vol 12, Iss 22, p 4069 (2023)

مصطلحات موضوعية: sheep, goat, meat quality, transcriptomics, proteomics, metabolomics, Chemical technology, TP1-1185

وصف الملف: electronic resource

Relation: https://www.mdpi.com/2304-8158/12/22/4069; https://doaj.org/toc/2304-8158

URL الوصول: https://doaj.org/article/3759ff044044410587652e4750806b11

المؤلفون: Bei Le, Binbin Yu, Mohammad Sadiq Amin, Ruixi Liu, Na Zhang, Olugbenga P. Soladoye, Rotimi E. Aluko, Yuhao Zhang, Yu Fu

المصدر: Trends in Food Science & Technology. 129:657-666

مصطلحات موضوعية: Food Science, Biotechnology

URL الوصول: https://explore.openaire.eu/search/publication?articleId=doi_________::ea4724b01f1a68ca8b898fcec40887be
https://doi.org/10.1016/j.tifs.2022.11.014

المؤلفون: Xiaoxue Zhu, Xin-Huai Zhao, Qiang Zhang, Na Zhang, Olugbenga P. Soladoye, Rotimi E. Aluko, Yuhao Zhang, Yu Fu

المصدر: Critical Reviews in Food Science and Nutrition. :1-29

مصطلحات موضوعية: General Medicine, Industrial and Manufacturing Engineering, Food Science

URL الوصول: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::c01c1b1414fbcb559a49c868cba03875
https://doi.org/10.1080/10408398.2022.2064811

المؤلفون: Xiaoxue Zhu, Xin-Huai Zhao, Qiang Zhang, Na Zhang, Olugbenga P. Soladoye, Rotimi E. Aluko, Yuhao Zhang, Yu Fu

المصدر: Critical Reviews in Food Science & Nutrition; 2023, Vol. 63 Issue 28, p9233-9261, 29p

مصطلحات موضوعية: CELIAC disease, GLUTEN, GLUTEN-free diet, ICEBERGS, INTESTINAL diseases, WHEAT

المؤلفون: Wei Wu, Olugbenga P. Soladoye, Baojing Ren, Kathrine H. Bak, Yuhao Zhang, Yu Fu

المصدر: International Journal of Food Science & Technology. 56:6124-6141

مصطلحات موضوعية: Chemistry, Food science, Raw meat, Industrial and Manufacturing Engineering, Food Science

URL الوصول: https://explore.openaire.eu/search/publication?articleId=doi_________::e8262202de5e798de97092313f79b6ea
https://doi.org/10.1111/ijfs.15307

المؤلفون: Yujia Lu, Yuhao Zhang, Yu Fu, Olugbenga P. Soladoye, Rotimi E. Aluko, Jing Wang

المصدر: Trends in Food Science & Technology. 113:301-314

مصطلحات موضوعية: 0303 health sciences, biology, Chemistry, 010401 analytical chemistry, Peptide transporter 1, Cellular receptor, 01 natural sciences, Intestinal epithelium, Intestinal absorption, 0104 chemical sciences, Bioavailability, 03 medical and health sciences, Biochemistry, In vivo, Paracellular transport, biology.protein, Receptor, 030304 developmental biology, Food Science, Biotechnology

URL الوصول: https://explore.openaire.eu/search/publication?articleId=doi_________::c1bac248179675ce501178a31baa78b2
https://doi.org/10.1016/j.tifs.2021.04.051

المؤلفون: Na Zhang, Olugbenga P. Soladoye, Qiang Zhang, Yu Fu, Kathrine H. Bak, Yuhao Zhang, Rotimi E. Aluko, Bei Wang

المصدر: Trends in Food Science & Technology. 112:336-347

مصطلحات موضوعية: Chemistry, 010401 analytical chemistry, food and beverages, 04 agricultural and veterinary sciences, Raw material, 040401 food science, 01 natural sciences, Sustainable food production, Environmentally friendly, 0104 chemical sciences, Ingredient, 0404 agricultural biotechnology, Soybean protein, Food science, Catalytic efficiency, Flavor, Food Science, Biotechnology

URL الوصول: https://explore.openaire.eu/search/publication?articleId=doi_________::202db2ecc0511ebb0d03178646529a40
https://doi.org/10.1016/j.tifs.2021.04.018

المؤلفون: Phyllis J. Shand, Ivy L. Larsen, Nuria Prieto, Olugbenga P. Soladoye, Claude Gariépy, Jennifer L. Aalhus, Stephanie Lam, B. Uttaro, Manuel Juárez

المصدر: Canadian Journal of Animal Science. 101:386-389

مصطلحات موضوعية: Materials science, Food Animals, 010401 analytical chemistry, Near-infrared spectroscopy, 0402 animal and dairy science, Animal Science and Zoology, 04 agricultural and veterinary sciences, Food science, Spectroscopy, 040201 dairy & animal science, 01 natural sciences, Subcutaneous fat, 0104 chemical sciences

URL الوصول: https://explore.openaire.eu/search/publication?articleId=doi_________::3b4118ef9664dec151724dec6d670f12
https://doi.org/10.1139/cjas-2020-0049

المؤلفون: Ting-Yi Zhang, Jia Shi, Rotimi E. Aluko, Olugbenga P. Soladoye, Si-Yi Xie, Yu Fu

المصدر: Journal of Agricultural and Food Chemistry. 68:11595-11611

مصطلحات موضوعية: 0106 biological sciences, Food Handling, Plant Extracts, Chemistry, 010401 analytical chemistry, Extraction (chemistry), Betalains, General Chemistry, Health benefits, Betaxanthins, Plant Roots, 01 natural sciences, 0104 chemical sciences, Processing methods, chemistry.chemical_compound, Ingredient, Functional food, Betalain, Betacyanins, Food science, Beta vulgaris, General Agricultural and Biological Sciences, 010606 plant biology & botany

URL الوصول: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::00dadce48c24bf199ffa786d1b0b4597
https://doi.org/10.1021/acs.jafc.0c04241

المؤلفون: Yuhao Zhou, Wei Wu, Na Zhang, Olugbenga P. Soladoye, Yuhao Zhang, Yu Fu

المصدر: Food research international (Ottawa, Ont.). 161

مصطلحات موضوعية: Caustics, Deep Eutectic Solvents, Quality of Life, Solvents, Animals, Sodium Hydroxide, Amino Acids, Food Science, Plant Proteins

URL الوصول: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::af9e14c90ce3bcce43358e810e916a2a
https://pubmed.ncbi.nlm.nih.gov/36192972

المؤلفون: Ao Sun, Lining Chen, Wei Wu, Olugbenga P. Soladoye, Yuhao Zhang, Yu Fu

المصدر: Food Research International. 165:112512

مصطلحات موضوعية: Food Science

URL الوصول: https://explore.openaire.eu/search/publication?articleId=doi_________::65cf279b62d79fbe027f5d4c9958287e
https://doi.org/10.1016/j.foodres.2023.112512

المؤلفون: Yuhao Zhang, Yu Fu, Rotimi E. Aluko, Olugbenga P. Soladoye

المصدر: Critical Reviews in Food Science and Nutrition. 60:3429-3442

مصطلحات موضوعية: Glycation End Products, Advanced, Chemistry, business.industry, Food protein, digestive, oral, and skin physiology, food and beverages, General Medicine, Industrial and Manufacturing Engineering, Maillard Reaction, Flavoring Agents, Maillard reaction, symbols.namesake, Taste, Food processing, symbols, Food science, Peptides, business, Flavor, Food Science

URL الوصول: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::c6e67e427ee8d79e72f39729d6528ffd
https://doi.org/10.1080/10408398.2019.1691500

المؤلفون: Wan-Ning Liu, Yu Fu, Olugbenga P. Soladoye

المصدر: International Journal of Food Science & Technology. 55:2314-2322

مصطلحات موضوعية: Biochemistry, Chemistry, Separation method, Patatin, Industrial and Manufacturing Engineering, Food Science

URL الوصول: https://explore.openaire.eu/search/publication?articleId=doi_________::1aae0986067a8e9944a646ed86815f78
https://doi.org/10.1111/ijfs.14343

المؤلفون: Kathrine H. Bak, Yu Fu, Wei Wu, Baojing Ren, Olugbenga P. Soladoye, Yuhao Zhang

URL الوصول: https://explore.openaire.eu/search/publication?articleId=doi_________::6dbe3c45ab238e2ee5c9dc5f956f4089
https://doi.org/10.1111/ijfs.15307/v2/response1

المؤلفون: Ao Sun, Kathrine H. Bak, Wei Wu, Yuhao Zhang, Yu Fu, Olugbenga P. Soladoye, Rotimi E. Aluko

المصدر: Food research international (Ottawa, Ont.). 151

مصطلحات موضوعية: Taste, education.field_of_study, Meat, biology, Chemistry, Population, food and beverages, equipment and supplies, biology.organism_classification, Maillard Reaction, Flavoring Agents, Maillard reaction, symbols.namesake, Meat Flavor, symbols, Humans, Food science, education, Peptides, Flavor, Aroma, Food Science

URL الوصول: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::7d7574fff90799802502011dcf1ac3a8
https://pubmed.ncbi.nlm.nih.gov/34980374

المؤلفون: Zeb Pietrasik, Olugbenga P. Soladoye

المصدر: Journal of the science of food and agricultureREFERENCES. 101(11)

مصطلحات موضوعية: Meat packing industry, 030309 nutrition & dietetics, Fat content, Starch, Swine, Flavour, Flour, Color, Fats, 03 medical and health sciences, chemistry.chemical_compound, Food Preferences, 0404 agricultural biotechnology, Animals, Humans, Food science, Eating behaviour, Fat Substitutes, Mathematics, Breakfast, 0303 health sciences, Nutrition and Dietetics, business.industry, digestive, oral, and skin physiology, Peas, food and beverages, 04 agricultural and veterinary sciences, Consumer Behavior, 040401 food science, Cicer, Cost savings, Meat Products, chemistry, Chewiness, Taste, Food Additives, Moisture retention, business, Agronomy and Crop Science, Food Science, Biotechnology

URL الوصول: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::55c211a2f27fe70c990a3130222bb23d
https://pubmed.ncbi.nlm.nih.gov/33432585

المؤلفون: Yuliya Hrynets, Zeb Pietrasik, Mirko Betti, Olugbenga P. Soladoye

المصدر: Meat science. 172

مصطلحات موضوعية: Canada, Swine, Flavour, Salt (chemistry), Color, chemistry.chemical_compound, 0404 agricultural biotechnology, Glucosamine, Low salt, Animals, Humans, Food science, Cooking, Sodium Chloride, Dietary, chemistry.chemical_classification, Salt reduction, 0402 animal and dairy science, food and beverages, 04 agricultural and veterinary sciences, Factorial experiment, Consumer Behavior, 040401 food science, 040201 dairy & animal science, Flavoring Agents, Meat Products, chemistry, Taste, Food Science

URL الوصول: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::b70ef74ba80dad39041e6b86308fbfbc
https://pubmed.ncbi.nlm.nih.gov/32980721