Zobrazeno 1 - 4
of 4
pro vyhledávání: '"Ling, Lin"'
Publikováno v:
Food Chemistry. 289:74-83
The compositions and contents of antioxidant components and antioxidant attributes (scavenging DPPH radicals, TEAC, ferric reducing power and inhibiting Cu2+-induced human LDL oxidation) for the leaves of eight persimmon varieties harvested from Sep.
Autor:
Ying Lu, Yan-Yan Liu, Wing Lam, Song Wang, Hu Xiaozhen, Ningping Tao, Chang-Hua Xu, Xichang Wang, Ling Lin
Publikováno v:
Food Chemistry. 372:131259
A robust data fusion strategy integrating Tri-step infrared spectroscopy (IR) with electronic nose (E-nose) was established for rapid qualitative authentication and quantitative evaluation of red wines using Cabernet Sauvignon as an example. The chem
Publikováno v:
Food chemistry. 140(1-2)
Polyphenols in noni juice (NJ) are mainly composed of phenolic acids, mainly gentisic, p-hydroxybenoic, and chlorogenic acids. To investigate the beneficial effects of NJ on the liver, hamsters were fed with two diets, normal-fat and high-fat diets.
Autor:
Mei-Ling Lin, Shiuh-Jen Jiang
Publikováno v:
Food chemistry. 141(3)
Inductively coupled plasma mass spectrometry coupled with ultrasonic slurry sampling electrothermal vaporisation (USS-ETV-ICP-MS) has been applied to determine As, Cd, Hg and Pb in 0.5% m/v slurries of several herb samples. 1% m/v 8-Hydroxyquinoline