Výsledky vyhledávání - "Baomiao, Ding"

Akademický článek

Research Progress on Nutritional Characteristics and Preparation Methods of Walnut Oil

Autor: Mengting XU, Yanbin HAO, Jianxun QI, Yunqi ZHANG, Baomiao DING, Yonghao CHEN

Publikováno v: Shipin gongye ke-ji, Vol 45, Iss 8, Pp 380-387 (2024)

Walnut oil is a valuable woody grain oil with high nutritional content and excellent health function activity, but it is susceptible to issues such as oxidative deterioration. The chemical composition and manner of production of walnut oil have a con

Externí odkaz: https://doaj.org/article/fe3d07dc8d5a43eb90fd2049a55f56f1

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Akademický článek

Comprehensive Evaluation of Oil-use Traits of Walnut Varieties Based on Principal Component Analysis

Autor: Mengting XU, Qiang WANG, Yanbin HAO, Jianxun QI, Yunqi ZHANG, Baomiao DING, Yonghao CHEN

Publikováno v: Shipin gongye ke-ji, Vol 45, Iss 2, Pp 235-242 (2024)

To address the existing issue of ambiguous walnut varieties for oil processing, this study employed 26 main planted walnut varieties as the research object, completely analyzing their oil utilization features in order to filter out qualified walnut p

Externí odkaz: https://doaj.org/article/6c974a100dea4473a908412b066c3085

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Akademický článek

Integration of lipidomics and metabolomics approaches for the discrimination of harvest time of green tea in spring season by using UPLC-Triple-TOF/MS coupled with chemometrics

Autor: Hui-Na Cui, Hui-Wen Gu, Zhi-Quan Li, Weiqing Sun, Baomiao Ding, Zhenshun Li, Ying Chen, Wanjun Long, Xiao-Li Yin, Haiyan Fu

Publikováno v: Frontiers in Sustainable Food Systems, Vol 7 (2023)

The production season is one of the judgment standards of the green tea quality and spring tea is generally considered of higher quality. Moreover, early spring tea is usually more precious and sells for a higher price. Therefore, a multifaceted stra

Externí odkaz: https://doaj.org/article/e1de5721b14445848f7ec6a007c49b0e

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Akademický článek

Mechanistic Understanding of Tyrosinase Inhibition by Polymeric Proanthocyanidins from Acacia confusa Stem Bark and Their Effect on the Browning Resistance of Fresh-Cut Asparagus Lettuce

Autor: Guanghui Li, Yaying Zhao, Zeya Qin, Shudong Wei, Dandan Liang, Yun Liang, Wei Song, Baomiao Ding

Publikováno v: Molecules, Vol 28, Iss 8, p 3435 (2023)

Tyrosinase inhibitors are capable of preventing unfavorable enzymatic browning of fruits and vegetables. In this study, the capacity of Acacia confusa stem bark proanthocyanidins (ASBPs) to inhibit tyrosinase activity was evaluated. ASBPs were shown

Externí odkaz: https://doaj.org/article/898000a163fd444b98379c199985dcc2

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Akademický článek

Effect of tannic acid on lysozyme activity through intermolecular noncovalent binding

Autor: Junmei Su, Yuan Sun, Zhenshun Li, Yang Chen, Baomiao Ding, Weiqing Sun

Publikováno v: Journal of Agriculture and Food Research, Vol 1, Iss , Pp 100004- (2019)

Lysozyme (Ly) is a good natural food preservative. However, its enzyme activity is easily influenced by food components, such as tannins. However, the specific mechanism is still unknown. In this study, tannic acid (TA) was used as model tannin to bi

Externí odkaz: https://doaj.org/article/abc07413766f4e20b51f81bf591fd3b8

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Condensed tannins from Ulmus pumila L. leaves induce G2 /M phase arrest and apoptosis via caspase‐cascade activation in TFK ‐1 cholangiocarcinoma cells

Autor: Yuanjing Ren, Zeya Qin, Zhanchang Wang, Shudong Wei, Hui Chen, Tao Zhu, Lulu Liu, Yaying Zhao, Baomiao Ding, Wei Song

Publikováno v: Journal of Food Biochemistry. 46

Condensed tannins the polyphenolic compounds that are widespread in plants have been proved to have antitumor potential. Here, we purified the bioactive condensed tannins from leaves of Ulmus pumila L. and explored their structural characteristics, a

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::c548e3153bfa04cf37aa5579c8f3cbab
https://doi.org/10.1111/jfbc.14374

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Conformational changes of tyrosinase caused by pentagalloylglucose binding: Implications for inhibitory effect and underlying mechanism

Autor: Lulu Liu, Jingda Li, Liangliang Zhang, Shudong Wei, Zeya Qin, Dandan Liang, Baomiao Ding, Hui Chen, Wei Song

Publikováno v: Food research international (Ottawa, Ont.). 157

Tyrosinase is a critical enzyme related to various pigmentation disorders and browning of fruits and vegetables. In this study, a novel inhibitor pentagalloylglucose (PGG) against tyrosinase was prepared from tannic acid with the chemical structure e

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::97e52154bda921f307ae9634f6198b28
https://pubmed.ncbi.nlm.nih.gov/35761605

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