Zobrazeno 1 - 10
of 56
pro vyhledávání: '"Baomiao DING"'
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
Comprehensive Evaluation of Oil-use Traits of Walnut Varieties Based on Principal Component Analysis
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
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
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
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
Publikováno v:
Sensors, Vol 18, Iss 9, p 2968 (2018)
In the past few years, melamine has been illegally added into dairy products to increase the apparent crude protein levels. If humans or animals drink the milk adulteration of melamine, it can form insoluble melamine–cyanurate crystals in their kid
Externí odkaz:
https://doaj.org/article/046c3ca167cc4f468774ac4f2c995fc7
Autor:
Jia-Yu Song, Hui-Wen Gu, Yan Wang, Tao Geng, Hui-Na Cui, Yuan Pan, Baomiao Ding, Zhenshun Li, Xiao-Li Yin
Publikováno v:
European Food Research and Technology.
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::bfeb3474c2507c947e0ddac0aa4e71b2
https://doi.org/10.1007/s00217-023-04275-0
https://doi.org/10.1007/s00217-023-04275-0
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
https://doi.org/10.1111/jfbc.14374
Publikováno v:
Food Hydrocolloids. 136:108271
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::5d10a51cd15aed490cfdd1c14208c997
https://doi.org/10.1016/j.foodhyd.2022.108271
https://doi.org/10.1016/j.foodhyd.2022.108271
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
https://pubmed.ncbi.nlm.nih.gov/35761605