Zobrazeno 1 - 7
of 7
pro vyhledávání: '"Baoshuang Zhang"'
Autor:
Pengyu Chen, Tuo Ma, Tianfang Yan, Zhenhua Song, Chengyong Liu, Chao Pan, Baoshuang Zhang, Danian Wei, Guohui Wang
Publikováno v:
Scientific Reports, Vol 14, Iss 1, Pp 1-10 (2024)
Abstract Gliomas originating in the neuroepithelium account for about 80% of brain malignancies and are the most common cancer of the central nervous system. Clinical management of gliomas remains challenging despite significant advances in comprehen
Externí odkaz:
https://doaj.org/article/41a372581f6041ae8e8e6a503ce17c84
Autor:
Xuli Wu, Yue Feng, Yuqin Lu, Yao Li, Long Fan, Lizhong Liu, Kaimin Wu, Xinrong Wang, Baoshuang Zhang, Zhendan He
Publikováno v:
Journal of Functional Foods, Vol 38, Iss , Pp 510-518 (2017)
The phenolic hydroxyl group in polyphenols is a significant structural feature to for understanding their inhibition of lipase. In this paper, we studied four phenylpropanoid glycosides (PPGs) (acteoside, lipedoside A-I, syringalide A 3′-α-l-rhamn
Externí odkaz:
https://doaj.org/article/25d336f9dce34ece8138874518a323dd
Autor:
Zhanjian Liu, Lina Ren, Baoshuang Zhang, Jing Jing, Xiguang Zhang, Meiling Li, Yuxin Fu, Huaiyuan Wang
Publikováno v:
Chemical Engineering Journal. 451:138693
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::380826027c6c8cd65a47846dba6a2d8a
https://doi.org/10.1016/j.cej.2022.138693
https://doi.org/10.1016/j.cej.2022.138693
Publikováno v:
Knowledge-Based Systems. 252:109400
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::d66b7c55eddf732097e395cdba61767b
https://doi.org/10.1016/j.knosys.2022.109400
https://doi.org/10.1016/j.knosys.2022.109400
Autor:
Zhendan He, Kaimin Wu, Yuqin Lu, Xinrong Wang, Baoshuang Zhang, Xuli Wu, Moyang Lv, Yue Feng, Ke Liu, Lizhong Liu
Publikováno v:
Food Chemistry. 243:118-124
Phenylpropanoid glycosides (PPGs) are important bioactive polyphenolic compounds that are widely distributed in plants. In this paper, the inhibitory effects of four selected PPGs against trypsin were investigated. The interactions between these PPGs
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::d446466854f5452a9f40275dacd94bd4
https://doi.org/10.1016/j.foodchem.2017.09.118
https://doi.org/10.1016/j.foodchem.2017.09.118
Autor:
Kaimin Wu, Xinrong Wang, Yue Feng, Zhendan He, Yuqin Lu, Xuli Wu, Baoshuang Zhang, Long Fan, Lizhong Liu, Yao Li
Publikováno v:
Journal of Functional Foods, Vol 38, Iss, Pp 510-518 (2017)
The phenolic hydroxyl group in polyphenols is a significant structural feature to for understanding their inhibition of lipase. In this paper, we studied four phenylpropanoid glycosides (PPGs) (acteoside, lipedoside A-I, syringalide A 3′-α- l -rha
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::b89e2bc1e377d1759e042ff152fd84bf
https://doi.org/10.1016/j.jff.2017.09.022
https://doi.org/10.1016/j.jff.2017.09.022
Publikováno v:
IAENG International Journal of Computer Science; Dec2021, Vol. 48 Issue 4, p1075-1086, 12p