Zobrazeno 1 - 5
of 5
pro vyhledávání: '"Bingnian JING"'
Autor:
Lei WEI, Wei WANG, Xiaoyang XIE, Yong ZHOU, Yuqing LIU, Yanni MA, Erjuan NING, Tao WANG, Ningjie LI, Bingnian JING
Publikováno v:
Shipin gongye ke-ji, Vol 44, Iss 15, Pp 213-220 (2023)
The ultrasonic-assisted extraction process of polysaccharides from Stropharia rugosoannulata in Bo'ai County and the antibacterial and antioxidant activities were analyzed. On the basis of single factor experiments, with the polysaccharide yield as r
Externí odkaz:
https://doaj.org/article/2003d5ea886243b59b8b44b108d6d51c
Autor:
Bingnian JING, Xia CHANG, Lei WEI, Xiaoyang XIE, Yong ZHOU, Zhiyao WANG, Yuqing LIU, Wei WANG
Publikováno v:
Shipin gongye ke-ji, Vol 43, Iss 4, Pp 278-285 (2022)
This study systematically determined the nutrient components, bioactive substances and heavy metal content of Stropharia rugosoannulata in Bo’ai County, and its nutritional value was analyzed and evaluated. The nutrient components, mineral elements
Externí odkaz:
https://doaj.org/article/b62a2124e35e47aab77b80ed478ce358
Autor:
Lei Wei, Wei Wang, Yueying Hou, Xiaoyang Xie, Xiao Li, Fei Chen, Zhiyao Wang, Yong Zhou, Feifei Li, Bingnian Jing
Publikováno v:
Journal of Chemistry, Vol 2023 (2023)
The essential oils, respectively, from fresh and dried Stropharia rugosoannulata fruiting bodies, an important edible mushroom, have been studied for their chemical composition, antibacterial capacity, and antioxidant activity. The essential oils wer
Externí odkaz:
https://doaj.org/article/fa0a99f244524288b55dbb61c27605b3
Autor:
Lei Wei, Bingnian Jing, Xiao Li, Yueying Hou, Xiaoyang Xie, Zhiyao Wang, Yuqing Liu, Yong Zhou, Xia Chang, Wei Wang
Publikováno v:
Journal of Food Quality, Vol 2021 (2021)
Evaluations of the nutritional ingredients, biologically active materials, and pharmacological activities (antibacterial and antioxidant) of two types of Stropharia rugosoannulata, grown under the bamboo forest and in the greenhouse, respectively, we
Externí odkaz:
https://doaj.org/article/4691629117784495b66374f29eba1cad
Autor:
Lei Wei, Wei Wang, Yueying Hou, Xuefang Wang, Yuqing Liu, Xiaoyang Xie, Xiao Li, Tao Wang, Bingnian Jing
Publikováno v:
Journal of Food Processing and Preservation.
The effect of solar drying (SD), room-temperature shaded drying (RSD), hot-air drying (HD), vacuum freeze drying (VFD), and microwave drying (MD) was compared on the sensory quality, nutrient substances, bioactive constituents, and antioxidant activi
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::693fb828bbea447ec0fb6a7d9f7cb284