Zobrazeno 1 - 10
of 24
pro vyhledávání: '"Cespedes-Acuña CL"'
Autor:
Wang J; Jiangsu Key Laboratory of Sericultural and Animal Biotechnology, School of Biotechnology, Jiangsu University of Science and Technology, Key Laboratory of Silkworm and Mulberry Genetic Improvement, Ministry of Agricultural and Rural Affairs, The Sericultural Research Center, Chinese Academy of Agricultural Sciences, Zhenjiang, Jiangsu, China., Cespedes-Acuña CL; Department of Basic Sciences, Faculty of Sciences, University of Bío-Bío, Chillan, Chile., Wei Z; School of Food and Biological Engineering, Hefei University of Technology, Hefei, China.
Publikováno v:
Frontiers in bioengineering and biotechnology [Front Bioeng Biotechnol] 2024 Jul 15; Vol. 12, pp. 1448572. Date of Electronic Publication: 2024 Jul 15 (Print Publication: 2024).
Autor:
Chen L; Department of Food Science and Engineering, Institute of Food Safety and Nutrition, Guangdong Engineering Technology Center of Food Safety Molecular Rapid Detection, Jinan University, Guangzhou, 510632, China. tianlinmin@163.com., Wang Y; Department of Food Science and Engineering, Institute of Food Safety and Nutrition, Guangdong Engineering Technology Center of Food Safety Molecular Rapid Detection, Jinan University, Guangzhou, 510632, China. tianlinmin@163.com., Liu J; Department of Food Science and Engineering, Institute of Food Safety and Nutrition, Guangdong Engineering Technology Center of Food Safety Molecular Rapid Detection, Jinan University, Guangzhou, 510632, China. tianlinmin@163.com., Hong Z; Department of Food Science and Engineering, Institute of Food Safety and Nutrition, Guangdong Engineering Technology Center of Food Safety Molecular Rapid Detection, Jinan University, Guangzhou, 510632, China. tianlinmin@163.com., Wong KH; Research Institute for Future Food, Department of Applied Biology and Chemical Technology, The Hong Kong Polytechnic University, Hung Hom, Kowloon, Hong Kong., Chiou JC; Research Institute for Future Food, Department of Applied Biology and Chemical Technology, The Hong Kong Polytechnic University, Hung Hom, Kowloon, Hong Kong., Xu B; Food Science and Technology Program, BNU-HKBU United International College, Zhuhai, Guangdong 519087, China., Cespedes-Acuña CL; Departamento de Ciencias Basicas, Facultad de Ciencias, Universidad del Bio Bio, Chillán, 3800708, Chile., Bai W; Department of Food Science and Engineering, Institute of Food Safety and Nutrition, Guangdong Engineering Technology Center of Food Safety Molecular Rapid Detection, Jinan University, Guangzhou, 510632, China. tianlinmin@163.com., Tian L; Department of Food Science and Engineering, Institute of Food Safety and Nutrition, Guangdong Engineering Technology Center of Food Safety Molecular Rapid Detection, Jinan University, Guangzhou, 510632, China. tianlinmin@163.com.
Publikováno v:
Food & function [Food Funct] 2023 Aug 29; Vol. 14 (17), pp. 7912-7923. Date of Electronic Publication: 2023 Aug 29.
Autor:
Ren L; College of Food Science and Engineering, Jilin University, Changchun, China., Cespedes-Acuña CL; Basic Sciences Department, University of Bio Bio, Chillan, Chile., Zhang J; College of Food Science and Engineering, Jilin University, Changchun, China.
Publikováno v:
Frontiers in nutrition [Front Nutr] 2023 Aug 23; Vol. 10, pp. 1269404. Date of Electronic Publication: 2023 Aug 23 (Print Publication: 2023).
Autor:
Terzić M; Faculty of Technology Novi Sad, University of Novi Sad, Bulevar cara Lazara 1, 21000 Novi Sad, Serbia., Majkić T; Faculty of Sciences, University of Novi Sad, Trg Dositeja Obradovića 3, 21000 Novi Sad, Serbia., Zengin G; Science Faculty,Selcuk University, Department of Biology, Campus, Konya, Turkey. Electronic address: gokhanzengin@selcuk.edu.tr., Beara I; Faculty of Sciences, University of Novi Sad, Trg Dositeja Obradovića 3, 21000 Novi Sad, Serbia., Cespedes-Acuña CL; Plant Biochemistry and Phytochemical Ecology Lab, Departmento de Ciencias Basicas, Facultad de Ciencias. Universidad del Bio Bio. Av. Andres Bello #720, Chillan, Chile., Čavić D; Faculty of Hotel Management and Tourism in Vrnjačka Banja, University of Kragujevac, Vojvođanska bb, 36 210, Vrnjačka Banja, Serbia., Radojković M; Faculty of Technology Novi Sad, University of Novi Sad, Bulevar cara Lazara 1, 21000 Novi Sad, Serbia. Electronic address: ramarija@uns.ac.rs.
Publikováno v:
Food chemistry [Food Chem] 2023 Mar 30; Vol. 405 (Pt A), pp. 134766. Date of Electronic Publication: 2022 Oct 31.
Autor:
Li XL; School of Food and Biological Engineering, Hefei University of Technology, Hefei, 230009, People's Republic of China. Electronic address: 15656561638@163.com., Zhang XX; School of Food and Biological Engineering, Hefei University of Technology, Hefei, 230009, People's Republic of China. Electronic address: 3465489269@qq.com., Ma RH; School of Food and Biological Engineering, Hefei University of Technology, Hefei, 230009, People's Republic of China; School of Biological Science and Engineering, Collaborative Innovation Center for Food Production and Safety, North Minzu University, Yinchuan, 750021, People's Republic of China. Electronic address: 1120355093@qq.com., Ni ZJ; School of Food and Biological Engineering, Hefei University of Technology, Hefei, 230009, People's Republic of China; School of Biological Science and Engineering, Collaborative Innovation Center for Food Production and Safety, North Minzu University, Yinchuan, 750021, People's Republic of China. Electronic address: lovebear@vip.163.com., Thakur K; School of Food and Biological Engineering, Hefei University of Technology, Hefei, 230009, People's Republic of China; School of Biological Science and Engineering, Collaborative Innovation Center for Food Production and Safety, North Minzu University, Yinchuan, 750021, People's Republic of China. Electronic address: kumarikiran@hfut.edu.cn., Cespedes-Acuña CL; Department of Basic Sciences, University of Bio-Bío, Andrés Bello Avenue, Chillan, Chile. Electronic address: ccespedes@ubiobio.cl., Zhang JG; School of Food and Biological Engineering, Hefei University of Technology, Hefei, 230009, People's Republic of China; School of Biological Science and Engineering, Collaborative Innovation Center for Food Production and Safety, North Minzu University, Yinchuan, 750021, People's Republic of China. Electronic address: zhangjianguo@hfut.edu.cn., Wei ZJ; School of Food and Biological Engineering, Hefei University of Technology, Hefei, 230009, People's Republic of China; School of Biological Science and Engineering, Collaborative Innovation Center for Food Production and Safety, North Minzu University, Yinchuan, 750021, People's Republic of China. Electronic address: zjwei@hfut.edu.cn.
Publikováno v:
Journal of ethnopharmacology [J Ethnopharmacol] 2023 Mar 01; Vol. 303, pp. 116027. Date of Electronic Publication: 2022 Dec 09.
Autor:
Ma RH; School of Food and Biological Engineering, Hefei University of Technology, Hefei, 230009, People's Republic of China. Electronic address: zhantingbaiyang@163.com., Ni ZJ; School of Food and Biological Engineering, Hefei University of Technology, Hefei, 230009, People's Republic of China; School of Biological Science and Engineering, Collaborative Innovation Center for Food Production and Safety, North Minzu University, Yinchuan, 750021, People's Republic of China., Thakur K; School of Food and Biological Engineering, Hefei University of Technology, Hefei, 230009, People's Republic of China; School of Biological Science and Engineering, Collaborative Innovation Center for Food Production and Safety, North Minzu University, Yinchuan, 750021, People's Republic of China. Electronic address: kumarikiran@hfut.edu.cn., Cespedes-Acuña CL; Department of Basic Sciences, University of Bio-Bío, Andrés Bello Avenue, Chillan, Chile. Electronic address: ccespedes@ubiobio.cl., Zhang JG; School of Food and Biological Engineering, Hefei University of Technology, Hefei, 230009, People's Republic of China; School of Biological Science and Engineering, Collaborative Innovation Center for Food Production and Safety, North Minzu University, Yinchuan, 750021, People's Republic of China. Electronic address: zhangjianguo@hfut.edu.cn., Wei ZJ; School of Food and Biological Engineering, Hefei University of Technology, Hefei, 230009, People's Republic of China; School of Biological Science and Engineering, Collaborative Innovation Center for Food Production and Safety, North Minzu University, Yinchuan, 750021, People's Republic of China. Electronic address: zjwei@hfut.edu.cn.
Publikováno v:
Food and chemical toxicology : an international journal published for the British Industrial Biological Research Association [Food Chem Toxicol] 2022 Dec; Vol. 170, pp. 113499. Date of Electronic Publication: 2022 Oct 29.
Autor:
Quiroz-Carreño S; Laboratorio de Síntesis y Biotransformación de Productos Naturales, Departamento Ciencias Básicas, Facultad de Ciencias, Universidad del Bio-Bio, Av. Andrés Bello N° 720, Casilla 447, CP 3780000, Chillán, Chile., Muñoz-Nuñez E; Laboratorio de Síntesis y Biotransformación de Productos Naturales, Departamento Ciencias Básicas, Facultad de Ciencias, Universidad del Bio-Bio, Av. Andrés Bello N° 720, Casilla 447, CP 3780000, Chillán, Chile., Silva FL; Instituto de Ciencias da Saúde, Universidade Paulista, Sao Paulo, Brazil., Devotto-Moreno L; Instituto de Investigaciones Agropecuarias, INIA Quilamapu, Chillán, Chile., Seigler DS; Department of Plant Biology, Herbarium, University of Illinois at Urbana-Champaign, Urbana-Champaign, Il, USA., Pastene-Navarrete E; Laboratorio de Síntesis y Biotransformación de Productos Naturales, Departamento Ciencias Básicas, Facultad de Ciencias, Universidad del Bio-Bio, Av. Andrés Bello N° 720, Casilla 447, CP 3780000, Chillán, Chile., Cespedes-Acuña CL; Laboratorio de Síntesis y Biotransformación de Productos Naturales, Departamento Ciencias Básicas, Facultad de Ciencias, Universidad del Bio-Bio, Av. Andrés Bello N° 720, Casilla 447, CP 3780000, Chillán, Chile., Alarcon-Enos J; Laboratorio de Síntesis y Biotransformación de Productos Naturales, Departamento Ciencias Básicas, Facultad de Ciencias, Universidad del Bio-Bio, Av. Andrés Bello N° 720, Casilla 447, CP 3780000, Chillán, Chile.
Publikováno v:
Chemistry & biodiversity [Chem Biodivers] 2022 Sep; Vol. 19 (9), pp. e202200630. Date of Electronic Publication: 2022 Aug 17.
Autor:
Zhu YY; School of Food and Biological Engineering, Hefei University of Technology, Hefei 230009, People's Republic of China., Thakur K; School of Food and Biological Engineering, Hefei University of Technology, Hefei 230009, People's Republic of China.; School of Biological Science and Engineering, Collaborative Innovation Center for Food Production and Safety, North Minzu University, Yinchuan 750021, People's Republic of China., Feng JY; School of Food and Biological Engineering, Hefei University of Technology, Hefei 230009, People's Republic of China., Zhang JG; School of Food and Biological Engineering, Hefei University of Technology, Hefei 230009, People's Republic of China.; School of Biological Science and Engineering, Collaborative Innovation Center for Food Production and Safety, North Minzu University, Yinchuan 750021, People's Republic of China., Hu F; School of Food and Biological Engineering, Hefei University of Technology, Hefei 230009, People's Republic of China.; School of Biological Science and Engineering, Collaborative Innovation Center for Food Production and Safety, North Minzu University, Yinchuan 750021, People's Republic of China., Cespedes-Acuña CL; Department of Basic Sciences, Research Group in Chemistry and Biotechnology of Bioactive Natural Products, Faculty of Sciences, University of Bio-Bío, Andrés Bello Avenue, Chillan 3800708, Chile., Liao C; School of Food and Biological Engineering, Hefei University of Technology, Hefei 230009, People's Republic of China., Wei ZJ; School of Food and Biological Engineering, Hefei University of Technology, Hefei 230009, People's Republic of China.; School of Biological Science and Engineering, Collaborative Innovation Center for Food Production and Safety, North Minzu University, Yinchuan 750021, People's Republic of China.
Publikováno v:
Journal of agricultural and food chemistry [J Agric Food Chem] 2022 Mar 30; Vol. 70 (12), pp. 3818-3831. Date of Electronic Publication: 2022 Mar 18.
Autor:
Nile A; Department of Stem Cell and Regenerative Biotechnology, Konkuk University, Seoul 05029, Republic of Korea., Nile SH; Laboratory of Medicinal Plant Biotechnology, College of Pharmacy, Zhejiang Chinese Medical University, Hangzhou, Zhejiang 310053, PR China. Electronic address: nileshivraj@yahoo.com., Cespedes-Acuña CL; Laboratory of Phytochemistry and Eco-toxicology, Research Group in Chemistry and Biotechnology of Bioactive Natural Products, Department of Basic Sciences, Faculty of Sciences, University of Bio-Bío, Andrés Bello Avenue # 720, Chillan, Chile., Oh JW; Department of Stem Cell and Regenerative Biotechnology, Konkuk University, Seoul 05029, Republic of Korea. Electronic address: ohjw@konkuk.ac.kr.
Publikováno v:
Food and chemical toxicology : an international journal published for the British Industrial Biological Research Association [Food Chem Toxicol] 2021 Aug; Vol. 154, pp. 112327. Date of Electronic Publication: 2021 Jun 08.
Autor:
Ai J; Department of Food Science and Engineering, Institute of Food Safety and Nutrition, Guangdong Engineering Technology Center of Food Safety Molecular Rapid Detection, Jinan University, Guangzhou, P. R. China. tianlinmin@163.com., Bao B, Battino M, Giampieri F, Chen C, You L, Cespedes-Acuña CL, Ognyanov M, Tian L, Bai W
Publikováno v:
Food & function [Food Funct] 2021 Jun 21; Vol. 12 (12), pp. 5219-5235. Date of Electronic Publication: 2021 May 21.