Zobrazeno 1 - 10
of 14
pro vyhledávání: '"Chuting Gong"'
Autor:
Chuting Gong, Janvier Engelbert Agbokponto, Wen Yang, Ernest Simpemba, Xiaohong Zheng, Quanying Zhang, Li Ding
Publikováno v:
Acta Pharmaceutica Sinica B, Vol 4, Iss 5, Pp 402-407 (2014)
The main purpose of this study was to evaluate the pharmacokinetics of levosulpiride in humans after single and multiple intramuscular injections. Six males and six females received single dose of either 25 mg or 50 mg levosulpiride, or multiple dose
Externí odkaz:
https://doaj.org/article/f2ddff001d604325b157593bb176a9cd
Publikováno v:
Food and Bioprocess Technology. 13:419-429
Carrot cubes were firstly blanched by radio frequency (RF) heating and then pre-dried by ultrasound-assisted osmotic dehydration (UOD). Hot air–assisted radio frequency (HA-RF) was applied as a final-stage drying method for pre-dried carrot cubes i
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::677e23662367bc7534f418855597ac12
https://doi.org/10.1007/s11947-019-02400-0
https://doi.org/10.1007/s11947-019-02400-0
Publikováno v:
Journal of Food Engineering. 245:53-56
Radio frequency (RF) heating was investigated as a novel dry-blanching method for carrot cubes in this study. RF heating uniformity and effectiveness for inactivating peroxidase (POD) in carrot cubes were evaluated along with carrot quality (texture,
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::ffaab88e1bb68e8355bb875ca24d2ec5
https://doi.org/10.1016/j.jfoodeng.2018.10.004
https://doi.org/10.1016/j.jfoodeng.2018.10.004
Publikováno v:
LWT. 93:274-280
This study investigated hot air-assisted radio frequency (HA-RF) roasting effects on physicochemical properties, sensory quality, and antioxidant activity of cashew nut kernels. Raw cashew nut kernels placed inside polypropylene cuboid containers wit
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::ec8ee837ecb3e6004490151ce5906750
https://doi.org/10.1016/j.lwt.2018.03.047
https://doi.org/10.1016/j.lwt.2018.03.047
Publikováno v:
LWT. 117:108700
Radio frequency (RF) heating has been explored as a new pasteurization technology for low-moisture foods (LMFs). This study investigated the impact of RF heating on sublethal injury of Salmonella Typhimurium in red pepper powder with different initia
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::e65b08cdb4578cd290464bc48dccfbb4
https://doi.org/10.1016/j.lwt.2019.108700
https://doi.org/10.1016/j.lwt.2019.108700
Autor:
Xiaohong Zheng, Ernest Simpemba, Li Ding, Quan-Ying Zhang, Wen Yang, Chuting Gong, Janvier Engelbert Agbokponto
Publikováno v:
Acta Pharmaceutica Sinica B, Vol 4, Iss 5, Pp 402-407 (2014)
Acta Pharmaceutica Sinica. B
Acta Pharmaceutica Sinica. B
The main purpose of this study was to evaluate the pharmacokinetics of levosulpiride in humans after single and multiple intramuscular injections. Six males and six females received single dose of either 25 mg or 50 mg levosulpiride, or multiple dose
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::d1e2ac687d0003e90b98eae96fce25ba
Publikováno v:
LWT. 116:108551
Hot air-assisted radio frequency (HA-RF) heating has great potential in roasting of cashew nut kernels with high roasting efficacy. This study further investigated HA-RF roasting effects on nutritional quality, malondialdehyde (MDA) and aroma compoun
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::0e982fe6c0034bbc7a986cd88d3a0992
https://doi.org/10.1016/j.lwt.2019.108551
https://doi.org/10.1016/j.lwt.2019.108551
Publikováno v:
Innovative Food Science & Emerging Technologies. 56:102181
Hot air-assisted radio frequency (HA-RF) heating was studied as a novel method for simultaneous dry-blanching and pre-drying of carrot cubes, and ultrasound-assisted osmotic dehydration (UOD) was also investigated as an improved conventional pre-dryi
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::9d32c9f344e7b2713b85e3cae5d84a3c
https://doi.org/10.1016/j.ifset.2019.102181
https://doi.org/10.1016/j.ifset.2019.102181
Publikováno v:
Journal of Food Process Engineering. 42:e12974
This study applied hot air‐assisted RF (HA‐RF) as second stage drying method for mango slices. Hot‐air drying was used as first stage drying to reduce moisture content to about 40% (w.b.), then HA‐RF drying was applied as second stage drying
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::2877e2fe31ed191e109b23eb89d5428a
https://doi.org/10.1111/jfpe.12974
https://doi.org/10.1111/jfpe.12974
Publikováno v:
Clinical therapeutics. 38(2)
Purpose Huoxue-Tongluo lyophilized powder for injection (HTLPI), a traditional Chinese medicine preparation, is a compound of Persicae semen and Paeoniae Radix Rubra that is used mainly for treating blood-stasis obstruction syndrome in the acute stag
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::329adcf6ead906ff59fe88e3940f0383
https://pubmed.ncbi.nlm.nih.gov/26749220
https://pubmed.ncbi.nlm.nih.gov/26749220