Zobrazeno 1 - 10
of 110
pro vyhledávání: '"Cui, Xiuxiu"'
Autor:
YANG Jingbo, ZHAO Jingjing, WANG Yuqi, CUI Xiuxiu, CAO Hongfang, LI Chun,, ZHANG Guofang,, LIU Libo,
Publikováno v:
Shipin Kexue, Vol 45, Iss 17, Pp 296-305 (2024)
Human milk oligosaccharides (HMOs), an important bioactive ingredient in breast milk, have become a popular nutritional fortifier in infant formula. While only a limited variety of synthetic functional oligosaccharides is available now, naturally occ
Externí odkaz:
https://doaj.org/article/a213de0de8a44810af4737dbe25dac14
Autor:
Cui, Xiuxiu1 (AUTHOR), Jing, Meng1 (AUTHOR), Ren, Liyuan1 (AUTHOR), Hou, Xuanning1 (AUTHOR), Song, Qingfei1 (AUTHOR), Li, Kefeng1 (AUTHOR) kli@ucsd.edu, Wang, Xiaoyan1 (AUTHOR) wangxiaoyan@czmc.edu.cn
Publikováno v:
BioMedical Engineering OnLine. 8/17/2024, Vol. 23 Issue 1, p1-11. 11p.
Autor:
He, Chao *, Mao, Yazhou *, Wei, Lusha, Zhao, Aiqing, Chen, Li, Zhang, Fuxin, Cui, Xiuxiu, Pan, Min-Hsiung †, Wang, Bini †
Publikováno v:
In Journal of Dairy Science October 2024 107(10):7564-7577
Publikováno v:
Acta Universitatis Cibiniensis. Series E: Food Technology, Vol 27, Iss 2, Pp 162-172 (2023)
The development of probiotic products has attracted more and more attention. Products made from goat milk powder and probiotics can combine nutrition and health care functions. In this paper, the effects of different sugars, alcohols and antioxidants
Externí odkaz:
https://doaj.org/article/a73b9c7ce84d4bcc89cfb4da3915ba52
Autor:
Wang, Haiyan, Zhang, Xiaoying, Yao, Yu, Huo, Zhenquan, Cui, Xiuxiu, Liu, Mengjia, Zhao, Lili, Ge, Wupeng
Publikováno v:
In Food Chemistry 15 June 2024 443
Autor:
Tian, Xu, Cui, Xiuxiu, Yao, Bo, Wang, Shanli, Li, Haoyu, Chen, Ting, Xiao, Xuechun, Wang, Yude
Publikováno v:
In Sensors and Actuators: B. Chemical 15 November 2023 395
Akademický článek
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Autor:
Wang, Haiyan, Zhang, Minghui, Huo, Yucui, Cui, Xiuxiu, He, Rui, Han, Bei, Wang, Zhongfu, Song, Yuxuan, Lv, Xin, Zhang, Jing, Ge, Wupeng
Publikováno v:
In Food Research International October 2023 172
Publikováno v:
In Ceramics International 1 August 2023 49(15):25477-25485
Publikováno v:
Acta Universitatis Cibiniensis. Series E: Food Technology, Vol 26, Iss 2, Pp 303-314 (2022)
Exopolysaccharides (EPS) can not only give food a unique texture but also has antioxidant capacities. To select the medium composition that influences the yield and antioxidative activity of EPS, Plackett–Burman (PB) design was employed to appraise
Externí odkaz:
https://doaj.org/article/1473761b0e984bfca2e404c2e1e7f86c