Zobrazeno 1 - 10
of 132
pro vyhledávání: '"Da-Hong Wang"'
Autor:
Hui-Li Li, Zhi-Wei Chen, Xiao-Hong Sun, Guo-Jun Dong, Da-Hong Wang, Sheng-Yan Xiao, Xiao-Dan Li
Publikováno v:
Guoji Yanke Zazhi, Vol 20, Iss 2, Pp 234-237 (2020)
AIM:To observe the changes of retinal and choroid tissue structure in SD rats exposed to blue light from 455nm-470nm array, and to analyze the relationship between irradiation time and tissue structure changes. METHODS: Totally 24 healthy SD male rat
Externí odkaz:
https://doaj.org/article/03c09cf25e09456295dcd2e77e133b1c
Publikováno v:
CyTA - Journal of Food, Vol 18, Iss 1, Pp 281-290 (2020)
Microwave irradiation is considered as a potential alternative technology for promoting the progress of wine aging. The effects of microwave irradiation on some important physicochemical properties of young Cabernet Sauvignon dry red wine were studie
Externí odkaz:
https://doaj.org/article/3e353b7ef6be40fe87c71329c0ee0377
Publikováno v:
Toxicology Reports, Vol 7, Iss , Pp 282-287 (2020)
Objectives: Normal and acatalasemic mouse erythrocytes were used to clarify the relationship between oxidative damage in H2O2-treated erythrocytes and catalase activity. Design & Methods: Generation of hydrolysis-resistant erythrocytes and hemolysis
Externí odkaz:
https://doaj.org/article/16f5cce6365847a59a0f5e4020ff428e
Autor:
Jiang-Feng Yuan, Yu-Ting Lai, Zhuo-Yao Chen, Hui-Xia Song, Jing Zhang, Da-Hong Wang, Ming-Gui Gong, Jian-Rui Sun
Publikováno v:
Foods, Vol 11, Iss 12, p 1778 (2022)
Wine colour is an essential organoleptic property considered by consumers. In this paper, the potential effects on colour characteristics and the content of main phenolic compounds in red wine under microwave irradiation were investigated during wine
Externí odkaz:
https://doaj.org/article/10cdf255401c48069797e74b642008cc
Autor:
Jiang-Feng Yuan, Zhuo-Yao Chen, Yu-Ting Lai, Zhi-Jun Qiu, Da-Hong Wang, Jun-Feng Zhao, Jian-Rui Sun, Xin Li
Publikováno v:
Food and Bioprocess Technology. 15:2210-2225
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::fbd330981d2ab8a3f041fa2f85aa74fe
https://doi.org/10.1007/s11947-022-02871-8
https://doi.org/10.1007/s11947-022-02871-8
Publikováno v:
LWT. 181:114765
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::e3d0fa50fcffcc65528e40e22b193f6f
https://doi.org/10.1016/j.lwt.2023.114765
https://doi.org/10.1016/j.lwt.2023.114765
Publikováno v:
Journal of Food and Nutrition Research. 8:496-505
The ultrasonic-assisted extraction process of polysaccharide from Cornus officinalis leaves (COLP) was optimized. After isolation and purification, the antioxidant and antibacterial activities of polysaccharide were studied in vitro. The extraction r
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::06a10b56f4eaeca3164e1b0bed97b03d
https://doi.org/10.12691/jfnr-8-9-6
https://doi.org/10.12691/jfnr-8-9-6
Autor:
Guo-Xin Zou, Da-Hong Wang, Ting-Ting Wang, Jiang-Feng Yuan, Bin Zhang, Guo-Hua Zhou, Yan Wang, Ming-Gui Gong
Publikováno v:
Food and Bioprocess Technology. 13:1246-1254
Microwave processing techniques have been extensively used in the food industry due to its significant reduction in time and energy consumption, but its effect on the potential degradation of the extracted target compounds cannot be ignored. In this
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::9741d0f19546848f8730d8558fcd0f07
https://doi.org/10.1007/s11947-020-02452-7
https://doi.org/10.1007/s11947-020-02452-7
Publikováno v:
Naturalistae. 24:1-5
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=jairo_______::b3e79c51cdae58711dd3bf9783b27d47
http://id.nii.ac.jp/1182/00003253/
http://id.nii.ac.jp/1182/00003253/
Publikováno v:
Toxicology Reports, Vol 7, Iss, Pp 282-287 (2020)
Toxicology Reports
Toxicology Reports
Graphical abstract
Highlights • H2O2 induces hydrolysis-resistant mouse RBCs and hemolysis. • The hydrolysis-resistant cells were drastically increased in acatalasemic mouse RBCs. • The increase is ameliorated by the addition of α-tocophe
Highlights • H2O2 induces hydrolysis-resistant mouse RBCs and hemolysis. • The hydrolysis-resistant cells were drastically increased in acatalasemic mouse RBCs. • The increase is ameliorated by the addition of α-tocophe
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::063249a3eb6aeb701ae9850518481b62
http://www.sciencedirect.com/science/article/pii/S2214750019306547
http://www.sciencedirect.com/science/article/pii/S2214750019306547