Zobrazeno 1 - 10
of 65
pro vyhledávání: '"Dajun Yu"'
Autor:
Tong Li, Rui Song, Jingjie Wang, Jianbo Zhang, Hongxing Cai, Hongmei He, Wei Hu, Dajun Yu, Chuanhu Wang, Qingbo Pan, Mingli Peng, Hong Ren, Peng Zhu
Publikováno v:
International Journal of Infectious Diseases, Vol 122, Iss , Pp 874-884 (2022)
Objectives: This study aimed to evaluate the safety and immunogenicity of inactivated COVID-19 vaccines in patients with gastrointestinal cancer (GI) cancer. The role of memory B cells (MBCs) in the humoral response to COVID-19 vaccination was also i
Externí odkaz:
https://doaj.org/article/cdd26c3bb2d540078a4990137ab28f73
Autor:
Zhibo Wang, Dajun Yu, Gota Morota, Kshitiz Dhakal, William Singer, Nilanka Lord, Haibo Huang, Pengyin Chen, Leandro Mozzoni, Song Li, Bo Zhang
Publikováno v:
Frontiers in Plant Science, Vol 13 (2023)
The sucrose and Alanine (Ala) content in edamame beans significantly impacts the sweetness flavor of edamame-derived products as an important attribute to consumers’ acceptance. Unlike grain-type soybeans, edamame beans are harvested as fresh beans
Externí odkaz:
https://doaj.org/article/cebe1ea7a9f94af39be13710b83cda31
Autor:
William M. Singer, Zachary Shea, Dajun Yu, Haibo Huang, M. A. Rouf Mian, Chao Shang, Maria L. Rosso, Qijan J. Song, Bo Zhang
Publikováno v:
Frontiers in Plant Science, Vol 13 (2022)
Soybean [Glycine max (L.) Merr.] seeds have an amino acid profile that provides excellent viability as a food and feed protein source. However, low concentrations of an essential amino acid, methionine, limit the nutritional utility of soybean protei
Externí odkaz:
https://doaj.org/article/8a99b63234154c9fa2ea7efcef888ec1
Autor:
Renata Carneiro, Kyle Adie, Dajun Yu, Mariah Beverly, Clinton Neill, Bo Zhang, Thomas Kuhar, Steven Rideout, Mark Reiter, Haibo Huang, Sean O'Keefe, Susan Duncan
Publikováno v:
Frontiers in Sustainable Food Systems, Vol 6 (2022)
Appearance properties of vegetables can affect consumers' acceptance toward them as well as purchase intent. Hence, appearance is highly associated with quality of edamame (Glycine max (L.) Merr.), a protein-rich vegetable that is experiencing increa
Externí odkaz:
https://doaj.org/article/3b68e1d0230046f0bdcd93759a00c3fa
Publikováno v:
BMC Gastroenterology, Vol 20, Iss 1, Pp 1-8 (2020)
Abstract Background Left-sided portal hypertension (LSPH) is an extremely rare clinical syndrome, and it is the only form of curable portal hypertension. It is primarily caused by pancreatic disease, and is associated with complications that cause sp
Externí odkaz:
https://doaj.org/article/2373383fce5347a7b08420c7dac2b813
Autor:
Dajun Yu, Tiantian Lin, Kemper Sutton, Nick Lord, Renata Carneiro, Qing Jin, Bo Zhang, Thomas Kuhar, Steven Rideout, Jeremy Ross, Susan Duncan, Yun Yin, Hengjian Wang, Haibo Huang
Publikováno v:
Frontiers in Sustainable Food Systems, Vol 5 (2021)
The consumption of edamame [Glycine max (L.) Merr.] in the US has rapidly increased due to its nutritional value and potential health benefits. In this study, 10 edamame genotypes were planted in duplicates in three different locations in the US—Wh
Externí odkaz:
https://doaj.org/article/7c0b8b21874040d0bd370ba5f15db448
Autor:
Renata Carneiro, Susan Duncan, Sean O'Keefe, Dajun Yu, Haibo Huang, Yun Yin, Clinton Neill, Bo Zhang, Thomas Kuhar, Steve Rideout, Mark Reiter, Jeremy Ross, Pengyin Chen, Anne Gillen
Publikováno v:
Frontiers in Sustainable Food Systems, Vol 4 (2021)
Consumption of edamame (vegetable soybeans) has increased significantly in the U.S. over the last 20 years. Although market demand has been increasing, most edamame is still imported from Asian countries. A team of multistate plant-breeding programs
Externí odkaz:
https://doaj.org/article/3f6c7e75cc444c3a898b862279592a11
Publikováno v:
Foods, Vol 11, Iss 2, p 169 (2022)
Fermentation of food waste into 2,3-butanediol (2,3-BDO), a high-value chemical, is environmentally sustainable and an inexpensive method to recycle waste. Compared to traditional mesophilic fermentation, thermophilic fermentation can inhibit the gro
Externí odkaz:
https://doaj.org/article/917da8538ae84416992ad63f88f0e080
Publikováno v:
Food and Bioproducts Processing. 135:227-237
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::3b73cde9aed5da3290002bcd0add515c
https://doi.org/10.1016/j.fbp.2022.08.005
https://doi.org/10.1016/j.fbp.2022.08.005
Autor:
Dajun Yu, Yanhong He, Joshua A. OHair, Sarabjit Bhatti, Suping Zhou, Haibo Huang, Santosh Thapa, Hui Li, Qing Jin
Publikováno v:
Food and Bioproducts Processing. 129:34-45
In the U.S., 30–40% of all food produced ends up as waste. By taking advantage of biological processes this waste nutrients can be converted into value-added 2,3-butanediol (2,3-BDO). However, food waste contains live bacteria and fungi which must
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::569ee7492ef97ff9f392b1ad6a83f4d7
https://doi.org/10.1016/j.fbp.2021.07.003
https://doi.org/10.1016/j.fbp.2021.07.003