Zobrazeno 1 - 9
of 9
pro vyhledávání: '"Defu, Hong"'
Publikováno v:
The Natural Products Journal. 12:88-91
Background: Coffee is one of the most commonly consumed drinks around the world. During the coffee roasting process, sugars and amines undergo a violent Maillard reaction, resulting in a large number of volatile and non-volatile components. These ing
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::706740425e974bec637557360d579713
https://doi.org/10.2174/2210315511666210604164549
https://doi.org/10.2174/2210315511666210604164549
Publikováno v:
Food & Function.
Novel diterpenoids of roasted arabica coffee attenuate lipid content of white adipocytes via Akt/mTOR/GSK3β pathway.
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::a27ca02bd63b3d426025f3ca347e4e30
https://doi.org/10.1039/d3fo01130e
https://doi.org/10.1039/d3fo01130e
Autor:
Jinhong Li, Xiaoyuan Wang, Yanbing Wang, Zhong-Rong Li, Ming-Hua Qiu, Guo Tieying, Defu Hong, Guilin Hu
Publikováno v:
Journal of the Science of Food and Agriculture. 102:1341-1352
The objective of this review is to evaluate the influence of six factors on coffee volatiles. At present, the poor aroma from robusta or low-quality arabica coffee can be significantly improved by advanced technology, and this subject will continue t
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::337570e62561e1c1f2bc3429f5d8216c
https://doi.org/10.1002/jsfa.11647
https://doi.org/10.1002/jsfa.11647
Autor:
Guilin, Hu, Ding, Dong, Shuzong, Du, Xingrong, Peng, Mingkun, Wu, Qiangqiang, Shi, Kun, Hu, Defu, Hong, Xiaoyuan, Wang, Lin, Zhou, Yin, Nian, Minghua, Qiu
Publikováno v:
Food chemistry. 376
Seven new (1-4, 6-8) diterpenoids with rare skeletons and seven known ones (9, 12, 17, 18 and 23-25) were isolated from roasted beans of Coffea arabica L. Together with previously obtained diterpenoids, a total of 26 molecules (1-25, 4a) were evaluat
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=pmid________::0bb5a3f514f1903ef0595bddf32b2692
https://pubmed.ncbi.nlm.nih.gov/34968905
https://pubmed.ncbi.nlm.nih.gov/34968905
Autor:
Yanbing, Wang, Xiaoyuan, Wang, Guilin, Hu, Defu, Hong, Xuehui, Bai, Tieying, Guo, Hua, Zhou, Jinhong, Li, Minghua, Qiu
Publikováno v:
Food research international (Ottawa, Ont.). 147
This work aimed to study the composition differences of roasted beans between 12 coffee cultivars (Catimor 7963, HIBRIDO DE TIMOR, Ruiru 11, Castillo, DTARI 296, DTARI 366, DTARI 392, DTARI 585, SL28, SL34, Catuai-Amarelo and Catuai-Vermelho) from Bo
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=pmid________::840e44076d874db43e13ff7346df3c56
https://pubmed.ncbi.nlm.nih.gov/34399521
https://pubmed.ncbi.nlm.nih.gov/34399521
Autor:
Guilin Hu, Ding Dong, Shuzong Du, Xingrong Peng, Mingkun Wu, Qiangqiang Shi, Kun Hu, Defu Hong, Xiaoyuan Wang, Lin Zhou, Yin Nian, Minghua Qiu
Publikováno v:
Food Chemistry. 376:131923
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::9c5b4d55b01ecc7a8388ebfa3e0e7759
https://doi.org/10.1016/j.foodchem.2021.131923
https://doi.org/10.1016/j.foodchem.2021.131923
Autor:
Ming-Hua Qiu, Jinhong Li, Xiaoyuan Wang, Defu Hong, Zhou Hua, Guo Tieying, Guilin Hu, Yanbing Wang, Xuehui Bai
Publikováno v:
Food Research International. 147:110544
This work aimed to study the composition differences of roasted beans between 12 coffee cultivars (Catimor 7963, HIBRIDO DE TIMOR, Ruiru 11, Castillo, DTARI 296, DTARI 366, DTARI 392, DTARI 585, SL28, SL34, Catuai-Amarelo and Catuai-Vermelho) from Bo
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::3d4d94032772d4f488ba7429bd86b515
https://doi.org/10.1016/j.foodres.2021.110544
https://doi.org/10.1016/j.foodres.2021.110544
Publikováno v:
Molecules, Vol 26, Iss 4914, p 4914 (2021)
Molecules
Volume 26
Issue 16
Molecules
Volume 26
Issue 16
Nuclear magnetic resonance (NMR) spectroscopy was used for the qualitative and quantitative analysis of aqueous extracts of unroasted and roasted coffee silverskin (CS). Twenty compounds were identified from 1D and 2D NMR spectra, including caffeine,
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::a9045e3d60d40733eaf20f9c8a670818
https://doi.org/10.3390/molecules26164914
https://doi.org/10.3390/molecules26164914
Autor:
Ya Gao, Ding Dong, Guilin Hu, Xiaoyuan Wang, Yin Nian, Xing-Rong Peng, Ming-Hua Qiu, Defu Hong
Publikováno v:
Food Chemistry. 345:128823
Ten new (1–10) and five known (11–15) ent-kaurane diterpene derivatives were identified from the roasted beans of coffea arabica. Their structures were established by extensive spectroscopic analysis including 1D, 2D NMR (HSQC, HMBC, COSY, and RO
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::5ccfb816318e1749e483ad32f7adace4
https://doi.org/10.1016/j.foodchem.2020.128823
https://doi.org/10.1016/j.foodchem.2020.128823