Zobrazeno 1 - 8
of 8
pro vyhledávání: '"Delun MU"'
Publikováno v:
Shipin gongye ke-ji, Vol 45, Iss 15, Pp 187-194 (2024)
In order to optimize the fermentation process conditions of mulberry leaf tea and explore the changes in antioxidant activity of mulberry leaf tea after fermentation. This experiment used response surface analysis to determine the optimal process con
Externí odkaz:
https://doaj.org/article/6ad02647363343389d8306398941ad54
Publikováno v:
Microbial Cell, Vol 10, Iss 11, Pp 233-247 (2023)
Microbial biofilms can cause chronic infection. In the clinical setting, the biofilm-related infections usually persist and reoccur; the main reason is the increased antibiotic resistance of biofilms. Traditional antibiotic therapy is not effective a
Externí odkaz:
https://doaj.org/article/3323473b04024e14b13dc46b4495174c
Publikováno v:
Food Science and Human Wellness, Vol 12, Iss 5, Pp 1861-1871 (2023)
Docosahexaenoic acid (DHA; 22n-6) possesses multiple biological functions, including antioxidant activity and ameliorating hypertriglyceridemia. However, the application of DHA has been limited due to poor aqueous solubility and susceptible to oxidat
Externí odkaz:
https://doaj.org/article/12dc60b073cc46a788797ef0033f0a24
Autor:
Weihe Cang, Xuan Li, Jiayi Tang, Ying Wang, Delun Mu, Chunting Wu, Haisu Shi, Lin Shi, Junrui Wu, Rina Wu
Publikováno v:
Foods, Vol 13, Iss 5, p 735 (2024)
This study explores the potential of aerotolerant Bacteroides fragilis (B. fragilis) strains as next-generation probiotics (NGPs), focusing on their adaptability in the gastrointestinal environment, safety profile, and probiotic functions. From 23 he
Externí odkaz:
https://doaj.org/article/28a3e24378a745e4ba6220fafe8822b2
Publikováno v:
Journal of food scienceREFERENCES. 86(7)
Exploring the synergistic effect of docosahexaenoic acid (DHA) or conjugated linoleic acid (CLA) with caffeic acid (CA) on ameliorating oxidative stress, thereby introducing CA to DHA or CLA will contribute significantly to enhance the bioactivity. W
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::4c1cc615e7c7204491a8a8e22e1ca72e
https://pubmed.ncbi.nlm.nih.gov/34118075
https://pubmed.ncbi.nlm.nih.gov/34118075
Publikováno v:
Food Bioscience. 46:101604
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::d56161df17ca2ac56f450f044006a118
https://doi.org/10.1016/j.fbio.2022.101604
https://doi.org/10.1016/j.fbio.2022.101604
Publikováno v:
Food chemistry. 343
Dajiang, or naturally fermented soybean paste, has a unique flavor that is influenced by the resident microflora. However, the association between flavor and the core microbiota is unclear. Recent advances in RNA sequencing have identified genes that
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::7c9b7c208db4c9c9d7a8dc223b17b872
https://pubmed.ncbi.nlm.nih.gov/33199116
https://pubmed.ncbi.nlm.nih.gov/33199116
Autor:
Xinfei Li, Yiting Zou, Shanshan Yang, Mei Yang, Danli Yan, Rina Wu, Xue Luo, Xiqing Yue, Haisu Shi, Delun Mu, Junrui Wu
Publikováno v:
Food Bioscience. 42:101104
As consumers continue to savor different high-quality yogurt in recent years, refined and differentiated processing of yogurt and improving process conditions have now become the developing trends in yogurt processing. In this study, fresh milk was u
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::338f696347d5414f1069349f85f677ec
https://doi.org/10.1016/j.fbio.2021.101104
https://doi.org/10.1016/j.fbio.2021.101104