Zobrazeno 1 - 10
of 790
pro vyhledávání: '"E Liao"'
Publikováno v:
Food Chemistry: X, Vol 22, Iss , Pp 101388- (2024)
The variety of enzyme-based biological preservatives is limited. This study evaluated the effects of glutathione peroxidase (GSH-Px) on the quality of crayfish during refrigerated storage by measuring the pH, total volatile basic nitrogen, trimethyla
Externí odkaz:
https://doaj.org/article/32e11364b2cd4da3ae8de958dc3e4700
Autor:
Jianlin Zhao, Qin Li, E Liao, Haijun Shi, Xin Luo, Lan Zhang, Hongbo Qi, Hua Zhang, Junnan Li
Publikováno v:
BMC Pregnancy and Childbirth, Vol 24, Iss 1, Pp 1-8 (2024)
Abstract Background To identify incidence and underlying risk factors for unsuspected placenta accreta spectrum (PAS) and compare the maternal outcomes between suspected and unsuspected cases in three large academic referral centers. Methods A retros
Externí odkaz:
https://doaj.org/article/0630fa3ff3c643b1809ad9c860635be1
Publikováno v:
Foods, Vol 13, Iss 13, p 2081 (2024)
The Enshi black pig is a Chinese native breed known for its rich nutrition content and high quality, which has notable traction in the consumer market. In this study, the potential impact of the main commercial cuts from Enshi black pork carcasses (h
Externí odkaz:
https://doaj.org/article/875945193184468c8d14e53eef1495a8
Publikováno v:
Foods, Vol 13, Iss 13, p 2021 (2024)
The objective of this research was to investigate the impact of inoculating autochthonous starter cultures on the alterations in microorganisms, biogenic amines, nitrite, and N-nitrosamines in Chinese traditional fermented fish products (CTFPs) durin
Externí odkaz:
https://doaj.org/article/0f0f7ebe08aa4397b0828cd4543bc51b
Autor:
Luyao ZENG, Haibin WANG, E LIAO, Ying ZHANG, Hongyan LU, Lijuan PENG, Hongyu ZHANG, Xiuyun PAN
Publikováno v:
Shipin gongye ke-ji, Vol 44, Iss 7, Pp 490-499 (2023)
Since the outbreak of COVID-19, the rapid rise of ‘home economy’ has boosted the consumption of prepared dishes, which has gradually gained popularity among consumers. As an important part of prepared dishes, prepared dishes based on livestock an
Externí odkaz:
https://doaj.org/article/b92fadee055e40c1a50db35b098edccd
Publikováno v:
Foods, Vol 12, Iss 11, p 2258 (2023)
Cryoprotectants are widely used to protect muscle tissue from ice crystal damage during the aquatic products freezing process, but traditional phosphate cryoprotectants may cause an imbalance in the calcium-to-phosphorus ratio for the human body. Thi
Externí odkaz:
https://doaj.org/article/c460fa1955eb455691acc03e0331428a
Publikováno v:
Journal of Food Quality, Vol 2020 (2020)
Battered and breaded fish nuggets (BBFNs) were fried at three different temperatures (160, 170, and 180°C) for 30–180 s to study the mass transfer kinetics of moisture loss and fat absorption. The mass transfer mechanism was investigated through a
Externí odkaz:
https://doaj.org/article/f529cc72151f49a09518a4a0853bb1b5
Autor:
Md. Razaul Karim, Elly E. Liao, Jaekwang Kim, Joyce Meints, Hector Martell Martinez, Olga Pletnikova, Juan C. Troncoso, Michael K. Lee
Publikováno v:
Molecular Neurodegeneration, Vol 15, Iss 1, Pp 1-18 (2020)
Abstract Background Studies link c-Abl activation with the accumulation of pathogenic α-synuclein (αS) and neurodegeneration in Parkinson’s disease (PD). Currently, c-Abl, a tyrosine kinase activated by cellular stress, is thought to promote αS
Externí odkaz:
https://doaj.org/article/487df58d116947c79351cf1ed5aeac59
Autor:
Koichi Tanaka, Pedro Arias, Koki Hojo, Tomoyasu Watanabe, Michael E. Liao, Angel Aleman, Hicham Zaid, Mark S. Goorsky, Suneel Kumar Kodambaka
Publikováno v:
Nano Letters. 23:4304-4310
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::4d5d67db86501d4db97c88480f13c249
https://doi.org/10.1021/acs.nanolett.3c00514
https://doi.org/10.1021/acs.nanolett.3c00514
Publikováno v:
Journal of Food Quality. 2022:1-10
To understand the effect of the interaction between wheat starch ( W S ) and wheat gluten ( W G ) on batter characteristics and oil penetration of deep-fried breaded fish nuggets, batters were prepared using a W S and W G blend at the ratios of 15 :
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::bfe5ca028ff22f4ecb7e8a9622a42fca
https://doi.org/10.1155/2022/2810432
https://doi.org/10.1155/2022/2810432