Zobrazeno 1 - 7
of 7
pro vyhledávání: '"Enning Zhou"'
Autor:
Shuting Yin, Qiangqiang Li, Yuxiao Tao, Enning Zhou, Kun Wang, Wanwen Chen, Xiangxin Li, Liming Wu
Publikováno v:
Food Science and Human Wellness, Vol 13, Iss 1, Pp 349-359 (2024)
Food allergy as a global health problem threatens food industry. Bee pollen (BP) is a typical food with allergenic potentials, although it performs various nutritional/pharmacological functions to humans. In this study, lactic acid bacteria (LAB) wer
Externí odkaz:
https://doaj.org/article/f2b4d2217ee549c8941261659c882f93
Flavor Chemical Research on Different Bee Pollen Varieties Using Fast E-Nose and E-Tongue Technology
Publikováno v:
Foods, Vol 13, Iss 7, p 1022 (2024)
Bee pollen, derived from various plant sources, is renowned for its nutritional and bioactive properties, aroma, and taste. This study examined the bee pollen with the highest yield in China obtained from four plant species, namely Brassica campestri
Externí odkaz:
https://doaj.org/article/8faf7d9c171948abbcb837a470d888dd
Publikováno v:
Journal of Functional Foods, Vol 107, Iss , Pp 105675- (2023)
Tiliroside, as a dietary flavonoid, has great potential in preventing or treating non-alcoholic fatty liver disease (NAFLD). However, research on tiliroside metabolism remains unclear, limiting its further utilization in healthcare. Herein, we explor
Externí odkaz:
https://doaj.org/article/566786d282c349c184e02623d8e0ee57
Publikováno v:
Foods, Vol 12, Iss 3, p 625 (2023)
Royal jelly is a specific product secreted by honeybees, and has been sought after to maintain health because of its valuable bioactive substances, e.g., lipids and vitamins. The lipids in royal jelly come from the bee pollen consumed by honeybees, a
Externí odkaz:
https://doaj.org/article/fecb31e32c16441ba379c6fc9eb6f911
Publikováno v:
Foods, Vol 11, Iss 21, p 3454 (2022)
Bee pollen as a nutrient-rich functional food has been considered for use as an adjuvant for chronic disease therapy. However, bee pollen can trigger food-borne allergies, causing a great concern to food safety. Our previous study demonstrated that t
Externí odkaz:
https://doaj.org/article/4fbbbd931d034b9fb3d75fe6f940225a
Autor:
Shuting Yin, Qiangqiang Li, Yuxiao Tao, Enning Zhou, Kun Wang, Wanwen Chen, Xiangxin Li, Liming Wu
Publikováno v:
Food Science and Human Wellness. :1-19
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::f8f7d7d8d64b47041ecbd6bd80e19451
https://doi.org/10.26599/fshw.2022.9250029
https://doi.org/10.26599/fshw.2022.9250029
Publikováno v:
Food Chemistry. 406:135075
Profilin family members are potential pan-allergens in foods, presenting public health hazards. However, studies on the allergenicity modification of profilin allergens are limited. Herein, quercetin and its glycosides (isoquercitrin and rutin) were
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::c8672cf1a745de528eca688dde2e9091
https://doi.org/10.1016/j.foodchem.2022.135075
https://doi.org/10.1016/j.foodchem.2022.135075