Zobrazeno 1 - 10
of 16
pro vyhledávání: '"Feike Hao"'
Autor:
Wenmei Zhao, Zukang Fu, Xin Wang, Qingzhong Mao, Chunguang Luan, Shanbin Chen, Fengjie Zhang, Jiajun Yu, Yiping Yao, Yishu Li, Feike Hao, Deliang Wang, Nan Li, Jie Huangfu, Chengtao Wang
Publikováno v:
Food Science & Nutrition, Vol 10, Iss 12, Pp 4226-4237 (2022)
Abstract Huangjiu (Chinese rice wine) is a popular and traditional alcoholic beverage in China; however, the consumption of Huangjiu readily results in hangover symptoms. The aim of this study was to identify the main components associated with behav
Externí odkaz:
https://doaj.org/article/0e8953544d4d4fb99ba29004372f8fca
Autor:
Rong Liu, Zukang Fu, Fengjie Zhang, Qingzhong Mao, Chunguang Luan, Xinglin Han, Jie Xue, Deliang Wang, Si Qin, Feike Hao
Publikováno v:
Food Science and Human Wellness, Vol 9, Iss 2, Pp 184-191 (2020)
The present study is focused on investigation of the health protective effect of yellow rice wine (YRW) in mice and the potential underlying mechanism. Symptoms of aging were induced in mice by using D-galactose (D-gal), and different doses of YRW (4
Externí odkaz:
https://doaj.org/article/4e46795d49f2443ead81545f1a260135
Autor:
Sumiko Ikari, Shiou-Ling Lu, Feike Hao, Kenta Imai, Yasuhiro Araki, Yo-Hei Yamamoto, Chao-Yuan Tsai, Yumi Nishiyama, Nobukazu Shitan, Tamotsu Yoshimori, Takanobu Otomo, Takeshi Noda
Publikováno v:
PLoS ONE, Vol 15, Iss 3, p e0230156 (2020)
Kampo, a system of traditional Japanese therapy utilizing mixtures of herbal medicine, is widely accepted in the Japanese medical system. Kampo originated from traditional Chinese medicine, and was gradually adopted into a Japanese style. Although it
Externí odkaz:
https://doaj.org/article/6191532d3d864bdf82a95e474f1495e3
Autor:
Sumiko Ikari, Qiang Yang, Shiou-Ling Lu, Yuancai Liu, Feike Hao, Guoqiang Tong, Shiguang Lu, Takeshi Noda
Publikováno v:
Antioxidants, Vol 10, Iss 8, p 1217 (2021)
Tartary buckwheat is used as an ingredient in flour and tea, as well as in traditional Chinese medicine for its antioxidant effects. Here, we found that an ethanol extract of tartary buckwheat (TBE) potently induced autophagy flux in HeLa cells by su
Externí odkaz:
https://doaj.org/article/5a289952ea074adabd96838fc52e52be
Autor:
Songbo Guo, Xinglin Han, Shanbin Chen, Xiaomeng Zhang, Hongjiao Li, Yishu Li, Wenmei Zhao, Liaofei Zhang, Baoguo Sun, Feike Hao, Yefu Chen
Publikováno v:
American Journal of Biochemistry and Biotechnology. 18:308-318
Autor:
Chunguang Luan, Luo Na, Yihong Bao, Jiang Xin, Hao Jianqin, Cao Weihua, Jingxia Tu, Deliang Wang, Feike Hao
Publikováno v:
Journal of the American Society of Brewing Chemists. 81:171-180
A novel beer-spoilage bacterium, Lactobacillus acetotolerans, has frequently been encountered in south China beer breweries, imparting an undesirable and unpalatable “buttery” taste and oily mouthf...
Autor:
Anjun Li, Shanbin Chen, Zhen Yang, Chunguang Luan, Wei Lu, Feike Hao, Youhong Tang, Xinlin Han, Deliang Wang
Publikováno v:
Food Bioscience. 51:102160
Autor:
Qingzhong Mao, Zukang Fu, Si Qin, Chunguang Luan, Rong Liu, Feike Hao, Xinglin Han, Deliang Wang, Jie Xue, Fengjie Zhang
Publikováno v:
Food Science and Human Wellness, Vol 9, Iss 2, Pp 184-191 (2020)
The present study is focused on investigation of the health protective effect of yellow rice wine (YRW) in mice and the potential underlying mechanism. Symptoms of aging were induced in mice by using D-galactose (D-gal), and different doses of YRW (4
Autor:
Yuancai Liu, Shiou-Ling Lu, Guoqiang Tong, Lu Shiguang, Sumiko Ikari, Takeshi Noda, Feike Hao, Qiang Yang
Publikováno v:
Antioxidants, Vol 10, Iss 1217, p 1217 (2021)
Antioxidants
Volume 10
Issue 8
Antioxidants
Volume 10
Issue 8
Tartary buckwheat is used as an ingredient in flour and tea, as well as in traditional Chinese medicine for its antioxidant effects. Here, we found that an ethanol extract of tartary buckwheat (TBE) potently induced autophagy flux in HeLa cells by su
Autor:
Jiachen Zhang, Jie Xue, Jinyuan Sun, Bei Xue, Feike Hao, Jianhui Dong, Xiaomeng Zhang, Jiajun Yu
Publikováno v:
Food Science and Technology, Issue: ahead, Published: 08 MAR 2021
Food Science and Technology v.42 2022
Food Science and Technology (Campinas)
Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)
instacron:SBCTA
Food Science and Technology, Volume: 42, Article number: e66320, Published: 08 MAR 2021
Food Science and Technology (2021)
Food Science and Technology v.42 2022
Food Science and Technology (Campinas)
Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)
instacron:SBCTA
Food Science and Technology, Volume: 42, Article number: e66320, Published: 08 MAR 2021
Food Science and Technology (2021)
In this study, Illumina MiSeq was used to investigate the microbial diversity ofwine grapes and soil from three vineyards indifferent localities on the eastern foothills of Helan Mountain in Ningxia, China. The results of 26 samples showed thatthere
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::233f80b127595c3952c2e29616e7ee1b
http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612021005010214&lng=en&tlng=en
http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612021005010214&lng=en&tlng=en