Zobrazeno 1 - 10
of 17
pro vyhledávání: '"Fengjiao Mao"'
Autor:
Daya Zhang, Qi Wang, Da Li, Chen Chen, Yanting Lv, Shimei Huang, Fan Zeng, Xianfeng Huang, Fengjiao Mao, Feihu Bai
Publikováno v:
Frontiers in Microbiology, Vol 15 (2024)
ObjectiveThis study investigates the differential impact of fecal fungal microbiota on the pathogenesis of alcohol-associated liver disease (ALD) and metabolic-associated fatty liver disease (MAFLD). We aim to delineate distinct microbial patterns ac
Externí odkaz:
https://doaj.org/article/64ae17917e28456496984abf1ac1eff1
Autor:
Chen Chen, Da-ya Zhang, Shiju Chen, Shimei Huang, Fan Zeng, Da Li, Yan-ting Lv, Xiaohong Xiang, Run-xiang Chen, Xiaodong Zhang, Fengjiao Mao, Xianfeng Huang, Jun Wang, Feihu Bai
Publikováno v:
Scientific Reports, Vol 14, Iss 1, Pp 1-8 (2024)
Abstract To investigate the prevalence, types, and risk factors of functional gastrointestinal diseases (FGIDs) in Hainan Province, China, in order to provide insights for future prevention and treatment strategies. A questionnaire survey was conduct
Externí odkaz:
https://doaj.org/article/2ac91593cf4f41df9434fc60d180e68a
Publikováno v:
Frontiers in Microbiology, Vol 13 (2022)
The quality and yield of the fresh Baijiu mainly depend on the activity of pit mud (PM) and the quality of Daqu. However, the cultivation of PM is a long-term process, and high-quality Daqu can change the community structure of fermented grain (FG) a
Externí odkaz:
https://doaj.org/article/0d5f1d95e7b145dcadb37013cccb9d84
Publikováno v:
Food Science and Human Wellness, Vol 9, Iss 4, Pp 394-401 (2020)
Owing to the formation of aggregation and gelation during storage, certain proteins and peptides exhibit limited applications in aqueous protein food products. The purpose of this study was to investigate the influence of homogenization and xanthan g
Externí odkaz:
https://doaj.org/article/0b2ac286e9f849a4bad21b7f06f2c59d
Publikováno v:
Canadian Journal of Microbiology. 69:170-181
Daqu is the natural starter for Nong-flavor Baijiu brewing. The effects of Daqu properties on the microbial community succession and their metabolites in fermented grains (FG) during Baijiu brewing were determined. These results showed that the effec
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::172922b40be11241685cb970c795e168
https://doi.org/10.1139/cjm-2022-0213
https://doi.org/10.1139/cjm-2022-0213
Publikováno v:
Food Science and Human Wellness, Vol 9, Iss 4, Pp 394-401 (2020)
Owing to the formation of aggregation and gelation during storage, certain proteins and peptides exhibit limited applications in aqueous protein food products. The purpose of this study was to investigate the influence of homogenization and xanthan g
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::a2464ff326d910371f781fafaf9f4879
http://www.sciencedirect.com/science/article/pii/S2213453020301701
http://www.sciencedirect.com/science/article/pii/S2213453020301701
Autor:
Fengjiao, Mao, Jun, Huang, Rongqing, Zhou, Hui, Qin, Suyi, Zhang, Xiaobo, Cai, Chuanfeng, Qiu
Publikováno v:
Frontiers in microbiology. 13
The quality and yield of the fresh Baijiu mainly depend on the activity of pit mud (PM) and the quality of
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=pmid________::f26bc91dc2cd3f7aad224bab27b71710
https://pubmed.ncbi.nlm.nih.gov/35847071
https://pubmed.ncbi.nlm.nih.gov/35847071
Autor:
Fengjiao Mao, Weihong Lu, Shuzhen Cheng, Ming Du, Hanxiong Liu, Maolin Tu, Fengjiao Fan, Hui Chen
Publikováno v:
Food & Function. 10:2552-2559
Casein (CN) has been regarded as an excellent protein source for preparing bioactive peptides. In this study, the casein peptides released in the mouse gastrointestinal tract were evaluated. The 10-week-old mouse was orally administered with 5 mg cas
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::b191e67e2bd2967bdd04d58a93e83685
https://doi.org/10.1039/c8fo02546k
https://doi.org/10.1039/c8fo02546k
Autor:
Hong Zhang, Fengjiao Mao, Guangming Zhang, Na Li, Jie Jiang, Kai Yu, Jing He, Qi Zhou, Wenxin Wang
Publikováno v:
The Analyst. 144:6898-6904
The accurate determination of disulfide bonds for protein identification is in high demand. In this study, a simple electrochemical-mass spectrometry (EC-MS) method that possesses advantages of real-time information, simultaneous disulfide bond elect
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::9ea6901632a04db783d02f8e2f4d193c
https://doi.org/10.1039/c9an01420a
https://doi.org/10.1039/c9an01420a
Autor:
Yu Mu, Jun Huang, Rongqing Zhou, Fengjiao Mao, Qianglin Pan, Suqi Chen, Zhongming Lu, Liquan Du, Fei Xie
Publikováno v:
Food Research International. 155:111062
The fermentation of strong-flavor baijiu depends largely on the evolution of the microbial community that originated from Daqu and pit mud (PM). Applying fortified Daqu (FD) has been proven to be an effective strategy to improve the quality and yield
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::5d166939f62358df8c14d047c7052b5e
https://doi.org/10.1016/j.foodres.2022.111062
https://doi.org/10.1016/j.foodres.2022.111062