Zobrazeno 1 - 10
of 57
pro vyhledávání: '"Fubin Tang"'
Publikováno v:
Food Chemistry: X, Vol 23, Iss , Pp 101792- (2024)
The phenolic profiles and antioxidant activities during walnut maturation are not well understood. This study used UPLC-MS/MS to evaluate phenolic content in walnuts, including free, esterified, and bound forms, at different maturation stages. Findin
Externí odkaz:
https://doaj.org/article/92dc7262579d42889cf42f04c6afa789
Autor:
Qingyang Li, Wei Zhu, Shiman Sun, Maokai Cui, Wei Zhang, Jinping Shu, Runhong Mo, Fubin Tang, Yirong Guo, Yihua Liu
Publikováno v:
Food Chemistry: X, Vol 23, Iss , Pp 101619- (2024)
There is very little information on the impacts of pre/post-harvest stresses on oilseeds. Individual and combined insect (pre-harvest) and heat stress (post-harvest) impacts on the metabolic profile of camellia oilseeds (COs) were investigated using
Externí odkaz:
https://doaj.org/article/3b7fadbca478459ba42f8c8fc3ecda97
Autor:
Shutian Wu, Zhanglin Ni, Ruohui Wang, Baojun Zhao, Yongxiang Han, Yuewen Zheng, Feng Liu, Yonghong Gong, Fubin Tang, Yihua Liu
Publikováno v:
Food and Energy Security, Vol 9, Iss 2, Pp n/a-n/a (2020)
Abstract The diversity of cultivars and variation in phytochemical components pose a great threat to the security of foods that contain walnut. The nutrient values of walnut are stipulated according to phytochemical components, which are driven by in
Externí odkaz:
https://doaj.org/article/ddaa63270ea949649f27ee7347516d18
Publikováno v:
Food Production, Processing & Nutrition; 5/4/2024, Vol. 6 Issue 1, p1-12, 12p
Publikováno v:
Food Additives & Contaminants: Part B. 14:264-270
Bamboo shoot is an indispensable vegetable in Southeastern China, so a survey of heavy metals in bamboo shoots is a relevant topic of interest. The present study sought to analyse the content of seven heavy metals (As, Cd, Cr, Cu, Mn, Pb and Zn) in s
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::ac40e258e5e631f847d54c2bde351f57
https://doi.org/10.1080/19393210.2021.1947900
https://doi.org/10.1080/19393210.2021.1947900
Autor:
Liuwei Liao, Liangwu Bi, Yihua Liu, Fubin Tang, Shutian Wu, Xinyue Yuan, Zhendong Zhao, Danyu Shen
Publikováno v:
Food Analytical Methods. 14:2408-2419
The extraction and quantitative determination of phenolic compounds (including phenolic acids, flavones, flavanols, alkaloid, tannins, procyanidins, and naphthoquinone) from the walnut kernel and its pellicle were performed by ultra-high-performance
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::67687214cd3cf92f885300a5cd7e52cc
https://doi.org/10.1007/s12161-021-02069-2
https://doi.org/10.1007/s12161-021-02069-2
Publikováno v:
Bulletin of Environmental Contamination and Toxicology. 106:589-593
The toxicity, carcinogenicity and persistence of polycyclic aromatic hydrocarbons (PAHs) pose a great threat to the ecological system and human health. The contamination levels, translocation and source analysis of 16 PAHs in bamboo shoot and its pla
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::08770d5a546bab421ff2aef706ec6a3b
https://doi.org/10.1007/s00128-021-03124-8
https://doi.org/10.1007/s00128-021-03124-8
Autor:
Shutian Wu, Zhanglin Ni, Yuewen Zheng, Fubin Tang, Yongxiang Han, Donglian Zhong, Yihua Liu, Ruohui Wang
Publikováno v:
Food Science and Technology, Vol 41, Iss suppl 2, Pp 695-701 (2020)
Food Science and Technology v.41 suppl.2 2021
Food Science and Technology (Campinas)
Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)
instacron:SBCTA
Food Science and Technology, Issue: ahead, Published: 19 OCT 2020
Food Science and Technology v.41 suppl.2 2021
Food Science and Technology (Campinas)
Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)
instacron:SBCTA
Food Science and Technology, Issue: ahead, Published: 19 OCT 2020
There is little research about walnuts with the certification of protected geographical indications (PGIs), especially about iron walnut. In this study, the comparison of phytochemical profiles for common walnut (Juglans. regia) and iron walnut (Jugl
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::8e3647f563404ef77a7539fc644de9bb
http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612021000600695&tlng=en
http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612021000600695&tlng=en
Autor:
Fubin Tang, Yongxiang Han, Yanxia Wu, Danyu Shen, Yuewen Zheng, Ruohui Wang, Yihua Liu, Weizhong Zhang, Shutian Wu
Publikováno v:
Journal of Food Measurement and Characterization. 14:3605-3614
Cultivar is one of the key factors to that influences the nutritional and commercial values of walnuts. However, differences in the comprehensive chemical components among walnut cultivars and their internal formation mechanism are rarely reported. I
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::c22a712605e6055bf992972c61def3ff
https://doi.org/10.1007/s11694-020-00603-0
https://doi.org/10.1007/s11694-020-00603-0
Autor:
Ruohui Wang, Xin Tian, Qingyang Li, Liuwei Liao, Shutian Wu, Fubin Tang, Danyu Shen, Yihua Liu
Publikováno v:
Journal of Food Composition and Analysis. 109:104470
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::c8513dd8c62ce13dacf2fa0ecbdac570
https://doi.org/10.1016/j.jfca.2022.104470
https://doi.org/10.1016/j.jfca.2022.104470