Zobrazeno 1 - 10
of 174
pro vyhledávání: '"Gengsheng Xiao"'
Autor:
Hong Wang, Xiang Liao, Chunyao Lin, Weidong Bai, Gengsheng Xiao, Xingyuan Huang, Gongliang Liu
Publikováno v:
Applied Biological Chemistry, Vol 67, Iss 1, Pp 1-14 (2024)
Abstract The aims of the present stud were to optimize fermentation parameters of seedless wampee wine using response surface methodology (RSM) and evaluate the changes in flavor metabolites during fermentation. Seedless wampee wine of optimal sensor
Externí odkaz:
https://doaj.org/article/f0781c055b764594a9f06ab7084aa07c
Autor:
Junping ZHOU, Jing WEN, Cong WANG, Gengsheng XIAO, Bing DU, Chuyuan LI, Yuanshan YU, Shaoquan WENG, Min ZHAO, Yujuan XU
Publikováno v:
Shipin gongye ke-ji, Vol 45, Iss 17, Pp 388-395 (2024)
Lychee juice was fermented with Lacticaseibacillus casei, Lactococcus lactis subsp. lactis, Lactobacillus acidophilus, Lactobacillus delbrueckii subsp. bulgaricus, Lactiplantibacillus plantarum, and Leuconostoc mesenteroides subsp. cremoris to study
Externí odkaz:
https://doaj.org/article/4c1a41f5c3e54ee1aae36411196a61c4
Autor:
Feng Wang, Yun Cui, Dongjie Liu, Charles Brennan, Soottawat Benjakul, Weiwei Cheng, Gengsheng Xiao, Lukai Ma
Publikováno v:
Grain & Oil Science and Technology, Vol 7, Iss 1, Pp 42-49 (2024)
An isotope dilution ultra-performance liquid chromatography–triple quadrupole mass spectrometry method was developed to simultaneously detect two typical kinds of α,β-unsaturated aldehydes, namely 4-hydroxy-2-hexenal (4-HHE) and 4-hydroxy-2-nonen
Externí odkaz:
https://doaj.org/article/756eaf8c02574bee969e691427b9a60e
Publikováno v:
Shipin gongye ke-ji, Vol 45, Iss 5, Pp 223-233 (2024)
Five varieties of pumpkins were used as the research objects to compare their physical and chemical properties, nutritional components, total phenols, antioxidant activity and volatile components. Grey correlation analysis was used to comprehensively
Externí odkaz:
https://doaj.org/article/51e6e8cc797c41f3a21cb8a1e5e881c4
Autor:
Zhouyang SHENG, Bo ZOU, Jijun WU, Gengsheng XIAO, Yujuan XU, Yuanshan YU, Xiaowei CHEN, Siyan ZHONG
Publikováno v:
Guangdong nongye kexue, Vol 51, Iss 1, Pp 127-135 (2024)
【Objective】With the increasing demand of Fenyuan in the market, the effects of different starches on the quality of fenyuan were explored, and the relationship between starch structural characteris tics and Fenyuan quality was specified. This stu
Externí odkaz:
https://doaj.org/article/68fe444c9d1c403f83aa8acb5666f1ce
Publikováno v:
Shipin gongye ke-ji, Vol 44, Iss 24, Pp 159-167 (2023)
Using rape bee pollen as raw material, the Candida apicola LGL-2 selected from honey was used to investigate the effect of fermentation factors including fermentation time, fermentation temperature, inoculum amount and substrate content on the total
Externí odkaz:
https://doaj.org/article/96ead0074b0d4d76a9403a2bbb6c43e3
Publikováno v:
Shipin gongye ke-ji, Vol 44, Iss 21, Pp 234-242 (2023)
In order to meet the needs of consumers for diversified taste and health food, a new type of Chiffon cake with Hericium erinaceus flavor was developed. In this study, Box-Behnken multiple regression model was constructed through single factor experim
Externí odkaz:
https://doaj.org/article/b0c2d1562ee545f3aea2a5c7bc5e8a01
Autor:
Jinming Peng, Guangwei Chen, Shaoxin Guo, Ziyuan Lin, Jun Li, Wenhua Yang, Gengsheng Xiao, Qin Wang
Publikováno v:
Foods, Vol 13, Iss 16, p 2616 (2024)
The galloyl group in catechins was confirmed to be crucial for their health benefits. However, whether the catechins’ galloyl group had a contribution to their anti-inflammation remains unclear. This study investigated the anti-inflammation propert
Externí odkaz:
https://doaj.org/article/bd5ae642a2384979b0ef2f23b208ea7a
Autor:
Yuqing HU, Yuanshan YU, Xianliang SONG, Bo ZOU, Jijun WU, Yujuan XU, Gengsheng XIAO, Tenggen HU
Publikováno v:
Shipin gongye ke-ji, Vol 44, Iss 19, Pp 57-67 (2023)
The purpose of this experiment was to investigate the effect of polyphenols on the antioxidant properties and stability of carotenoids. Four common carotenoids (lutein, zeaxanthin, β-carotene, lycopene) and four polyphenols (catechin, quercetin, kae
Externí odkaz:
https://doaj.org/article/17a9302db86640748c3ee9123fa0b1ec
Publikováno v:
Shipin gongye ke-ji, Vol 44, Iss 18, Pp 492-501 (2023)
Animals have long been a rich and invaluable source of bioactive peptides, of which animal protein-derived immunomodulatory peptides have the advantages of high safety, low allergenicity and low cost, and play an irreplaceable role in human health an
Externí odkaz:
https://doaj.org/article/962d2061df5f481bacda4fa8e38934b1