Zobrazeno 1 - 9
of 9
pro vyhledávání: '"GiGi Chin Wen, Lim"'
Publikováno v:
Heliyon, Vol 9, Iss 9, Pp e19165- (2023)
This study used oleogels to resolve unsolidified white chocolate in 3D printing. Because white chocolate cannot be shaped during 3D printing, the oleogel system is used to solve this problem. The printing parameters and accuracy in a 3D printing syst
Externí odkaz:
https://doaj.org/article/cba78be8e3214c64bf735db6ea859e17
Publikováno v:
Fermentation, Vol 8, Iss 2, p 73 (2022)
Soy sauce is one of the most popular ingredients for delicious cuisines across the world, and it is made via various fermentation processes using wheat and soybeans. The purpose of this study was to add a lemon juice starter into secondary fermentati
Externí odkaz:
https://doaj.org/article/915653b04f6745a2ac453bc5297ca042
Publikováno v:
SSRN Electronic Journal.
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::0ef4bf425e6f972f567bd9beecb26a9d
https://doi.org/10.2139/ssrn.4330982
https://doi.org/10.2139/ssrn.4330982
Publikováno v:
Journal of Food Processing and Preservation. 46
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::f089f096c5a0933d899a17ff783ee181
https://doi.org/10.1111/jfpp.17273
https://doi.org/10.1111/jfpp.17273
Publikováno v:
Foods, Vol 9, Iss 2, p 139 (2020)
Avocado (Persea Americana Mill.) generates byproducts, especially the avocado seeds. Hence, the aim of this study was to investigate the potential utilization of avocado seed as a very important, high phenolic content, climacteric fruit with unique c
Externí odkaz:
https://doaj.org/article/00256173e2444f0e81535c00585951a6
Autor:
Li-Hsien Chen, Lu-Sheng Hsieh, Che-Jen Hsiao, Pei-Yu Hong, Yen-Po Chen, Yi-Hao Huang, Jhih-Ying Ciou, GiGi Chin Wen Lim
Publikováno v:
International Journal of Molecular Sciences, Vol 22, Iss 11184, p 11184 (2021)
International Journal of Molecular Sciences
Volume 22
Issue 20
International Journal of Molecular Sciences
Volume 22
Issue 20
Phenylalanine ammonia-lyase (PAL) catalyzes the nonoxidative deamination of phenylalanine to yield trans-cinnamic acid and ammonia. Recombinant Bambusa oldhamii BoPAL1/2 proteins were immobilized onto electrospun nanofibers by dextran polyaldehyde as
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::30667532774d202c4caa691e566eba22
https://www.mdpi.com/1422-0067/22/20/11184
https://www.mdpi.com/1422-0067/22/20/11184
Autor:
Pei-Yu, Hong, Yi-Hao, Huang, GiGi Chin Wen, Lim, Yen-Po, Chen, Che-Jen, Hsiao, Li-Hsien, Chen, Jhih-Ying, Ciou, Lu-Sheng, Hsieh
Publikováno v:
International Journal of Molecular Sciences
Phenylalanine ammonia-lyase (PAL) catalyzes the nonoxidative deamination of phenylalanine to yield trans-cinnamic acid and ammonia. Recombinant Bambusa oldhamii BoPAL1/2 proteins were immobilized onto electrospun nanofibers by dextran polyaldehyde as
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=pmid________::19933d63ec0b7d764e30632d400850d0
https://pubmed.ncbi.nlm.nih.gov/34681846
https://pubmed.ncbi.nlm.nih.gov/34681846
The study sought to investigate the effect of roasting temperatures on antioxidant components and oxidative stability of peanut oils. The total phenolic content, total flavonoid content, α–tocopherol content, and phytosterol content in peanut oils
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::fe85379f2f8749e2a50fc9bcc59fe3b0
https://doi.org/10.22541/au.160389182.26730538/v1
https://doi.org/10.22541/au.160389182.26730538/v1
