Zobrazeno 1 - 10
of 322
pro vyhledávání: '"Gong ES"'
Autor:
Wang XY; School of Public Health and Health Management, Gannan Medical University, Ganzhou 341000, China. Electronic address: xywang@gmu.edu.cn., Hao M; School of Public Health and Health Management, Gannan Medical University, Ganzhou 341000, China. Electronic address: hm48922200@gmu.edu.cn., Li YP; Scientific Research Center, Gannan Medical University, Ganzhou 341000, China. Electronic address: liyanping1@gmu.cn., Zhang J; School of Public Health and Health Management, Gannan Medical University, Ganzhou 341000, China. Electronic address: zhangjun7@gmu.cn., Xu QS; School of Public Health and Health Management, Gannan Medical University, Ganzhou 341000, China. Electronic address: xuquansheng1@gmu.cn., Yang F; School of Public Health and Health Management, Gannan Medical University, Ganzhou 341000, China. Electronic address: yangfan37@gmu.cn., Yang ZC; School of Public Health and Health Management, Gannan Medical University, Ganzhou 341000, China. Electronic address: yangzichao1@gmu.cn., Xiong YR; School of Public Health and Health Management, Gannan Medical University, Ganzhou 341000, China. Electronic address: xiongyurou2@gmu.cn., Gong ES; School of Public Health and Health Management, Gannan Medical University, Ganzhou 341000, China. Electronic address: esgong0201@gmu.edu.cn., Luo JH; School of Public Health and Health Management, Gannan Medical University, Ganzhou 341000, China. Electronic address: luojh1212@gmu.edu.cn., Zou Q; School of Public Health and Health Management, Gannan Medical University, Ganzhou 341000, China. Electronic address: Bruce2985@gmu.edu.cn.
Publikováno v:
International journal of biological macromolecules [Int J Biol Macromol] 2024 Nov; Vol. 281 (Pt 3), pp. 136410. Date of Electronic Publication: 2024 Oct 11.
Autor:
Liu Y; School of Public Health and Health Management, Key Laboratory of Development and Utilization of Gannan Characteristic Food Function Component of Ganzhou, Gannan Medical University, Jiangxi, China., Wang X; Department of Laboratory Medicine, First Affiliated Hospital of Gannan Medical University, Ganzhou, China., Podio NS; ICYTAC (Instituto de Ciencia y Tecnología de Alimentos Córdoba), CONICET and Universidad Nacional de Córdoba, Bv. Dr. Juan Filloy s/n; Cdad. Universitaria, Argentina., Wang X; School of Public Health and Health Management, Key Laboratory of Development and Utilization of Gannan Characteristic Food Function Component of Ganzhou, Gannan Medical University, Jiangxi, China., Xu S; School of Public Health and Health Management, Key Laboratory of Development and Utilization of Gannan Characteristic Food Function Component of Ganzhou, Gannan Medical University, Jiangxi, China., Jiang S; School of Public Health and Health Management, Key Laboratory of Development and Utilization of Gannan Characteristic Food Function Component of Ganzhou, Gannan Medical University, Jiangxi, China., Wei X; School of Public Health and Health Management, Key Laboratory of Development and Utilization of Gannan Characteristic Food Function Component of Ganzhou, Gannan Medical University, Jiangxi, China., Han Y; School of Public Health and Health Management, Key Laboratory of Development and Utilization of Gannan Characteristic Food Function Component of Ganzhou, Gannan Medical University, Jiangxi, China., Cai Y; School of Public Health and Health Management, Key Laboratory of Development and Utilization of Gannan Characteristic Food Function Component of Ganzhou, Gannan Medical University, Jiangxi, China., Chen X; School of Public Health and Health Management, Key Laboratory of Development and Utilization of Gannan Characteristic Food Function Component of Ganzhou, Gannan Medical University, Jiangxi, China., Jin F; School of Public Health and Health Management, Key Laboratory of Development and Utilization of Gannan Characteristic Food Function Component of Ganzhou, Gannan Medical University, Jiangxi, China., Li X; School of Public Health and Health Management, Key Laboratory of Development and Utilization of Gannan Characteristic Food Function Component of Ganzhou, Gannan Medical University, Jiangxi, China., Gong ES; School of Public Health and Health Management, Key Laboratory of Development and Utilization of Gannan Characteristic Food Function Component of Ganzhou, Gannan Medical University, Jiangxi, China.
Publikováno v:
Journal of the science of food and agriculture [J Sci Food Agric] 2024 Mar 15; Vol. 104 (4), pp. 1861-1873. Date of Electronic Publication: 2023 Nov 22.
Autor:
Zhong Y; State Key Laboratory of Food Science and Resources, Nanchang University, Nanchang, Jiangxi 330047, China; Key Laboratory of Prevention and Treatment of Cardiovascular and Cerebrovascular Diseases (Gannan Medical University) of Ministry of Education, School of Public Health and Health Management, Key Laboratory of Development and Utilization of Gannan Characteristic Food Function Component of Ganzhou, Gannan Medical University, Ganzhou, Jiangxi 341000, China., Sun S; State Key Laboratory of Food Science and Resources, Nanchang University, Nanchang, Jiangxi 330047, China., Dai T; State Key Laboratory of Food Science and Resources, Nanchang University, Nanchang, Jiangxi 330047, China., Zhang H; State Key Laboratory of Food Science and Resources, Nanchang University, Nanchang, Jiangxi 330047, China., Wu J; State Key Laboratory of Food Science and Resources, Nanchang University, Nanchang, Jiangxi 330047, China. Electronic address: jianyongwu@ncu.edu.cn., Gong ES; Key Laboratory of Prevention and Treatment of Cardiovascular and Cerebrovascular Diseases (Gannan Medical University) of Ministry of Education, School of Public Health and Health Management, Key Laboratory of Development and Utilization of Gannan Characteristic Food Function Component of Ganzhou, Gannan Medical University, Ganzhou, Jiangxi 341000, China. Electronic address: gongersheng@163.com.
Publikováno v:
International journal of biological macromolecules [Int J Biol Macromol] 2024 Mar; Vol. 260 (Pt 1), pp. 129253. Date of Electronic Publication: 2024 Jan 11.
Autor:
Gong ES; School of Public Health and Health Management, Gannan Medical University, Ganzhou, 341000, China., Li B; College of Food Science, Key Laboratory of Healthy Food Nutrition and Innovative Manufacturing of Liaoning Province, National R&D Professional Center for Berry Processing, Shenyang Agricultural University, Shenyang, 110866, China., Li B; College of Food Science, Key Laboratory of Healthy Food Nutrition and Innovative Manufacturing of Liaoning Province, National R&D Professional Center for Berry Processing, Shenyang Agricultural University, Shenyang, 110866, China., Podio NS; Instituto de Ciencia y Tecnología de Alimentos Córdoba (ICYTAC), CONICET, ISIDSA-SECYT-UNC, University City, Bv. Filloy s/n, SECYT, 5000 Córdoba, Argentina., Chen H; Institute of Edible Fungi, Shanghai Academy of Agricultural Science, Shanghai, 201403, China., Li T; Department of Food Science, Cornell University, Ithaca, 14853-7201, United States., Sun X; College of Food Science, Key Laboratory of Healthy Food Nutrition and Innovative Manufacturing of Liaoning Province, National R&D Professional Center for Berry Processing, Shenyang Agricultural University, Shenyang, 110866, China., Gao N; College of Food Science, Key Laboratory of Healthy Food Nutrition and Innovative Manufacturing of Liaoning Province, National R&D Professional Center for Berry Processing, Shenyang Agricultural University, Shenyang, 110866, China., Wu W; Institute of Botany, Jiangsu Province and Chinese Academy of Sciences, Nanjing, 210014, China., Yang T; Office of Teaching and Global Affairs, South China University of Technology, Guangzhou, 510641, China., Xin G; College of Food Science, Key Laboratory of Healthy Food Nutrition and Innovative Manufacturing of Liaoning Province, National R&D Professional Center for Berry Processing, Shenyang Agricultural University, Shenyang, 110866, China., Tian J; College of Food Science, Key Laboratory of Healthy Food Nutrition and Innovative Manufacturing of Liaoning Province, National R&D Professional Center for Berry Processing, Shenyang Agricultural University, Shenyang, 110866, China., Si X; College of Food Science, Key Laboratory of Healthy Food Nutrition and Innovative Manufacturing of Liaoning Province, National R&D Professional Center for Berry Processing, Shenyang Agricultural University, Shenyang, 110866, China., Liu C; College of Food Science, Key Laboratory of Healthy Food Nutrition and Innovative Manufacturing of Liaoning Province, National R&D Professional Center for Berry Processing, Shenyang Agricultural University, Shenyang, 110866, China., Zhang J; College of Food Science, Key Laboratory of Healthy Food Nutrition and Innovative Manufacturing of Liaoning Province, National R&D Professional Center for Berry Processing, Shenyang Agricultural University, Shenyang, 110866, China., Liu RH; Department of Food Science, Cornell University, Ithaca, 14853-7201, United States.
Publikováno v:
Journal of the science of food and agriculture [J Sci Food Agric] 2022 Feb; Vol. 102 (3), pp. 984-994. Date of Electronic Publication: 2021 Aug 14.
Autor:
Luo JH; School of Public Health and Health Management, Gannan Medical University, Ganzhou, China., Li J; School of Public Health and Health Management, Gannan Medical University, Ganzhou, China., Shen ZC; School of Public Health and Health Management, Gannan Medical University, Ganzhou, China., Lin XF; School of Public Health and Health Management, Gannan Medical University, Ganzhou, China., Chen AQ; School of Public Health and Health Management, Gannan Medical University, Ganzhou, China., Wang YF; School of Public Health and Health Management, Gannan Medical University, Ganzhou, China., Gong ES; School of Public Health and Health Management, Gannan Medical University, Ganzhou, China.; Key Laboratory of Environment and Health of Ganzhou, Gannan Medical University, Ganzhou, China., Liu D; Key Laboratory of Pollution Exposure and Health Intervention of Zhejiang, College of Biology and Environmental Engineering, Zhejiang Shuren University, Hangzhou, China., Zou Q; School of Public Health and Health Management, Gannan Medical University, Ganzhou, China.; Key Laboratory of Environment and Health of Ganzhou, Gannan Medical University, Ganzhou, China., Wang XY; School of Public Health and Health Management, Gannan Medical University, Ganzhou, China.; Key Laboratory of Environment and Health of Ganzhou, Gannan Medical University, Ganzhou, China.; State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang, China.
Publikováno v:
Frontiers in nutrition [Front Nutr] 2023 Feb 16; Vol. 10, pp. 1102146. Date of Electronic Publication: 2023 Feb 16 (Print Publication: 2023).
Autor:
Wang M; State Key Laboratory of Food Science and Technology, College of Food Science and Technology, Nanchang University, Nanchang, China.; International Institute of Food Innovation, Nanchang University, Nanchang, China.; State Center of Quality Testing and Inspection for Camellia Products, Ganzhou, China.; Ganzhou General Inspection and Testing Institute, Ganzhou, China., Zhang Y; State Center of Quality Testing and Inspection for Camellia Products, Ganzhou, China.; Ganzhou General Inspection and Testing Institute, Ganzhou, China., Wan Y; State Key Laboratory of Food Science and Technology, College of Food Science and Technology, Nanchang University, Nanchang, China., Zou Q; School of Public Health and Health Management, Gannan Medical University, Ganzhou, China., Shen L; State Center of Quality Testing and Inspection for Camellia Products, Ganzhou, China.; Ganzhou General Inspection and Testing Institute, Ganzhou, China., Fu G; State Key Laboratory of Food Science and Technology, College of Food Science and Technology, Nanchang University, Nanchang, China.; International Institute of Food Innovation, Nanchang University, Nanchang, China., Gong ES; School of Public Health and Health Management, Gannan Medical University, Ganzhou, China.
Publikováno v:
Frontiers in nutrition [Front Nutr] 2022 Oct 12; Vol. 9, pp. 1023711. Date of Electronic Publication: 2022 Oct 12 (Print Publication: 2022).
Autor:
Zhong Y; State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang, Jiangxi 330047, China., Yang L; State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang, Jiangxi 330047, China., Dai T; Guangxi Key Laboratory of Fruits and Vegetables Storage-processing Technology, Guangxi Academy of Agricultural Sciences, Nanning, Guangxi 530007, China., Zhu Z; State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang, Jiangxi 330047, China., Chen H; Institute of Edible Fungi, Shanghai Academy of Agricultural Science, Shanghai 201403, China., Wu J; State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang, Jiangxi 330047, China. Electronic address: jianyongwu@ncu.edu.cn., Gong ES; School of Public Health and Health Management, Gannan Medical University, Ganzhou, Jiangxi 341000, China. Electronic address: gongersheng@163.com.
Publikováno v:
Food chemistry [Food Chem] 2022 Sep 01; Vol. 387, pp. 132892. Date of Electronic Publication: 2022 Apr 05.
Autor:
Zhong Y; State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang, Jiangxi 330047, China; School of Public Health and Health Management, Gannan Medical University, Ganzhou, Jiangxi 341000, China., Yang L; State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang, Jiangxi 330047, China., Zhu Z; State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang, Jiangxi 330047, China., Chen H; Institute of Edible Fungi, Shanghai Academy of Agricultural Science, Shanghai 201403, China., Liu C; State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang, Jiangxi 330047, China., Dai T; Guangxi Key Laboratory of Fruits and Vegetables Storage-processing Technology, Guangxi Academy of Agricultural Sciences, Nanning 530007, China. Electronic address: ncubamboo@163.com., Gong ES; School of Public Health and Health Management, Gannan Medical University, Ganzhou, Jiangxi 341000, China. Electronic address: gongersheng@163.com.
Publikováno v:
Food research international (Ottawa, Ont.) [Food Res Int] 2022 Jun; Vol. 156, pp. 111188. Date of Electronic Publication: 2022 Mar 26.
Publikováno v:
Journal of agricultural and food chemistry [J Agric Food Chem] 2022 Feb 16; Vol. 70 (6), pp. 2060. Date of Electronic Publication: 2022 Feb 04.
Autor:
Zhang J; College of Food Science Key Laboratory of Healthy Food Nutrition and Innovative Manufacturing of Liaoning Province National R&D Professional Center for Berry Processing Shenyang Agricultural University Shenyang China., Tian J; College of Food Science Key Laboratory of Healthy Food Nutrition and Innovative Manufacturing of Liaoning Province National R&D Professional Center for Berry Processing Shenyang Agricultural University Shenyang China., Gao N; College of Food Science Key Laboratory of Healthy Food Nutrition and Innovative Manufacturing of Liaoning Province National R&D Professional Center for Berry Processing Shenyang Agricultural University Shenyang China., Gong ES; College of Food Science Key Laboratory of Healthy Food Nutrition and Innovative Manufacturing of Liaoning Province National R&D Professional Center for Berry Processing Shenyang Agricultural University Shenyang China., Xin G; College of Food Science Key Laboratory of Healthy Food Nutrition and Innovative Manufacturing of Liaoning Province National R&D Professional Center for Berry Processing Shenyang Agricultural University Shenyang China., Liu C; College of Food Science Key Laboratory of Healthy Food Nutrition and Innovative Manufacturing of Liaoning Province National R&D Professional Center for Berry Processing Shenyang Agricultural University Shenyang China., Si X; College of Food Science Key Laboratory of Healthy Food Nutrition and Innovative Manufacturing of Liaoning Province National R&D Professional Center for Berry Processing Shenyang Agricultural University Shenyang China., Sun X; College of Food Science Key Laboratory of Healthy Food Nutrition and Innovative Manufacturing of Liaoning Province National R&D Professional Center for Berry Processing Shenyang Agricultural University Shenyang China., Li B; College of Food Science Key Laboratory of Healthy Food Nutrition and Innovative Manufacturing of Liaoning Province National R&D Professional Center for Berry Processing Shenyang Agricultural University Shenyang China.
Publikováno v:
Food science & nutrition [Food Sci Nutr] 2021 Aug 20; Vol. 9 (10), pp. 5616-5625. Date of Electronic Publication: 2021 Aug 20 (Print Publication: 2021).