Zobrazeno 1 - 10
of 2 371
pro vyhledávání: '"Grifola"'
Autor:
Chen FC; Interdisciplinary Graduate School of Agriculture and Engineering, University of Miyazaki, Miyazaki, Japan., Kamei I; Faculty of Agriculture, University of Miyazaki, Miyazaki, Japan.
Publikováno v:
Bioscience, biotechnology, and biochemistry [Biosci Biotechnol Biochem] 2024 Oct 22; Vol. 88 (11), pp. 1381-1388.
Autor:
Liu X; The Key Laboratory of Environmental Pollution Monitoring and Disease Control, Ministry of Education, Guizhou Provincial Engineering Research Center of Ecological Food Innovation, Collaborative Innovation Center for Prevention and Control of Endemic and Ethnic Regional Diseases Co-constructed by the Province and Ministry, School of Public Health, Guizhou Medical University, No.6 Ankang Road, Guian New Area, Guizhou 561113, China; Department of Food Science and Engineering, Institute of Food Safety and Nutrition, Guangdong Engineering Technology Center of Food Safety Molecular Rapid Detection, Jinan University, 510632 Guangzhou, China., Zhang M; The Key Laboratory of Environmental Pollution Monitoring and Disease Control, Ministry of Education, Guizhou Provincial Engineering Research Center of Ecological Food Innovation, Collaborative Innovation Center for Prevention and Control of Endemic and Ethnic Regional Diseases Co-constructed by the Province and Ministry, School of Public Health, Guizhou Medical University, No.6 Ankang Road, Guian New Area, Guizhou 561113, China., Chen S; Department of Biochemistry and Molecular Biology, College of Basic Medical Sciences, Guizhou Medical University, No.6 Ankang Road, Guian New Area, Guizhou 561113, China., Liu H; The Key Laboratory of Environmental Pollution Monitoring and Disease Control, Ministry of Education, Guizhou Provincial Engineering Research Center of Ecological Food Innovation, Collaborative Innovation Center for Prevention and Control of Endemic and Ethnic Regional Diseases Co-constructed by the Province and Ministry, School of Public Health, Guizhou Medical University, No.6 Ankang Road, Guian New Area, Guizhou 561113, China., Ma H; The Key Laboratory of Environmental Pollution Monitoring and Disease Control, Ministry of Education, Guizhou Provincial Engineering Research Center of Ecological Food Innovation, Collaborative Innovation Center for Prevention and Control of Endemic and Ethnic Regional Diseases Co-constructed by the Province and Ministry, School of Public Health, Guizhou Medical University, No.6 Ankang Road, Guian New Area, Guizhou 561113, China., Hu T; The Key Laboratory of Environmental Pollution Monitoring and Disease Control, Ministry of Education, Guizhou Provincial Engineering Research Center of Ecological Food Innovation, Collaborative Innovation Center for Prevention and Control of Endemic and Ethnic Regional Diseases Co-constructed by the Province and Ministry, School of Public Health, Guizhou Medical University, No.6 Ankang Road, Guian New Area, Guizhou 561113, China., Luo P; The Key Laboratory of Environmental Pollution Monitoring and Disease Control, Ministry of Education, Guizhou Provincial Engineering Research Center of Ecological Food Innovation, Collaborative Innovation Center for Prevention and Control of Endemic and Ethnic Regional Diseases Co-constructed by the Province and Ministry, School of Public Health, Guizhou Medical University, No.6 Ankang Road, Guian New Area, Guizhou 561113, China. Electronic address: luopeng@gmc.edu.cn., Wei S; The Key Laboratory of Environmental Pollution Monitoring and Disease Control, Ministry of Education, Guizhou Provincial Engineering Research Center of Ecological Food Innovation, Collaborative Innovation Center for Prevention and Control of Endemic and Ethnic Regional Diseases Co-constructed by the Province and Ministry, School of Public Health, Guizhou Medical University, No.6 Ankang Road, Guian New Area, Guizhou 561113, China. Electronic address: shaofenggy@163.com.
Publikováno v:
Carbohydrate polymers [Carbohydr Polym] 2024 Nov 15; Vol. 344, pp. 122517. Date of Electronic Publication: 2024 Jul 22.
Autor:
Zhang J; College of Food Science and Engineering, Yangzhou University, Yangzhou 225127, China; Guangling College, Yangzhou University, Yangzhou 225000, China., Liu D; College of Food Science and Engineering, Yangzhou University, Yangzhou 225127, China., Liang X; College of Food Science and Engineering, Yangzhou University, Yangzhou 225127, China., Liu G; College of Food Science and Engineering, Yangzhou University, Yangzhou 225127, China., Wen C; College of Food Science and Engineering, Yangzhou University, Yangzhou 225127, China. Electronic address: chaoting@yzu.edu.cn., Liang L; College of Food Science and Engineering, Yangzhou University, Yangzhou 225127, China., Liu X; School of Tourism and Cuisine, Yangzhou University, Yangzhou 225127, China., Li Y; College of Food Science and Engineering, Yangzhou University, Yangzhou 225127, China., Xu X; College of Food Science and Engineering, Yangzhou University, Yangzhou 225127, China. Electronic address: xuxin@yzu.edu.cn.
Publikováno v:
International journal of biological macromolecules [Int J Biol Macromol] 2024 Oct; Vol. 278 (Pt 2), pp. 134787. Date of Electronic Publication: 2024 Aug 15.
Autor:
He X; Experiment Center for Science and Technology, Shanghai University of Traditional Chinese Medicine, Shanghai, 201203, China., Lu JL; State Key Laboratory of Drug Research, Shanghai Institute of Materia Medica, Chinese Academy of Sciences, Shanghai, 201203, China.; University of Chinese Academy of Sciences, Beijing, 100049, China.; Zhongshan Institute for Drug Discovery, Institutes of Drug Discovery and Development Chinese Academy of Sciences, Zhongshan, 528400, China., Liao WF; State Key Laboratory of Drug Research, Shanghai Institute of Materia Medica, Chinese Academy of Sciences, Shanghai, 201203, China.; University of Chinese Academy of Sciences, Beijing, 100049, China., Long YR; State Key Laboratory of Drug Research, Shanghai Institute of Materia Medica, Chinese Academy of Sciences, Shanghai, 201203, China.; University of Chinese Academy of Sciences, Beijing, 100049, China., Zhang X; Experiment Center for Science and Technology, Shanghai University of Traditional Chinese Medicine, Shanghai, 201203, China., Zhu Q; State Key Laboratory of Drug Research, Shanghai Institute of Materia Medica, Chinese Academy of Sciences, Shanghai, 201203, China., Lu HL; State Key Laboratory of Drug Research, Shanghai Institute of Materia Medica, Chinese Academy of Sciences, Shanghai, 201203, China., Hao GY; State Key Laboratory of Drug Research, Shanghai Institute of Materia Medica, Chinese Academy of Sciences, Shanghai, 201203, China.; University of Chinese Academy of Sciences, Beijing, 100049, China., Ding K; State Key Laboratory of Drug Research, Shanghai Institute of Materia Medica, Chinese Academy of Sciences, Shanghai, 201203, China. dingkan@simm.ac.cn.; University of Chinese Academy of Sciences, Beijing, 100049, China. dingkan@simm.ac.cn.; Zhongshan Institute for Drug Discovery, Institutes of Drug Discovery and Development Chinese Academy of Sciences, Zhongshan, 528400, China. dingkan@simm.ac.cn., Sun JH; State Key Laboratory of Drug Research, Shanghai Institute of Materia Medica, Chinese Academy of Sciences, Shanghai, 201203, China. jhsun@cdser.simm.ac.cn.; University of Chinese Academy of Sciences, Beijing, 100049, China. jhsun@cdser.simm.ac.cn., Gong LK; State Key Laboratory of Drug Research, Shanghai Institute of Materia Medica, Chinese Academy of Sciences, Shanghai, 201203, China. lkgong@cdser.simm.ac.cn.; University of Chinese Academy of Sciences, Beijing, 100049, China. lkgong@cdser.simm.ac.cn.; Zhongshan Institute for Drug Discovery, Institutes of Drug Discovery and Development Chinese Academy of Sciences, Zhongshan, 528400, China. lkgong@cdser.simm.ac.cn., Yang YF; Experiment Center for Science and Technology, Shanghai University of Traditional Chinese Medicine, Shanghai, 201203, China. 0000002402@shutcm.edu.cn.
Publikováno v:
Acta pharmacologica Sinica [Acta Pharmacol Sin] 2024 Nov; Vol. 45 (11), pp. 2394-2404. Date of Electronic Publication: 2024 Jun 21.
Autor:
Song T; School of Food Science and Biotechnology, Zhejiang Gongshang University, Hangzhou, Zhejiang 310018, People's Republic of China; Key Laboratory for Food Microbial Technology of Zhejiang Province, College of Food Science and Biotechnology, Zhejiang Gongshang University, Hangzhou, Zhejiang 310018, People's Republic of China; National Experimental Teaching Demonstration Center Food Engineering and Quality and Safety, Zhejiang Gongshang University, Hangzhou, Zhejiang 310018, People's Republic of China; Food (edible fungus) Processing Technology Research Center of Qing-Yuan, Hangzhou, Zhejiang 310018, People's Republic of China., Zhang T; School of Food Science and Biotechnology, Zhejiang Gongshang University, Hangzhou, Zhejiang 310018, People's Republic of China; Food (edible fungus) Processing Technology Research Center of Qing-Yuan, Hangzhou, Zhejiang 310018, People's Republic of China., Cai Q; School of Food Science and Biotechnology, Zhejiang Gongshang University, Hangzhou, Zhejiang 310018, People's Republic of China; Food (edible fungus) Processing Technology Research Center of Qing-Yuan, Hangzhou, Zhejiang 310018, People's Republic of China., Ding YY; School of Food Science and Biotechnology, Zhejiang Gongshang University, Hangzhou, Zhejiang 310018, People's Republic of China; Key Laboratory for Food Microbial Technology of Zhejiang Province, College of Food Science and Biotechnology, Zhejiang Gongshang University, Hangzhou, Zhejiang 310018, People's Republic of China; National Experimental Teaching Demonstration Center Food Engineering and Quality and Safety, Zhejiang Gongshang University, Hangzhou, Zhejiang 310018, People's Republic of China; Food (edible fungus) Processing Technology Research Center of Qing-Yuan, Hangzhou, Zhejiang 310018, People's Republic of China., Gu Z; School of Food Science and Biotechnology, Zhejiang Gongshang University, Hangzhou, Zhejiang 310018, People's Republic of China; Key Laboratory for Food Microbial Technology of Zhejiang Province, College of Food Science and Biotechnology, Zhejiang Gongshang University, Hangzhou, Zhejiang 310018, People's Republic of China; National Experimental Teaching Demonstration Center Food Engineering and Quality and Safety, Zhejiang Gongshang University, Hangzhou, Zhejiang 310018, People's Republic of China; Food (edible fungus) Processing Technology Research Center of Qing-Yuan, Hangzhou, Zhejiang 310018, People's Republic of China. Electronic address: guzy84@163.com.
Publikováno v:
International journal of biological macromolecules [Int J Biol Macromol] 2024 Oct; Vol. 278 (Pt 4), pp. 134998. Date of Electronic Publication: 2024 Aug 22.
Autor:
Huo Y; College of Food Science and Engineering, Tianjin University of Science and Technology, Tianjin 300457, China., Ding WJ; College of Food Science and Engineering, Tianjin University of Science and Technology, Tianjin 300457, China., Liu YR; College of Food Science and Engineering, Tianjin University of Science and Technology, Tianjin 300457, China., Li ZT; College of Food Science and Engineering, Tianjin University of Science and Technology, Tianjin 300457, China., Dai KY; College of Food Science and Engineering, Tianjin University of Science and Technology, Tianjin 300457, China., Liu C; College of Food Science and Engineering, Tianjin University of Science and Technology, Tianjin 300457, China., Ji HY; College of Life Sciences, Yantai University, Yantai, Shandong 264005, China. Electronic address: haiyu11456@163.com., Liu AJ; College of Food Science and Engineering, Tianjin University of Science and Technology, Tianjin 300457, China. Electronic address: ajliu20240109@163.com.
Publikováno v:
International journal of biological macromolecules [Int J Biol Macromol] 2024 Jun; Vol. 269 (Pt 1), pp. 131812. Date of Electronic Publication: 2024 Apr 25.
Autor:
Liu Q; Department of Clinical Laboratory, The Second Affiliated Hospital of Shandong First Medical University, No.366 Taishan Street, Tai'an 271000, China., Yao Q; Department of Radiology, The Second Affiliated Hospital of Shandong First Medical University, No.366 Taishan Street, Tai'an 271000, China., Li C; Department of Radiology, The Second Affiliated Hospital of Shandong First Medical University, No.366 Taishan Street, Tai'an 271000, China., Yang H; Department of Radiology, The Second Affiliated Hospital of Shandong First Medical University, No.366 Taishan Street, Tai'an 271000, China., Liang Y; Department of Radiology, The Second Affiliated Hospital of Shandong First Medical University, No.366 Taishan Street, Tai'an 271000, China., Yang H; Department of Radiology, The Second Affiliated Hospital of Shandong First Medical University, No.366 Taishan Street, Tai'an 271000, China., Meng M; State Key Laboratory of Food Nutrition and Safety, Key Laboratory of Food Nutrition and Safety, Ministry of Education, College of Food Science and Engineering, Tianjin University of Science and Technology, No. 29, 13th Avenue, Tianjin Economy Technological Development Area, Tianjin 300457, China., Xiao Q; Department of Cardiovascular Medicine, The Second Affiliated Hospital of Shandong First Medical University, No.366 Taishan Street, Tai'an 271000, China., Qin J; Department of Radiology, The Second Affiliated Hospital of Shandong First Medical University, No.366 Taishan Street, Tai'an 271000, China. Electronic address: qinjian@sdfmu.edu.cn.
Publikováno v:
International journal of biological macromolecules [Int J Biol Macromol] 2024 Jun; Vol. 270 (Pt 2), pp. 132370. Date of Electronic Publication: 2024 May 18.
Autor:
Bai G; National Health Commission Science and Technology Innovation Platform for Nutrition and Safety of Microbial Food, Guangdong Provincial Key Laboratory of Microbial Safety and Health, State Key Laboratory of Applied Microbiology Southern China, Institute of Microbiology, Guangdong Academy of Sciences, China., Xie Y; National Health Commission Science and Technology Innovation Platform for Nutrition and Safety of Microbial Food, Guangdong Provincial Key Laboratory of Microbial Safety and Health, State Key Laboratory of Applied Microbiology Southern China, Institute of Microbiology, Guangdong Academy of Sciences, China; Guangdong Yuewei Edible Fungi Co., Ltd, China., Gao X; National Health Commission Science and Technology Innovation Platform for Nutrition and Safety of Microbial Food, Guangdong Provincial Key Laboratory of Microbial Safety and Health, State Key Laboratory of Applied Microbiology Southern China, Institute of Microbiology, Guangdong Academy of Sciences, China., Xiao C; National Health Commission Science and Technology Innovation Platform for Nutrition and Safety of Microbial Food, Guangdong Provincial Key Laboratory of Microbial Safety and Health, State Key Laboratory of Applied Microbiology Southern China, Institute of Microbiology, Guangdong Academy of Sciences, China., Yong T; National Health Commission Science and Technology Innovation Platform for Nutrition and Safety of Microbial Food, Guangdong Provincial Key Laboratory of Microbial Safety and Health, State Key Laboratory of Applied Microbiology Southern China, Institute of Microbiology, Guangdong Academy of Sciences, China., Huang L; National Health Commission Science and Technology Innovation Platform for Nutrition and Safety of Microbial Food, Guangdong Provincial Key Laboratory of Microbial Safety and Health, State Key Laboratory of Applied Microbiology Southern China, Institute of Microbiology, Guangdong Academy of Sciences, China., Cai M; National Health Commission Science and Technology Innovation Platform for Nutrition and Safety of Microbial Food, Guangdong Provincial Key Laboratory of Microbial Safety and Health, State Key Laboratory of Applied Microbiology Southern China, Institute of Microbiology, Guangdong Academy of Sciences, China., Liu Y; National Health Commission Science and Technology Innovation Platform for Nutrition and Safety of Microbial Food, Guangdong Provincial Key Laboratory of Microbial Safety and Health, State Key Laboratory of Applied Microbiology Southern China, Institute of Microbiology, Guangdong Academy of Sciences, China., Hu H; National Health Commission Science and Technology Innovation Platform for Nutrition and Safety of Microbial Food, Guangdong Provincial Key Laboratory of Microbial Safety and Health, State Key Laboratory of Applied Microbiology Southern China, Institute of Microbiology, Guangdong Academy of Sciences, China. Electronic address: huhp@gdim.cn., Chen S; National Health Commission Science and Technology Innovation Platform for Nutrition and Safety of Microbial Food, Guangdong Provincial Key Laboratory of Microbial Safety and Health, State Key Laboratory of Applied Microbiology Southern China, Institute of Microbiology, Guangdong Academy of Sciences, China. Electronic address: chensd@gdim.cn.
Publikováno v:
International journal of biological macromolecules [Int J Biol Macromol] 2024 Jun; Vol. 269 (Pt 2), pp. 132143. Date of Electronic Publication: 2024 May 08.
Autor:
Xu Y; School of Food Sciences and Engineering, South China University of Technology, Guangzhou, 510641, China., Huang C; School of Food Sciences and Engineering, South China University of Technology, Guangzhou, 510641, China., Xu T; School of Food Sciences and Engineering, South China University of Technology, Guangzhou, 510641, China., Xiang X; School of Food Sciences and Engineering, South China University of Technology, Guangzhou, 510641, China., Amakye WK; School of Food Sciences and Engineering, South China University of Technology, Guangzhou, 510641, China., Zhao Z; School of Food Sciences and Engineering, South China University of Technology, Guangzhou, 510641, China., Yao M; The First Affiliated Hospital of Guangzhou Medical University, Guangzhou, Guangdong, 510182, P. R. China., Zhu Y; Infinitus (China) Ltd., Guangzhou, Guangdong, 510665, China., Ren J; School of Food Sciences and Engineering, South China University of Technology, Guangzhou, 510641, China.
Publikováno v:
Molecular nutrition & food research [Mol Nutr Food Res] 2024 Aug; Vol. 68 (15), pp. e2400023. Date of Electronic Publication: 2024 Jun 24.
Autor:
Xiong W; College of Food Science, Fujian Agriculture and Forestry University, Fuzhou, China.; School of Food Science and Engineering, South China University of Technology, Guangzhou, Guangdong, China.; Engineering Research Center of Fujian Subtropical Fruit and Vegetable Processing, Fujian Agriculture and Forestry University, Fuzhou, China., Jiang X; College of Food Science, Fujian Agriculture and Forestry University, Fuzhou, China.; Engineering Research Center of Fujian Subtropical Fruit and Vegetable Processing, Fujian Agriculture and Forestry University, Fuzhou, China., He J; College of Food Science, Fujian Agriculture and Forestry University, Fuzhou, China.; Engineering Research Center of Fujian Subtropical Fruit and Vegetable Processing, Fujian Agriculture and Forestry University, Fuzhou, China., Zhong Y; College of Food Science, Fujian Agriculture and Forestry University, Fuzhou, China.; Engineering Research Center of Fujian Subtropical Fruit and Vegetable Processing, Fujian Agriculture and Forestry University, Fuzhou, China., Ge X; College of Marine and Bioengineering, Yancheng Institute of Technology, Yancheng, China., Liu B; College of Food Science, Fujian Agriculture and Forestry University, Fuzhou, China.; Engineering Research Center of Fujian Subtropical Fruit and Vegetable Processing, Fujian Agriculture and Forestry University, Fuzhou, China.; National Engineering Research Center of JUNCAO Technology, Fuzhou, China., Zeng F; College of Food Science, Fujian Agriculture and Forestry University, Fuzhou, China.; Engineering Research Center of Fujian Subtropical Fruit and Vegetable Processing, Fujian Agriculture and Forestry University, Fuzhou, China.; National Engineering Research Center of JUNCAO Technology, Fuzhou, China.
Publikováno v:
Journal of the science of food and agriculture [J Sci Food Agric] 2024 May; Vol. 104 (7), pp. 4453-4464. Date of Electronic Publication: 2024 Feb 07.