Zobrazeno 1 - 6
of 6
pro vyhledávání: '"Haoliang Pu"'
Publikováno v:
Journal of Leather Science and Engineering, Vol 4, Iss 1, Pp 1-12 (2022)
Abstract Manufacture of eco-friendly chrome-free leather is of great significance for realizing sustainable development of leather industry. Conventional tanning theory believes that it is impossible to convert raw hide to leather without the utiliza
Externí odkaz:
https://doaj.org/article/cb819a155e3e46d99037f9a952fe5903
Publikováno v:
Journal of Agricultural and Food Chemistry. 68:7235-7245
Moringin (rhamnobenzyl isothiocyanate) is a major bioactive compound in moringa seeds, which have been used as a healthy food. However, its bioactivity mechanisms are not well understood. We investigated moringin and its structurally similar analogue
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::5d91aef8d969e3b49677ce95e68688d5
https://doi.org/10.1021/acs.jafc.0c02358
https://doi.org/10.1021/acs.jafc.0c02358
Publikováno v:
Journal of the Science of Food and Agriculture. 100:1971-1979
BACKGROUND: Water absorption is the dominant factor affecting the quality deterioration of dried Lentinus edodes. We therefore analyzed the effect of moisture content and dynamic water status on physical properties of the mushroom stored at water act
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::8d9e18c59bcbe6738e6ad37107278fac
https://doi.org/10.1002/jsfa.10210
https://doi.org/10.1002/jsfa.10210
Autor:
Minhao Xie, Haoliang Pu, Qiuhui Hu, Anxiang Su, Alfred Mugambi Mariga, Xiuting Li, Wenjian Yang
Publikováno v:
Journal of Food Processing and Preservation. 46
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::59788c527046f7d068b75c63350c0ff4
https://doi.org/10.1111/jfpp.16466
https://doi.org/10.1111/jfpp.16466
Publikováno v:
Food and Chemical Toxicology. 134:110833
Flavor deterioration is a serious problem in dried carrots during storage and is frequently accompanied by water absorption and bacterial growth. To explore the underlying mechanism of flavor deterioration, relationship among water status, exogenous
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::7c7574a74fe1afd8c13a7279b0a54258
https://doi.org/10.1016/j.fct.2019.110833
https://doi.org/10.1016/j.fct.2019.110833
Publikováno v:
Journal of Agricultural & Food Chemistry; 7/8/2020, Vol. 68 Issue 27, p7235-7245, 11p