Zobrazeno 1 - 10
of 282
pro vyhledávání: '"Hongshun Yang"'
Publikováno v:
Frontiers in Microbiology, Vol 14 (2023)
Sufu, a traditional Chinese fermented food, is famous for its unique flavor, especially umami. However, the formation mechanism of its umami peptides is still unclear. Here, we investigated the dynamic change of both umami peptides and microbial comm
Externí odkaz:
https://doaj.org/article/81b38ab02f69495980b5fc429836e546
Publikováno v:
Current Research in Food Science, Vol 7, Iss , Pp 100573- (2023)
Near-infrared spectroscopy (NIRS) presents great potential in the identification of food adulteration due to its advantages of nondestructive, simple, and easy to operate. In this paper, a method based on NIRS and chemometrics was proposed to predict
Externí odkaz:
https://doaj.org/article/e5b32bebbef14a61895ee75f5ea71d54
Autor:
Xingwei Xiang, Qihong Jiang, Hongshun Yang, Xuxia Zhou, Yufeng Chen, Hui Chen, Shulai Liu, Lin Chen
Publikováno v:
Frontiers in Nutrition, Vol 9 (2022)
Shellfish are diverse, widely distributed organisms that are a rich source of biological resources. Polysaccharides are an important components in shellfish, hence a great deal of attention has been directed at isolation and characterization of shell
Externí odkaz:
https://doaj.org/article/354e22d5b5584dc08750bc62b04fd26c
Publikováno v:
Frontiers in Microbiology, Vol 13 (2022)
Externí odkaz:
https://doaj.org/article/c6cda981a24e49eea6c5c41f7b4d223b
Publikováno v:
Foods, Vol 11, Iss 1, p 51 (2021)
To further extend the use of κ-carrageenan (κ-C) in real food systems (such as beverages), the understanding of gelation properties of κ-C with the presence of food ingredients is critical. The effects of xylitol and maltitol (up to 30 wt %) on th
Externí odkaz:
https://doaj.org/article/66a92cd498314275a12edfd58ef022ee
Publikováno v:
Journal of Functional Foods, Vol 14, Iss , Pp 23-32 (2015)
Longan pericarp proanthocyanidins (LPPs) were extracted and examined by structural and bioactive analyses. By 1H and 13C NMR spectra, LPPs were identified for the first time containing dominant catechin/epicatechin units with a mean degree of polymer
Externí odkaz:
https://doaj.org/article/4faaef8b15724009ab3c35f9fba689f6
Publikováno v:
BioResources, Vol 9, Iss 4, Pp 6778-6790 (2014)
Feruloyl oligosaccharide 1 (FO1) and feruloyl oligosaccharide 2 (FO2) were produced from wheat bran fermented by Aureobasidium pullulans (A. pullulans) through one- and two-stage temperature and pH controlling processes, respectively. Here the anti-t
Externí odkaz:
https://doaj.org/article/bb58e7f28843492da5b84310531b66cc
Publikováno v:
Appl Environ Microbiol
In this research, mono- and dual-species biofilms of Escherichia coli (O45:H2 and O121:H19) and Salmonella enterica serovar Typhimurium formed on stainless-steel coupons were treated with 100 mg/L NaClO for 1 min. Confocal laser scanning microscopy (
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::ff0a5bf7ecc580fa3a855daf5ee6dc10
https://pubmed.ncbi.nlm.nih.gov/36300924
https://pubmed.ncbi.nlm.nih.gov/36300924
Autor:
Hua Ye, Zhixin Yang, Imran Mahmood Khan, Sobia Niazi, Yuanxin Guo, Zhouping Wang, Hongshun Yang
Publikováno v:
Critical Reviews in Food Science and Nutrition. :1-12
Antibiotic contamination is becoming a prominent global issue. Therefore, sensitive, specific and simple technology is desirable the demand for antibiotics detection. Biosensors based on split aptamer has gradually attracted extensive attention for a
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::875cc6e71c8c778aa8e8f2ddd15f8396
https://doi.org/10.1080/10408398.2022.2064810
https://doi.org/10.1080/10408398.2022.2064810
Autor:
Hua Ye, Zhixin Yang, Imran Mahmood Khan, Sobia Niazi, Yuanxin Guo, Zhouping Wang, Hongshun Yang
Publikováno v:
Critical Reviews in Food Science & Nutrition; 2023, Vol. 63 Issue 28, p9098-9110, 13p