Zobrazeno 1 - 10
of 189
pro vyhledávání: '"Hongsprabhas P"'
Autor:
Sornwichate Rattanachaiwong, Veeradej Pisprasert, Pranithi Hongsprabhas, Uthumporn Panitanarak, Peerakong Larphun
Publikováno v:
Clinical Nutrition Open Science, Vol 46, Iss , Pp 20-28 (2022)
Summary: Background & aims: Longitudinal measurements of raw bioelectrical impedance analysis (BIA) parameters suggested a worsening of the nutritional status in obese patients during weight loss after bariatric surgery. The effects of weight reducti
Externí odkaz:
https://doaj.org/article/606f8102d9f04096a2a8a8f74b030511
Autor:
Parichat Hongsprabhas
Publikováno v:
Frontiers in Sustainable Cities, Vol 5 (2023)
This case study proposed a hypothesis on initiating urban-rural co-development using food as a medium to drive the transformation of the food systems and sustainable consumption. The guiding principles of the United Nations Habitat to the water-reten
Externí odkaz:
https://doaj.org/article/9e2c0a3f13ab40cc8f04b810dea6e81a
Autor:
Suvimol Charoensiddhi, Michael Conlon, Pawadee Methacanon, Parinda Thayanukul, Parichat Hongsprabhas, Wei Zhang
Publikováno v:
Journal of Functional Foods, Vol 96, Iss , Pp 105204- (2022)
This study explored the gut health potential of the green seaweed Ulva rigida (SW-U) and the red seaweed Gracilaria fisheri (SW-G), as well as polysaccharide-enriched extracts (PF-U and PF-G, respectively). The polysaccharide-enriched extracts were n
Externí odkaz:
https://doaj.org/article/95c997f3024d4266a424b03f4f639cec
Publikováno v:
Cogent Food & Agriculture, Vol 7, Iss 1 (2021)
The interactions between whey proteins and delphinidin-based anthocyanins in the water extract of Clitoria ternatea dried flower was investigated by measuring fluorescence quenching of whey powder proteins (WP) and whey protein isolate (WPI) by antho
Externí odkaz:
https://doaj.org/article/5a219523bfeb4f4399ea7039a95fd227
Autor:
Pabitra Chandra Das, Md. Ahmadul Islam, Md. Mobarak Hossain, Md. Fahad Jubayer, Parichat Hongsprabhas, Thottiam Vasudevan Ranganathan, Md. Anisur Rahman Mazumder
Publikováno v:
Cogent Food & Agriculture, Vol 6, Iss 1 (2020)
Oil-in-water emulsions can be stabilized by proteins, and is widely used for delivery of hydrophobic bioactive compounds in food and pharmaceutical applications. But emulsions stabilized by proteins such as whey protein or soy protein isolates (SPI)
Externí odkaz:
https://doaj.org/article/0572f30d79834ee59ab6d4ffbb62665b
Autor:
Subin Srivichai, Parichat Hongsprabhas
Publikováno v:
International Journal of Food Science, Vol 2020 (2020)
Two accessions of Thai purple yam (Dioscorea alata) were investigated for their chemical constituents during tuber development when the vines were 3 to 8 months old. Yam tubers contained total phenolic compounds ranging between 100 and 385 mg gallic
Externí odkaz:
https://doaj.org/article/c96d3b1d1a584ecdafa788401bf50f94
Autor:
Orathai Saeting, Kasemsiri Chandarajoti, Angsuma Phongphisutthinan, Parichat Hongsprabhas, Sudathip Sae-tan
Publikováno v:
Molecules, Vol 26, Iss 5, p 1452 (2021)
The present study aimed to investigate the effects of mungbean water extract (MWE) on insulin downstream signaling in insulin-resistant HepG2 cells. Whole seed mungbean was extracted using boiling water, mimicking a traditional cooking method. Vitexi
Externí odkaz:
https://doaj.org/article/619e27f3b31746f48ec3e3d25595236e
Akademický článek
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Publikováno v:
In Food Chemistry 1 September 2012 134(1):375-380
Akademický článek
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