Zobrazeno 1 - 10
of 34
pro vyhledávání: '"Hongyan Mu"'
Autor:
Hongyan Mu, Jianzhou Chen, Wenjie Huang, Gui Huang, Meiying Deng, Shimiao Hong, Peng Ai, Chuan Gao, Huangkai Zhou
Publikováno v:
iMeta, Vol 3, Iss 5, Pp n/a-n/a (2024)
Externí odkaz:
https://doaj.org/article/e2c66a6c4cab4e10aa9032b11f5771fb
Publikováno v:
Molecules, Vol 29, Iss 11, p 2692 (2024)
DFT and TD-DFT were used in this article to investigate the effects of different substitutions at multiple sites on the photophysical mechanism of bis-HBX in the gas phase. Four different substitution modes were selected, denoted as A1 (X=Me, Y=S), A
Externí odkaz:
https://doaj.org/article/30bdba45863d4962bedf3088089c32d0
Publikováno v:
Molecules, Vol 29, Iss 7, p 1629 (2024)
As reversible fluorescent probes, HTP-1 and HTP-2 have favourable applications for the detection of Zn2+ and H2S. Herein, the impact of solvent on the excited-state intramolecular proton transfer (ESIPT) of HTP-1 and HTP-2 was comprehensively investi
Externí odkaz:
https://doaj.org/article/ef65317f8673495382bac68ff2e73f37
Publikováno v:
Foods, Vol 12, Iss 10, p 2087 (2023)
Quinoa (Chenopodium quinoa Wild.) is a pseudo-grain that belongs to the amaranth family and has gained attention due to its exceptional nutritional properties. Compared to other grains, quinoa has a higher protein content, a more balanced amino acid
Externí odkaz:
https://doaj.org/article/6d5b8d380cfd40579d758bc12e866721
Autor:
Xueying Hu, Zhaoyang Li, Fengyan Wang, Hongyan Mu, Liping Guo, Junxia Xiao, Yuanfa Liu, Xiaodan Li
Publikováno v:
Foods, Vol 11, Iss 19, p 3083 (2022)
In the present study, maize starch (MS), potato starch (PS), high-amylose maize starch (HAMS), and wheat starch (WS) were deep-fried in soybean oil that was continuously heated for 40 h under 180 °C. The thermodynamic and pasting properties of deep-
Externí odkaz:
https://doaj.org/article/12be30de303844b3b17cc15362ab4a41
Publikováno v:
Journal of Functional Foods, Vol 56, Iss , Pp 163-170 (2019)
Corn peptide promotes glucagon-like peptide-1 release in type 2 diabetic animals, while wheat peptide increases pro-inflammatory cytokine response in type 1 diabetic patients. However, the effect of a mixture of corn and wheat peptide on the initiati
Externí odkaz:
https://doaj.org/article/d9e18de4c8984ce8b4a20eca01186605
Publikováno v:
Food Reviews International. :1-21
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::090c81e939c27fdfea1b5b3ae4a684b1
https://doi.org/10.1080/87559129.2022.2126854
https://doi.org/10.1080/87559129.2022.2126854
Publikováno v:
Journal of Biobased Materials and Bioenergy. 16:519-525
In batch tests, the biohydrogen yield from glucose declined gradually from 3.00 mol/mol to 2.00 mol/mol along with the substrate level increasing from 15 g/L to 60 g/L, respectively. The mechanism was revealed through stoichiometric and thermodynamic
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::6c1bf8beaf7f2efd7cd29e62849ff969
https://doi.org/10.1166/jbmb.2022.2192
https://doi.org/10.1166/jbmb.2022.2192
Publikováno v:
Food Reviews International. :1-18
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::0c43b10c20dec5bdfea30a1dd20b8fbf
https://doi.org/10.1080/87559129.2021.2011911
https://doi.org/10.1080/87559129.2021.2011911
Publikováno v:
Journal of Molecular Liquids. 375:121278
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::d0cec88e0bd40ac2263d1c0916d87357
https://doi.org/10.1016/j.molliq.2023.121278
https://doi.org/10.1016/j.molliq.2023.121278