Study on the Processing Optimization for the Enrichment of Polyphenols and Flavonoids in Co-fermentation of Quinoa and Black Barley and Its Bioavailability

Autor: Huibin JIANG, Pan NIE, Wei LÜ, Lihua SONG

Publikováno v: Shipin gongye ke-ji, Vol 45, Iss 6, Pp 150-160 (2024)

To effectively enrich the polyphenols and flavonoids in quinoa and black barley and improve their bioavailability, the optimized processing condition for the co-fermentation of quinoa and black barley with Lactobacillus kisonensis was established bas

Externí odkaz: https://doaj.org/article/30fa1b8edfc74654ba3478d2b876fbe5

miRNA Analysis of Leaves of Zijuan Tea (Camellia sinensis) Based on High throughput Sequencing

Autor: Tian Yiping, Lifei Xia, Chen Linbo, Sun Yunnan, Song Weixi, Liu Dehe, Huibin Jiang

Publikováno v: Genomics and Applied Biology.

“Zijuan” is specific tea resource with abundant secondary metabolites, like catechins, anthocyanins, flavonoids, etc. Its biosynthesis is a network of multiple metabolic pathways connected by associated nodes, which is controlled by a variety of

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::8f3bef63f5fb3ffc661c3bfa663bf9d1
https://doi.org/10.5376/gab.2019.10.0001

The co-fermentation of whole-grain black barley and quinoa improves murine cognitive impairment induced by a high-fat diet via altering gut microbial ecology and suppressing neuroinflammation.

Autor: Wei, Fenfen, Jiang, Huibin, Zhu, Chuang, Zhong, Lingyue, Lin, Zihan, Wu, Yan, Song, Lihua

Publikováno v: Food & Function; 12/7/2024, Vol. 15 Issue 23, p11667-11685, 19p

Design and research of library space reservation system based on microservice architecture.

Autor: Zheng, Zhongshuai, Fan, Fenglong

Publikováno v: Proceedings of SPIE; 11/1/2023, Vol. 12702, p127020P-127020P-7, 1p

Performance analysis of collaborative design network.

Autor: Fu, Leijie, Jiang, Pingyu, Zhu, Qiqi

Publikováno v: Proceedings of the 2012 IEEE 16th International Conference on Computer Supported Cooperative Work in Design (CSCWD); 1/ 1/2012, p393-397, 5p