Zobrazeno 1 - 10
of 29
pro vyhledávání: '"Jiang-Feng Yuan"'
Publikováno v:
CyTA - Journal of Food, Vol 18, Iss 1, Pp 281-290 (2020)
Microwave irradiation is considered as a potential alternative technology for promoting the progress of wine aging. The effects of microwave irradiation on some important physicochemical properties of young Cabernet Sauvignon dry red wine were studie
Externí odkaz:
https://doaj.org/article/3e353b7ef6be40fe87c71329c0ee0377
Autor:
Jiang-Feng Yuan, Yu-Ting Lai, Zhuo-Yao Chen, Hui-Xia Song, Jing Zhang, Da-Hong Wang, Ming-Gui Gong, Jian-Rui Sun
Publikováno v:
Foods, Vol 11, Iss 12, p 1778 (2022)
Wine colour is an essential organoleptic property considered by consumers. In this paper, the potential effects on colour characteristics and the content of main phenolic compounds in red wine under microwave irradiation were investigated during wine
Externí odkaz:
https://doaj.org/article/10cdf255401c48069797e74b642008cc
Autor:
Jiang-Feng Yuan, Min Ming
Publikováno v:
Guoji Yanke Zazhi, Vol 15, Iss 11, Pp 1938-1941 (2015)
AIM:To observe hemodynamic changes of supratrochlear artery(STCA)and posterior ball related artery in type 2 diabetic retinopathy(DR)by color Doppler ultrasound detection, analyze the occurrence and development of related factors, and provide the evi
Externí odkaz:
https://doaj.org/article/9a1f4256085244ae821cd6d9ab667818
Autor:
Jiang-Feng Yuan, Min Ming
Publikováno v:
Guoji Yanke Zazhi, Vol 15, Iss 8, Pp 1419-1421 (2015)
AIM:To investigate prevalence and causes of blindness and low vision of type 2 diabetes(T2DM)in Yangxin county, Hubei province. METHODS: A total of 8 316 permanent residents, to carry out epidemiological survey of blindness and low vision. Carolina F
Externí odkaz:
https://doaj.org/article/5ae5a3dcf5034895bc6fd215d4b47740
Autor:
Jiang-Feng Yuan, Zhuo-Yao Chen, Yu-Ting Lai, Zhi-Jun Qiu, Da-Hong Wang, Jun-Feng Zhao, Jian-Rui Sun, Xin Li
Publikováno v:
Food and Bioprocess Technology. 15:2210-2225
Publikováno v:
LWT. 181:114765
Publikováno v:
Food Science and Biotechnology. 30:305-314
To determine the compositions of Forsythia suspensa leaves tea (FSLT) and its safety, the chemical compounds were analysed with some methods, and the toxicity was evaluated in Kunming mice and Wistar rats. The results showed that FSLT contained rich
Autor:
Guo-Xin Zou, Da-Hong Wang, Ting-Ting Wang, Jiang-Feng Yuan, Bin Zhang, Guo-Hua Zhou, Yan Wang, Ming-Gui Gong
Publikováno v:
Food and Bioprocess Technology. 13:1246-1254
Microwave processing techniques have been extensively used in the food industry due to its significant reduction in time and energy consumption, but its effect on the potential degradation of the extracted target compounds cannot be ignored. In this
Publikováno v:
CyTA-Journal of Food, Vol 18, Iss 1, Pp 281-290 (2020)
Microwave irradiation is considered as a potential alternative technology for promoting the progress of wine aging. The effects of microwave irradiation on some important physicochemical properties of young Cabernet Sauvignon dry red wine were studie
Publikováno v:
Enzyme and microbial technology. 153
The aim of the study was to reveal the effects of ethanol stress on the production of epsilon-poly-l-lysine (e-PL) in Streptomyces albulus X-18. The results showed that biomass and the utilization of glucose were respectively increased by ethanol str