Zobrazeno 1 - 7
of 7
pro vyhledávání: '"Jiaoyong Li"'
Autor:
Mengzhou Zhang, Rui Zhao, Tianshui Yu, Jiaoyong Li, Miao Zhang, Shukun Jiang, Linlin Wang, Guohua Zhang, Rubo Li, Baoli Zhu, Dawei Guan
Publikováno v:
Forensic Sciences Research, Vol 5, Iss 2, Pp 165-169 (2020)
Duchenne muscular dystrophy (DMD) is one of the most common and severest muscular dystrophies. Although it can be a cause of death when associated with cardiac muscle and/or respiratory muscles, no cases of sudden deaths in the setting of undiagnosed
Externí odkaz:
https://doaj.org/article/ece48067a6c643b6b15f910481746ce6
Publikováno v:
Foods, Vol 10, Iss 6, p 1391 (2021)
The Maillard reaction (MR) can affect the color, flavor, organoleptic properties, and nutritional value of food. Sometimes, MR is undesirable due to lowering the nutrient utilization, producing harmful neo-formed compounds, etc. In this case, it is n
Externí odkaz:
https://doaj.org/article/f349328b8d2644aaad627df9f82a9aa2
Publikováno v:
Folia Microbiologica. 65:591-603
The effects of the short-term application of Ascophyllum nodosum-fermented seaweed fertilizer on the bacterial community, soil nitrogen contents, and plant growth in maize rhizosphere soil were evaluated. The changes in the bacterial community compos
Publikováno v:
Food chemistry. 382
The tomato pomace, a by-product of tomato processing, was rich in nutrients such as lycopene (Lyc), vitamins, phenols and soluble dietary fibers (SDF). Homogenization combined with enzymatic hydrolysis (HE) was firstly applied to obtain HE-pomace. Th
Publikováno v:
Foods
Volume 10
Issue 6
Foods, Vol 10, Iss 1391, p 1391 (2021)
Volume 10
Issue 6
Foods, Vol 10, Iss 1391, p 1391 (2021)
The Maillard reaction (MR) can affect the color, flavor, organoleptic properties, and nutritional value of food. Sometimes, MR is undesirable due to lowering the nutrient utilization, producing harmful neo-formed compounds, etc. In this case, it is n
Publikováno v:
Current microbiology. 77(8)
Kosakonia radicincitans GXGL-4A, a free-living nitrogen-fixing (NF) bacterial strain isolated from maize (Zea mays L.) roots was found to have ability to degrade aromatic hydrocarbons. In this study, we describe the main morphological characteristics
Publikováno v:
Food Hydrocolloids. 113:106474
Traditional hydrocolloids made by materials of soybeans is mainly composed by soy protein isolated (SPI) with ions. Another main component of the resource of soybean coats, the soluble dietary fiber (SDF), was firstly added to SPI gels to form double