Impact of thermal ultrasound on enzyme inactivation and flavor improvement of sea cucumber hydrolysates.

Autor: Cheng YC; School of Food Science and Biotechnology, Zhejiang Gongshang University, Hangzhou, Zhejiang 310035, China; Zhejiang Provincial Collaborative Innovation Center of Food Safety and Nutrition, Zhejiang Gongshang University, Hangzhou, Zhejiang 310035, China., Jin DL; School of Food Science and Biotechnology, Zhejiang Gongshang University, Hangzhou, Zhejiang 310035, China; Zhejiang Provincial Collaborative Innovation Center of Food Safety and Nutrition, Zhejiang Gongshang University, Hangzhou, Zhejiang 310035, China., Yu WT; School of Food Science and Biotechnology, Zhejiang Gongshang University, Hangzhou, Zhejiang 310035, China; Zhejiang Provincial Collaborative Innovation Center of Food Safety and Nutrition, Zhejiang Gongshang University, Hangzhou, Zhejiang 310035, China., Tan BY; School of Food Science and Biotechnology, Zhejiang Gongshang University, Hangzhou, Zhejiang 310035, China; Zhejiang Provincial Collaborative Innovation Center of Food Safety and Nutrition, Zhejiang Gongshang University, Hangzhou, Zhejiang 310035, China., Fu JJ; School of Food Science and Biotechnology, Zhejiang Gongshang University, Hangzhou, Zhejiang 310035, China; Zhejiang Provincial Collaborative Innovation Center of Food Safety and Nutrition, Zhejiang Gongshang University, Hangzhou, Zhejiang 310035, China., Chen YW; School of Food Science and Biotechnology, Zhejiang Gongshang University, Hangzhou, Zhejiang 310035, China; Zhejiang Provincial Collaborative Innovation Center of Food Safety and Nutrition, Zhejiang Gongshang University, Hangzhou, Zhejiang 310035, China. Electronic address: chenyw@zjgsu.edu.cn.

Publikováno v: Food chemistry [Food Chem] 2024 Aug 15; Vol. 449, pp. 139302. Date of Electronic Publication: 2024 Apr 09.

Trends of Gaps Between Health-Adjusted Life Expectancy and Life Expectancy at the Regional Level in Korea Using a Group-Based Multi-Trajectory Modeling Approach (2008-2019).

Autor: Kim CN; Department of Public Health, Graduate School of Korea University, Seoul, Korea.; Transdisciplinary Major in Learning Health Systems, Department of Healthcare Sciences, Graduate School, Korea University, Seoul, Korea., Jung YS; Artificial Intelligence and Big-Data Convergence Center, Gil Medical Center, Gachon University College of Medicine, Incheon, Korea., Kim YE; Department of Big Data Strategy, National Health Insurance Service, Wonju, Korea., Ock M; Department of Preventive Medicine, Ulsan University Hospital, University of Ulsan College of Medicine, Ulsan, Korea.; Department of Preventive Medicine, University of Ulsan College of Medicine, Seoul, Korea., Jin DL; Department of Public Health, Graduate School of Korea University, Seoul, Korea.; Transdisciplinary Major in Learning Health Systems, Department of Healthcare Sciences, Graduate School, Korea University, Seoul, Korea., Yoon SJ; Department of Preventive Medicine, Korea University College of Medicine, Seoul, Korea.; Graduate School of Public Health, Korea University, Seoul, Korea.; Institute for Future Public Health, Korea University, Seoul, Korea. yoonsj02@korea.ac.kr.

Publikováno v: Journal of Korean medical science [J Korean Med Sci] 2024 May 06; Vol. 39 (17), pp. e145. Date of Electronic Publication: 2024 May 06.

Healthy eating index-2015 and its association with the prevalence of stroke among US adults.

Autor: Wu XF; Department of Emergency Care Medicine, Suzhou Ninth People's Hospital, Suzhou, 215299, Jiangsu, China., Yin F; Department of Emergency Care Medicine, Suzhou Ninth People's Hospital, Suzhou, 215299, Jiangsu, China., Wang GJ; Department of Emergency Care Medicine, Suzhou Ninth People's Hospital, Suzhou, 215299, Jiangsu, China., Lu Y; Department of Emergency Care Medicine, Suzhou Ninth People's Hospital, Suzhou, 215299, Jiangsu, China., Jin RF; Department of Emergency Care Medicine, Suzhou Ninth People's Hospital, Suzhou, 215299, Jiangsu, China., Jin DL; Department of Emergency Care Medicine, Suzhou Ninth People's Hospital, Suzhou, 215299, Jiangsu, China. donglinjinsuzhou@outlook.com.

Publikováno v: Scientific reports [Sci Rep] 2024 Feb 12; Vol. 14 (1), pp. 3516. Date of Electronic Publication: 2024 Feb 12.

How should the healthcare system support cancer survivors? Survivors' and health professionals' expectations and perception on comprehensive cancer survivorship care in Korea: a qualitative study.

Autor: Lee SJ; College of Nursing, Institute of Health Science Research, and Inje Institute of Hospice & Palliative Care (IHPC), Inje University, Busan, South Korea., Jin DL; Department of Public Health, Graduate School of Korea University, Seoul, South Korea.; Transdisciplinary Major in Learning Health Systems, Graduate School, Korea University, Seoul, South Korea., Kim YA; Division of Cancer Control and Policy, National Cancer Center, Goyang, South Korea., Seo HJ; College of Nursing, Chungnam National University, Daejeon, South Korea. hjseo20@cnu.ac.kr., Yoon SJ; Department of Preventive Medicine, Korea University College of Medicine, Seoul, South Korea. yoonsj02@korea.ac.kr.; Institute for Future Public Health, Graduate School of Public Health, Korea University, Seoul, South Korea. yoonsj02@korea.ac.kr.

Publikováno v: BMC cancer [BMC Cancer] 2023 Dec 20; Vol. 23 (1), pp. 1255. Date of Electronic Publication: 2023 Dec 20.

Effect of tea polyphenols on sturgeon myofibrillar protein structure in the in vitro anti-glycation model mediated by low temperature vacuum heating.

Autor: Jin DL; School of Food Science and Biotechnology, Zhejiang Gongshang University, Hangzhou, Zhejiang 310035, China; Zhejiang Provincial Collaborative Innovation Center of Food Safety and Nutrition, Zhejiang Gongshang University, Hangzhou, Zhejiang 310035, China., Wei JL; School of Food Science and Biotechnology, Zhejiang Gongshang University, Hangzhou, Zhejiang 310035, China; Zhejiang Provincial Collaborative Innovation Center of Food Safety and Nutrition, Zhejiang Gongshang University, Hangzhou, Zhejiang 310035, China., He FY; School of Food Science and Biotechnology, Zhejiang Gongshang University, Hangzhou, Zhejiang 310035, China; Zhejiang Provincial Collaborative Innovation Center of Food Safety and Nutrition, Zhejiang Gongshang University, Hangzhou, Zhejiang 310035, China., Chai TT; School of Food Science and Biotechnology, Zhejiang Gongshang University, Hangzhou, Zhejiang 310035, China; Zhejiang Provincial Collaborative Innovation Center of Food Safety and Nutrition, Zhejiang Gongshang University, Hangzhou, Zhejiang 310035, China., Ren ST; School of Food Science and Biotechnology, Zhejiang Gongshang University, Hangzhou, Zhejiang 310035, China; Zhejiang Provincial Collaborative Innovation Center of Food Safety and Nutrition, Zhejiang Gongshang University, Hangzhou, Zhejiang 310035, China., Fu JJ; School of Food Science and Biotechnology, Zhejiang Gongshang University, Hangzhou, Zhejiang 310035, China; Zhejiang Provincial Collaborative Innovation Center of Food Safety and Nutrition, Zhejiang Gongshang University, Hangzhou, Zhejiang 310035, China., Chen YW; School of Food Science and Biotechnology, Zhejiang Gongshang University, Hangzhou, Zhejiang 310035, China; Zhejiang Provincial Collaborative Innovation Center of Food Safety and Nutrition, Zhejiang Gongshang University, Hangzhou, Zhejiang 310035, China. Electronic address: chenyw@zjgsu.edu.cn.

Publikováno v: Food chemistry [Food Chem] 2023 May 01; Vol. 407, pp. 135133. Date of Electronic Publication: 2022 Dec 05.