Zobrazeno 1 - 10
of 73
pro vyhledávání: '"Jin-Kui Ma"'
Autor:
Yu-Zhu Chen, Zhao-Yong Huang, Wei-Wen Zhou, Zhong-You Li, Xiao-Peng Li, Shi-Shi Chen, Jin-Kui Ma
Publikováno v:
Scientific Reports, Vol 14, Iss 1, Pp 1-13 (2024)
Abstract This study aimed to explore the gut microbiota characteristics of ischemic and hemorrhagic stroke patients. A case–control study was conducted, and high-throughput sequencing of the V4–V5 region of 16S rRNA was used to analyze the differ
Externí odkaz:
https://doaj.org/article/f7ba7cd0ec894affbab067dfc664ae70
Autor:
Jin-Kui Ma, Abdullah F. Alsayeqh, Waleed Rizk El-Ghareeb, Abdelazim Elsayed Elhelaly, Marwa Magdy Seliem, Wageh Sobhy Darwish, Karima Mohamed Eissa Abdallah
Publikováno v:
Slovenian Veterinary Research, Vol 60, Iss 25-Suppl (2023)
The consumption of exotic meats, such as squab and quail meats, is common in many parts of the world. However, little is known about the safety of these foods. This study aimed to evaluate the microbial characteristics of squab and quail meats, with
Externí odkaz:
https://doaj.org/article/78bb45b8b9ad458e87cccefe414a2f77
Autor:
Hui Tang, Wageh Sobhy Darwish, Waleed Rizk El‐Ghareeb, Naser A. Al‐Humam, Lin Chen, Rui‐Min Zhong, Zi‐Jun Xiao, Jin‐Kui Ma
Publikováno v:
Food Science & Nutrition, Vol 8, Iss 4, Pp 2094-2101 (2020)
Abstract This study aimed firstly at the investigation of the microbial status of the camel meat and edible offal including liver, kidneys, lungs, rumen, and duodenum distributed at local markets of Egypt. Total plate count, total psychrophilic count
Externí odkaz:
https://doaj.org/article/715aa16b415940e48a64adcabed6b80e
Publikováno v:
CyTA - Journal of Food, Vol 17, Iss 1, Pp 288-296 (2019)
The effects of alcohol stress on Caenorhabditis elegans were investigated. Nematodes were exposed to 1–5% alcohol, after which lifespan, movement, reactive oxygen species, antioxidant enzymes, cell apoptosis, and expression of apoptosis-related pro
Externí odkaz:
https://doaj.org/article/2ee6d0b700224dd7a71a044b26b72f0e
Autor:
Jing-yi Sun, Ya-jun Hou, Xiao-yan Fu, Xiao-ting Fu, Jin-kui Ma, Ming-feng Yang, Bao-liang Sun, Cun-dong Fan, Jinrok Oh
Publikováno v:
Frontiers in Physiology, Vol 9 (2019)
Accumulated evidences have verified that cancer chemotherapy may increase the risk of osteoporosis and severely affected the life quality. Osteoclasts hyperactivation was commonly accepted as the major pathogenesis of osteoporosis. However, the role
Externí odkaz:
https://doaj.org/article/bffebdc0b45a4558ada017be42fea6f4
Publikováno v:
Molecules, Vol 23, Iss 12, p 3155 (2018)
This study optimized the headspace solid phase microextraction (HS-SPME) conditions for the analysis of the volatile flavor compounds of Chinese south stinky tofu brine by gas chromatography-mass spectrometry (GC-MS). The optimum HS-SPME conditions e
Externí odkaz:
https://doaj.org/article/cb1c04c7c214490b87b6f961257f3943
Autor:
May Bin-Jumah, Wageh Sobhy Darwish, Mohamed M. Abdel-Daim, Jin-Kui Ma, Seham Elbadry, Waleed Rizk El-Ghareeb, Zohair S Mulla, Amal A. Raslan
Publikováno v:
Environmental Science and Pollution Research. 27:44452-44459
Biogenic amines (BAs) are natural toxicants produced during the metabolism of their precursor amino acids or due to the proteolytic activities of some microorganisms. The objective of this study was to estimate the formed BAs in five types of the mos
Publikováno v:
Ionics. 26:4183-4192
A novel molecularly imprinted polymer (MIP) electrochemical sensor for the sensitive detection of lomefloxacin (LFX) was developed for the first time. For this, Fe-doped porous carbon (Fe-PC) was firstly synthesized and then used to modify the Au ele
Autor:
Waleed Rizk El-Ghareeb, Rui‐Min Zhong, Hui Tang, Zi‐Jun Xiao, Naser A. Al-Humam, Wageh Sobhy Darwish, Lin Chen, Jin-Kui Ma
Publikováno v:
Food Science & Nutrition, Vol 8, Iss 4, Pp 2094-2101 (2020)
This study aimed firstly at the investigation of the microbial status of the camel meat and edible offal including liver, kidneys, lungs, rumen, and duodenum distributed at local markets of Egypt. Total plate count, total psychrophilic counts, total
Autor:
Hui, Tang, Pao, Li, Lin, Chen, Jin-Kui, Ma, Hong-Hui, Guo, Xiao-Chen, Huang, Rui-Min, Zhong, Si-Qun, Jing, Li-Wen, Jiang
Publikováno v:
Food Chemistry. 392:133253
Understanding the formation mechanism of the flavor compounds in stinky tofu brine is crucial for controlling the flavor quality of Changsha stinky tofu. Dynamic changes in associated bacteria, enzymes, and differential metabolites in the metabolic p