Zobrazeno 1 - 10
of 80
pro vyhledávání: '"Jing Jing Fu"'
Publikováno v:
Asian Journal of Surgery, Vol 46, Iss 11, Pp 5042- (2023)
Externí odkaz:
https://doaj.org/article/598a659beff94795b6032e3581b39d11
Autor:
Ting-ting Chai, Yang-na Huang, Shao-tian Ren, Dan-li Jin, Jing-jing Fu, Jun-yan Guo, Yue-wen Chen
Publikováno v:
Ultrasonics Sonochemistry, Vol 92, Iss , Pp 106229- (2023)
Lipid oxidation will lead to the deterioration of flavor, color and texture of aquatic products with high fatty acid content. The mechanism of ultrasound (US) combined with rosmarinic acid (RA) on lipid oxidation and endogenous enzyme activities of l
Externí odkaz:
https://doaj.org/article/41fa512bf3db45be90a47b91fa139f4c
Autor:
Shao‐tian Ren, Jing‐jing Fu, Fan‐yu He, Ting‐ting Chai, Liu Yu‐ting, Dan‐li Jin, Yue‐wen Chen
Publikováno v:
Journal of the Science of Food and Agriculture. 103:2273-2282
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::47d5613e61b80e1d132837a08927f521
https://doi.org/10.1002/jsfa.12436
https://doi.org/10.1002/jsfa.12436
Publikováno v:
Journal of the Science of Food and Agriculture. 103:2544-2553
The application of curcumin (CUR) in food industry is limited by its instability, hydrophobicity and low bioavailability. Yeast cell protein (YCP) is a by-product of spent brewer's yeast, which has the potential to deliver bioactive substances. Howev
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::3bd841f73ac0d8f869fe5c25dd411f44
https://doi.org/10.1002/jsfa.12413
https://doi.org/10.1002/jsfa.12413
Autor:
Jing‐jing Fu, Dong‐wen Fu, Guang‐yao Zhang, Zhi‐hui Zhang, Zhen‐wen Shao, Zhen‐hua Ma, Yue Tang, Da‐yong Zhou, Liang Song
Publikováno v:
International Journal of Food Science & Technology. 57:7634-7643
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::94d2bb69bd1030ee1fb3b5f9c0f7e5ef
https://doi.org/10.1111/ijfs.16099
https://doi.org/10.1111/ijfs.16099
Autor:
Jing‐Jing Fu, Dong‐Wen Fu, Guang‐Yao Zhang, Cong Sun, Yue Tang, Zhen‐Wen Shao, Xian‐Bing Xu, Liang Song
Publikováno v:
International Journal of Food Science & Technology. 57:5993-6003
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::7db234f8779fc930358616fc1b9da24d
https://doi.org/10.1111/ijfs.15941
https://doi.org/10.1111/ijfs.15941
Publikováno v:
Journal of the Science of Food and Agriculture.
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::587f5659c7262511f3864f314b349b1f
https://doi.org/10.1002/jsfa.12671
https://doi.org/10.1002/jsfa.12671
Background: Long-term care development has become a global demand. Nurse directors play a crucial role in managing a long-term care facility's quality and costs. In terms of health self-management, they face many challenges. Health self- management o
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::edc23310cb20a469999627eca56b7887
https://doi.org/10.21203/rs.3.rs-2392838/v1
https://doi.org/10.21203/rs.3.rs-2392838/v1
Autor:
Shao-Tian, Ren, Jing-Jing, Fu, Fan-Yu, He, Ting-Ting, Chai, Yu-Ting, Liu, Dan-Li, Jin, Yue-Wen, Chen
Publikováno v:
Journal of the science of food and agriculture.
Harpadon nehereus is a high protein marine fish. A valuable way to increase the added value of Harpadon nehereus is to convert them into protein hydrolysate. Maillard reaction is an effective way to improve the functional properties of peptides and p
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=pmid________::e0d346cffc774a11cb0eccc43cce0337
https://pubmed.ncbi.nlm.nih.gov/36620949
https://pubmed.ncbi.nlm.nih.gov/36620949