Zobrazeno 1 - 10
of 90
pro vyhledávání: '"Jinjin Pei"'
Autor:
Wengang Jin, Shibo Zhao, Jiayao Li, Kaiqi Cheng, Linjie Xi, Jinjin Pei, Ruichang Gao, Pengfei Jiang
Publikováno v:
Food Chemistry: X, Vol 23, Iss , Pp 101786- (2024)
To uncover the relationships between lipid components and flavor volatiles, distinctness in lipid components and odor substances in giant salamander livers of different genders were comparatively characterized through UPLC-Q Exactive-MS lipidomics an
Externí odkaz:
https://doaj.org/article/aad4859559c94b35b72486d9a59ba5d0
Publikováno v:
Lipids in Health and Disease, Vol 22, Iss 1, Pp 1-16 (2023)
Abstract Objective The goal of this study was to explore the hypolipidemic effects of bergenin extracted from Saxifraga melanocentra Franch (S. melanocentra), which is a frequently utilized Tibetan medicinal plant known for its diverse bioactivities.
Externí odkaz:
https://doaj.org/article/d63c2121346446019fe25d7067d5af20
Autor:
Shibo Zhao, Jinghong Yu, Linjie Xi, Xiangdong Kong, Jinjin Pei, Pengfei Jiang, Ruichang Gao, Wengang Jin
Publikováno v:
Foods, Vol 13, Iss 19, p 3048 (2024)
To elucidate the relationships between lipid components and odor traits, this study comparatively characterized the distinct lipid compositions and flavor volatiles in giant salamander tails of different sexes via mass-spectrometry-based lipidomics a
Externí odkaz:
https://doaj.org/article/10cfce8d1a834bd1bc7a05a9681295e0
Autor:
Jinjin Pei, Prabhu Manickam Natarajan, Vidhya Rekha Umapathy, Bhuminathan Swamikannu, Nandini Manickam Sivaraman, Lakshmi Krishnasamy, Chella Perumal Palanisamy
Publikováno v:
Molecules, Vol 29, Iss 11, p 2706 (2024)
The fabrication of zinc oxide-based nanomaterials (including natural and synthetic polymers like sulfated polysaccharide, chitosan, and polymethyl methacrylate) has potential to improve oral cancer treatment strategies. This comprehensive review expl
Externí odkaz:
https://doaj.org/article/087338d7da1a4099bef2cec76666c1b9
Publikováno v:
Current Research in Food Science, Vol 8, Iss , Pp 100781- (2024)
Variations in volatile flavor components in pigmented onion bulbs (purple, white, and yellow) before and after cooking were characterized by headspace gas chromatography-ion migration spectrometry (HS-GC-IMS) to investigate their odor traits. Results
Externí odkaz:
https://doaj.org/article/3bddbae914ca4323b9ba1c08a75bc14f
Autor:
Wenhui Deng, Yuchen Liu, Yaodong Guo, Jie Chen, Hassan Idris Abdu, Muhmmad R. U. Khan, Chella Perumal Palanisamy, Jinjin Pei, A. M. Abd El-Aty
Publikováno v:
Frontiers in Nutrition, Vol 10 (2024)
IntroductionCornus officinalis sieb. et zucc, a deciduous tree or shrub, is renowned for its “Cornus flesh” fruit, which is widely acknowledged for its medicinal value when matured and dried. Leveraging C. officinalis as a foundational ingredient
Externí odkaz:
https://doaj.org/article/1512f373c49e4ddd8d87932d455aa41f
Autor:
Yaodong Guo, Zhe Liu, Yingjie Wan, Yanyan Zhang, Hassan Idris Abdu, Meng Yang, Jinjin Pei, Tianli Yue, Xianbin Zhang, Ahmet Hacimuftuoglu, A. M. Abd El-Aty
Publikováno v:
Frontiers in Nutrition, Vol 9 (2023)
Asparagus root (AR) is utilized globally as a traditional herbal medicine because it contains various bioactive compounds, such as polyphenols, flavonoids, saponins, and minerals. The composition profiles of AR are strongly affected by its botanical
Externí odkaz:
https://doaj.org/article/bfd1fe2bb73644269bb4b8071be0aae0
Autor:
Ali Muhammad, Kenan Sinan Dayisoylu, Jinjin Pei, Muhammad Rafiullah Khan, Muhammad Salman, Rafiq Ahmad, Hakim Ullah, Gul Rah Noor
Publikováno v:
Frontiers in Nutrition, Vol 10 (2023)
IntroductionFortification of cereal products with natural plant extract is an interesting approach to fulfill the dietary requirement of the people.Materials and methodsPeels of pomegranate (rich source of natural compounds) were cut into small piece
Externí odkaz:
https://doaj.org/article/1248a212a7b840a6832df0947e3b6f20
Publikováno v:
Journal of Food Quality, Vol 2023 (2023)
To improve the antioxidant activity and flavor characteristics of giant salamander peptides, the changes in pH, browning extent, DPPH radical scavenging capacity, and reducing ability in Maillard reaction products (MRPs) between giant salamander pept
Externí odkaz:
https://doaj.org/article/b2ac9deb75e940d4ba31f51cfd79c925
Publikováno v:
Current Research in Food Science, Vol 7, Iss , Pp 100583- (2023)
Changes in flavor volatiles of three colored wheat grains (black, green, and yellow) after cooking were detected via gas chromatography-ion migration spectrometry (GC-IMS) to explore corresponding volatile flavor traits. A total of 52 volatile chemic
Externí odkaz:
https://doaj.org/article/0b39c76651f8437ab4c885ee193e45ad