Zobrazeno 1 - 10
of 23
pro vyhledávání: '"Ligen Zou"'
Autor:
Ligen, Zou, Qian, Wang, Liping, Weng, Tenghao, Wang, Jing, Qiu, Junbo, Liu, Huiyan, Jiang, Yuanfeng, Wu
Publikováno v:
In Food Chemistry: X 30 December 2022 16
Publikováno v:
Frontiers in Nutrition, Vol 9 (2023)
IntroductionHarvested blueberries can be processed into wine to extend their shelf life and increase their commercial value. In order to produce fruit wine, external sugar is often added prior to fermentation to increase the final alcohol content to
Externí odkaz:
https://doaj.org/article/c8533436792c4d8b944896cc9fcc87c0
Publikováno v:
ACS Omega, Vol 6, Iss 9, Pp 6385-6392 (2021)
Externí odkaz:
https://doaj.org/article/8846c49ad40f4c5d8fe095eaa99f85d3
Autor:
Jianyou Zhang, Lei Sun, Pengbo Cui, Ligen Zou, Yutong Chen, Jianqin Liang, Shengqiang Ji, Noman Walayat, Fei Lyu, Yuting Ding
Publikováno v:
Food chemistry. 406
The labeled quantitative proteomic method was used to study the changes in muscle proteins of large yellow croaker (Pseudosciaena crocea) treated with electrolytic water (EW) and chitosan (CHI) combined preservation during 12 days of refrigeration st
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::4323a6d1a86c579e57e9e5c9231ca84d
https://pubmed.ncbi.nlm.nih.gov/36462361
https://pubmed.ncbi.nlm.nih.gov/36462361
Autor:
Yao Zhang, Nyasha Makaza, Chunmin Jiang, Yaqing Wu, Sabir Z Nishanbaev, Ligen Zou, Juan Sun, Xinjie Song, Yuanfeng Wu
Publikováno v:
Food chemistry. 395
Brassica vegetables, especially broccoli, have health benefits such as anticancer activity, which are attributed to isothiocyanate (ITC), products of glucosinolate hydrolysis. This study aimed to explore the effect of cooking time and addition of exo
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::2051325eae06ba0be65d1fdca044b476
https://pubmed.ncbi.nlm.nih.gov/35820274
https://pubmed.ncbi.nlm.nih.gov/35820274
Autor:
Xizhe, Fu, Yinglin, Du, Ligen, Zou, Xingquan, Liu, Yihan, He, Yanqun, Xu, Li, Li, Zisheng, Luo
Publikováno v:
Food Chemistry. 390:133226
In present work, green and efficient glycerol solvent system was coupled with pulse-probe ultrasonication for one-step extraction and preservation of anthocyanin from blueberry pomace. Under optimal conditions (40 min, 174 W, 18.6 mL/g, 20% of glycer
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::62ae9c509a21c63b7977ca944c622355
https://doi.org/10.1016/j.foodchem.2022.133226
https://doi.org/10.1016/j.foodchem.2022.133226
Autor:
Jianyou Zhang, Guangcheng Zhou, Shengqiang Ji, Ligen Zou, Jianqin Liang, Noman Walayat, Jiang Chen, Fei Lyu, Yuting Ding
Publikováno v:
LWT. 167:113855
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::8d5aa1eb87cf07c2eba6c17333cdbbaf
https://doi.org/10.1016/j.lwt.2022.113855
https://doi.org/10.1016/j.lwt.2022.113855
Publikováno v:
Food Chemistry. 370:131083
The hybrid oxidation effect of ultrasonics (US) and ultraviolet light (UV-A) on Cyanidin-3-O-glucoside (C3G) stability were examined. For comparison, sonolysis and photolysis experiments were also conducted. The results showed that under hybrid sonop
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::b2fe6d9c0fc808b3e0b1813b6030707a
https://doi.org/10.1016/j.foodchem.2021.131083
https://doi.org/10.1016/j.foodchem.2021.131083
Publikováno v:
Small. 17:2170239
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::2b887fe1df88e2d76d773b99a2f26d36
https://doi.org/10.1002/smll.202170239
https://doi.org/10.1002/smll.202170239
Publikováno v:
Food Research International. 147:110566
Sphingolipids (SLs) are common in all eukaryotes, prokaryotes, and viruses, and played a vital role in human health. They are involved in physiological processes, including intracellular transport, cell division, and signal transduction. However, the
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::74a9e0a7b9449c040fa89cb7bbb248bf
https://doi.org/10.1016/j.foodres.2021.110566
https://doi.org/10.1016/j.foodres.2021.110566