Zobrazeno 1 - 10
of 25
pro vyhledávání: '"Liqing, Yin"'
Autor:
Hongxia Xuan, Jiyu Cheng, Linjiang Pang, Liqing Yin, Yuge Guan, Junfeng Cheng, Xinghua Lu, Guoquan Lu
Publikováno v:
Foods, Vol 13, Iss 16, p 2569 (2024)
Sweet potatoes are extremely vulnerable to mechanical wounds during harvesting and postharvest handling. It is highly necessary to take measures to accelerate wound healing. The effect of 20 g L−1 of ascorbic acid (AA) treatment on the wound healin
Externí odkaz:
https://doaj.org/article/365eac57200546ada3ca17ba6b542d40
Autor:
Jiyu Cheng, Jiawen Wu, Zhihao Liu, Xiaoqiong Zhang, Xinghua Lu, Liqing Yin, Guoquan Lu, Linjiang Pang
Publikováno v:
Foods, Vol 12, Iss 11, p 2224 (2023)
Ceratocystis fimbriata Ellis & Halsted is the pathogen causing black rot in sweet potatoes that can lead to flavor change and toxin release. This study detected the volatile organic compounds (VOCs) of C. fimbriata-infected sweet potatoes in the earl
Externí odkaz:
https://doaj.org/article/3618282bdadd49ea8882c710221a4882
Autor:
Liqing Yin, Yongzhu Zhang, Fidelis Azi, Mekonen Tekliye, Jianzhong Zhou, Xiaonan Li, Zhuang Xu, Mingsheng Dong, Xiudong Xia
Publikováno v:
Frontiers in Nutrition, Vol 9 (2022)
Soybean whey, as a byproduct of soybean industry, has caused considerable concern recently because of its abundant nutrients. To further utilize soybean whey, it was fermented with Weissella hellenica D1501, and the neuroprotective potency of this be
Externí odkaz:
https://doaj.org/article/54ab993c1f7c4a85854a1d8e0ddf5070
Publikováno v:
Antioxidants, Vol 11, Iss 10, p 2037 (2022)
Isoflavones are a class of major phenolic compounds, derived from soybeans, that possess unique therapeutic and biological properties. The possible mechanisms of isoflavone-mediated protection of neuronal PC12 cells against hypoxic damage was investi
Externí odkaz:
https://doaj.org/article/74a18e64cd004bebb9a4937fd4becb86
Publikováno v:
Foods, Vol 11, Iss 13, p 1919 (2022)
Sweetpotato is prone to disease caused by C. fimbriata without obvious lesions on the surface in the early period of infection. Therefore, it is necessary to explore the possibility of developing an efficient early disease detection method for sweetp
Externí odkaz:
https://doaj.org/article/5841bc4f24fe4e8a9e104c2069882b8e
Autor:
Zhe Wang, Xiaonan Li, Yiqiang Dai, Liqing Yin, Fidelis Azi, Jianzhong Zhou, Mingsheng Dong, Xiudong Xia
Publikováno v:
Metabolic Engineering. 74:206-219
Genistin is one of the bioactive isoflavone glucosides found in legumes, which have great nutraceutical and pharmaceutical significance. The market available isoflavones are currently produced by direct plant extraction. However, its low abundance in
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::c0c1a33423ab05d5ec05ac1374595862
https://doi.org/10.1016/j.ymben.2022.10.015
https://doi.org/10.1016/j.ymben.2022.10.015
Autor:
Xiudong Xia, Yiqiang Dai, Han Wu, Xiaoli Liu, Ying Wang, Liqing Yin, Zhe Wang, Xiaonan Li, Jianzhong Zhou
Publikováno v:
Journal of Functional Foods, Vol 62, Iss , Pp - (2019)
Soymilk fermentation with kombucha was perfomed at 28 °C and 37 °C, and changes in the number of microorganisms, bioactivity and chemical compositions were analyzed during fermentation. Yeast, acetic acid bacteria (AAB), and lactic acid bacteria (L
Externí odkaz:
https://doaj.org/article/021ac60b15e141daa37702228cc6582b
Autor:
Pang, Jiyu Cheng, Jiawen Wu, Zhihao Liu, Xiaoqiong Zhang, Xinghua Lu, Liqing Yin, Guoquan Lu, Linjiang
Publikováno v:
Foods; Volume 12; Issue 11; Pages: 2224
Ceratocystis fimbriata Ellis & Halsted is the pathogen causing black rot in sweet potatoes that can lead to flavor change and toxin release. This study detected the volatile organic compounds (VOCs) of C. fimbriata-infected sweet potatoes in the earl
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=multidiscipl::5105690b18fb6329b3658ab764067cd8
Autor:
Liqing Yin, Yongzhu Zhang, Fidelis Azi, Mekonen Tekliye, Jianzhong Zhou, Xiaoli Liu, Mingsheng Dong, Xiudong Xia
Publikováno v:
Molecules, Vol 26, Iss 10, p 2983 (2021)
Fermented soybean products have attracted great attention due to their health benefits. In the present study, the hypoxia-injured PC12 cells induced by cobalt chloride (CoCl2) were used to evaluate the neuroprotective potency of tofu fermented by Act
Externí odkaz:
https://doaj.org/article/8237ea1e311f485fb86d105ec215fd40
Autor:
Liqing Yin, Mekonen Tekliye, Han Wu, Mingsheng Dong, Yongzhu Zhang, Lixia Wang, Fidelis Azi, Jianzhong Zhou, Xiaoli Liu, Xia Xiudong
Publikováno v:
European Journal of Nutrition. 61:779-792
Soy whey is a byproduct generated from the processing of several soybean products. Its valorization has continued to attract significant research interest in recent times due to the nutritional and bioactive potency of its chemical composition. Herei
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::68930c2c05b7c26b1daa0bfe33637a66
https://doi.org/10.1007/s00394-021-02679-w
https://doi.org/10.1007/s00394-021-02679-w