Zobrazeno 1 - 10
of 165
pro vyhledávání: '"Lirong Xu"'
Autor:
Xinyang Liu, Shihao Wang, Meifan Pan, Ailing Tian, Kaixuan Chen, Wenwen Qu, Wenkai Zhou, Yarui Zhou, Lijjiao Fan, Cong Zhao, Lingyun Qu, Qiangwei Liu, Saihan Wang, Chuanxu Zheng, Lili Zheng, Feng Zhong, Lirong Xu, Aiguo Ma
Publikováno v:
Food Chemistry: X, Vol 23, Iss , Pp 101652- (2024)
To instruct the production of millet porridge, the effect of cooking methods on flavor and texture of millet porridge was investigated. A total of 91 volatiles were detected and most volatile compounds decreased with cooking time, e.g. alcohols. The
Externí odkaz:
https://doaj.org/article/8a727cdd18c9494aac2aa87495daf45e
Autor:
Qilin Huang, Guizhen Yang, Chenchen Tang, Biao Dou, You Hu, Hui Liu, Xiao Wu, Huan Zhang, Haikun Wang, Lirong Xu, Xiao-Dong Yang, Yanwu Xu, Yuejuan Zheng
Publikováno v:
Heliyon, Vol 10, Iss 13, Pp e34055- (2024)
Background: Rujin Jiedu decoction (RJJDD) is a classical prescription of Traditional Chinese Medicine that has long been applied to treat pneumonia caused by external infection, but whether and how it benefits influenza virus therapy remains largely
Externí odkaz:
https://doaj.org/article/b6b88275c51a44bd8cc1a02417eca2e6
Autor:
Shihao Wang, Kaixuan Chen, Ailing Tian, Meifan Pan, Xinyang Liu, Lingyun Qu, Jin Jin, Sijie Lv, Yanqiu Xu, Yangguang Li, Wenzhe Yang, Xinfang Zhang, Lili Zheng, Yani Zhang, Xueliang Yang, Feng Zhong, Lirong Xu, Aiguo Ma
Publikováno v:
Food Chemistry: X, Vol 22, Iss , Pp 101515- (2024)
To investigate the optimal processing of maize porridge, the volatile compounds and texture under different cooking methods and time have been studied. A total of 51 volatile compounds were identified in maize porridge. Notably, the major volatiles,
Externí odkaz:
https://doaj.org/article/eb4934e0363b4aa8b1766486b3b39b7f
Autor:
Tiannan Xiang, Yingxiang Zou, Xinru Jiang, Lirong Xu, Lu Zhang, Chunxian Zhou, You Hu, Xiaolan Ye, Xiao-Dong Yang, Xin Jiang, Yuejuan Zheng
Publikováno v:
Heliyon, Vol 10, Iss 1, Pp e23225- (2024)
Bacterial infection remains a big concern in the patients of ICU, which is the main cause of life-threatening organ dysfunction, or even sepsis. The poor control of bacterial infection caused by antibiotic resistance, etc. or the overwhelming immune
Externí odkaz:
https://doaj.org/article/b221cbb84e204d3abe993391a017cfc8
Publikováno v:
Food Science and Human Wellness, Vol 12, Iss 1, Pp 140-150 (2023)
The flavor is a decisive sensory characteristic that determines the popularity of French fries (FFs). During high-oleic rapeseed oil (RO) frying, the flavor development of FFs showed three noticeable stages including break-in (3.5 %–7.5 % of total
Externí odkaz:
https://doaj.org/article/86688969f6b74427b31ab458ae1540de
Characteristic volatiles fingerprints in olive vegetable stored at different conditions by HS-GC-IMS
Autor:
Lirong Xu, Jianxia Wang, Ailing Tian, Shihao Wang, Kuan Zhao, Rao Zhang, Xiaoqing Wu, Yajun Liu, Xinyang Liu, Kaixuan Chen, Xinyi Li, Emad Karrar, Pan Gao, Xiaoguo Ying, Gengsheng Xiao, Lukai Ma
Publikováno v:
Food Chemistry: X, Vol 18, Iss , Pp 100707- (2023)
The olive vegetable is popular food owing to its unique flavor. This study innovatively used headspace-gas chromatography-ion mobility spectrometry to evaluate olive vegetables' volatiles under different conditions. A total of 57 volatile compounds w
Externí odkaz:
https://doaj.org/article/93210e41458f49a781c3a452610c0590
Autor:
Yueming Ling, Xianpeng Xiong, Wenli Yang, Bin Liu, Yue Shen, Lirong Xu, Fuyuan Lu, Meihua Li, Yangdong Guo, Xuejun Zhang
Publikováno v:
International Journal of Molecular Sciences, Vol 24, Iss 24, p 17552 (2023)
Melon (Cucumis melo L.) represents an agriculturally significant horticultural crop that is widely grown for its flavorful fruits. Downy mildew (DM), a pervasive foliar disease, poses a significant threat to global melon production. Although several
Externí odkaz:
https://doaj.org/article/24288c3dd400414bb3502b1f77047553
Publikováno v:
Frontiers in Bioengineering and Biotechnology, Vol 11 (2023)
Introduction: The side effects of conventional therapy for acute deep vein thrombosis (DVT) are severe, with inflammatory reactions playing a pivotal role. It is particularly important to explore new ways of treatment thrombosis by targeting inflamma
Externí odkaz:
https://doaj.org/article/9876bd11d51e484b853d71607bd2b97d
Autor:
Yongjin Wang, Yijia Su, Qayyum Shehzad, Le Yu, Ailing Tian, Shihao Wang, Lukai Ma, Lili Zheng, Lirong Xu
Publikováno v:
Food Chemistry: X, Vol 17, Iss , Pp 100588- (2023)
Bischofia polycarpa seed oil is rich in nutrition and positively affects on human health. We analyzed and compared the chemical compositions, antioxidant activities, and quality characteristics of Bischofia polycarpa seed oils using different solvent
Externí odkaz:
https://doaj.org/article/c906053c4d3641f7a00ea6fdb6044236
Autor:
Lirong Xu, Shihao Wang, Ailing Tian, Taorong Liu, Soottawat Benjakul, Gengsheng Xiao, Xiaoguo Ying, Yuhong Zhang, Lukai Ma
Publikováno v:
Food Chemistry: X, Vol 17, Iss , Pp 100530- (2023)
Green plum is popular due to its tasty flavor and nutritional benefits. This study investigated the volatiles of oils extracted from the green plum seed using the headspace-gas chromatography-ion mobility spectrometry. A total of 42 volatiles were id
Externí odkaz:
https://doaj.org/article/098211b750d14149ac1ccbf0850b77eb