Zobrazeno 1 - 10
of 19
pro vyhledávání: '"Mekonen Tekliye"'
Publikováno v:
Food Science and Human Wellness, Vol 10, Iss 2, Pp 214-220 (2021)
Fungi contamination is an important factor affecting the quality and commercial value of fermented milk. Vanillin is known as a safe and efficient natural antimicrobial additive with great potential value as a food bio-preservative. In this study, th
Externí odkaz:
https://doaj.org/article/d6f964f07d014099a9a4efe116b33c7d
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
Autor:
Hafiz Abdul Rasheed, Tuhanguli Tuoheti, Zhiyu Li, Mekonen Tekliye, Yongzhu Zhang, Mingsheng Dong
Publikováno v:
Foods, Vol 10, Iss 9, p 2120 (2021)
Bacteriocinogenic Lactobacillus fermentum BZ532 with novel bacteriocin LF-BZ532 was originally isolated from Chinese cereal fermented drink, showing an antimicrobial characteristic during fermentation. This study aimed to explore the in situ antimicr
Externí odkaz:
https://doaj.org/article/6ef630a9dbe4407888e6b28a0f31044c
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
Publikováno v:
Food Science and Human Wellness, Vol 10, Iss 2, Pp 214-220 (2021)
Fungi contamination is an important factor affecting the quality and commercial value of fermented milk. Vanillin is known as a safe and efficient natural antimicrobial additive with great potential value as a food bio-preservative. In this study, th
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::4c34a68f2d7601d282f0451f4dcacbb8
https://doi.org/10.1016/j.fshw.2021.02.011
https://doi.org/10.1016/j.fshw.2021.02.011
Autor:
Liqing, Yin, Yongzhu, Zhang, Fidelis, Azi, Mekonen, Tekliye, Jianzhong, Zhou, Xiaonan, Li, Zhuang, Xu, Mingsheng, Dong, Xiudong, Xia
Publikováno v:
Frontiers in nutrition. 9
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
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=pmid________::1a51d9e8263dcdb7939606d540b27adf
https://pubmed.ncbi.nlm.nih.gov/35350413
https://pubmed.ncbi.nlm.nih.gov/35350413
Autor:
Tuhanguli Tuoheti, Mingsheng Dong, Zhiyu Li, Yongzhu Zhang, Mekonen Tekliye, Hafiz Abdul Rasheed
Publikováno v:
Foods
Volume 10
Issue 9
Foods, Vol 10, Iss 2120, p 2120 (2021)
Volume 10
Issue 9
Foods, Vol 10, Iss 2120, p 2120 (2021)
Bacteriocinogenic Lactobacillus fermentum BZ532 with novel bacteriocin LF-BZ532 was originally isolated from Chinese cereal fermented drink, showing an antimicrobial characteristic during fermentation. This study aimed to explore the in situ antimicr
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::f843692d574c1d804919e3820c150040
Publikováno v:
International Journal of Agricultural Science and Food Technology. 5:064-067
Heat treatment of milk is the most widely used processing technology in the dairy industry. It results in many chemical and biochemical changes in milk, the extent of which depends on the temperature-time combinations, the heating method utilized, an
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::131c19ad49afcd594d857896cc1a08a0
https://doi.org/10.17352/2455-815x.000044
https://doi.org/10.17352/2455-815x.000044
Autor:
Jianzhong Zhou, Xia Xiudong, Mekonen Tekliye, Mingsheng Dong, Yongzhu Zhang, Liqing Yin, Xiaoli Liu, Fidelis Azi
Publikováno v:
Molecules
Volume 26
Issue 10
Molecules, Vol 26, Iss 2983, p 2983 (2021)
Volume 26
Issue 10
Molecules, Vol 26, Iss 2983, 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://explore.openaire.eu/search/publication?articleId=doi_dedup___::129b60b9b9eae2fb3ae23f48f2a9ff73