Zobrazeno 1 - 5
of 5
pro vyhledávání: '"Mengyan Qian"'
Autor:
Qiao He, Zhehao Yang, Zhipeng Zou, Mengyan Qian, Xiaolei Wang, Xinhui Zhang, Zhongping Yin, Jinhai Wang, Xingqian Ye, Donghong Liu, Mingming Guo
Publikováno v:
Advanced Science, Vol 10, Iss 6, Pp n/a-n/a (2023)
Abstract The rapid dissemination of antibiotic resistance accelerates the desire for new antibacterial agents. Here, a class of antimicrobial peptides (AMPs) is designed by modifying the structural parameters of a natural chickpea‐derived AMP–Leg
Externí odkaz:
https://doaj.org/article/dcfe773199c54e5fa926473155090087
Autor:
Mengyan Qian, Balarabe B. Ismail, Qiao He, Xinhui Zhang, Zhehao Yang, Tian Ding, Xingqian Ye, Donghong Liu, Mingming Guo
Publikováno v:
Comprehensive Reviews in Food Science and Food Safety.
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::5f9c0ccaf5921b657a22620f5f0ccb85
https://doi.org/10.1111/1541-4337.13152
https://doi.org/10.1111/1541-4337.13152
Autor:
Qiao He, Zhehao Yang, Zhipeng Zou, Mengyan Qian, Xiaolei Wang, Xinhui Zhang, Zhongping Yin, Jinhai Wang, Xingqian Ye, Donghong Liu, Mingming Guo
Publikováno v:
Advanced science (Weinheim, Baden-Wurttemberg, Germany).
The rapid dissemination of antibiotic resistance accelerates the desire for new antibacterial agents. Here, a class of antimicrobial peptides (AMPs) is designed by modifying the structural parameters of a natural chickpea-derived AMP-Leg2, termed "fu
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::ada27e5f09de4f79c5b028ec7f0d88f0
https://pubmed.ncbi.nlm.nih.gov/36563134
https://pubmed.ncbi.nlm.nih.gov/36563134
Autor:
Zhongping Yin, Donghong Liu, Xingqian Ye, Mengyan Qian, Balarabe B. Ismail, Xinhui Zhang, Mingming Guo
Publikováno v:
Trends in Food Science & Technology. 114:459-471
Background Rapid socio-economic development has allowed bakery products to gradually become a significant portion of people's daily diet throughout the world. However, microbial contamination and oxidation of lipids, as well as proteins in bakery pro
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::5179ed6811bf163b080213b26fc58518
https://doi.org/10.1016/j.tifs.2021.06.009
https://doi.org/10.1016/j.tifs.2021.06.009
Autor:
Mengyan Qian, Mingming Guo, Tony Z. Jin, Huan Cheng, Saifanassour Ali Arabi, Xinhui Zhang, Balarabe B. Ismail, Donghong Liu
Publikováno v:
Carbohydrate polymers. 273
With the rising demand for fresh and ready-to-eat foods, antimicrobial packaging has been developed to control or prevent microbial growth as well as maintain food quality and safety. Chitosan is an advanced biomaterial for antimicrobial packaging to
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::5ae0d0ce03e82223de69e1af874980f0
https://pubmed.ncbi.nlm.nih.gov/34561014
https://pubmed.ncbi.nlm.nih.gov/34561014