Zobrazeno 1 - 10
of 49
pro vyhledávání: '"Miaoyun Li"'
Autor:
Shijie Liu, Lijun Zhao, Miaoyun Li, Yaodi Zhu, Dong Liang, Yangyang Ma, LingXia Sun, Gaiming Zhao, Qiancheng Tu
Publikováno v:
Food Chemistry: X, Vol 22, Iss , Pp 101465- (2024)
Probiotic Bacillus strains can solve the problems of single flavor and long fermentation time of fermented products caused by the lack of certain functional genes and insufficient metabolism ability of fermenter strains (Lactobacillus and Bifidobacte
Externí odkaz:
https://doaj.org/article/4023ca830f5946c885c1b4895960fde0
Autor:
Jiaqi Tian, Qiancheng Tu, Miaoyun Li, Lijun Zhao, Yaodi Zhu, Jong-Hoon Lee, Zhengyan Gai, Gaiming Zhao, Yangyang Ma
Publikováno v:
Food Chemistry: X, Vol 21, Iss , Pp 101069- (2024)
Foodborne spores are ubiquitous with extremely strong resistance, and pose a serious threat to food safety and human health. Therefore, rapid, sensitive, and selective detection of spores are crucial. In this study, a fluorescent probe was developed
Externí odkaz:
https://doaj.org/article/0fcc9a96300c4114831d3dedf5c52c24
Autor:
Zhengbao Niu, Jiajia Yang, Yaodi Zhu, Lina Xu, Shufeng Yang, Miaoyun Li, Lijun Zhao, Yuanyuan Zhang, Qing Guo, Gaiming Zhao
Publikováno v:
Food Materials Research, Vol 3, Iss 1, Pp 1-10 (2023)
Cold chain meat has become the main force of meat consumption in China due to its unique taste and rich nutrition. However, there are serious regulatory blind spots throughout the cold chain process, making it difficult to monitor the freshness quali
Externí odkaz:
https://doaj.org/article/21ea4b80229e4c1ca3d24d2da9b8e687
Publikováno v:
Shipin gongye ke-ji, Vol 43, Iss 23, Pp 79-85 (2022)
Objective: The aim of this paper was to study the effect of wheat protein on the quality of low-NaCl pork sausage and find the suitable range of wheat protein under different NaCl conditions. Methods: By single factor experiment, 0~50% KCl substituti
Externí odkaz:
https://doaj.org/article/1451448180f34b58abc14de33ad44196
Autor:
Yaodi Zhu, Niancheng Hong, Lijun Zhao, Shengnan Liu, Jie Zhang, Miaoyun Li, Yangyang Ma, Dong Liang, Gaiming Zhao
Publikováno v:
Foods, Vol 12, Iss 24, p 4515 (2023)
The emulsifying capacity of bovine bone protein extracted using high-pressure hot water (HBBP) has been determined to be good. Nevertheless, given that HBBP is a blend of peptides with a broad range of molecular weights, the distinction in emulsifyin
Externí odkaz:
https://doaj.org/article/6b65b3cc885147c982b15f9f71bebdf4
Autor:
Miaoyun Li, Meiqian Wang
Publikováno v:
Frontiers in Psychology, Vol 13 (2022)
The use of information and communication technologies (ICT) is increasingly becoming prevalent among students, both at home and school. While inconsistent results were found for student ICT use and reading literacy, this study attempted to explain th
Externí odkaz:
https://doaj.org/article/78d39cb019704ef6aa41aca34bc0790e
Autor:
Dong Liang, Shengnan Liu, Miaoyun Li, Yaodi Zhu, Lijun Zhao, Lingxia Sun, Yangyang Ma, Gaiming Zhao
Publikováno v:
Foods, Vol 12, Iss 9, p 1834 (2023)
Bacteriostats, as chemical substances that inhibit bacterial growth, are widely used in the sterilization process; however, their effects on spindle spores are unclear. In this study, the effects of bacteriostats, including nine commonly used food ad
Externí odkaz:
https://doaj.org/article/2111f5da44304faeb1a6806a2df671cd
Publikováno v:
Foods, Vol 11, Iss 7, p 963 (2022)
This study analyzed the changes of odor and taste in Daokou braised chicken during processing by GC-MS, GC-IMS, e-nose and e-tongue. The 75 and 55 volatile compounds identified in Daokou braised chicken by GC-MS and GC-IMS, respectively, included hyd
Externí odkaz:
https://doaj.org/article/1db62c591d3c4a26b26032c2fc55657c
Publikováno v:
Educational technology research and development.
Autor:
Shijie Liu, Yaodi Zhu, Miaoyun Li, Weijia Liu, Lijun Zhao, YangYang Ma, Lina Xu, Na Wang, Gaiming Zhao, Dong Liang, Qiuying Yu
Publikováno v:
Food Analytical Methods. 15:2810-2820