Výsledky vyhledávání

Akademický článek

Comparative investigation on the phenolic compounds and antioxidant capacity of walnut kernel from different drying methods

Autor: Li Qingyang, Wang Shuting, Wang Ruohui, Shen Danyu, Mo Runhong, Tang Fubin, Liu Yihua

Publikováno v: Food Production, Processing and Nutrition, Vol 6, Iss 1, Pp 1-12 (2024)

Abstract Drying techniques are being used more and more to extend the shelf life of industrial products. Drying could influnce the content of phenolics in food and their antioxidant activity. This study estimated the effects of different drying metho

Externí odkaz: https://doaj.org/article/b354b87c3d2c44d5913c7d659e575bbd

Zobrazit plný text záznamu

Akademický článek

Maturation-induced changes in phenolic forms and their antioxidant activities of walnuts: A dual view from kernel and pellicle

Autor: Cui, Maokai, Mo, Runhong, Li, Qingyang, Wang, Ruohui, Shen, Danyu, Tang, Fubin, Liu, Yihua

Publikováno v: In Food Chemistry: X 30 October 2024 23

Zobrazit plný text záznamu

Akademický článek

Unraveling the metabolic profile regulation of camellia oilseeds under insect and heat stress: Insights into functional effects and mechanistic basis

Autor: Li, Qingyang, Zhu, Wei, Sun, Shiman, Cui, Maokai, Zhang, Wei, Shu, Jinping, Mo, Runhong, Tang, Fubin, Guo, Yirong, Liu, Yihua

Publikováno v: In Food Chemistry: X 30 October 2024 23

Zobrazit plný text záznamu

Akademický článek

External browning mechanism in walnut kernel pellicles under different drying conditions based on the combination of widely-targeted and anthocyanin-targeted metabolomics

Autor: Li, Qingyang, Mo, Runhong, Shen, Danyu, Sun, Shiman, Tang, Fubin, Guo, Yirong, Liu, Yihua

Publikováno v: In Food Chemistry 1 December 2024 460 Part 1

Zobrazit plný text záznamu

Akademický článek

香榧果实生长后期油脂及脂溶性活性物质的动态变化规律Dynamic changes of oils and liposoluble active substances in Torreya grandis at late growth stage

Autor: 王玫鹃1,2 ，莫润宏1，钟冬莲1，汤富彬1WANG Meijuan1,2, MO Runhong 1, ZHONG Donglian1, TANG Fubin

Publikováno v: Zhongguo youzhi, Vol 48, Iss 7, Pp 125-129 (2023)

为探究香榧果实生长后期油脂及脂溶性活性物质的动态变化规律，以20年生香榧为研究对象，分析测定了香榧果实生长后期种仁中油脂含量、香榧籽油中脂肪酸组成及脂溶性活性物质（角鲨�

Externí odkaz: https://doaj.org/article/de3f7aedbabc48e59df21d2ad7e645ba

Zobrazit plný text záznamu

Akademický článek

Comparison of different drying technologies for walnut (Juglans regia L.) pellicles: Changes from phenolic composition, antioxidant activity to potential application

Autor: Li Qingyang, Wang Ruohui, Sun Shiman, Shen Danyu, Mo Runhong, Liu Yihua

Publikováno v: Food Chemistry: X, Vol 20, Iss , Pp 101037- (2023)

The analysis of the phenolic profile in the walnut pellicle (WP) and its exploitability can help to promote the valorization of the industrial waste from walnut production. Three forms of 33 monomeric phenols in WPs were quantified based on our previ

Externí odkaz: https://doaj.org/article/550e2b75bf4e4a5aaad65ce52675a35a

Zobrazit plný text záznamu