Zobrazeno 1 - 10
of 65
pro vyhledávání: '"Peiyou Qin"'
Autor:
Qianqian Jiang, Shuang Zhao, Wenting Zhao, Pan Wang, Peiyou Qin, Junjuan Wang, Yuanyuan Zhao, Zhiwen Ge, Xiaoyan Zhao, Dan Wang
Publikováno v:
Food Chemistry: X, Vol 22, Iss , Pp 101407- (2024)
Radish (Raphanus sativus L.) undergoes texture changes in their phy-chemical properties during the long-term dry-salting process. In our study, we found that during the 60-day salting period, the hardness and crispness of radish decreased significant
Externí odkaz:
https://doaj.org/article/7d82e66da290444d82569d15433bffb2
Autor:
Xin Zhang, Peiyou Qin, Dingtao Wu, Jingwei Huang, Jiayi Zhang, Yuanyuan Gong, Liang Zou, Yichen Hu
Publikováno v:
Foods, Vol 13, Iss 17, p 2654 (2024)
Addressing the challenge of blood glucose fluctuations triggered by the ingestion of pea starch, we have adopted an eco-friendly strategy utilizing microwave irradiation to synthesize the novel pea starch–tea polyphenol complexes. These complexes e
Externí odkaz:
https://doaj.org/article/d33e94da56734a80a3fd29064e38a3df
Publikováno v:
Agronomy, Vol 14, Iss 6, p 1194 (2024)
Quinoa is a resilient crop known for its adaptability to diverse environmental conditions. This study examined the agronomic performance and ecological adaptability of quinoa across four distinct altitudes in the northwestern regions of China. Six qu
Externí odkaz:
https://doaj.org/article/b4e02d989a63461fb12b61be60ba74f6
Autor:
Liang Zou, Peiyou Qin
Publikováno v:
Frontiers in Nutrition, Vol 10 (2023)
Externí odkaz:
https://doaj.org/article/d2ed08f691b34cb296798dba7c15965f
Publikováno v:
BMC Plant Biology, Vol 22, Iss 1, Pp 1-13 (2022)
Abstract Background Quinoa (Chenopodium quinoa), a dicotyledonous species native to Andean region, is an emerging crop worldwide nowadays due to its high nutritional value and resistance to extreme abiotic stresses. Although it is well known that see
Externí odkaz:
https://doaj.org/article/469d88ffa87e4be390e6d30e2ca2ca00
Autor:
Zhuo Zhang, Yongqiang Liang, Liang Zou, Yunan Xu, Mengzhuo Li, Bao Xing, Manli Zhu, Yichen Hu, Guixing Ren, Lizhen Zhang, Peiyou Qin
Publikováno v:
Frontiers in Nutrition, Vol 10 (2023)
IntroductionTartary buckwheat and adzuki bean, which are classified as coarse grain, has attracted increasing attention as potential functional ingredient or food source because of their high levels of bioactive components and various health benefits
Externí odkaz:
https://doaj.org/article/d77813da4c6e40b4ba2b08a2ae4c77f0
Autor:
Zhuo Zhang, Xin Fan, Liang Zou, Bao Xing, Manli Zhu, Xiushi Yang, Guixing Ren, Yang Yao, Lizhen Zhang, Peiyou Qin
Publikováno v:
Frontiers in Nutrition, Vol 9 (2022)
This work investigated the phytochemical properties and health benefits of Tartary buckwheat flour obtained with different extrusion conditions including high, medium, and low temperature. Extrusion significantly decreased the fat content and changed
Externí odkaz:
https://doaj.org/article/ba0fdd72887a4779b43f4faa056ba045
Publikováno v:
Food Science & Nutrition, Vol 8, Iss 8, Pp 4232-4241 (2020)
Abstract This study aimed to evaluate the bio‐accessibility of the phenolics and flavonoid, the polyphenolic profile and the antioxidant activity of sprouts obtained from four different quinoa genotypes and one djulis cultivar during in vitro gastr
Externí odkaz:
https://doaj.org/article/be3dd24e30524628b4cf092315fa685f
Starch Fine Structure Determines Cooked Foxtail Millet Texture and Starch Physicochemical Properties
Autor:
Bao Xing, Xiushi Yang, Liang Zou, Jingke Liu, Yongqiang Liang, Mengzhuo Li, Zhuo Zhang, Nuo Wang, Guixing Ren, Lizhen Zhang, Peiyou Qin
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::da736477538d0f7153b87e8035252bee
https://doi.org/10.2139/ssrn.4414772
https://doi.org/10.2139/ssrn.4414772
Autor:
Xin Fan, Peiyou Qin, Yuqiong Hao, Huimin Guo, Christophe Blecker, Nadia Everaert, Guixing Ren
Publikováno v:
International Journal of Molecular Sciences, Vol 21, Iss 24, p 9594 (2020)
Lunasin is a soybean-derived peptide that exhibits anticancer bioactivity in different cancer cells and has been identified in different plants. However, recent studies revealed through molecular and chemical analyses that lunasin was absent in wheat
Externí odkaz:
https://doaj.org/article/cccb1c8a776344a9a6c512802e02f945