Zobrazeno 1 - 5
of 5
pro vyhledávání: '"Qiandai Shi"'
Publikováno v:
Molecules, Vol 28, Iss 22, p 7572 (2023)
Polyphenols from stevia leaves (PPSs) are abundant byproducts from steviol glycoside production, which have been often studied as raw extracts from stevia extracts for their bioactivities. Herein, the PPSs rich in isochlorogenic acids were studied fo
Externí odkaz:
https://doaj.org/article/d0829c2e033241ed86d69f4099372f9c
Autor:
Lu Chen, Qiandai Shi, Qingfeng Dong, Yu Du, Zhiyun Peng, Qiaohui Zeng, Zihao Lin, Jieer Qiu, Yong Zhao, Jing Jing Wang
Publikováno v:
Journal of agricultural and food chemistry.
A novel photodynamic inactivation (PDI)-mediated antimicrobial film of polylactic acid/5-aminolevulinic acid (PLA/ALA) was successfully fabricated by a covalent grafting method using low-temperature plasma. The chemical structure, surface morphology,
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::c1c9a870a93bc248e0069c4953a17b28
https://pubmed.ncbi.nlm.nih.gov/36548110
https://pubmed.ncbi.nlm.nih.gov/36548110
Publikováno v:
Biomacromolecules. 22:2790-2801
Antibacterial packaging film mediated by photodynamic inactivation (PDI) is a new concept in food industry. The objective of this study was to fabricate a green 2,3-dialdehyde cellulose (DAC)-based antimicrobial film with PDI potency by incorporating
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::befaadfc88b13a843cc2321fb388a098
https://doi.org/10.1021/acs.biomac.1c00165
https://doi.org/10.1021/acs.biomac.1c00165
Publikováno v:
Food research international (Ottawa, Ont.). 151
Photodynamic inactivation (PDI) is an effective alternative to traditional antibiotics to broadly kill bacteria. This study aimed to develop a potent PDI system by coupling calcinated melamine sponges (CMSs) with the Fenton reaction. The results show
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::afcb201365510b26ae2c38c9326ba010
https://pubmed.ncbi.nlm.nih.gov/34980385
https://pubmed.ncbi.nlm.nih.gov/34980385
Autor:
Zhiyun Peng, Yufeng Li, Lijun Tan, Lu Chen, Qiandai Shi, Qiao-Hui Zeng, Haiquan Liu, Jing Jing Wang, Yong Zhao
Publikováno v:
Food Chemistry. 378:132127
A series of gallic acid-benzylidenehydrazine hybrids were synthesized and evaluated for their tyrosinase inhibitory activity. Thereinto, compounds 5d and 5f potently inhibited tyrosinase with IC
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::fa0b6a4a7e9f243457dc4ce7ea040183
https://doi.org/10.1016/j.foodchem.2022.132127
https://doi.org/10.1016/j.foodchem.2022.132127