Zobrazeno 1 - 9
of 9
pro vyhledávání: '"Qinghang Wu"'
Autor:
Xiaorui YUAN, Heyu CHEN, Yu LIU, Qinghang WU, Liu YANG, Yanyan ZHAO, Haixu ZHOU, Mingming ZHU, Ziran CAI, Shengming ZHAO
Publikováno v:
Shipin gongye ke-ji, Vol 43, Iss 13, Pp 190-197 (2022)
Taking quinoa as the raw material, NaOH solution was used as solvent, ultrasonic-assisted thermo-alkaline technology was used to extract soluble protein from quinoa. The extraction temperature, extracting time, extraction solid-liquid ratio and ultra
Externí odkaz:
https://doaj.org/article/0351d05f00ba4e6f8cf8f1d41e8641eb
Autor:
Ting Li, Wenjun Wu, Jianming Zhang, Qinghang Wu, Shenlong Zhu, Erli Niu, Shengfeng Wang, Chengying Jiang, Daqun Liu, Chengcheng Zhang
Publikováno v:
Antioxidants, Vol 12, Iss 12, p 2033 (2023)
Olive leaves are rich in phenolic compounds. This study explored the chemical profiles and contents of free phenolics (FPs) and bound phenolics (BPs) in olive leaves, and further investigated and compared the antioxidant properties of FPs and BPs usi
Externí odkaz:
https://doaj.org/article/b6e2aef9e5cf4fa5a5a00f74f58e9f07
Autor:
Chengcheng Zhang, Jianming Zhang, Xiaoting Xin, Shenlong Zhu, Erli Niu, Qinghang Wu, Ting Li, Daqun Liu
Publikováno v:
Frontiers in Nutrition, Vol 9 (2022)
Olive leaves, which are the most abundant byproducts of the olive industry, offer multiple health benefits. The investigation of the phytochemical profiles and relevant biological activities is an essential step toward transforming these low-value by
Externí odkaz:
https://doaj.org/article/42e779e585304b808a38fe61b26740b8
Autor:
Qinghang, Wu, Zhang, Chengcheng, Zhang, Jianming, Xin, Xiaoting, Li, Ting, He, Chengyun, Zhao, Shengming, Liu, Daqun
Publikováno v:
In Current Research in Food Science 2023 6
Publikováno v:
2022 34th Chinese Control and Decision Conference (CCDC).
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::454e76ebe05ca7f0c789e8734b0f7469
https://doi.org/10.1109/ccdc55256.2022.10033605
https://doi.org/10.1109/ccdc55256.2022.10033605
Publikováno v:
Food Research International. 161:111879
Pickled tuber mustard is a traditional fermented pickle widely consumed in China, and it is characterized by the presence of glucosinolates (GSLs). To understand the biotransformation of GSLs in tuber mustard during pickling, the dynamics of the gluc
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::2beeb28011383a8f7819e7a0839c2468
https://doi.org/10.1016/j.foodres.2022.111879
https://doi.org/10.1016/j.foodres.2022.111879
Publikováno v:
Bioresource Technology. 152:234-240
Three independent cultures by fed batch strategy under different oxygen supply levels were investigated with Schizochytrium sp. S31 on glycerol in 50 L bioreactor. Three cultures all achieved high cell density cultivation (HCDC) with more than 100 g/
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::a79cc65d142e59ed2f25a87ee07b1baf
https://doi.org/10.1016/j.biortech.2013.11.002
https://doi.org/10.1016/j.biortech.2013.11.002
Publikováno v:
Bioresource Technology. 142:400-406
Volumetric mass transfer coefficient (kLa) is a key fermentation parameter for the production of docosahexaenoic acid (DHA) from glycerol by Schizochytrium sp. S31. In order to elucidate the effects of kLa on the fermentations, both baffled and unbaf
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::172e006776fe0b696f0987c31d1d5e1a
https://doi.org/10.1016/j.biortech.2013.04.107
https://doi.org/10.1016/j.biortech.2013.04.107
Publikováno v:
Bioresource Technology. 142:255-260
DHA production by Schizochytrium sp. S31 was studied in batch cultures on glycerol with stepwise dissolved oxygen strategy. Three growth stages were identified as cell growth, lipid accumulation and lipid turnover. It was revealed that fatty acid (FA
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::382a23204eaaaf45d256cb2b925da0cc
https://doi.org/10.1016/j.biortech.2013.05.030
https://doi.org/10.1016/j.biortech.2013.05.030