Zobrazeno 1 - 7
of 7
pro vyhledávání: '"Qingnan, Mo"'
Autor:
Mingming Tu, Yao Zang, Qingnan Mo, Xingyun Yuan, Dengqun Shu, Guosheng Zhang, Jie Hu, Yanjiao Li, Renxin Liu, Shan Bing, Yitian Zang
Publikováno v:
Poultry Science, Vol 103, Iss 9, Pp 104012- (2024)
ABSTRACT: Slightly acidic electrolyzed water (SAEW) is a safe and effective disinfectant, but its sterilizing efficiency is compromised by organic matter on the egg surface. Electrolyzed reduced water (ERW) is a harmless cleaner with a decontaminatio
Externí odkaz:
https://doaj.org/article/7f3fcfbf61144c1984d66bc64178727c
Autor:
Lina SUN, Yuwei LI, Changlin LIU, Xingyun YUAN, Yuchen WANG, Yingqi JIA, Yitian ZANG, Qingnan MO, Beibei ZHANG, Jiahui ZHENG, Ran ZHANG, Dengqun SHU
Publikováno v:
Shipin gongye ke-ji, Vol 44, Iss 9, Pp 146-152 (2023)
In order to study the bactericidal mechanism of slightly acidic electrolyzed water (SAEW) against Salmonella enteritidis, the effects of SAEW on cell membrane permeability, cell membrane integrity, reactive oxygen species (ROS), and intracellular ATP
Externí odkaz:
https://doaj.org/article/8f6ebf6051be4d769ee6c542acd0cd93
Autor:
Fuguang Xue, Qingnan Mo, Pengyun Ma, Jian Zhang, Shuzhen Wang, Chuanxia Zheng, Yuqin Sun, Minze Liu, Zhengang Yang, Hao Bai
Publikováno v:
Frontiers in Nutrition, Vol 9 (2022)
Kelp powder, supplemented with a dairy cow diet, effectively improved the milk polyunsaturated fatty acids (PUFAs) content. However, little information exists on the downstream effects of the kelp-treated milk on body health, gut microbiota, and nutr
Externí odkaz:
https://doaj.org/article/4f1a0199357a4ce0b6ee6f8a342a3749
Autor:
Xingyun Yuan, Yanjiao Li, Qingnan Mo, Beibei Zhang, Dengqun Shu, Lina Sun, Xianghui Zhao, Ran Zhang, Jiahui Zheng, Yingqi Jia, Yitian Zang
Publikováno v:
Food Control. 148:109681
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::0061d053c8f52485d7c06d6f48a009c5
https://doi.org/10.1016/j.foodcont.2023.109681
https://doi.org/10.1016/j.foodcont.2023.109681
Autor:
Beibei Zhang, Yitian Zang, Qingnan Mo, Lina Sun, Mingming Tu, Dengqun Shu, Yanjiao Li, Fuguang Xue, Guoyun Wu, Xianghui Zhao
Publikováno v:
LWT. 182:114746
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::39b3a33ddf12894b3453c028759e8bbe
https://doi.org/10.1016/j.lwt.2023.114746
https://doi.org/10.1016/j.lwt.2023.114746
Autor:
Xingyun, Yuan, Yanjiao, Li, Qingnan, Mo, Beibei, Zhang, Dengqun, Shu, Lina, Sun, Hongkuan, Yang, Xiangwen, Xie, Yao, Liu, Yitian, Zang
Publikováno v:
Food Chemistry. 389:133129
Slightly acidic electrolyzed water (SAEW) is often used on eggs to remove microorganisms, but the cuticle will be damaged, causing bacterial invasion and deterioration of egg quality during preservation. Therefore, a combination of SAEW disinfection
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::d5e46725e9a45a87d091575c127206c6
https://doi.org/10.1016/j.foodchem.2022.133129
https://doi.org/10.1016/j.foodchem.2022.133129
Publikováno v:
Meat Science. 183:108643
Slightly acidic electrolyzed water (SAEW) is often used as a disinfectant in beef preservation to ensure microbiological safety. However, it ineffectively inhibit lipid oxidation. Therefore, the combination of SAEW and tea polyphenols (TPs) was teste
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::a60c8d1ad1d392e9d8ec082e83ef244d
https://doi.org/10.1016/j.meatsci.2021.108643
https://doi.org/10.1016/j.meatsci.2021.108643