Zobrazeno 1 - 10
of 274
pro vyhledávání: '"Qiuhua LI"'
Autor:
Ning Ma, Haolong Wang, Qiuhua Li, Mengyu Chang, Jiandi Zhu, Sha Nan, Qiulin Zhang, Qiao Li, Diqi Yang, Ke Ming, Shen Zhuang, Panpan Guo, Ruiling Yin, Jinrui Sun, Huikang Wang, Qianghui Lei, Zhenli Liu, Mingxing Ding, Xiaoshu Zhou, Yi Ding
Publikováno v:
Microbiome, Vol 12, Iss 1, Pp 1-19 (2024)
Abstract Background The gut microbiota has a profound effect on immunity and metabolic status of the host, which has increasingly attracted research communities. However, the intrinsic mechanism underlying the interplay among these three aspects rema
Externí odkaz:
https://doaj.org/article/888b5ce7f76048108026ef95ad2c6cf4
Publikováno v:
Discover Oncology, Vol 15, Iss 1, Pp 1-18 (2024)
Abstract The incidence and mortality of gastric cancer rank fifth and fourth worldwide among all malignancies, respectively. Additionally, disulfidoptosis, a recently identified form of cellular demise, is closely linked to the initiation and advance
Externí odkaz:
https://doaj.org/article/030445b7b77b44779688e54822d63173
Autor:
Lingli Sun, Shuai Wen, Suwan Zhang, Qiuhua Li, Junxi Cao, Ruohong Chen, Zhongzheng Chen, Zhenbiao Zhang, Zhigang Li, Qian Li, Zhaoxiang Lai, Shili Sun
Publikováno v:
Food Chemistry: X, Vol 22, Iss , Pp 101342- (2024)
Yellow tea (YT) has an additional process of yellowing before or after rolling than green tea (GT), making YT sweeter. We analyzed the variations of composition and taste throughout the withering, fixing and rolling steps using UPLC-MS/MS and sensory
Externí odkaz:
https://doaj.org/article/6e7a67f4a44646789b8d01bb90975442
Autor:
Ruohong Chen, Lingli Sun, Suwan Zhang, Qiuhua Li, Shuai Wen, Xingfei Lai, Qian Li, Junxi Cao, Shili Sun
Publikováno v:
Food Chemistry: X, Vol 22, Iss , Pp 101470- (2024)
The sensory quality of black tea (BT) influenced by various factors, among which tree age is particularly significant. People prefer BT produced by fresh leaves from old tea trees, yet the correlation between tree age and tea quality has not been tho
Externí odkaz:
https://doaj.org/article/f4fcc158bbf94ecaa9c2d3a28f209b4b
Publikováno v:
Horticultural Plant Journal, Vol 10, Iss 1, Pp 239-251 (2024)
Lilies are widely cultivated for cut flowers, but their large anthers carry a considerable amount of colored pollen that is dispersed easily. Studying the molecular mechanism of anther development and dehiscence could help solve this problem. LoMYB21
Externí odkaz:
https://doaj.org/article/b54a48eecbfa41088f6d252091211b28
Autor:
Yu Wu, Qiuhua Li, Junxi Cao, Fenling Fan, Lishe Gan, Rihui Wu, Jingwei Jin, Ruohong Chen, Lingli Sun, Zhenbiao Zhang, Xingfei Lai, Wing-Leung Wong, Shili Sun, Dongli Li
Publikováno v:
Food & Nutrition Research, Vol 67, Pp 1-12 (2023)
Background: Black tea is fully fermented tea with abundant functional components that benefit the gastrointestinal tract. But whether black tea extract relieves constipation is unknown. Therefore, we used loperamide to induce constipation in mice to
Externí odkaz:
https://doaj.org/article/223fdd1e7f054400a88225df7243ecca
Publikováno v:
Animal Diseases, Vol 3, Iss 1, Pp 1-10 (2023)
Abstract Canine atopic dermatitis (CAD) is a prevalent genetically susceptible inflammatory and pruritic allergic skin condition affecting not only the health of dogs but also the quality of life of their owners. Interleukin-31 (IL-31) and interleuki
Externí odkaz:
https://doaj.org/article/454a71f40dff4512848c565d17849f6b
Autor:
Zhenbiao Zhang, Xuming Deng, Ruohong Chen, Qiuhua Li, Lingli Sun, Junxi Cao, Zhaoxiang Lai, Xingfei Lai, Zaihua Wang, Shili Sun, Lingzhi Zhang
Publikováno v:
Foods, Vol 13, Iss 12, p 1908 (2024)
The bioactivity of tea polysaccharides (TPs) has been widely reported, but studies to date have focused on green tea. Some human health investigations have implied that black tea may possess potential antidiabetic effects, but less is known about the
Externí odkaz:
https://doaj.org/article/7ca3705d78484576b4c2722cfd9b5ecf
Autor:
Suwan Zhang, Lingli Sun, Shuai Wen, Ruohong Chen, Shili Sun, Xingfei Lai, Qiuhua Li, Zhenbiao Zhang, Zhaoxiang Lai, Zhigang Li, Qian Li, Zhongzheng Chen, Junxi Cao
Publikováno v:
Food Chemistry: X, Vol 20, Iss , Pp 100991- (2023)
The reasons for the change in volatile metabolites and aroma of black tea during storage remain unclear. Therefore, we used HS-SPME and GC–MS methods to analyze the aroma compounds of new tea (2021) versus aged tea groups (2015, 2017, and 2019). A
Externí odkaz:
https://doaj.org/article/345c07ac1dcc47c1b1f000ba0ceee126
Autor:
Xingfei LAI, Quan DENG, Shenguang FAN, Lingli SUN, Ruohong CHEN, Qiuhua LI, Zhenbiao ZHANG, Shili SUN
Publikováno v:
Guangdong nongye kexue, Vol 50, Iss 4, Pp 123-131 (2023)
【Objective】The differences of biochemical components of Pu-erh raw tea stored at different times and its antioxidant activity in aged mice were determined and compared.【Method】The contents of water extraction, tea polyphenols, catechins, amin
Externí odkaz:
https://doaj.org/article/9c747b06aca5448b9cb5bbb3f2c70103