Identification of Cyanidin-3-arabinoside Extracted from Blueberry as a Selective Protein Tyrosine Phosphatase 1B Inhibitor.

Autor: Tian JL; College of Food Science , Shenyang Agricultural University , National R&D Professional Center For Berry Processing, National Engineering and Technology of Research Center For Small Berry, Key Laborotary of Healthy Food Nutrition and Innovative Manufacturing, Liaoning Province, Shenyang , Liaoning 110866 , China., Liao XJ; College of Food Science and Nutritional Engineering , China Agricultural University , Beijing Advanced Innovation Center for Food Nutrition and Human Health, National Engineering Research Centre for Fruit and Vegetable Processing, Key Lab of Fruit and Vegetable Processing, Ministry of Agriculture, Beijing Key Laboratory for Food Nonthermal Processing, Beijing 100083 , China., Wang YH; College of Food Science , Shenyang Agricultural University , National R&D Professional Center For Berry Processing, National Engineering and Technology of Research Center For Small Berry, Key Laborotary of Healthy Food Nutrition and Innovative Manufacturing, Liaoning Province, Shenyang , Liaoning 110866 , China., Si X; College of Food Science , Shenyang Agricultural University , National R&D Professional Center For Berry Processing, National Engineering and Technology of Research Center For Small Berry, Key Laborotary of Healthy Food Nutrition and Innovative Manufacturing, Liaoning Province, Shenyang , Liaoning 110866 , China., Shu C; College of Food Science , Shenyang Agricultural University , National R&D Professional Center For Berry Processing, National Engineering and Technology of Research Center For Small Berry, Key Laborotary of Healthy Food Nutrition and Innovative Manufacturing, Liaoning Province, Shenyang , Liaoning 110866 , China., Gong ES; College of Food Science , Shenyang Agricultural University , National R&D Professional Center For Berry Processing, National Engineering and Technology of Research Center For Small Berry, Key Laborotary of Healthy Food Nutrition and Innovative Manufacturing, Liaoning Province, Shenyang , Liaoning 110866 , China., Xie X; College of Food Science , Shenyang Agricultural University , National R&D Professional Center For Berry Processing, National Engineering and Technology of Research Center For Small Berry, Key Laborotary of Healthy Food Nutrition and Innovative Manufacturing, Liaoning Province, Shenyang , Liaoning 110866 , China., Ran XL; College of Food Science , Shenyang Agricultural University , National R&D Professional Center For Berry Processing, National Engineering and Technology of Research Center For Small Berry, Key Laborotary of Healthy Food Nutrition and Innovative Manufacturing, Liaoning Province, Shenyang , Liaoning 110866 , China., Li B; College of Food Science , Shenyang Agricultural University , National R&D Professional Center For Berry Processing, National Engineering and Technology of Research Center For Small Berry, Key Laborotary of Healthy Food Nutrition and Innovative Manufacturing, Liaoning Province, Shenyang , Liaoning 110866 , China.

Publikováno v: Journal of agricultural and food chemistry [J Agric Food Chem] 2019 Dec 11; Vol. 67 (49), pp. 13624-13634. Date of Electronic Publication: 2019 Dec 03.

Dielectric properties of carrots affected by ultrasound treatment in water and oil medium simulated systems.

Autor: Ran XL; State Key Laboratory of Food Science and Technology, Jiangnan University, 214122 Wuxi, Jiangsu, China., Zhang M; State Key Laboratory of Food Science and Technology, Jiangnan University, 214122 Wuxi, Jiangsu, China; International Joint Laboratory on Food Safety, Jiangnan University, Jiangnan University, China. Electronic address: min@jiangnan.edu.cn., Wang Y; International Joint Laboratory on Food Safety, Jiangnan University, Jiangnan University, China., Bhandari B; School of Agriculture and Food Sciences, University of Queensland, Brisbane, QLD, Australia.

Publikováno v: Ultrasonics sonochemistry [Ultrason Sonochem] 2019 Sep; Vol. 56, pp. 150-159. Date of Electronic Publication: 2019 Apr 09.

Novel technologies applied for recovery and value addition of high value compounds from plant byproducts: A review.

Autor: Ran XL; a State Key Laboratory of Food Science and Technology, Jiangnan University , Wuxi , Jiangsu , China., Zhang M; a State Key Laboratory of Food Science and Technology, Jiangnan University , Wuxi , Jiangsu , China.; b Jiangsu Province Key Laboratory of Advanced Food Manufacturing Equipment and Technology, Jiangnan University , Wuxi , Jiangsu , China.; c International Joint Laboratory on Food Safety, Jiangnan University , China., Wang Y; b Jiangsu Province Key Laboratory of Advanced Food Manufacturing Equipment and Technology, Jiangnan University , Wuxi , Jiangsu , China., Adhikari B; d School of Science, RMIT University , Melbourne , Australia.

Publikováno v: Critical reviews in food science and nutrition [Crit Rev Food Sci Nutr] 2019; Vol. 59 (3), pp. 450-461. Date of Electronic Publication: 2018 Jan 23.