Zobrazeno 1 - 5
of 5
pro vyhledávání: '"Ruiwei Xie"'
Autor:
Xiaomei Lv, Haolin Zhang, Qiuyi Lin, Ruiwei Xie, Bing‐Huei Chen, Yu‐Wen Lai, Hui Teng, Lei Chen, Hui Cao
Publikováno v:
eFood, Vol 5, Iss 2, Pp n/a-n/a (2024)
Abstract Polycyclic aromatic hydrocarbons (PAHs) are found in many common foods and increase the risk of cancer in humans. This study systematically screened the components that may be related to the formation of PAHs by an excessive addition of 19 a
Externí odkaz:
https://doaj.org/article/0c41f972672643daa3a2778d78d4d024
Autor:
Ruiwei Xie, Haolin Zhang, Xiaomei Lv, Qiuyi Lin, Bing-Huei Chen, Yu-Wen Lai, Lei Chen, Hui Teng, Hui Cao
Publikováno v:
Current Research in Food Science, Vol 8, Iss , Pp 100727- (2024)
The favorable inhibitory effect of tea polyphenols on heterocyclic aromatic amines (HAAs) has been confirmed in many past studies. The objective of this study was to investigate the structure-activity relationship of catechins that act as inhibitors
Externí odkaz:
https://doaj.org/article/98565b728dc6402f961fbe42c7dbc752
Autor:
Haolin Zhang, Minglong Wang, Yuanwei Liang, Xiaomei Lv, Ruiwei Xie, Xiaojia Chen, Jianbo Xiao
Publikováno v:
eFood, Vol 3, Iss 5, Pp n/a-n/a (2022)
Abstract Dihydromyricetin (DMY) is a health‐beneficial flavanonol in the family of flavonoids, extracted from Ampelopsis grossedentata (Hand.‐Mazz.) W. Wang. When investigating the stability of DMY in Dulbecco's modified Eagle's medium (DMEM) sol
Externí odkaz:
https://doaj.org/article/7c61ce90c0d0468aa3afb8ff60e36e00
Publikováno v:
Health Information Science and Systems. 11
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::242e780dbe168e90a1d4e60015ea0c49
https://doi.org/10.1007/s13755-022-00200-z
https://doi.org/10.1007/s13755-022-00200-z
Autor:
Hui Wang, Lina Sun, Yanhui Li, Yue Kong, Zimeng Kang, Zenan Wu, Wenbiao Lv, Ruiwei Xie, Fengying Xie
In this study, a series of acylated anthocyanins from black rice with different weight ratio of caffeic acid has been successfully prepared by lipase-catalyzed in non-aqueous phase. The effects of acylation on the antioxidant capacity and degradation
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::c151d109ef45f2fbe9436e831d241c3d
https://doi.org/10.21203/rs.3.rs-1546482/v1
https://doi.org/10.21203/rs.3.rs-1546482/v1
