Zobrazeno 1 - 10
of 18
pro vyhledávání: '"Ruosi Fang"'
Autor:
Gongshuai Song, Ruofan Shui, Danli Wang, Ruosi Fang, Tinglan Yuan, Ling Li, Junli Feng, Feng Gao, Qing Shen, Jinyan Gong, Fuping Zheng, Manman Zhang
Publikováno v:
Frontiers in Aging Neuroscience, Vol 14 (2022)
The generation and accumulation of amyloid-beta peptide (Aβ1–42) in amyloid plaques are key characteristics of Alzheimer’s disease (AD); thus, specific detection of Aβ1–42 is essential for the diagnosis and treatment of AD. Herein, an aptamer
Externí odkaz:
https://doaj.org/article/be04bdef18d142d086ccaa9f773cba8a
Autor:
Danli Wang, Jingjing Wang, Jiachen Sun, Shaoping Qiu, Bingquan Chu, Ruosi Fang, Ling Li, Jinyan Gong, Fuping Zheng
Publikováno v:
Food Chemistry: X, Vol 12, Iss , Pp 100147- (2021)
5-O-Caffeoylquinic acid (5-CQA), also known as chlorogenic acid, exhibits various biological activities. Hence the interest in its property change during processing and extraction has increased. The present work studied the influence of ultrasound on
Externí odkaz:
https://doaj.org/article/11e599ba7b924e269513f570600acdd9
Autor:
Hailong Xiao, He Jiang, Haiyun Tu, Yanbo Jia, Hongqing Wang, Xin Lü, Ruosi Fang, Gongnian Xiao
Publikováno v:
Foods, Vol 11, Iss 13, p 1836 (2022)
Human milk contains numerous free low molecular weight peptides (LMWPs), which may play an important role in infant health and growth. The bioactivities of LMWPs are determined by their structures, especially the amino acid sequences. In the present
Externí odkaz:
https://doaj.org/article/44729e8674414472b0c03f18874ec7bb
Autor:
Ling Li, Yongli Pei, Kewei Cheng, Yiqiu Deng, Xinlin Dong, Ruosi Fang, Bingquan Chu, Peilian Wei, Qihe Chen, Gongnian Xiao
Publikováno v:
Journal of Bioscience and Bioengineering. 135:389-394
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::dba5c02cd8348723a04c3953c81a9e8b
https://doi.org/10.1016/j.jbiosc.2023.02.006
https://doi.org/10.1016/j.jbiosc.2023.02.006
Autor:
Gongshuai Song, Xichuang Guo, Qianyun Li, Jie Liao, Danli Wang, Tinglan Yuan, Ling Li, Ruosi Fang, Mengna Zhang, Qing Shen, Fuping Zheng, Jinyan Gong
Publikováno v:
Food Control. 152:109846
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::9b09ed89a37795ba04fba234e56b63e2
https://doi.org/10.1016/j.foodcont.2023.109846
https://doi.org/10.1016/j.foodcont.2023.109846
Publikováno v:
Food Chemistry. 404:134402
Sweetened condensed milk (SCM) is a value-added milk product with extended shelf life and high levels of nutrition. The high level of sucrose may lead to health problems. Many studies have focused on the reduction of sucrose but seldomly on different
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::e405801d74fddcf7e5b3b084abaf5cc2
https://doi.org/10.1016/j.foodchem.2022.134402
https://doi.org/10.1016/j.foodchem.2022.134402
Autor:
Gongnian Xiao, Lan Sun, Ruosi Fang, Bingquan Chu, Hongqing Wang, Hongyu Qiu, Jiong Li, Haina Yuan, Jinyan Gong
Publikováno v:
Journal of Chromatographic Science. 58:471-476
This study established a rapid and reliable method to determine chloramphenicol (CAP), thiamphenicol (TAP) and florfenicol (FF) residues in Chinese gelatin medicines. CAP, TAP and FF were extracted from medicine samples using 2% (v/v) ammonium hydrox
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::e99ea97951d062dcdea6d25bb70b989d
https://doi.org/10.1093/chromsci/bmaa001
https://doi.org/10.1093/chromsci/bmaa001
Autor:
Gongshuai Song, Like Zhou, Danli Wang, Ruosi Fang, Tinglan Yuan, Junli Feng, Jingjing Liang, Qing Shen, Jinyan Gong, Manman Zhang
Publikováno v:
SSRN Electronic Journal.
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::f7663e93b6b17b43b71b83c202f175a9
https://doi.org/10.2139/ssrn.4109855
https://doi.org/10.2139/ssrn.4109855
Autor:
Bingquan Chu, Ruosi Fang, Haina Yuan, Gong Jinyan, Liu Xuangan, Gongnian Xiao, Chen Yuanzhe, Chaogeng Xiao
Publikováno v:
Food Science & Nutrition, Vol 7, Iss 12, Pp 3941-3949 (2019)
Salted duck egg white, a major by‐product of salted egg yolk production, is rich in nutrients. However, its high salinity limits its application in the food industry. In the present study, three haloduric bacterium strains (C1, C2, and C3) were iso
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::16cb84929fb8519daca29f3fec73ce52
https://doaj.org/article/9b5d1bb86cac4e2cbfa0e261174b1738
https://doaj.org/article/9b5d1bb86cac4e2cbfa0e261174b1738
Autor:
Gongshuai Song, Ruofan Shui, Danli Wang, Ruosi Fang, Tinglan Yuan, Ling Li, Junli Feng, Feng Gao, Qing Shen, Jinyan Gong, Fuping Zheng, Manman Zhang
Publikováno v:
Frontiers in Aging Neuroscience; 9/20/2022, Vol. 14, p1-9, 9p