Zobrazeno 1 - 5
of 5
pro vyhledávání: '"Ruoxian Xu"'
Autor:
Kristine Kvangarsnes, Egidijus Dauksas, Ignat Tolstorebrov, Turid Rustad, Martina Bartolomei, Ruoxian Xu, Carmen Lammi, Janna Cropotova
Publikováno v:
Heliyon, Vol 9, Iss 7, Pp e17979- (2023)
Due to the continuous growth of the world population, there is an urgent need to find sustainable sources of high-quality protein. Fish side streams rich in essential nutrients and accounting for 60–70% of the whole fish, represent a sustainable so
Externí odkaz:
https://doaj.org/article/8a692aa8c40b48e080e5bf4c360bc20e
Autor:
Gilda Aiello, Ruoxian Xu, Raffaele Pugliese, Martina Bartolomei, Jianqiang Li, Carlotta Bollati, Lukas Rueller, Josef Robert, Anna Arnoldi, Carmen Lammi
Publikováno v:
Foods, Vol 11, Iss 22, p 3693 (2022)
The manufacture of vegetal beverages has the drawback of producing large amounts of press cakes that are generally used as feed components. This work had the objective of valorizing the press cakes deriving from almond and coconut drinks production b
Externí odkaz:
https://doaj.org/article/10a9cdf613e942f586d1612c10a58e60
Autor:
Ruoxian Xu, Elena Sirtori, Giovanna Boschin, Kalina Bermudez Torres, Anna Arnoldi, Gilda Aiello
Publikováno v:
Diversity, Vol 14, Iss 10, p 814 (2022)
Lupinus is a wide genus, comprising between 300 and 500 species, most of them represented in America. Mexico is a secondary distribution center with more than 100 species growing along the highlands. Due to morphological similarities, the taxonomy of
Externí odkaz:
https://doaj.org/article/b98a4bc61191410fa17acd980e4011e2
Publikováno v:
Foods, Vol 10, Iss 11, p 2695 (2021)
The manufacture of plant-based drinks has the drawback of a huge production of underexploited press cakes. In particular, the oat press cake is mainly used in feed formulation, whereas added-value applications in human nutrition are scarce. Consideri
Externí odkaz:
https://doaj.org/article/5eec610148f44e479d9cba677d03299b
Autor:
Carlotta Bollati, Ruoxian Xu, Giovanna Boschin, Martina Bartolomei, Fabrizio Rivardo, Jianqiang Li, Anna Arnoldi, Carmen Lammi
Publikováno v:
Nutrients; Volume 14; Issue 12; Pages: 2379
Nowadays, notwithstanding their nutritional and technological properties, food bioactive peptides from plant sources garner increasing attention for their ability to impart more than one beneficial effect on human health. Legumes, which stand out tha
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::04b18dabb3f5ea4ad1ba6dd53137eb9a