Zobrazeno 1 - 10
of 32
pro vyhledávání: '"SHUCHENG, DUAN"'
Autor:
Qingxu Zhang, Yanyan Yang, Shijie Huo, Shucheng Duan, Tianao Han, Guang Liu, Kaiteng Zhang, Dengke Chen, Guang Yang, Huawei Chen
Publikováno v:
Micromachines, Vol 15, Iss 9, p 1155 (2024)
In minimally invasive surgery, the tendency for human tissue to adhere to the electrosurgical scalpel can complicate procedures and elevate the risk of medical accidents. Consequently, the development of an electrosurgical scalpel with an anti-sticki
Externí odkaz:
https://doaj.org/article/15e8b56d18dc4c23b28b5cf11c263b1a
Autor:
Shucheng Duan, Soon-Jae Kwon, Da Yun Jeong, Ji Hye Kim, You Rang Park, Chang Kyu Kim, Jae-Hee Kim, Seok Hyun Eom
Publikováno v:
Antioxidants, Vol 13, Iss 5, p 532 (2024)
Apart from being utilized as a commercial fiber at maturity, kenaf shoots have potential as a food and feed source because of their diverse bioactivities. Previous studies have focused on mature stems because of their high biomass, whereas the antiox
Externí odkaz:
https://doaj.org/article/7c3e8941ac8d4702a59ebc0530ab19a0
Publikováno v:
Antioxidants, Vol 13, Iss 4, p 399 (2024)
Lentil is a leguminous crop with a high content of health-beneficial polyphenols. Lentil sprouts are popularly consumed in fresh vegetable markets, although their phytochemical qualities are not well understood. In this study, we investigated the acc
Externí odkaz:
https://doaj.org/article/13a59755c99142acbfddf8b25d19740a
Publikováno v:
Antioxidants, Vol 12, Iss 3, p 670 (2023)
Nongerminated seeds (NGS) and germinated seeds (GS) of lentils are regularly eaten after thermal processing. However, the effect of these high temperatures on the beneficial antioxidants present in seeds is unknown. This study examined the effects of
Externí odkaz:
https://doaj.org/article/77a2f8433466446ba1a0caf43e6c370f
Publikováno v:
Molecules, Vol 28, Iss 3, p 1500 (2023)
The bitter taste of M. charantia fruit limits its consumption, although the health benefits are well known. The thermal drying process is considered as an alternative method to reduce the bitterness. However, processing studies have rarely investigat
Externí odkaz:
https://doaj.org/article/1767c2fe7a034fbaa86e53f6402b6295
Publikováno v:
Plants, Vol 11, Iss 21, p 2947 (2022)
Marigold petals contain numerous antioxidative flavonoids and carotenoids that can be affected by environmental stressors. There is yet no detailed study on the relationship between phytochemical accumulation and stressors in marigold petals. This st
Externí odkaz:
https://doaj.org/article/bb0920d54fa34ebe9cba0691013d5f16
Autor:
Shucheng Duan, Jia Rui Liu, Xin Wang, Xue Mei Sun, Han Sheng Gong, Cheng Wu Jin, Seok Hyun Eom
Publikováno v:
Molecules, Vol 27, Iss 15, p 4782 (2022)
Although ginseng leaf is a good source of health-beneficial phytochemicals, such as polyphenols and ginsenosides, few studies have focused on the variation in compounds and bioactivities during leaf thermal processing. The efficiency of far-infrared
Externí odkaz:
https://doaj.org/article/41cd94034a1e46afa67d8f5b447a9ac6
Publikováno v:
Antioxidants, Vol 11, Iss 5, p 931 (2022)
Faba leaves are an unusual vegetable which contain not only a range of functional phytochemicals, but also certain undesirable flavors, which limit their consumption. In this study, several cooking methods (microwaving, roasting, steaming, and boilin
Externí odkaz:
https://doaj.org/article/c6a462628a2a452aaded1336b0183710
Publikováno v:
Plants, Vol 11, Iss 8, p 1003 (2022)
With allelopathic composts, potential merits for preventing initial weed infestations have been observed in crop transplantation. However, previous studies have rarely investigated whether high temperatures, generated during composting, decrease alle
Externí odkaz:
https://doaj.org/article/854141ec8a374e6e8eafa350568d5419
Publikováno v:
Molecules, Vol 26, Iss 24, p 7471 (2021)
The isoflavone changes occurring in mature soybeans during food processing have been well studied, but less information is available on the changes in immature soybeans during thermal processing. This study aimed to determine the effect of thermal pr
Externí odkaz:
https://doaj.org/article/262eb2a78ccd4d929da8770ba9e5eff4