Zobrazeno 1 - 10
of 82
pro vyhledávání: '"Shenghua DING"'
Publikováno v:
Advanced Science, Vol 11, Iss 44, Pp n/a-n/a (2024)
Abstract Photoelectrocatalysis has attracted significant attention for water splitting and contaminant degradation. However, the lifetime of photoelectrocatalysis devices is hampered by the severe instability and photocorrosion of the photo‐active
Externí odkaz:
https://doaj.org/article/f02a06c81330494aa5379e2791da78d6
Autor:
Huan Li, Wenjiang He, Saiqing Xu, Rongrong Wang, Shuai Ge, Haishan Xu, Yang Shan, Shenghua Ding
Publikováno v:
Food Chemistry: X, Vol 21, Iss , Pp 101075- (2024)
In this study, the effects of grafting chlorogenic acid (CA) on the antioxidant and probiotic activities of curdlan oligosaccharides (CDOS) were investigated. CDOS with degrees of polymerization of 3–6 was first obtained by degradation of curdlan w
Externí odkaz:
https://doaj.org/article/6ac5d5417d6f43248c9cc88461029ae0
Publikováno v:
Shipin gongye ke-ji, Vol 43, Iss 22, Pp 365-378 (2022)
The cuticle plays an important role in postharvest physiology of fruit, and its microstructure and components could be affected by different postharvest storage conditions. Heat shock (HT) and chitosan (CS) treatment have been proved to be effective
Externí odkaz:
https://doaj.org/article/4a50333fec9f459089bf9885ca5b025f
Publikováno v:
Foods, Vol 13, Iss 6, p 841 (2024)
Fruit ripening is controlled by internal factors such as hormones and genetic regulators, as well as external environmental factors. However, the impact of redox regulation on fruit ripening remains elusive. Here, we explored the effects of L-cystein
Externí odkaz:
https://doaj.org/article/a5ae42427d8940df8bc4835c324275a0
Autor:
Zhen Wang, An Liu, Juan Liu, Xu Huang, Feiyao Xiao, Miaomiao Tian, Shenghua Ding, Si Qin, Yang Shan
Publikováno v:
Frontiers in Pharmacology, Vol 13 (2022)
Metalloenzymes are a class of enzymes that catalyze through the metal ions they load. Angelica archangelica flavone synthase I (AnFNS I) and Camellia sinensis flavonol synthase (CaFLS), both of which belong to metalloenzymes, have highly similar stru
Externí odkaz:
https://doaj.org/article/09c1cdf2956840b4a3cd0ad7dd5a7dbd
Publikováno v:
Food & Nutrition Research, Vol 65, Pp 1-7 (2020)
Background: Hypoxia is associated with abnormal cell apoptosis in trophoblast cells, which causes fetal growth restriction and related placental pathologies. Few effective methods for the prevention and treatment of placenta-related diseases exist. N
Externí odkaz:
https://doaj.org/article/bc32bc6d96fc4b2ab5fe01418a7aebbf
Autor:
Xincheng Fu, Xia Chang, Zemin Ding, Haishan Xu, Hui Kong, Fei Chen, Rongrong Wang, Yang Shan, Shenghua Ding
Publikováno v:
Foods, Vol 11, Iss 21, p 3536 (2022)
The eco-friendly polyelectrolyte bilayer films were prepared by layer-by-layer (LBL) casting method using chitosan (CS) and four types of edible citrus pectin as film substrates. The results showed that the polyelectrolyte bilayer films exhibited exc
Externí odkaz:
https://doaj.org/article/8890151ae06f4139b04ca6f289c55116
Publikováno v:
International Journal of Food Properties, Vol 22, Iss 1, Pp 737-757 (2019)
Starches were isolated from bulbs of seven lily cultivars grown in China and their morphological, structural, and physicochemical properties were investigated. All the isolated starch samples showed triangular, elliptical, less scalloped, round, and
Externí odkaz:
https://doaj.org/article/a6da29ccb15c461caef0b4245b720dce
Publikováno v:
International Journal of Food Properties, Vol 22, Iss 1, Pp 1475-1491 (2019)
The effects of hydrothermal (HT)-calcium chloride (CaCl2) treatment on water loss, chlorophylls, L-ascorbic acid, total phenol, antioxidant capacity, malondialdehyde (MDA), peroxidase (POD), polyphenol oxidase (PPO), catalase (CAT), and phenylalanine
Externí odkaz:
https://doaj.org/article/b92ac68b281044d9aabf8e89bc519260
Publikováno v:
International Journal of Food Properties, Vol 21, Iss 1, Pp 2411-2427 (2018)
Changes in composition and structure of orange cuticle during storage at 4°C or 25°C for 40 days were investigated. The total epicuticular wax content of fruits increased during storage at 4°C for 30 days and then decreased as storage time prolong
Externí odkaz:
https://doaj.org/article/184eaffc9a8c4c959f18f745184afd45