Zobrazeno 1 - 10
of 128
pro vyhledávání: '"Shiqing SONG"'
Publikováno v:
Shipin gongye ke-ji, Vol 44, Iss 19, Pp 217-224 (2023)
Protein from peony seed meal was extracted by alkali dissolution and acid precipitation. The extraction process was optimized by single factor and orthogonal experiments, and the physical and chemical properties and functional properties including is
Externí odkaz:
https://doaj.org/article/244f05f617b1401b986bfc11a21d07eb
Publikováno v:
Shipin gongye ke-ji, Vol 44, Iss 15, Pp 283-291 (2023)
In this study, headspace solid phase microextraction (HS-SPME) coupled with gas chromatography-mass spectrometry (GC-MS) was used to determine the volatile flavor compounds of sundried Ulva spp., including U. prolifera collected from Xiamen (sample X
Externí odkaz:
https://doaj.org/article/59cbd74a5aa647f684ebb447a68ba63b
Autor:
Shiqing Song, Yunpeng Cheng, Jingyi Wangzhang, Min Sun, Tao Feng, Qian Liu, Lingyun Yao, Chi-Tang Ho, Chuang Yu
Publikováno v:
Foods, Vol 13, Iss 7, p 995 (2024)
The objective of our study was to analyze and identify enzymatic peptides from straw mushrooms that can enhance salty taste with the aim of developing saltiness enhancement peptides to reduce salt intake and promote dietary health. We isolated taste-
Externí odkaz:
https://doaj.org/article/c8137adf46fc452b8f38331856b6c8fb
Autor:
Jincui Chang, Tao Feng, Haining Zhuang, Shiqing Song, Min Sun, Lingyun Yao, Huatian Wang, Feina Hou, Jian Xiong, Fan Li, Pei Li, Wenhui Zhu
Publikováno v:
Journal of Future Foods, Vol 2, Iss 4, Pp 358-364 (2022)
Peptides have been used as flavors for decades, however, their tasting mechanism remains not entirely clear. In the present work, 10 kokumi peptides identified in yeast extracts were selected as ligands. Their binding mechanism to calcium-sensitive r
Externí odkaz:
https://doaj.org/article/84cdec1faebc410bae6831c846ebffc6
Publikováno v:
Shipin gongye ke-ji, Vol 43, Iss 3, Pp 40-47 (2022)
The purpose of this experiment was to study the stability and antioxidant activity of Torreya grandis hydrosols in vivo and in vitro. The work aims to study the stability, volatile composition and antioxidant activity of Torreya grandis hydrosols. Th
Externí odkaz:
https://doaj.org/article/485301e6e9d64baf89f611fc01b86017
Publikováno v:
Food Chemistry: X, Vol 15, Iss , Pp 100423- (2022)
In this study, the volatile fingerprints of GC-IMS showed great differences on the volatile profiles of Molixiang grapes collected from three different regions of China, which suggested that aroma of table grapes could be largely impacted by origin a
Externí odkaz:
https://doaj.org/article/59d422c142264c55a68687c2ef2f0da5
Publikováno v:
Foods, Vol 12, Iss 8, p 1622 (2023)
Recently, edible films or coatings that are made from algal polysaccharides have become promising candidates for replacing plastic-based packaging materials for food storage due to their non-toxic, biodegradable, biocompatible, and bioactive characte
Externí odkaz:
https://doaj.org/article/6a83b0ec3784482582edf987be8303e7
Autor:
Tao Feng, Ningyuan Ma, Kai Wang, Haining Zhuang, Da Chen, Lingyun Yao, Shiqing Song, Huatian Wang, Min Sun, Feina Hou, Jianying Xu
Publikováno v:
Journal of Food Quality, Vol 2022 (2022)
The purpose of this paper was to find the relationship between aroma and tasty component properties and marketing price of Chinese Cabernet Sauvignon red wines. One-way ANOVA was used to compare differences (p 1. Acetic acid, succinic acid, and gluco
Externí odkaz:
https://doaj.org/article/90a2de92a84b498ead795af214c6d0e0
Publikováno v:
Artificial Cells, Nanomedicine, and Biotechnology, Vol 47, Iss 1, Pp 3994-4000 (2019)
We, the Editors and Publisher of the journal Artificial Cells, Nanomedicine, and Biotechnology, have retracted the following article:Shiqing Song, Faliang Lin, Pengyan Zhu, Changyan Wu, Shuling Zhao, Qiao Han & Xiaomei Li (2019) Lycium barbarum polys
Externí odkaz:
https://doaj.org/article/01d290c30df54124ae7015c5960eb706
Autor:
Xingyu Chen, Kai Wu, Sili Zeng, Da Chen, Lingyun Yao, Shiqing Song, Huatian Wang, Min Sun, Tao Feng
Publikováno v:
Nanomaterials, Vol 12, Iss 9, p 1519 (2022)
Titania is a white pigment used widely in papermaking, paints and cosmetic industries. Dispersion and stabilization of high concentration titania in water-based system remains a great bottleneck in industry nowadays, because aggregation of titania na
Externí odkaz:
https://doaj.org/article/0b4fdb66dd9e4c59b286fa2f98c6187e