Výsledky vyhledávání

Rapid detection and toxicity assessment of ochratoxin A by Photobacterium leiognathi in drinking water

Autor: Shuze Tang, Qianyu Liu, Liang Li, Panpan Yang, Shizheng Wu

Publikováno v: International Journal of Food Science & Technology. 55:1359-1367

This study was aimed to develop a rapid technique for detection of ochratoxin A (OTA) by Photobacterium leiognathi (P. leiognathi) based on its inhibition of luminescence on P. leiognathi. The freeze‐dried powder of P. leiognathi was incubated and

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::59358366d2c61d0818b4a1fb7d9a37fa
https://doi.org/10.1111/ijfs.14411

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Advanced multi-modal, multi-analyte optochemical sensing platform for cell analysis

Autor: Dmitri B. Papkovsky, Dmitri V. Yashunsky, Gelii V. Ponomarev, Alexander V. Zhdanov, Panpan Yang, Alena O. Shkirdova, Ilya A. Zamilatskov, Liang Li, Shuze Tang

Publikováno v: Sensors and Actuators B: Chemical. 355:131116

Cell analysis by optochemical sensing represents large and important niche in life and biomedical sciences. We present advanced multi-modal, multi-analyte sensing platform and dedicated materials for cell analysis based on the substituted phosphoresc

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::d9eb5fa3dc0f845a2038fb201f208c28
https://doi.org/10.1016/j.snb.2021.131116

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Biofilm Formation and Methylene Blue-mediated Photodynamic Inactivation of Vibrio Parahaemolyticus in the Sea Food Industry

Autor: William W. Riley, Zhenqiang Chen, Qian Wu, Xiaoting Zhang, Shuze Tang

Publikováno v: Nutrition and Food Science International Journal. 10

This study was conducted to better understand the mechanism of Vibrio Parahaemolyticus biofilm formation and to assess the inactivation effects of methylene blue-mediated photodynamic inactivation (PDI) technology as a preventative measure. Optical m

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::b2a6415622b505f7b7a83c3ff43d4758
https://doi.org/10.19080/nfsij.2020.10.555787

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Bioactive compounds from blueberry and blackcurrant powder alter the physicochemical and hypoglycaemic properties of oat bran paste

Autor: Xiyang Wu, Shuze Tang, Xiaodan Hui, Gang Wu, Margaret A. Brennan, Duo Han, Xi Gong, Charles S. Brennan, Letitia Stipkovits

Publikováno v: LWT. 143:111167

Cereal foods supplemented with fruit ingredients have attracted the attention of consumers due to their bioactive compounds which confer health promoting effects. In this study, oat bran was mixed with 0%, 10%, 15% and 25% (w/w) of blueberry or black

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::f3af70033fd11db7ff43006689510ffe
https://doi.org/10.1016/j.lwt.2021.111167

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One-step duplex RT-droplet digital PCR assay for the detection of norovirus GI and GII in lettuce and strawberry

Autor: Ling Fang, Xiyang Wu, Chongzhen Sun, Pallavi Jayavanth, Gloria Sánchez, Jiayin Chen, Shiwei Wu, Hui Li, Shuze Tang

Publikováno v: Food Microbiology. 94:103653

The study was designed to develop a sensitive one-step duplex reverse transcription droplet digital polymerase chain reaction (RT-ddPCR) to detect norovirus genogroup I and II (NoV GI and GII) in lettuce and strawberry. The specificity, sensitivity,

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::428cd827d7dab057306b241ff4a62b0d
https://doi.org/10.1016/j.fm.2020.103653

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The effects of bioactive compounds from blueberry and blackcurrant powders on the inhibitory activities of oat bran pastes against α-amylase and α-glucosidase linked to type 2 diabetes

Autor: Xiyang Wu, Duo Han, Shuze Tang, Letitia Stipkovits, Margaret A. Brennan, Charles S. Brennan, Xiaodan Hui, Gang Wu

Publikováno v: Food Research International. 138:109756

The α-amylase and α-glucosidase inhibitory activities by extracts of oat bran, blueberry and blackcurrant powders, as well as oat bran pastes supplemented 25% of blueberry and blackcurrant powder, were studied by measuring their half inhibitory (IC

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::89adc66e7fa071a7faa3c87a16ac74cd
https://doi.org/10.1016/j.foodres.2020.109756

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