Zobrazeno 1 - 10
of 80
pro vyhledávání: '"Sophia Jun Xue"'
Autor:
Weili Xu, Yang Yang, Sophia Jun Xue, John Shi, Loong-Tak Lim, Charles Forney, Guihua Xu, Bio Sigui Bruno Bamba
Publikováno v:
Molecules, Vol 23, Iss 11, p 2808 (2018)
The effects of in vitro batch digestion on water-in-oil-in-water (W/O/W) double emulsions encapsulated with anthocyanins (ACNs) from grape skin were investigated. The double emulsions exhibited the monomodal distribution (d = 686 ± 25 nm) showing re
Externí odkaz:
https://doaj.org/article/cf19c08a04db4e81b524b5f7072a3e1f
Autor:
Bio Sigui Bruno Bamba, John Shi, Carole C. Tranchant, Sophia Jun Xue, Charles F. Forney, Loong-Tak Lim, Weili Xu, Guihua Xu
Publikováno v:
Molecules, Vol 23, Iss 10, p 2525 (2018)
Blueberry pomace is a rich source of high-value bioactive polyphenols with presumed health benefits. Their incorporation into functional foods and health-related products benefits from coencapsulation and protection of polyphenol-rich extracts in sui
Externí odkaz:
https://doaj.org/article/414624ca27ca4882bfeb12d524f29397
Autor:
Bio Sigui Bruno Bamba, John Shi, Carole C. Tranchant, Sophia Jun Xue, Charles F. Forney, Loong-Tak Lim
Publikováno v:
Molecules, Vol 23, Iss 7, p 1685 (2018)
The increase in diet-related chronic diseases has prompted the search for health-promoting compounds and methods to ensure their quality. Blueberry pomace is a rich yet underutilized source of bioactive polyphenols. For these high-value bioactive mol
Externí odkaz:
https://doaj.org/article/d528a6e37eba43169a6f20d8796b434d
Publikováno v:
Separation and Purification Technology. 226:286-298
A variable power of microwave extraction (VPME) method with two-stage input power is developed to improve the extraction rate and reduce the degradation of anthocyanins from blueberry powder. Microwave powers of 700–1100 W at the 1st stage, microwa
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::2e052376b4d64e252f1cc43bea66c5eb
https://doi.org/10.1016/j.seppur.2019.05.096
https://doi.org/10.1016/j.seppur.2019.05.096
Autor:
Zeyu Wu, Wanru Ma, Sophia Jun Xue, An Zhou, Qingsong Liu, Ailing Hui, Yizhong Shen, Wencheng Zhang, John Shi
Publikováno v:
LWT. 163:113599
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::48971a5fe046306a5caaaae65b1d1c83
https://doi.org/10.1016/j.lwt.2022.113599
https://doi.org/10.1016/j.lwt.2022.113599
Autor:
Joshua Tang, Sébastien Villeneuve, Evelyne Guévremont, Xia Chen, Magdalena Kostrzynska, John Shi, Martin Mondor, Sophia Jun Xue
Publikováno v:
Food Quality and Safety. 2:229-237
The effects of acidic electrolysed water (AEW) as ‘green’ technology on the microbiological and physicochemical properties of fresh-cut red cabbages were studied. Fresh-cut red cabbages and artificially inoculated red cabbages with Salmonella typ
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::131bf56ed0b8b3cddde8daee8741fe88
https://doi.org/10.1093/fqsafe/fyy023
https://doi.org/10.1093/fqsafe/fyy023
Publikováno v:
Food Quality and Safety. 1:302-309
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::008bc37494b38a80b579f9d7b770df6e
https://doi.org/10.1093/fqsafe/fyx028
https://doi.org/10.1093/fqsafe/fyx028
Publikováno v:
Food Quality and Safety. 1:227-252
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::247c0a8187c40d13e3bce4d99e5a8f56
https://doi.org/10.1093/fqsafe/fyx023
https://doi.org/10.1093/fqsafe/fyx023
Publikováno v:
LWT. 145:111435
Supercritical carbon dioxide extraction (SC–CO2) was used to obtain tocopherol-rich oil from canola seeds. The response surface methodology (RSM) with central composite design (CCD) was used to optimize the processing conditions including pressure,
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::02cdba58136fc5efa09ab83700c46d2f
https://doi.org/10.1016/j.lwt.2021.111435
https://doi.org/10.1016/j.lwt.2021.111435
Autor:
Yihui Chen, Yijing Wu, Yifen Lin, John Shi, Hui Wang, Yen-Con Hung, Sophia Jun Xue, Hetong Lin
Publikováno v:
Postharvest Biology and Technology. 132:81-87
Effects of postharvest biocontrol treatment with antagonistic bacteria Bacillus amyloliquefaciens LY-1 on quality attributes and storability of harvested litchi fruit were investigated. “Wuye” litchi fruit were immersed in 1.0 × 108 colony-formi
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::a2e1aea4aa7b6f4651ef10077d2e0097
https://doi.org/10.1016/j.postharvbio.2017.05.021
https://doi.org/10.1016/j.postharvbio.2017.05.021