Comparative Analysis of Pretreatment Methods for Fruit Waste Valorization in Euglena gracilis Cultivation: Impacts on Biomass, β-1,3-Glucan Production, and Photosynthetic Efficiency.

Autor: Zhu J; School of Food Science and Engineering, Yangzhou University, Yangzhou 225127, China., Guo X; School of Food Science and Engineering, Yangzhou University, Yangzhou 225127, China., Zhao K; School of Food Science and Engineering, Yangzhou University, Yangzhou 225127, China., Chen X; School of Food Science and Engineering, Yangzhou University, Yangzhou 225127, China., Zhao X; School of Food Science and Engineering, Yangzhou University, Yangzhou 225127, China., Yang Z; School of Food Science and Engineering, Yangzhou University, Yangzhou 225127, China., Yin Y; School of Food Science and Engineering, Yangzhou University, Yangzhou 225127, China., Wakisaka M; Food Study Centre, Fukuoka Women's University, 1-1-1 Kasumigaoka, Fukuoka 813-8529, Japan., Fang W; School of Food Science and Engineering, Yangzhou University, Yangzhou 225127, China.

Publikováno v: Foods (Basel, Switzerland) [Foods] 2024 Oct 28; Vol. 13 (21). Date of Electronic Publication: 2024 Oct 28.

Leveraging microalgae as a sustainable ingredient for meat analogues.

Autor: Zhu J; School of Food Science and Engineering, Yangzhou University, No. 196 Huayang West Road, Hanjiang District, Yangzhou 225127, China. Electronic address: 008051@yzu.edu.cn., Xiao X; School of Food Science and Engineering, Yangzhou University, No. 196 Huayang West Road, Hanjiang District, Yangzhou 225127, China., Du W; School of Food Science and Engineering, Yangzhou University, No. 196 Huayang West Road, Hanjiang District, Yangzhou 225127, China., Cai Y; School of Food Science and Engineering, Yangzhou University, No. 196 Huayang West Road, Hanjiang District, Yangzhou 225127, China., Yang Z; School of Food Science and Engineering, Yangzhou University, No. 196 Huayang West Road, Hanjiang District, Yangzhou 225127, China., Yin Y; School of Food Science and Engineering, Yangzhou University, No. 196 Huayang West Road, Hanjiang District, Yangzhou 225127, China., Wakisaka M; Food Study Centre, Fukuoka Women's University, 1-1-1 Kasumigaoka, Fukuoka 813-8529, Japan., Wang J; Shenzhen Key Laboratory of Marine Bioresource and Eco-environmental Science, Shenzhen Engineering Laboratory for Marine Algal Biotechnology, Guangdong Provincial Key Laboratory for Plant Epigenetics, Longhua Innovation Institute for Biotechnology, College of Life Sciences and Oceanography, Shenzhen University, Shenzhen 518060, China., Zhou Z; School of Food Science and Engineering, Yangzhou University, No. 196 Huayang West Road, Hanjiang District, Yangzhou 225127, China., Liu D; School of Food Science and Engineering, Yangzhou University, No. 196 Huayang West Road, Hanjiang District, Yangzhou 225127, China., Fang W; School of Food Science and Engineering, Yangzhou University, No. 196 Huayang West Road, Hanjiang District, Yangzhou 225127, China.

Publikováno v: Food chemistry [Food Chem] 2024 Aug 30; Vol. 450, pp. 139360. Date of Electronic Publication: 2024 Apr 16.

Accumulation of CD56 ⁺ CD16 ^- Natural Killer Cells in Response to Preoperative Chemotherapy for Breast Cancer.

Autor: Kim R; Department of Breast Surgery, Hiroshima Mark Clinic, Hiroshima, Japan., Kawai A; Department of Breast Surgery, Hiroshima Mark Clinic, Hiroshima, Japan., Wakisaka M; Department of Breast Surgery, Hiroshima Mark Clinic, Hiroshima, Japan., Shimoyama M; Department of Breast Surgery, Hiroshima Mark Clinic, Hiroshima, Japan., Yasuda N; Department of Breast Surgery, Hiroshima Mark Clinic, Hiroshima, Japan., Ito M; Department of Breast Surgery, Hiroshima City Hospital, Hiroshima, Japan., Kin T; Department of Breast and Endocrine Surgery, Osaka University Graduate School of Medicine, Osaka, Japan., Arihiro K; Department of Anatomical Pathology, Hiroshima University Hospital, Hiroshima, Japan.

Publikováno v: World journal of oncology [World J Oncol] 2024 Aug; Vol. 15 (4), pp. 682-694. Date of Electronic Publication: 2024 Jul 05.

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Fabrication of flexible chitosan film reinforced with pulping by-product lignosulfonates for cherry-tomato preservation.

Autor: Zhu J; School of Food Science and Engineering, Yangzhou University, No. 196 Huayang West Road, Hanjiang District, Yangzhou 225127, China., Fang Y; School of Food Science and Engineering, Yangzhou University, No. 196 Huayang West Road, Hanjiang District, Yangzhou 225127, China., Wakisaka M; Food Study Centre, Fukuoka Women's University, 1-1-1 Kasumigaoka, Fukuoka 813-8529, Japan., Saadiah Hafid H; Institute of Plantation Studies, Universiti Putra Malaysia, 43400 UPM Serdang, Selangor, Malaysia., Yang Z; School of Food Science and Engineering, Yangzhou University, No. 196 Huayang West Road, Hanjiang District, Yangzhou 225127, China., Yin Y; School of Food Science and Engineering, Yangzhou University, No. 196 Huayang West Road, Hanjiang District, Yangzhou 225127, China., Omura T; Graduate School of Agricultural and Life Sciences, The University of Tokyo, 1-1-1 Yayoi, Bunkyo-ku, Tokyo 113-8657, Japan., Fang W; School of Food Science and Engineering, Yangzhou University, No. 196 Huayang West Road, Hanjiang District, Yangzhou 225127, China.

Publikováno v: Food chemistry: X [Food Chem X] 2024 Feb 05; Vol. 21, pp. 101181. Date of Electronic Publication: 2024 Feb 05 (Print Publication: 2024).