Zobrazeno 1 - 10
of 12
pro vyhledávání: '"Wanqian, Sha"'
Publikováno v:
Food Chemistry: X, Vol 13, Iss , Pp 100260- (2022)
Lentinus edodes (LE) is very popular in the world and also considered as high purine food. However, few focuses on purine types and its change during food processing. Here, we first compared 3 drying techniques, including roast-drying, freeze-drying,
Externí odkaz:
https://doaj.org/article/b8dd78d120864b408c891c69a5fc52d9
Publikováno v:
International Journal of Food Science & Technology. 58:1902-1911
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::9de90ff7d540511d1c3e28e8c6e0b223
https://doi.org/10.1111/ijfs.16331
https://doi.org/10.1111/ijfs.16331
Publikováno v:
Biochemical and Biophysical Research Communications. 630:41-49
Hyperuricemia animal models have long been used for evaluating food-derived anti-hyperuricemia compounds. Fructose and potassium oxonate are commonly used for developing hyperuricemia mouse model. Recent research also developed spontaneous hyperurice
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::1d6acc3d54c73f6dc10f3b99407349d5
https://doi.org/10.1016/j.bbrc.2022.09.043
https://doi.org/10.1016/j.bbrc.2022.09.043
Autor:
Juncheng Liu, Wanqian Sha, Yang Hu, Chuanli Hou, Jiaoyan Ren, Hong Jiang, Maojin Yao, Zhenzhen Xu
Publikováno v:
Free Radical Biology and Medicine. 178:7-17
Hyperuricemia (HUA) is a metabolic disorder caused by abnormal purine metabolism, the prevalence of which has increased worldwide. Here, a 3D organoid culture system for mimicking HUA in vitro was established using cultured human liver organoids. Liv
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::64598558606aab18b76295e79fe203b4
https://doi.org/10.1016/j.freeradbiomed.2021.11.023
https://doi.org/10.1016/j.freeradbiomed.2021.11.023
Publikováno v:
International Journal of Food Science & Technology. 56:352-361
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::af85d0839cc354dd552c840bd7f97de4
https://doi.org/10.1111/ijfs.14649
https://doi.org/10.1111/ijfs.14649
Publikováno v:
Food chemistry: X. 13
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=pmid________::bc0eb6915e8b2e69ce06795235cb94c0
https://pubmed.ncbi.nlm.nih.gov/35498996
https://pubmed.ncbi.nlm.nih.gov/35498996
Publikováno v:
Journal of Food Science. 84:667-677
The polyphenols (PF) from Platycladus Orientalis (L.) Franco leaves were purified by using 10 different macroporous adsorption resins. HPD-722 resin showed the best adsorption and desorption capacities. The static and dynamic adsorption and desorptio
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::e1d34c230f38c8d4eabf4371f6a65358
https://doi.org/10.1111/1750-3841.14483
https://doi.org/10.1111/1750-3841.14483
Autor:
Wanqian Sha, Yang Hu, Jiaoyan Ren, William Kwame Amakye, Zhenzhen Xu, Maojin Yao, Chuanli Hou
Publikováno v:
Food Chemistry. 374:131634
Hyperuricemia (HUA) is a metabolic disease caused by disorders of purine metabolism, the prevalence of which has increased worldwide. At present, most drugs aimed at lowering uric acid have toxic side effects, and in vitro screening of uric acid-lowe
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::78981a7bc88c44e182cf747417f54083
https://doi.org/10.1016/j.foodchem.2021.131634
https://doi.org/10.1016/j.foodchem.2021.131634
Publikováno v:
Food Bioscience. 40:100892
Xanthine oxidase (XO), the main enzyme responsible for the formation of uric acid, is abundant on milk fat globule membrane (MFGM), which might be associated with the increasing risk of hyperuricemia from high-fat compared to the low-fat dairy produc
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::4aee97e0db6711ce3d48d1d9f55f59f0
https://doi.org/10.1016/j.fbio.2021.100892
https://doi.org/10.1016/j.fbio.2021.100892