Zobrazeno 1 - 10
of 137
pro vyhledávání: '"Weidong Bai"'
Autor:
Hong Wang, Xiang Liao, Chunyao Lin, Weidong Bai, Gengsheng Xiao, Xingyuan Huang, Gongliang Liu
Publikováno v:
Applied Biological Chemistry, Vol 67, Iss 1, Pp 1-14 (2024)
Abstract The aims of the present stud were to optimize fermentation parameters of seedless wampee wine using response surface methodology (RSM) and evaluate the changes in flavor metabolites during fermentation. Seedless wampee wine of optimal sensor
Externí odkaz:
https://doaj.org/article/f0781c055b764594a9f06ab7084aa07c
Autor:
Hao Dong, Qi Chen, Yan Xu, Chao Li, Weidong Bai, Xiaofang Zeng, Qingping Wu, Huan Xu, Jinhua Deng
Publikováno v:
Food Chemistry: X, Vol 23, Iss , Pp 101672- (2024)
2-amino-1-methyl-6-phenylimidazole [4, 5-b] pyridine (PhIP) is a prevalent heterocyclic amine (HAA) found in heated processed meat. This study investigated the inhibitory impact of eight different types of polyphenols containing m-dihydroxyl structur
Externí odkaz:
https://doaj.org/article/e521f8560fbf42ec834d573c97152958
Autor:
Hao Jiang, Shaobi Ou, Junjie Ye, Min Qian, Jinpei Wen, Heming Qi, Xiaofang Zeng, Wenhong Zhao, Weidong Bai
Publikováno v:
Food Chemistry: X, Vol 24, Iss , Pp 101846- (2024)
Salt-baked chicken was a traditional delicacy of Guangdong, but the effects of volatile flavor compounds at different stages of its processing remained unclear. This study utilized sensory analysis, e-nose, and GC–MS to investigate the changes in v
Externí odkaz:
https://doaj.org/article/5344da02025240a492d48429a0acd0b0
Autor:
Jinglong Liang, Lichuan Deng, Zhipu Li, Yongtao Fei, Weidong Bai, Wenhong Zhao, Songgui He, Rongbing Cao
Publikováno v:
Frontiers in Microbiology, Vol 15 (2024)
Xiaoqu starter serves as the saccharifying and fermenting agent in the production of Cantonese soybean-flavor (Chi-flavor) Baijiu, and the complex microbial communities determine the flavor and quality of the product. Round-Koji-mechanical starter (p
Externí odkaz:
https://doaj.org/article/1e51e6e87c974b12bf961969b63d6439
Publikováno v:
Food Chemistry: X, Vol 22, Iss , Pp 101404- (2024)
2-amino-1-methyl-6-phenylimidazole [4,5-b] pyridine (PhIP) is one of the higher levels of HAAs produced in protein foods during heating. The effects of heating temperature, time, and concentration of precursors on PhIP and related substances in the c
Externí odkaz:
https://doaj.org/article/39f83a71304a4d2fb0dd71fd1b2fa310
Publikováno v:
Shipin gongye ke-ji, Vol 45, Iss 1, Pp 80-87 (2024)
The effects of glutamine transaminase (TGase), hydroxypropyl distarch phosphate (HDP), gellan gum and their complex (THG) on the water distribution and protein conformation of low-salt tilapia surimi gel prepared with microwave and ultrasound were an
Externí odkaz:
https://doaj.org/article/003e1f9586264dc4aeb143ce0b3b2acc
Publikováno v:
Shipin gongye ke-ji, Vol 44, Iss 24, Pp 159-167 (2023)
Using rape bee pollen as raw material, the Candida apicola LGL-2 selected from honey was used to investigate the effect of fermentation factors including fermentation time, fermentation temperature, inoculum amount and substrate content on the total
Externí odkaz:
https://doaj.org/article/96ead0074b0d4d76a9403a2bbb6c43e3
Publikováno v:
Shipin gongye ke-ji, Vol 44, Iss 21, Pp 234-242 (2023)
In order to meet the needs of consumers for diversified taste and health food, a new type of Chiffon cake with Hericium erinaceus flavor was developed. In this study, Box-Behnken multiple regression model was constructed through single factor experim
Externí odkaz:
https://doaj.org/article/b0c2d1562ee545f3aea2a5c7bc5e8a01
Autor:
Weidong Bai, Milind Diwan, Maria Vittoria Garzelli, Yu Seon Jeong, Karan Kumar, Mary Hall Reno
Publikováno v:
Journal of High Energy Physics, Vol 2023, Iss 10, Pp 1-28 (2023)
Abstract The high-energy atmospheric neutrino flux is dominated by neutrinos from the decays of charmed hadrons produced in the forward direction by cosmic ray interactions with air nuclei. We evaluate the charm contributions to the prompt atmospheri
Externí odkaz:
https://doaj.org/article/d1df72c17d8b49afbe002999902461da
Publikováno v:
Shipin gongye ke-ji, Vol 44, Iss 18, Pp 492-501 (2023)
Animals have long been a rich and invaluable source of bioactive peptides, of which animal protein-derived immunomodulatory peptides have the advantages of high safety, low allergenicity and low cost, and play an irreplaceable role in human health an
Externí odkaz:
https://doaj.org/article/962d2061df5f481bacda4fa8e38934b1