Zobrazeno 1 - 10
of 493
pro vyhledávání: '"Widely-targeted metabolomics"'
Publikováno v:
Chemical and Biological Technologies in Agriculture, Vol 11, Iss 1, Pp 1-14 (2024)
Abstract Glycyrrhiza stems and leaves (GSL) are waste products of Glycyrrhiza; however, it has been considered a potential source of flavonoid compounds. In this study, GSL was processed by solid-state fermentation (SSF) to improve the flavonoid cont
Externí odkaz:
https://doaj.org/article/1ad43f3fb60d47afb5e3c3539a171437
Autor:
Caihua Liu, Jian Wei, Mingde Shi, Xunwen Huang, Zisong Wang, Qiuliu Liu, Tao Lang, Zhengjie Zhu
Publikováno v:
Scientific Reports, Vol 14, Iss 1, Pp 1-14 (2024)
Abstract Adlay millet seeds are well known for excellent health benefits. However, using fungal fermentation to improve their nutritional and functional constituents and the underlying mechanisms has not been thoroughly investigated. Herein, we used
Externí odkaz:
https://doaj.org/article/b17f3dc6c5e04ed99595e62d8da9866e
Autor:
Jie Peng, Sha Liu, Xuanlin Wu, Shuo Li, Jian Xie, Yong Wang, Qiuyang Yao, Faming Wu, Delin Zhang
Publikováno v:
BMC Plant Biology, Vol 24, Iss 1, Pp 1-14 (2024)
Abstract Campanumoea javanica Bl. (CJ) traditionally used in Southwestern China, is now widely consumed as a health food across the nation. Due to its similar efficacy to Codonopsis Radix (CR) and their shared botanical family, CJ is often used as a
Externí odkaz:
https://doaj.org/article/3f14c44982d2474cbd773d8e525144dc
Publikováno v:
Frontiers in Nutrition, Vol 11 (2024)
BackgroundAs albino tea under the geographical protection of agricultural products, Zheng’an Bai tea is not only rich in amino acids, polyphenols and other beneficial components for the human body, but also its leaf color will turn green as the tem
Externí odkaz:
https://doaj.org/article/690a68ad15864b99887b5b17e101a101
Autor:
Jialiang Zou, Peng Wang, Huanhuan Xu, Xuelian Gan, Huangsheng Zhang, Lin Chen, Hongping Chen, Fu Wang, Yuan Hu, Youping Liu
Publikováno v:
Food Chemistry: X, Vol 23, Iss , Pp 101719- (2024)
Zhoupigan (Citrus reticulata cv. Manau Gan) is a local citrus variety in China. Its peel, known as Zangju peel (ZJP). The metabolic profile and bioactivity of ZJP have not been adequately studied, resulting in underutilization of ZJP and a serious wa
Externí odkaz:
https://doaj.org/article/8cf0b34b544640a9b88c15342034f4ec
Publikováno v:
Shipin Kexue, Vol 45, Iss 1, Pp 118-124 (2024)
To understand the composition and dynamic changes of metabolites during the formation of goose fatty liver, the metabolite profiles of goose liver at three overfeeding stages were analyzed using widely targeted metabolomics. Three 70-day-old Landes g
Externí odkaz:
https://doaj.org/article/2e407a199b0c42afbaeba8f9a5c65f8f
Publikováno v:
Shipin Kexue, Vol 45, Iss 1, Pp 125-132 (2024)
In this study, widely targeted metabolomics based on ultra-high performance liquid chromatography-tandem mass spectrometry (UPLC-MS/MS) was used to analyze the types and contents of differential metabolites between purple black rice and common rice p
Externí odkaz:
https://doaj.org/article/e8bfabd6f5ff468d8900fd9abc846a6b
Publikováno v:
Foods, Vol 13, Iss 21, p 3404 (2024)
Hemerocallis citrina Borani (H. citrina) has garnered significant attention due to its abundant nutritional quality. Datong, located in Shanxi Province, is recognized as one of the four major production regions for high-quality H. citrina. While Dato
Externí odkaz:
https://doaj.org/article/b4f45b651c514a03a3768a5fc6c52315
Publikováno v:
Frontiers in Plant Science, Vol 15 (2024)
Platostoma palustre (Blume) A. J. Paton is an important edible and medicinal plant. To gain a comprehensive and clear understanding of the variation patterns of metabolites in P. palustre, we employed the UPLC-MS platform along with widely targeted m
Externí odkaz:
https://doaj.org/article/48a04a554fb947f4ab99679a6bbc57aa
Publikováno v:
Food Chemistry: X, Vol 22, Iss , Pp 101286- (2024)
UPLC-Q-TOF-MS and electronic tongue analysis were applied to analyse the metabolic profile and taste quality of Yunnan Arabica coffee under seven primary processing methods. The total phenolic content ranged from 34.44 to 44.42 mg/g DW, the e-tongue
Externí odkaz:
https://doaj.org/article/5e240ee3702041e487f24c9d7cee92ef