Zobrazeno 1 - 10
of 28
pro vyhledávání: '"Xiaoting Xin"'
Autor:
Wu Qinghang, Chengcheng Zhang, Jianming Zhang, Xiaoting Xin, Ting Li, Chengyun He, Shengming Zhao, Daqun Liu
Publikováno v:
Current Research in Food Science, Vol 6, Iss , Pp 100493- (2023)
Vegetables from the Brassica species are excellent sources of glucosinolates (GLSs), the precursors of health-promoting isothiocyanates (ITCs). Fermentation enhances the biotransformation of GLSs into potential bioactive ITCs. To explore the biotrans
Externí odkaz:
https://doaj.org/article/6db83b612aaf413e89bfaf4dea8895e5
Autor:
Chengcheng Zhang, Jianming Zhang, Xiaoting Xin, Shenlong Zhu, Erli Niu, Qinghang Wu, Ting Li, Daqun Liu
Publikováno v:
Frontiers in Nutrition, Vol 9 (2022)
Olive leaves, which are the most abundant byproducts of the olive industry, offer multiple health benefits. The investigation of the phytochemical profiles and relevant biological activities is an essential step toward transforming these low-value by
Externí odkaz:
https://doaj.org/article/42e779e585304b808a38fe61b26740b8
Publikováno v:
Frontiers in Microbiology, Vol 12 (2021)
Differences in flavor compounds and bacterial communities of Xuecai by traditional and modern fermentation are poorly understood. Allyl isothiocyanate (E9), ethyl acetate (E1), 3-butenenitrile (N1), phenol (P1), ethanol (A1), and 3-(2,6,6-trimethyl-1
Externí odkaz:
https://doaj.org/article/4dd69836fff542028c018b8f06058bc8
Autor:
Chengcheng Zhang, Xiaoting Xin, Jianming Zhang, Shenlong Zhu, Erli Niu, Zhongjing Zhou, Daqun Liu
Publikováno v:
Molecules, Vol 27, Iss 4, p 1292 (2022)
Olives (Olea europaea L.) are a significant part of the agroindustry in China. Olive leaves, the most abundant by-products of the olive and olive oil industry, contain bioactive compounds that are beneficial to human health. The purpose of this study
Externí odkaz:
https://doaj.org/article/6dd7376927394df299056ab1aa334941
Publikováno v:
Molecules, Vol 21, Iss 5, p 641 (2016)
A novel metal-free organobase-catalyzed regioselective benzoylation of diols and carbohydrates has been developed. Treatment of diol and carbohydrate substrates with 1.1 equiv. of 1-benzoylimidazole and 0.2 equiv. of 1,8-diazabicyclo[5.4.0]undec-7-en
Externí odkaz:
https://doaj.org/article/255c78ce4c1748f09df33fd4f678e026
Publikováno v:
In LWT 1 February 2024 193
Publikováno v:
Food research international (Ottawa, Ont.). 163
Reducing sodium salt content in traditional fermented vegetables and developing low-salt fermented products have attracted increasing attention.However, low-salt fermented vegetables are prone to accumulate toxic biogenic amines (BAs) caused by the u
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=pmid________::9d05741f14d1c38a1243251d81d68403
https://pubmed.ncbi.nlm.nih.gov/36596167
https://pubmed.ncbi.nlm.nih.gov/36596167
Publikováno v:
Food Research International. 163:112256
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::310b60ef25a89a83bb6d7eaf59c85f77
https://doi.org/10.1016/j.foodres.2022.112256
https://doi.org/10.1016/j.foodres.2022.112256
Publikováno v:
Food Research International. 161:111879
Pickled tuber mustard is a traditional fermented pickle widely consumed in China, and it is characterized by the presence of glucosinolates (GSLs). To understand the biotransformation of GSLs in tuber mustard during pickling, the dynamics of the gluc
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::2beeb28011383a8f7819e7a0839c2468
https://doi.org/10.1016/j.foodres.2022.111879
https://doi.org/10.1016/j.foodres.2022.111879
Publikováno v:
Food research international (Ottawa, Ont.). 148
Fermented vegetable flavors are closely associated with microbial metabolism. Here, shifts in flavor metabolites and their correlations to the structure and function of fermentative microbial communities were explored during the spontaneous fermentat
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::d6e8c00cdff2b30f5b339baa27804f4f
https://pubmed.ncbi.nlm.nih.gov/34507766
https://pubmed.ncbi.nlm.nih.gov/34507766