Zobrazeno 1 - 10
of 207
pro vyhledávání: '"Xiaozhen TANG"'
Publikováno v:
Shipin gongye ke-ji, Vol 43, Iss 19, Pp 98-107 (2022)
Tricholoma matsutake soup was prepared with Tricholoma matsutake as raw material under thermal reaction conditions. The effects of chicken fat and Maillard reaction on the flavor of Tricholoma matsutake soup were analyzed and compared by high perform
Externí odkaz:
https://doaj.org/article/aeb753d197034d3ea3f1ad1d5cd2ee41
Publikováno v:
Frontiers in Oncology, Vol 13 (2023)
ObjectivesWe aimed to develop an ultrasound-based radiomics model to distinguish between sclerosing adenosis (SA) and invasive ductal carcinoma (IDC) to avoid misdiagnosis and unnecessary biopsies.MethodsFrom January 2020 to March 2022, 345 cases of
Externí odkaz:
https://doaj.org/article/e05a0b7161274078989e9f878d17bc7b
Autor:
Jinxiang Wu, Zhonglu Niu, Xiaoming Lu, Xiaozhen Tang, Xuguang Qiao, Longchuan Ma, Chao Liu, Ningyang Li
Publikováno v:
Frontiers in Nutrition, Vol 8 (2021)
Garlic (Allium sativum) is an important vegetable crop that is widely used in cooking and medicine. The greening phenomenon of garlic severely decreases the quality of garlic and hinders garlic processing. To study the mechanism of garlic greening, c
Externí odkaz:
https://doaj.org/article/56abb30d3581412f80b48bd6d56f2316
Autor:
Ningyang Li, Zhichang Qiu, Xiaoming Lu, Bingchao Shi, Xiudong Sun, Xiaozhen Tang, Xuguang Qiao
Publikováno v:
International Journal of Genomics, Vol 2018 (2018)
Green discoloration is one of the most important problems that cause low quality of product in the processing of garlic, which can be induced by low-temperature stress. But the mechanism of low temperature-induced green discoloration is poorly unders
Externí odkaz:
https://doaj.org/article/762b2936aa6141a6a484a89563328341
Autor:
Mingyue Jiao, Chao Liu, M.A. Prieto, Xiaoming Lu, Wenfu Wu, Jinyue Sun, P. García-Oliveira, Xiaozhen Tang, Jianbo Xiao, Jesus Simal-Gandara, Dagang Hu, Ningyang Li
Publikováno v:
Food Reviews International. :1-24
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::bd97feb874ae89d67f0793e4d15b46bc
https://doi.org/10.1080/87559129.2022.2124415
https://doi.org/10.1080/87559129.2022.2124415
Publikováno v:
Journal of Food Science. 85:2427-2434
In this study, ginger polysaccharide (GP), ginger polysaccharide 1 (GP1), and ginger polysaccharide 2 (GP2) from ginger were firstly modified by sulfation. Fourier transform infrared, and nuclear magnetic resonance spectra investigation of sulfated g
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::8bdf1325c253a59fc01051352781f91c
https://doi.org/10.1111/1750-3841.15338
https://doi.org/10.1111/1750-3841.15338
Autor:
Lu Xiaoming, Xuguang Qiao, Zhonglu Niu, Xiaozhen Tang, Jinxiang Wu, Chao Liu, Longchuan Ma, Ningyang Li
Publikováno v:
Frontiers in Nutrition, Vol 8 (2021)
Frontiers in Nutrition
Frontiers in Nutrition
Garlic (Allium sativum) is an important vegetable crop that is widely used in cooking and medicine. The greening phenomenon of garlic severely decreases the quality of garlic and hinders garlic processing. To study the mechanism of garlic greening, c
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::3e31c1e407021dc9b06bdd4c201bf491
https://www.frontiersin.org/articles/10.3389/fnut.2021.764133/full
https://www.frontiersin.org/articles/10.3389/fnut.2021.764133/full
Autor:
Xiaoming, Lu, Chaofan, Wang, Meng, Zhao, Jinxiang, Wu, Zhonglu, Niu, Xueli, Zhang, Jesus, Simal-Gandara, Ipek, Süntar, Seid Mahdi, Jafari, Xuguang, Qiao, Xiaozhen, Tang, Zhenlin, Han, Jianbo, Xiao, Li, Ningyang
Publikováno v:
Critical reviews in food science and nutrition. 62(30)
This review highlights main bioactive compounds and important biological functions especially anticancer effects of the garlic. In addition, we review current literature on the stability and bioavailability of garlic components. Finally, this review
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=pmid________::78d5a52531cb4764b717805d6768c709
https://pubmed.ncbi.nlm.nih.gov/34058922
https://pubmed.ncbi.nlm.nih.gov/34058922
Autor:
Jingjing Xu, Xiaozhen Tang, Jingjing Cai, Ningyang Li, Shengxuan Wang, Yun Wang, Rongzhen Song
Publikováno v:
International Journal of Biological Macromolecules. 123:81-90
In this study, ginger polysaccharide (GP) was obtained from ginger by enzymatic method, its chemical properties and antitumor activity were investigated. The results indicated that the composition and proportion of GP were l‑rhamnose, d‑arabinose
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::d7cf49a42f4264d8c1ce57359a577a4f
https://doi.org/10.1016/j.ijbiomac.2018.10.169
https://doi.org/10.1016/j.ijbiomac.2018.10.169
Autor:
Zhenlin Han, Seid Mahdi Jafari, Jinxiang Wu, Meng Zhao, Xiaozhen Tang, Xuguang Qiao, Ipek Süntar, Zhonglu Niu, Li Ningyang, Xueli Zhang, Lu Xiaoming, Chaofan Wang, Jianbo Xiao, Jesus Simal-Gandara
This review highlights main bioactive compounds and important biological functions especially anticancer effects of the garlic. In addition, we review current literature on the stability and bioavailability of garlic components. Finally, this review
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::8ecdf6c306f4bd023e7422bf1e47c1de
https://avesis.gazi.edu.tr/publication/details/08752526-429b-488f-a46f-bcc067849c77/oai
https://avesis.gazi.edu.tr/publication/details/08752526-429b-488f-a46f-bcc067849c77/oai
