Zobrazeno 1 - 10
of 28
pro vyhledávání: '"Xing-Qian Ye"'
Publikováno v:
Antioxidants, Vol 11, Iss 7, p 1367 (2022)
Proanthocyanidins (PAs) are considered to be effective natural byproduct and bioactive antioxidants. However, few studies have focused on their mode of action pathways. In this study, reactive oxygen species (ROS), oxidative stress indices, real-time
Externí odkaz:
https://doaj.org/article/fdab731977a64cb5a4f3ea0e6691e40f
Publikováno v:
Antioxidants, Vol 10, Iss 8, p 1317 (2021)
Using ultrasound (US) in proanthocyanidin (PA) extraction has become one of the important emerging technologies. It could be the next generation for studying the US mechnophore impact on the bioactive compound’s functionality. The objective of this
Externí odkaz:
https://doaj.org/article/df0e2c1843b744e7b23b742e8aa53975
Publikováno v:
Journal of Integrative Agriculture, Vol 13, Iss 12, Pp 2788-2806 (2014)
Aquatic product, known as one of the good resources for white meat, has been widely accepted by the consumers due to its high protein, low fat, especially low cholesterol. With the fast development of living standards around the world, the consumer d
Externí odkaz:
https://doaj.org/article/524973d61cb74be9b1fb674aaaad3545
Autor:
Jun-hui Li, Shan Li, Zi-jian Zhi, Lu-feng Yan, Xing-qian Ye, Tian Ding, Lei Yan, Robert John Linhardt, Shi-guo Chen
Publikováno v:
Marine Drugs, Vol 14, Iss 9, p 170 (2016)
Fucosylated chondroitin sulfate (fCS) from sea cucumber Isostichopus badionotus (fCS-Ib) with a chondroitin sulfate type E (CSE) backbone and 2,4-O-sulfo fucose branches has shown excellent anticoagulant activity although has also show severe adverse
Externí odkaz:
https://doaj.org/article/7d12ca7e6dd541aeb8bf24f30bf72a55
Publikováno v:
Food Bioscience. 46:101554
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::41707cbc9dd83aa73937b11921ecf46a
https://doi.org/10.1016/j.fbio.2022.101554
https://doi.org/10.1016/j.fbio.2022.101554
Publikováno v:
Food Control. 59:636-643
The objective of this study was to conduct a risk assessment to determine the food poisoning risk from the consumption of milk in China that might be contaminated by Staphylococcus aureus. Data related to prevalence and concentration of S. aureus in
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::23e02e3838fa6a3f4b683681d2abbece
https://doi.org/10.1016/j.foodcont.2015.06.049
https://doi.org/10.1016/j.foodcont.2015.06.049
Publikováno v:
Applied Mechanics and Materials. 469:422-427
Time-Temperature Indicator (TTI) is an intelligent or smart package. It is a simple device that can be attached to food packaging to indirectly reflect the full or partial temperature history and quality status of the food product. TTI is utilized wi
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::07d9282770a25f9581dce04341277bef
https://doi.org/10.4028/www.scientific.net/amm.469.422
https://doi.org/10.4028/www.scientific.net/amm.469.422
Publikováno v:
Agricultural Sciences in China. 10:1482-1487
Antibacterial effect of cinnamon oil combined with thyme or clove oil was studied in this paper. Agar dilution method was used to determine the minimum inhibitory concentrations (MICs) of the essential oils (EOs) of cinnamon, thyme, and clove oil aga
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::93f308ea750c005906c16d9c42a972f6
https://doi.org/10.1016/s1671-2927(11)60142-9
https://doi.org/10.1016/s1671-2927(11)60142-9
Publikováno v:
Advanced Materials Research. :1000-1006
The objective of this study was to evaluate the nutritional quality of reconstituted milk by determining concentrations of several important proteins. Difference in protein between raw milk and reconstituted milk was determined with spectrophotometer
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::0156e6d1b253338e1ab485f2cfc8f585
https://doi.org/10.4028/www.scientific.net/amr.343-344.1000
https://doi.org/10.4028/www.scientific.net/amr.343-344.1000
Publikováno v:
Applied Mechanics and Materials. :737-742
A non-contact ultrasonic system to monitor the yogurt fermentation process through a stainless steel reactor wall is described. During the process, the acoustic impedance was determined by using multiple reflections of ultrasound within the stainless
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::e0f25bbbf47d81ec924e9938738a7664
https://doi.org/10.4028/www.scientific.net/amm.101-102.737
https://doi.org/10.4028/www.scientific.net/amm.101-102.737