Zobrazeno 1 - 10
of 57
pro vyhledávání: '"Xinglong XIAO"'
Publikováno v:
Shipin gongye ke-ji, Vol 44, Iss 11, Pp 80-87 (2023)
In order to explore the effects of salting conditions on the morphology and composition of cooked salted duck egg yolk (SDEY), and reduce the content of hard core in the cooked SDEY, the physicochemical properties of different parts of salted egg yol
Externí odkaz:
https://doaj.org/article/395fc70af9264c9cb8ce1126337e5567
Publikováno v:
Toxicon. 213:92-98
Staphylococcus aureus (S. aureus) is known to be one of the most common foodborne pathogens capable of secreting a wide range of exotoxins such as enterotoxin, which severely threatens the health of consumers. Over the past few years, the development
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::1109d55972bbde9a2fbc3b02d6ed35f5
https://doi.org/10.1016/j.toxicon.2022.04.016
https://doi.org/10.1016/j.toxicon.2022.04.016
Publikováno v:
European Food Research and Technology. 248:1321-1333
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::96a352a39445648d3f90e894e1344f3a
https://doi.org/10.1007/s00217-022-03970-8
https://doi.org/10.1007/s00217-022-03970-8
Publikováno v:
Plant Foods for Human Nutrition. 77:44-50
Gut microbiota balance and metabolites have become a potentially mechanism in maintaining health. The specific aim of this study was to compare the modulation of puerarin and puerarin acid esters on gut microbial composition and metabolites. Male mic
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::c886f2495eaa7dd42e448a1f62a8c55a
https://doi.org/10.1007/s11130-021-00936-1
https://doi.org/10.1007/s11130-021-00936-1
Autor:
Yan Zhang, Fengsong Liu, Yifang Cao, Hao Xu, Yijia Xie, Xinglong Xiao, Keren Agyekumwaa Addo, Xian-feng Peng
Publikováno v:
Food Chemistry. 424:136367
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::e23d1468d9436c5926cc962175be337f
https://doi.org/10.1016/j.foodchem.2023.136367
https://doi.org/10.1016/j.foodchem.2023.136367
Publikováno v:
Microbial pathogenesis. 173
The control of E. coli activity from forming biofilm and persister cells is an essential factor in both the health and food industries. The efficacy of antimicrobial treatment is often limited due to their low penetrability as biofilm formation prote
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::3a3789314b707883b47352fa8fa6f33e
https://pubmed.ncbi.nlm.nih.gov/36396071
https://pubmed.ncbi.nlm.nih.gov/36396071
Publikováno v:
International Journal of Food Science & Technology. 56:6039-6051
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::f948f3ba666b4cda5cdbf2ce7f0345ae
https://doi.org/10.1111/ijfs.15268
https://doi.org/10.1111/ijfs.15268
Autor:
Fengsong Liu, Xiaowei Zhang, Xinglong Xiao, Qingfei Duan, Hong Bai, Yifang Cao, Yan Zhang, Mahafooj Alee, Long Yu
Publikováno v:
Carbohydrate Polymers. 312:120755
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::2dbb5416def27a6be2446747d5ee6ddd
https://doi.org/10.1016/j.carbpol.2023.120755
https://doi.org/10.1016/j.carbpol.2023.120755
Autor:
Fengsong Liu, Yifang Cao, Yan Zhang, Yijia Xie, Hao Xu, XinYun Dong, Yuanyuan Liu, Qingyao Wang, Wenjuan Jiao, Mahafooj Alee, Xinglong Xiao
Publikováno v:
Reactive and Functional Polymers. 188:105604
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::2185bc14e85414b651e1dd9c9e4c585a
https://doi.org/10.1016/j.reactfunctpolym.2023.105604
https://doi.org/10.1016/j.reactfunctpolym.2023.105604
Publikováno v:
Food Biotechnology. 35:91-110
Enterohaemorrhagic Escherichia coli (EHEC) O157:H7 mounts specific acid-resistance systems against acid stress, making it more difficult to eradicate in food industry. To date, RNAseq-based analysi...
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::d86cf087e87f315da51537d6103bc127
https://doi.org/10.1080/08905436.2021.1908345
https://doi.org/10.1080/08905436.2021.1908345