Zobrazeno 1 - 10
of 97
pro vyhledávání: '"Xinguo Su"'
Autor:
Taotao Li, Jiajia Li, Jiasheng Wang, Kathy S. Xue, Xinguo Su, Hongxia Qu, Xuewu Duan, Yueming Jiang
Publikováno v:
Journal of Advanced Research, Vol 60, Iss , Pp 13-26 (2024)
Background: Fumonisins (FUMs) are among the most common mycotoxins in plant-derived food products. FUMs contamination has considerably impacted human and animal health, while causing significant economic losses. Hence, management of FUMs contaminatio
Externí odkaz:
https://doaj.org/article/0a22b927302243ceacad465b92b14086
Autor:
Zhiyan Ruan, Hongling Deng, Minhua Liang, Zhe Xu, Manxiang Lai, Hong Ren, Xiangliang Deng, Xinguo Su
Publikováno v:
Cancer Cell International, Vol 20, Iss 1, Pp 1-16 (2020)
Abstract Background Colorectal cancer (CRC) is considered as the second common death-induced cancer. More recently, association of long non-coding RNAs (lncRNAs) with CRC has been extensively investigated. Therefore, the present study was performed t
Externí odkaz:
https://doaj.org/article/baef9189340e44d293c1c22d8fc7994e
Autor:
Xinyue He, Zhuo Wang, Yi Xiao, Lian Zhou, Zhiyan Ruan, Xu Chen, Minghua Hu, Fangli Ma, Manqing Zheng, Xinguo Su, Xiangliang Deng
Publikováno v:
Food and Agricultural Immunology, Vol 31, Iss 1, Pp 367-378 (2020)
Polysaccharide from Gynostemma pentaphyllum Makino (GPP) could prevent H22 tumour growth and have immunostimulatory in mice, but the mechanism is largely unknown. In this study, we further investigated whether GPP prevents tumour growth by inducing c
Externí odkaz:
https://doaj.org/article/d0d5513f520c42019732879b5cf2126f
Autor:
Zhiyan Ruan, Hongling Deng, Minhua Liang, Zhe Xu, Manxiang Lai, Hong Ren, Xiangliang Deng, Xinguo Su
Publikováno v:
Translational Oncology, Vol 14, Iss 1, Pp 100947- (2021)
Long non-coding RNAs (LncRNAs) can regulate physiological and pathological functions, exhibiting a wide range of roles in cell biology. Moreover, many lncRNAs are dysregulated in various cancers, including colon cancer. In this study, we investigated
Externí odkaz:
https://doaj.org/article/6f62c2cbbc1e431ba9128a471afaec69
Publikováno v:
Phyton. 92:383-398
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::e052891ce0987ad074f2276384f32f95
https://doi.org/10.32604/phyton.2022.023185
https://doi.org/10.32604/phyton.2022.023185
Autor:
Yanmei Xu, Zhijun Cai, Liangjie Ba, Yonghua Qin, Xinguo Su, Donglan Luo, Wei Shan, Jianfei Kuang, Wangjin Lu, Liling Li, Jianye Chen, Yating Zhao
Publikováno v:
Foods, Vol 10, Iss 10, p 2434 (2021)
The performance of p-Anisaldehyde (PAA) for preserving pitaya fruit quality and the underpinning regulatory mechanism were investigated in this study. Results showed that PAA treatment significantly reduced fruit decay, weight loss and loss of firmne
Externí odkaz:
https://doaj.org/article/f05c2061c3b441f5983064dfb5a54d06
Publikováno v:
Antioxidants, Vol 10, Iss 2, p 310 (2021)
Ascorbate peroxidase (APX) is a key antioxidant enzyme that is involved in diverse developmental and physiological process and stress responses by scavenging H2O2 in plants. APX itself is also subjected to multiple posttranslational modifications (PT
Externí odkaz:
https://doaj.org/article/17db0a96c80840958189d17deb087257
Publikováno v:
Beverage Plant Research. 2:1-9
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::7e1c78c6e101bff2813d9d0f769e4f54
https://doi.org/10.48130/bpr-2022-0017
https://doi.org/10.48130/bpr-2022-0017
Publikováno v:
Critical Reviews in Microbiology. 48:450-462
Fumonisins are one of the most important mycotoxin classes due to their widespread occurrence and potential health threat to humans and animals. Currently, most of the research focuses on the control of fumonisin contamination in the food supply chai
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::d040ee91f547b85e0c1fd6134f2504f6
https://doi.org/10.1080/1040841x.2021.1979465
https://doi.org/10.1080/1040841x.2021.1979465
Autor:
Lisha Zhu, Wei Shan, Danling Cai, Zengxiang Lin, Chaojie Wu, Wei Wei, Yingying Yang, Wangjin Lu, Jianye Chen, Xinguo Su, Jianfei Kuang
Publikováno v:
Food Chemistry. 412:135602
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::ebe204102722bb5a301a3f1666bc6c9f
https://doi.org/10.1016/j.foodchem.2023.135602
https://doi.org/10.1016/j.foodchem.2023.135602