Zobrazeno 1 - 10
of 16
pro vyhledávání: '"Xiue Han"'
Publikováno v:
International Journal of Food Properties, Vol 23, Iss 1, Pp 677-692 (2020)
This study aimed at characterization, production optimization, and assessing the biopreservative potential of a broad antimicrobial spectrum bacteriocin produced by Lactobacillus casei KLDS 1.0338, isolated from fermented sourdough in Northeast regio
Externí odkaz:
https://doaj.org/article/1b7741fedf7c45a6ba223d9a3f60e291
Publikováno v:
Journal of Food Processing & Preservation. Oct2020, Vol. 44 Issue 10, p1-8. 8p.
Publikováno v:
International Journal of Food Properties, Vol 23, Iss 1, Pp 677-692 (2020)
This study aimed at characterization, production optimization, and assessing the biopreservative potential of a broad antimicrobial spectrum bacteriocin produced by Lactobacillus casei KLDS 1.0338, isolated from fermented sourdough in Northeast regio
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::153d26fdeaf52699e369dc42f674e635
https://doaj.org/article/1b7741fedf7c45a6ba223d9a3f60e291
https://doaj.org/article/1b7741fedf7c45a6ba223d9a3f60e291
Publikováno v:
Food research international (Ottawa, Ont.). 158
The objective of this paper was to investigate the interactions between (-)-Epigallocatechin-3-gallate (EGCG) and whey protein isolate (WPI) by covalent and non-covalent combinations and the effects of the interactions on the conformational and funct
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::f1b1e5f1a6195c8c1511f8aec6a43bde
https://pubmed.ncbi.nlm.nih.gov/35840230
https://pubmed.ncbi.nlm.nih.gov/35840230
Publikováno v:
LWT. 172:114217
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::d333fb406d16675404310fd6f1f68a39
https://doi.org/10.1016/j.lwt.2022.114217
https://doi.org/10.1016/j.lwt.2022.114217
Publikováno v:
Journal of Food Processing and Preservation. 44
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::7fa23aabfcd09750e89fa02105aa1a88
https://doi.org/10.1111/jfpp.14756
https://doi.org/10.1111/jfpp.14756
Autor:
Guilherme José Aguilar, Nur Fazreen Alias, Hadi Almasi, Mohammad Israil Ansari, Mochamad Asrofi, Amin Babaei-Ghazvini, Anuj Kumar Chandel, Marcia Eliana da Silva Ferreira, Farha Deeba, Xin Geng, Xiue Han, Jissy Jacob, Bambang Kuswandi, Usman Lawal, Denis Jansen Lemos Costa, Xiaodong Li, Sravanthi Loganathan, Jyoti Mala, K.I Ku Marsilla, Yuvraj Singh Negi, Brijesh Pandey, Swarnaprabha Pany, Sanghamitra Pati, Paras Porwal, Ruchir Priyadarshi, Saurabh Singh Rathore, Rajashree Sahoo, Sangram Keshari Samal, A. Swaroop Sanket, null Sauraj, Iman Shahabi-Ghahfarrokhi, Akhilesh Kumar Singh, Satarudra Prakash Singh, Janmejai Kumar Srivastava, Delia Rita Tapia-Blácido, Sabu Thomas, Ravi Babu Valapa, Yachuan Zhang, Rob Zhang
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::0515bc52fcb82b568887f8b8e61f989c
https://doi.org/10.1016/b978-0-12-818795-1.01002-9
https://doi.org/10.1016/b978-0-12-818795-1.01002-9
Autor:
Xiue Han, Xiaodong Li
Bioethanol-based ethylene as raw material for chemical products, especially to produce polyethylene and other polymers, is being considered an effective way to capture carbon dioxide from the atmosphere and offer to the market an alternative of a com
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::326eb3354b1eb0292f429301a8774b02
https://doi.org/10.1016/b978-0-12-818795-1.00007-1
https://doi.org/10.1016/b978-0-12-818795-1.00007-1
Publikováno v:
International Journal of Dairy Technology. 71:501-511
Protein-based expanded snacks sometimes do not have homogeneous structures. However, starches are widely used in expanded food snacks because of their good puffing characteristics. We aimed to use waxy rice starch to partially substitute for sodium c
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::3e200ea67694cf5a02d95dbc6d2971ab
https://doi.org/10.1111/1471-0307.12437
https://doi.org/10.1111/1471-0307.12437
Publikováno v:
Virus genes. 52(6)
The Chinese EIAV vaccine is an attenuated live virus vaccine obtained by serial passage of a virulent horse isolate (EIAVL) in donkeys (EIAVD) and, subsequently, in donkey cells in vitro. In this study, we compare the env gene of the original horse v
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::ae666b83a8d91fec52a4b43956e23eb5
https://pubmed.ncbi.nlm.nih.gov/27572122
https://pubmed.ncbi.nlm.nih.gov/27572122