Zobrazeno 1 - 10
of 118
pro vyhledávání: '"Xiuting Hu"'
Publikováno v:
BMC Infectious Diseases, Vol 21, Iss 1, Pp 1-17 (2021)
Abstract Background Previous studies showed that type 2 short bowel syndrome (SBS) rats were accompanied by severe intestinal bacterial dysbiosis. Limited data are available for intestinal fungal dysbiosis. Moreover, no effective therapeutic drugs ar
Externí odkaz:
https://doaj.org/article/b5f7569698a94b3b812d7c20c30b2462
Publikováno v:
Foods, Vol 12, Iss 7, p 1369 (2023)
Rice bran, rich in feruloyl arabinoxylan, is a good source of feruloyl oligosaccharides (FOs). To prepare FOs, bran was often hydrolyzed by amylase and protease to remove starch and protein and then hydrolyzed by xylanase, which was time-consuming an
Externí odkaz:
https://doaj.org/article/22980484fbbc47378c67db54af031e75
Publikováno v:
Journal of Functional Foods, Vol 78, Iss , Pp 104374- (2021)
To obtain novel prebiotic candidates, maltitol derivatives were obtained through alternansucrase-catalyzed reaction between sucrose and maltitol and their structural characteristics and in vitro fermentation were investigated. The reaction parameters
Externí odkaz:
https://doaj.org/article/0224b37f0b6443c3a1a44c89285198c3
Autor:
Yu Zhou, Yuan Yuan, Liuyi Li, Xueliang Wang, Yimin Quan, Chunyu Liu, Mengchao Yu, Xiuting Hu, Xiangfeng Meng, Zhen Zhou, Chen-Yu Zhang, Xi Chen, Minghui Liu, Chen Wang
Publikováno v:
PLoS ONE, Vol 16, Iss 2, p e0245832 (2021)
HER2 amplification greatly contributes to the tumorigenesis of multiple cancers. Intronic miR-4728-5p is transcribed along with its host gene HER2. However, little is known about the role of miR-4728-5p in cancer. This study aims to elucidate the pot
Externí odkaz:
https://doaj.org/article/fdb6587af8d047688147339ad9bb7585
Publikováno v:
Foods, Vol 10, Iss 11, p 2653 (2021)
The pH-responsive hydrogels were obtained through successive carboxymethylation and phosphorylase elongatation of phytoglycogen and their structure and functional characterizations were investigated. Phytoglycogen (PG) was first carboxymethylated to
Externí odkaz:
https://doaj.org/article/cc11661cc2ff491dab791994ad970d12
Autor:
Qian Fan, Xiuting Hu, Haiyang Zhang, Shengguang Wang, Huilai Zhang, Chaoying You, Chen-Yu Zhang, Hongwei Liang, Xi Chen, Yi Ba
Publikováno v:
Cellular Physiology and Biochemistry, Vol 44, Iss 4, Pp 1311-1324 (2017)
Background/Aims: MicroRNAs (miRNAs) have emerged as major regulators of tumour development and progression in non-small cell lung cancer (NSCLC). However, the role of miR-193a-3p in NSCLC is still unclear. Methods: Quantitative RT-PCR was used to det
Externí odkaz:
https://doaj.org/article/4a3dd15765954a81be62073d66b91530
Publikováno v:
Journal of Functional Foods, Vol 24, Iss , Pp 338-350 (2016)
Superheated steam (SS) was used for the stabilization of lightly milled rice (LMR), and the nutritional properties of the LMR stabilized by SS (SS–LMR) were assessed. SS processing did not cause the loss of non-starch nutrients (fat, protein, ash a
Externí odkaz:
https://doaj.org/article/5b23533b0a0c4bdc94ccc5f16751ba4f
Publikováno v:
Journal of the Science of Food and Agriculture. 103:83-91
Worldwide, fried food has a huge demand and good development prospects. Low oil in foods is the standard that everyone is now pursuing for a healthy diet.The oil absorption behavior of rice starch during frying was investigated in the presence or abs
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::96544c007d10c59f9c6a4ff6c4e9bf49
https://doi.org/10.1002/jsfa.12114
https://doi.org/10.1002/jsfa.12114
Autor:
Dongfei Xie, Fenghong Deng, Jingxiang Shu, Chunyan Zhu, Xiuting Hu, Shunjing Luo, Chengmei Liu
Publikováno v:
International Journal of Food Science & Technology. 57:4211-4221
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::70543a0bac5f8d5edce68f7f6d0b8523
https://doi.org/10.1111/ijfs.15741
https://doi.org/10.1111/ijfs.15741
Publikováno v:
Food Chemistry. 424:136373
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::24971670959bb24b1ce5aaeafd3e0dcb
https://doi.org/10.1016/j.foodchem.2023.136373
https://doi.org/10.1016/j.foodchem.2023.136373