Zobrazeno 1 - 10
of 31
pro vyhledávání: '"Yan Guo Shi"'
Autor:
Lu-lu Li, Yang Yang, Chun-min Ma, Xiao-mei Li, Xin Bian, Yu Fu, Li-kun Ren, Ru-meng Wang, Yan-guo Shi, Na Zhang
Publikováno v:
Frontiers in Nutrition, Vol 10 (2023)
Postmenopausal osteoporosis is one of the most common metabolic diseases in old women, and supplementing estrogen through bioactive substances is one of the important ways to improve menopausal syndrome. Some studies have confirmed that soybean isofl
Externí odkaz:
https://doaj.org/article/463333e7c4f14c449c40e5fb9d07c158
Autor:
Bing Wang, Yang Yang, Xin Bian, Hua-nan Guan, Lin-lin Liu, Xue-xia Li, Qing-qi Guo, Wojciech Piekoszewski, Feng-lian Chen, Na Wu, Zhan-qian Ma, Yan-guo Shi, Na Zhang
Publikováno v:
Microbial Cell Factories, Vol 20, Iss 1, Pp 1-10 (2021)
Abstract The intestinal microecological environment is critical to an infant's growth. For those infants consuming milk power, it is very important to improve the intestinal microecological environment to promote the healthy growth of infants. In thi
Externí odkaz:
https://doaj.org/article/40510661cd8f40f499ecd863c62b4758
Autor:
Yan Guo Shi, Jin Long Zuo
Selected, peer reviewed papers from the 2011 International conference on Environmental Biotechnology and Materials Engineering (EBME 2011), March 26 - 28, 2011, Harbin, P.R. China
Autor:
Ning XIA, Wen-bing YAN, Xiao-qi WANG, Yu-peng SHAO, Ming-ming YANG, Zhi-kun WANG, Yu-hang ZHAN, Wei-li TENG, Ying-peng HAN, Yan-guo SHI
Publikováno v:
Journal of Integrative Agriculture, Vol 18, Iss 6, Pp 1222-1229 (2019)
Hexanol is a major compound contributing to the off-flavors (the bean-like odor) of soybean derived soymilk. The most effective way to reduce the off-flavors of soymilk is the screening and utilization of soybean cultivars with improved hexanol conte
Externí odkaz:
https://doaj.org/article/faf5f544f7454a10bc14fdbf287747e6
Autor:
Xiao-mei Li, Li-kun Ren, Yang Yang, Xin Bian, Yu Fu, Lian-cheng Zhao, Zhu-jing Xing, Yan-guo Shi, Wojciech Piekoszewski, Na Zhang
Publikováno v:
Journal of Food Quality, Vol 2021 (2021)
Heat-soak and quick freezing could deteriorate the texture of vegetables. In this work, it was found that calcium chloride-sodium alginate (SA) could improve the appearance, brittleness, and chewiness of processed Heracleum moellendorffii (HM), a kin
Externí odkaz:
https://doaj.org/article/2d380853c67e4637963707c978821210
Publikováno v:
Journal of Functional Foods, Vol 66, Iss , Pp 103776- (2020)
New glycosylated zein peptides (GZP) were produced by transglutaminase-induced d-glucosamine conjugation onto zein peptides. GZP’s antagonistic effects on alcohol-induced liver injury in rats were evaluated. Compared with the alcohol model group, G
Externí odkaz:
https://doaj.org/article/036a3fa72eb74639a95483aedeedab63
Akademický článek
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Autor:
Liang‐shu Hu, Yang Yang, Feng‐lian Chen, Jing Fan, Bing Wang, Yu Fu, Xin Bian, De‐hui Yu, Na Wu, Yan‐guo Shi, Xiu‐min Zhang, Na Zhang
Publikováno v:
International Journal of Food Science & Technology. 57:2093-2103
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::87cbd7bf8159f21038e99ba0ca7e7889
https://doi.org/10.1111/ijfs.15494
https://doi.org/10.1111/ijfs.15494
Autor:
null Liang‐shu Hu, null Yang Yang, null Feng‐lian Chen, null Jing Fan, null Bing Wang, null Yu Fu, null Xin Bian, null De‐hui Yu, null Na Wu, null Yan‐guo Shi, null Xiu‐min Zhang, null Zhang Na
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::c3e2b514dc10b7af73ec5842b7057cfa
https://doi.org/10.1111/ijfs.15494/v3/response1
https://doi.org/10.1111/ijfs.15494/v3/response1
Publikováno v:
Molecules, Vol 16, Iss 12, Pp 10046-10058 (2011)
Transglutaminase (TGase) was cross-linked with glutaraldehyde, and cross-linked crystalline transglutaminase was immobilized on a polypropylene microporous membrane by UV-induced grafting. Immobilized enzyme activity were calculated to be 0.128 U/cm2
Externí odkaz:
https://doaj.org/article/6886a3cc605d4a22921544155af2e5ce