Zobrazeno 1 - 10
of 48
pro vyhledávání: '"Yan-hong Bai"'
Autor:
Xu XU, Shi-ping ZHAO, Zhu-chen HOU, Yan-xin WANG, Yu-meng LIU, Jia LYU, Bao-cheng JI, Yan-hong BAI
Publikováno v:
Zhipu Xuebao, Vol 45, Iss 5, Pp 673-681 (2024)
A method of combining headspace microextraction technique based on a polyurethane sponge-supported liquid film with gas chromatography-mass spectrometry (GC-MS) was developed for convenient and sensitive analysis of six polycyclic aromatic hydrocarbo
Externí odkaz:
https://doaj.org/article/c7ba8ac4aa4b4dc886f5448cb4e47e1a
Autor:
Ying Zhou, Yan-Hong Bai, Feng-Xia Han, Xue Chen, Fu-Sheng Wu, Qian Liu, Wen-Zhe Ma, Yong-Qing Zhang
Publikováno v:
BMC Plant Biology, Vol 24, Iss 1, Pp 1-22 (2024)
Abstract Salvia miltiorrhiza is commonly used as a Chinese herbal medicine to treat different cardiovascular and cerebrovascular illnesses due to its active ingredients. Environmental conditions, especially drought stress, can affect the yield and qu
Externí odkaz:
https://doaj.org/article/89e58e9117334034b5d41b83b5b11244
Autor:
Xiao YU, Zi-qiang DUAN, Xiao-peng QIN, Ying-ying ZHU, Feng-hong HUANG, Deng-feng PENG, Yan-hong BAI, Qian-chun DENG
Publikováno v:
Journal of Integrative Agriculture, Vol 22, Iss 5, Pp 1574-1589 (2023)
The microwave treatment is commonly applied to flaxseed to release nutrients, inactivate enzymes, remove cyanogens, and intensify flavors. The current study aimed to explore the influences of microwave exposure on the antioxidant and interfacial prop
Externí odkaz:
https://doaj.org/article/1a4759d067414463a2d2737b603ba52f
Publikováno v:
Asian-Australasian Journal of Animal Sciences, Vol 33, Iss 7, Pp 1180-1190 (2020)
Objective To develop healthier comminuted meat products to meet consumer demand, the gel properties, rheological properties, microstructure and water distribution of pork meat batters formulated with various amounts of bamboo shoot dietary fiber (BSD
Externí odkaz:
https://doaj.org/article/846c086d57e64add9f6e2d37ee964db4
Publikováno v:
Asian-Australasian Journal of Animal Sciences, Vol 32, Iss 5, Pp 721-733 (2019)
Objective The objectives of this study were to investigate the thermal gelation properties and molecular forces of actomyosin extracted from two classes of chicken breast meat qualities (normal and pale, soft and exudative [PSE]-like) during heating
Externí odkaz:
https://doaj.org/article/43d7ed2d32954d6c8b3857de2d235b00
Autor:
Ke Li, Jun-Ya Liu, Yan-Hong Bai, Ying-Ying Zhao, Yan-Yan Zhang, Jun-Guang Li, Hua Zhang, Diao-Bo Zhao
Publikováno v:
CyTA - Journal of Food, Vol 17, Iss 1, Pp 706-715 (2019)
The effect of bamboo shoot dietary fibre (BSDF) (0%-4%) on the gel quality, protein thermal stability and secondary structure of pork salt-soluble proteins (SSP) was investigated. The water holding capacity (WHC), breaking force and particle size wer
Externí odkaz:
https://doaj.org/article/c9a798bfc610479c9f62c0908a3fbbb6
Autor:
Zi-Xuan Wu, Ying-Chen Fan, Chao Guo, Yu-Xin Liu, De-Yang Li, Peng-Fei Jiang, Lei Qin, Yan-Hong Bai, Da-Yong Zhou
Publikováno v:
Foods, Vol 11, Iss 13, p 1947 (2022)
The objective of this study was to reveal the effects of boiling processing on the texture of scallop adductor muscle (SAM) and its mechanism. Compared to the fresh sample, all the texture indicators, including the hardness, chewiness, springiness, r
Externí odkaz:
https://doaj.org/article/0e24eadc5b21488e8626f577bd0c8da9
Publikováno v:
Journal of Pharmaceutical Analysis, Vol 1, Iss 3, Pp 208-212 (2011)
A rapid method has been developed based on the sample preparation procedure named as QuEChERS (Quick, Easy, Cheap, Effective, Rugged and Safe), combined with reversed-phase high performance liquid chromatography with fluorescence detector and C18 col
Externí odkaz:
https://doaj.org/article/a54924fb0f3d4c0797794c5919efe446
Akademický článek
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Publikováno v:
Meat Science. 201:109194
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::1a4cac22eeadbbea9909890d1b7b69cf
https://doi.org/10.1016/j.meatsci.2023.109194
https://doi.org/10.1016/j.meatsci.2023.109194