Zobrazeno 1 - 10
of 24
pro vyhledávání: '"Yeling, Zhou"'
Autor:
Yanpei Huang, Ying Zhou, Yuanyuan Liu, Jing Wan, Ping Hu, Linggao Liu, Mingming Li, Yeling Zhou, Sha Gu, Dan Chen, Bokai Hu, Ke Hu, Qiujin Zhu
Publikováno v:
Food Chemistry: X, Vol 17, Iss , Pp 100544- (2023)
This study focused on how different concentrations of tea branch liquid smoke (TLS) in the curing solution impacted the physicochemical properties and antioxidant properties of pork tenderloin. Five experimental (1.25 mL/kg, 2.5 mL/kg, 5 mL/kg, 10 mL
Externí odkaz:
https://doaj.org/article/3a10ad0f1562446e8e63f864e99cd485
Publikováno v:
Food Chemistry: X, Vol 17, Iss , Pp 100543- (2023)
In this study, the impacts of loin ham with sorbitol-mediated curing on its physicochemical properties and bacterial community composition during fermentation and ripening were investigated. The salt content, pH, and water activity (aw) were lower in
Externí odkaz:
https://doaj.org/article/07ab2521c52d40dd979c102bbacf6ba4
Publikováno v:
Biomolecules, Vol 13, Iss 12, p 1697 (2023)
The Ras GTPase-activating protein SH3 domain-binding protein (G3BP) belongs to the highly conserved family of RNA-binding proteins, which has been well-investigated in humans and animals. However, limited study of plant G3BP has been reported, and th
Externí odkaz:
https://doaj.org/article/d4ff8cd6a5744824b0ca90ea88a18cd2
Autor:
Linggao Liu, Ying Zhou, Jing Wan, Qiujin Zhu, Shenghui Bi, Yeling Zhou, Sha Gu, Dan Chen, Yanpei Huang, Bokai Hu
Publikováno v:
Food Chemistry: X, Vol 15, Iss , Pp 100401- (2022)
This study investigated the mechanism of glycerol, xylitol, and sorbitol-mediated curing of cured minced pork tenderloin. The use of polyhydroxy alcohol during mediated curing significantly reduced the salt content (p
Externí odkaz:
https://doaj.org/article/786d86457c89491b8515415344cd2631
Autor:
Dan Chen, Qiujin Zhu, Ying Zhou, Jing Wan, Li Deng, Lei Wang, Linggao Liu, Sha Gu, Yanpei Huang, Yeling Zhou, Shenghui Bi
Publikováno v:
Foods, Vol 12, Iss 7, p 1451 (2023)
Polyhydroxy alcohol-mediated curing has great potential for producing low-salt cured meat products. This study investigated the mass transfer kinetics and the one-way diffusion simulation of sodium chloride (NaCl) during the curing process. Furthermo
Externí odkaz:
https://doaj.org/article/48b6348cad8845249c63db32ff07ee37
Autor:
Sha Gu, Qiujin Zhu, Ying Zhou, Jing Wan, Linggao Liu, Yeling Zhou, Dan Chen, Yanpei Huang, Li Chen, Xiaolin Zhong
Publikováno v:
Foods, Vol 11, Iss 23, p 3798 (2022)
Considering the hazards of high salt intake and the current status of research on low-sodium meat products, this study was to analyze the effect of ultrasound combined with glycerol-mediated low-sodium salt curing on the quality of pork tenderloin by
Externí odkaz:
https://doaj.org/article/26db66c1003d42138b2e0a9e4ca55103
Publikováno v:
Cells, Vol 11, Iss 13, p 2039 (2022)
Abscisic acid (ABA) is a critical phytohormone involved in multifaceted processes in plant metabolism and growth under both stressed and nonstressed conditions. Its accumulation in various tissues and cells has long been established as a biomarker fo
Externí odkaz:
https://doaj.org/article/ccc9891486c44586b55190de9d5d0ab5
Publikováno v:
Ecology and Evolution, Vol 8, Iss 1, Pp 78-87 (2018)
Abstract The symbiosis between plants and root‐colonizing arbuscular mycorrhizal (AM) fungi is one of the most ecologically important examples of interspecific cooperation in the world. AM fungi provide benefits to plants; in return plants allocate
Externí odkaz:
https://doaj.org/article/118bddf976cc4a1d8481ba80844cf6d3
Autor:
Jan Masood, Wei Zhu, Yajuan Fu, Zhiyong Li, Yeling Zhou, Dong Zhang, Huihui Han, Yan Yan, Xing Wen, Hongwei Guo, Jiansheng Liang
Publikováno v:
Journal of Integrative Plant Biology.
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::2699926aebdfd7f6659196aea2a0a323
https://doi.org/10.1111/jipb.13483
https://doi.org/10.1111/jipb.13483
Autor:
Yeling Zhou, Irene Vroegop-Vos, Robert C. Schuurink, Corné M. J. Pieterse, Saskia C. M. Van Wees
Publikováno v:
Frontiers in Plant Science, Vol 8 (2017)
Atmospheric CO2 influences plant growth and stomatal aperture. Effects of high or low CO2 levels on plant disease resistance are less well understood. Here, resistance of Arabidopsis thaliana against the foliar pathogen Pseudomonas syringae pv. tomat
Externí odkaz:
https://doaj.org/article/cca2811ff14c41b28835b524568ad0de