Zobrazeno 1 - 7
of 7
pro vyhledávání: '"Yihan Mu"'
Publikováno v:
Molecules, Vol 27, Iss 24, p 8792 (2022)
Angiotensin-I-converting enzyme (ACE) inhibitors are used extensively to control hypertension. In this study, a computer-assisted experimental approach was used to screen ACE-inhibiting peptides from X. sorbifolum seed meal (XSM). The process conditi
Externí odkaz:
https://doaj.org/article/dd5b57ddc0e14575ab88640457f66d3e
Publikováno v:
BioResources. 2022, Vol. 17 Issue 1, p527-542. 16p.
Publikováno v:
Journal of Agricultural and Food Chemistry. 70:7460-7470
Walnut (
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::548c05d55ae3c5973332177da8f61cef
https://doi.org/10.1021/acs.jafc.2c02699
https://doi.org/10.1021/acs.jafc.2c02699
Publikováno v:
BioResources. 17:527-542
L-quebrachitol is a natural monomethyl ether derivative of inositol, and it is abundant in sea buckthorn leaves. In this study, the potential efficacy on hepatic glucose, lipid metabolism disorder, and damaged pathway in vitro of sea buckthorn leaf L
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::e8f3827868447d90e4cdbcc612eae707
https://doi.org/10.15376/biores.17.1.527-542
https://doi.org/10.15376/biores.17.1.527-542
Publikováno v:
Journal of food biochemistryREFERENCES. 46(2)
For the first time, the volatiles of three varieties of fresh and roasted Torreya yunnanensis nuts were investigated by solid-phase microextraction-gas chromatography-mass spectrometry. The results indicated that roasting had the greatest effect on t
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::fa3951860dc88624ea414c713fccb23e
https://pubmed.ncbi.nlm.nih.gov/34964134
https://pubmed.ncbi.nlm.nih.gov/34964134
Publikováno v:
Food Chemistry. 390:133142
The effects of ultrahigh-temperature sterilization (UHT) on the volatile components and chemical composition of sea buckthorn pulp (SBP) were evaluated firstly. UHT had significant effects on the volatiles of SBP (mainly occurring at 140 °C for 2 s
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::840ccf704dd272ac27ab072e3108ad44
https://doi.org/10.1016/j.foodchem.2022.133142
https://doi.org/10.1016/j.foodchem.2022.133142
Publikováno v:
Industrial Crops and Products. 164:113385
With the growing interest in formulating nutritionally fortified baked products with added flavonoid-rich ingredients for health benefits, interactions between these ingredient classes have become critical, as they may affect product quality. In this
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::194fc3d0d8b47e967513beeec98c1b0e
https://doi.org/10.1016/j.indcrop.2021.113385
https://doi.org/10.1016/j.indcrop.2021.113385