Zobrazeno 1 - 10
of 42
pro vyhledávání: '"Yijia Deng"'
Autor:
Yijia Deng, Shaofeng Wu, Tianxue Zhu, Yukui Gou, Yan Cheng, Xiao Li, Jianying Huang, Yuekun Lai
Publikováno v:
Giant, Vol 18, Iss , Pp 100269- (2024)
Plastics, accumulating globally as microplastics in living organisms, significantly contribute to environmental issues. Current materials like polylactic acid and commercial paper face limitations due to inadequate heat and water resistance, resultin
Externí odkaz:
https://doaj.org/article/dece3e2ae1b54f91a92e37e0de638e39
Publikováno v:
Microbiology Spectrum, Vol 10, Iss 6 (2022)
ABSTRACT Fusarium oxysporum is ubiquitous and can easily contaminate food during processing and storage, potentially producing T-2 toxin, which can pose a severe health risk to public health. Previous research on the presence of T-2 has focused on st
Externí odkaz:
https://doaj.org/article/9dcf5ec17bfa40c6905a1c317e2ec483
Publikováno v:
Foods, Vol 12, Iss 9, p 1829 (2023)
Free amino acids (AAs) formed in fermented meat products are important nitrogen sources for the survival and metabolism of contaminating fungi. These AAs are mainly regulated by the TORC1-Tap42 signaling pathway. Fusarium spp., a common contaminant o
Externí odkaz:
https://doaj.org/article/8c151d8565144a27b2bfcfd7b781bc8c
Autor:
Meifang Hua, Qi Deng, Mei Qiu, Yijia Deng, Lijun Sun, Zhijia Fang, Jianmeng Liao, Jian Zhao, Ravi Gooneratne
Publikováno v:
Foods, Vol 12, Iss 6, p 1278 (2023)
Fusarium oxysporum (F. oxysporum) is a common contaminant of dried fish, and the T-2 synthesis by this organism in dried fish products poses a serious public health risk. In this study, we investigated the effects of iturin A, a cyclic lipopeptide pr
Externí odkaz:
https://doaj.org/article/af0a42194acf405c8d720c49c13dfec5
Publikováno v:
Foods, Vol 11, Iss 13, p 1938 (2022)
The present study focused on the determination of color, flavor, taste, and volatile organic compounds (VOCs) changes of shrimp paste fermented for 1, 2, 3, and 8 years by E-nose, E-tongue, and headspace solid-phase microextraction gas chromatography
Externí odkaz:
https://doaj.org/article/de0e349dac1e4bc9a37bf5b8c6a3ad49
Autor:
Rundong Wang, Yijia Deng, Qi Deng, Dongfang Sun, Zhijia Fang, Lijun Sun, Yaling Wang, Ravi Gooneratne
Publikováno v:
Frontiers in Microbiology, Vol 11 (2020)
Vibrio parahaemolyticus (Vp), a major food-borne pathogen, is responsible for severe infections such as gastroenteritis and septicemia, which may be accompanied by life-threatening complications. While studies have evaluated factors that affect the v
Externí odkaz:
https://doaj.org/article/78e06cc35d034ed2ae44c350783b8479
Autor:
Rundong Wang, Lijun Sun, Yaling Wang, Yijia Deng, Zhijia Fang, Ying Liu, Qi Deng, Dongfang Sun, Ravi Gooneratne
Publikováno v:
BMC Microbiology, Vol 18, Iss 1, Pp 1-8 (2018)
Abstract Background Two strains of Vibrio parahaemolyticus (ATCC 17802 and 33847) in shrimp, oyster, freshwater fish, pork, chicken and egg fried rice were evaluated for production of hemolysin and exoenzymes of potential importance to the pathogenic
Externí odkaz:
https://doaj.org/article/109bde16eec7425d9e2f751650beb0e4
Autor:
Hao Chen, Hongwu Ji, Chuang Pan, Di Zhang, Weiming Su, Shucheng Liu, Yijia Deng, Xiaodan Huang
Publikováno v:
Foods, Vol 11, Iss 1, p 35 (2021)
Pigment proteins play a vital role in the red colour change of the red swamp crayfish (Procambarus clarkii) shell after cooking. In this study, two red-change-related pigment proteins with molecular weights of approximately 170 and 43 kDa—denoted a
Externí odkaz:
https://doaj.org/article/338401fe676647baab41d5a75b7bc35d
Autor:
Yijia Deng, Yaling Wang, Qi Deng, Lijun Sun, Rundong Wang, Xiaobo Wang, Jianmeng Liao, Ravi Gooneratne
Publikováno v:
Toxins, Vol 12, Iss 8, p 488 (2020)
Mycotoxins are secondary metabolites produced by fungi. These contaminate dried seafoods during processing and storage and represent a potential health hazard for consumers. A sensitive, selective and accurate liquid chromatography/tandem mass spectr
Externí odkaz:
https://doaj.org/article/29be1703e4694fbd8d890487540cf629
Publikováno v:
Journal of Agricultural and Food Chemistry. 71:6920-6934
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::91feb2c26dbcb89db3dd0e2784a5cda5
https://doi.org/10.1021/acs.jafc.2c08559
https://doi.org/10.1021/acs.jafc.2c08559