Zobrazeno 1 - 6
of 6
pro vyhledávání: '"Ying-Hui Mai"'
Autor:
Ying-Hui Mai, Qi-Guo Zhuang, Qiao-Hong Li, Kui Du, Ding-Tao Wu, Hua-Bin Li, Yu Xia, Fan Zhu, Ren-You Gan
Publikováno v:
Foods, Vol 11, Iss 6, p 827 (2022)
Kiwifruit (Actinidia chinensis) is a nutrient-dense fruit abundant in vitamin C and phenolic compounds, and it exhibits strong antioxidant capacity. However, the antioxidants in ‘Jinfeng’ kiwifruit have seldom been extracted and analyzed, and the
Externí odkaz:
https://doaj.org/article/57f2de3ca2c547349a52f5caf040d21e
Autor:
Hong-Yan Liu, Yi Liu, Ying-Hui Mai, Huan Guo, Xiao-Qin He, Yu Xia, Hang Li, Qi-Guo Zhuang, Ren-You Gan
Publikováno v:
Foods, Vol 10, Iss 8, p 1930 (2021)
This study aims to investigate the effects of raw materials and drying methods on the phytochemical and antioxidant capacities of instant sweet tea powder. Four raw materials of sweet tea leave powders (STUT) were extracted and dried with two methods
Externí odkaz:
https://doaj.org/article/e30934d79d954cd8ba04cdd9838b6f9d
Autor:
Hang Li, Yu Xia, Hong-Yan Liu, Huan Guo, Xiao-Qin He, Yi Liu, Ding-Tao Wu, Ying-Hui Mai, Hua-Bin Li, Liang Zou, Ren-You Gan
Publikováno v:
Trends in Food Science & Technology. 119:288-308
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::4e428f7da0afbae39d8a3d1ecfdd8bb1
https://doi.org/10.1016/j.tifs.2021.12.015
https://doi.org/10.1016/j.tifs.2021.12.015
Autor:
Gan, Ying-Hui Mai, Qi-Guo Zhuang, Qiao-Hong Li, Kui Du, Ding-Tao Wu, Hua-Bin Li, Yu Xia, Fan Zhu, Ren-You
Publikováno v:
Foods; Volume 11; Issue 6; Pages: 827
Kiwifruit (Actinidia chinensis) is a nutrient-dense fruit abundant in vitamin C and phenolic compounds, and it exhibits strong antioxidant capacity. However, the antioxidants in ‘Jinfeng’ kiwifruit have seldom been extracted and analyzed, and the
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=multidiscipl::d78fc62c99f30c79c933dd00ac668f92
Autor:
Hong-Yan Liu, Yi Liu, Ming-Yue Li, Ying-Hui Mai, Huan Guo, Syed Abdul Wadood, Ali Raza, Yu Wang, Jia-Yu Zhang, Hua-Bin Li, Ren-You Gan
Publikováno v:
LWT. 163:113518
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::53ab357d7e656071ead82bf8619f766f
https://doi.org/10.1016/j.lwt.2022.113518
https://doi.org/10.1016/j.lwt.2022.113518
Autor:
Ren-You Gan, Yu Xia, Hang Li, Xiao-Qin He, Hongyan Liu, Yi Liu, Huan Guo, Qi-Guo Zhuang, Ying-Hui Mai
Publikováno v:
Foods
Volume 10
Issue 8
Foods, Vol 10, Iss 1930, p 1930 (2021)
Volume 10
Issue 8
Foods, Vol 10, Iss 1930, p 1930 (2021)
This study aims to investigate the effects of raw materials and drying methods on the phytochemical and antioxidant capacities of instant sweet tea powder. Four raw materials of sweet tea leave powders (STUT) were extracted and dried with two methods
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::2112ffa622d53e1b722821f109e9b551
https://doi.org/10.3390/foods10081930
https://doi.org/10.3390/foods10081930