Zobrazeno 1 - 10
of 69
pro vyhledávání: '"Yongkun Ma"'
Autor:
Sanabil Yaqoob, Aysha Imtiaz, Ibrahim Khalifa, Sajid Maqsood, Riaz Ullah, Abdelaaty A. Shahat, Fahad Al-Asmari, Mian Shamas Murtaza, Jian-Ya Qian, Yongkun Ma
Publikováno v:
Ultrasonics Sonochemistry, Vol 111, Iss , Pp 107117- (2024)
The effect of multi-frequency ultrasound-assisted (20/28/40 KHz) lactic acid bacteria (LAB- Lacticaseibacillus casei, Lactiplantibacillus plantarum, Lacticaseibacillus paracasei, Lactobacillus acidophilus, and Lactobacillus helveticus) fermentation (
Externí odkaz:
https://doaj.org/article/b679169b82964eb88171890f0fdf47e5
Autor:
Turkson Antwi Boasiako, John-Nelson Ekumah, Sanabil Yaqoob, Afusat Yinka Aregbe, Yanshu Li, Kwami Ashiagbor, Wang Lu, Isaac Duah Boateng, Yongkun Ma
Publikováno v:
Heliyon, Vol 10, Iss 2, Pp e24447- (2024)
Commercial lactic acid bacteria strains and indigenous Chinese acetic acid bacterium were co-cultivated bi- and tri-culturally in Junzao jujube puree for the first time to investigate their effects on physicochemical properties and quality attributes
Externí odkaz:
https://doaj.org/article/b93585d34bb349a582d8e990c2faffad
Autor:
Hongbo Li, Lin Ding, Qibiao Zang, Qiongling Wu, Yongkun Ma, Yuchen Wang, Sandong Zhou, Qiaoyun Cheng, Xin Tian, Jiancheng Niu, Mengdi Sun
Publikováno v:
Journal of Marine Science and Engineering, Vol 12, Iss 6, p 888 (2024)
Reservoir sensitivity is a parameter that is used to evaluate the degree of change in reservoir permeability under the influence of external fluids. Accurate evaluation of reservoir sensitivity is conducive to the optimization of fluid parameters dur
Externí odkaz:
https://doaj.org/article/0947c0e7c2df4b3cb24a110d90d9f5ed
Autor:
Hussan Munir, Sanabil Yaqoob, Kanza Aziz Awan, Aysha Imtiaz, Hiba Naveed, Naveed Ahmad, Muhammad Naeem, Waleed Sultan, Yongkun Ma
Publikováno v:
Foods, Vol 13, Iss 11, p 1681 (2024)
The recent millennium has witnessed a notable shift in consumer focus towards natural products for addressing lifestyle-related disorders, driven by their safety and cost-effectiveness. Nutraceuticals and functional foods play an imperative role by m
Externí odkaz:
https://doaj.org/article/adc816fe1b454b93841d7a50e4679ee8
Autor:
Turkson Antwi Boasiako, Yuqing Xiong, Isaac Duah Boateng, Jeffrey Appiagyei, Yanshu Li, Kerry Clark, Afusat Yinka Aregbe, Sanabil Yaqoob, Yongkun Ma
Publikováno v:
Fermentation, Vol 10, Iss 1, p 71 (2024)
Jujubes (Ziziphus jujuba Mill), characterized by a rich profile of bioactive compounds, have been historically less exploited due to their unappealing sensory characteristics when dried, including delayed bitterness and a limited shelf life when fres
Externí odkaz:
https://doaj.org/article/9c2355629a9e47d88e2808465146bc58
Autor:
Nana Adwoa Nkuma Johnson, John-Nelson Ekumah, Selorm Yao-Say Solomon Adade, Yanshu Li, Garba Betchem, Eliasu Issaka, Yongkun Ma
Publikováno v:
Beverages, Vol 9, Iss 3, p 62 (2023)
To improve the quality of fermented chickpea beverages, a highly nutritious substitute for dairy, the Box-Behnken design and the response surface methodology were used to obtain optimized ultrasonic parameters for producing ultrasound-assisted fermen
Externí odkaz:
https://doaj.org/article/24f990f9d16746058d3f94fcfe069015
Autor:
Nana Adwoa Nkuma Johnson, Selorm Yao-Say Solomon Adade, John-Nelson Ekumah, Yanshu Li, Garba Betchem, Eliasu Issaka, Yongkun Ma
Publikováno v:
Fermentation, Vol 9, Iss 6, p 495 (2023)
Ultrasound-assisted fermentation is a promising approach for improving food products’ nutritional and sensory qualities. This study compared the effects of ultrasound-assisted fermentation on chickpea-based beverages’ nutritive and sensory compon
Externí odkaz:
https://doaj.org/article/49e3e406a4d242f6b3b0050289413f93
Autor:
Annadurai Vinothkanna, Ganesan Sathiyanarayanan, Amit Kumar Rai, Krishnamurthy Mathivanan, Kandasamy Saravanan, Kumaresan Sudharsan, Palanisamy Kalimuthu, Yongkun Ma, Soundarapandian Sekar
Publikováno v:
Frontiers in Microbiology, Vol 13 (2022)
An exopolysaccharide (EPS) was purified from the probiotic bacterium Bacillus albus DM-15, isolated from the Indian Ayurvedic traditional medicine Dasamoolarishta. Gas chromatography-mass spectrophotometry and nuclear magnetic resonance (NMR) analyse
Externí odkaz:
https://doaj.org/article/090a8cea4dbb4e92aeffa89ff5fa6e25
Autor:
William Tchabo, Yongkun Ma, Giscard Kuate Kaptso, Emmanuel Kwaw, Rosine Wafo Cheno, Meng Wu, Richard Osae, Shengmei Ma, Muhammad Farooq
Publikováno v:
Acta Chimica Slovenica, Vol 65, Iss 4, Pp 823-835 (2018)
In this study mulberry leaf extract biocompounds were encapsulated with sodium carboxymethyl cellulose (0.55%, 0.70%, and 0.75% w/v) or maltodextrin (8%, 10%, and 12% w/v). The outcome of this work demonstrated that maltodextrin showed the highest en
Externí odkaz:
https://doaj.org/article/5ab03a1ffe714b8b80b20710a0678232
Autor:
Emmanuel Kwaw, Yongkun Ma, William Tchabo, Maurice Tibiru Apaliya, Augustina Sackle Sackey, Meng Wu, Lulu Xiao
Publikováno v:
International Journal of Food Properties, Vol 21, Iss 1, Pp 213-228 (2018)
Lactic-acid-fermented mulberry juice (LFMJ) was subjected to pulsed light (PL) treatment at exposure time of 2, 4, and 8 s at high insensitive pulses of 14.0 J/cm2. The effect of PL treatment on the microbial inactivation, physicochemical, phytochemi
Externí odkaz:
https://doaj.org/article/f860dc5ad24d4a9d91b764b2db2ef11b