Zobrazeno 1 - 10
of 31
pro vyhledávání: '"Yousheng HUANG"'
Autor:
Yousheng HUANG
Publikováno v:
Meikuang Anquan, Vol 55, Iss 12, Pp 229-235 (2024)
5G wireless communication technology has the characteristics of high bandwidth, wide connectivity, and low latency, and has been demonstrated and applied in the coal mining industry. It is an important component of intelligent coal mine construction.
Externí odkaz:
https://doaj.org/article/aa680b7062724f74aa8dd3918173c203
Publikováno v:
Food Chemistry Advances, Vol 2, Iss , Pp 100242- (2023)
This study investigated the changes in major bioactive compounds and 5-hydroxymethyl furfural (5-HMF) in coffee beans during the roasting process. A Kinetics model was employed to simulate these changes and investigated the thermostability, and the P
Externí odkaz:
https://doaj.org/article/84ff99489c854a3991e136ee2c3271b6
Autor:
Zonghui Tang, Yuting Tao, Qiuye Huang, Yousheng Huang, Jun Huang, Yisu Wu, Xinyu Jing, Tao Yang, Xueling Li, Jin Liang, Yue Sun
Publikováno v:
Food Chemistry: X, Vol 18, Iss , Pp 100663- (2023)
In this study, pectin (PEC) and pea protein isolate(PPI) was successfully used to create complexes as a novel delivery system for pterostilbene (PT). When the mass ratio of PEC to PPI was 0.5, the particle size and ζ-potential of PPI-PEC-PT were 119
Externí odkaz:
https://doaj.org/article/63acda1c69c740a8808dfb9eee67c64e
Publikováno v:
Current Research in Food Science, Vol 5, Iss , Pp 940-948 (2022)
Maillard reaction during food processing contributes to the formation of some unpleasant heat-induced toxicants including advanced glycation end products (AGEs) and 5-hydroxymethylfurfural (HMF), which have been linked to various health risks. The ef
Externí odkaz:
https://doaj.org/article/c82b0ab57adf470b98148ff715662ce8
Publikováno v:
Foods, Vol 12, Iss 6, p 1129 (2023)
In this study, a dielectric barrier discharge (DBD) cold plasma was used to degrade zearalenone, and the degradation efficiency and the quality of maize were evaluated. The results showed that the zearalenone degradation rates increased with the incr
Externí odkaz:
https://doaj.org/article/2bbabdc006ba42f8a5330ad2df45e8f1
Publikováno v:
Foods, Vol 11, Iss 10, p 1494 (2022)
In this study, dielectric barrier discharge (DBD) cold plasma was used to degrade zearalenone and the efficiency of degradation were evaluated. In addition, the degradation kinetics and possible pathway of degradation were investigated. The results s
Externí odkaz:
https://doaj.org/article/87e552c1bc7345b29dd87b50bced5e07
Autor:
Huiyu Hu, Yuting Wang, Yousheng Huang, Yanpeng Yu, Mingyue Shen, Chang Li, Shaoping Nie, Mingyong Xie
Publikováno v:
Foods, Vol 11, Iss 5, p 657 (2022)
Maillard reaction during food processing contributes to the formation of some unpleasant heat-induced toxicants including advanced glycation end products (AGEs) and 5-hydroxymethylfurfural (HMF). The current study prepared butter cookies fortified wi
Externí odkaz:
https://doaj.org/article/65010dc81fd940e0abc570233303824f
Autor:
You Long, Yousheng Huang, Mengting Zhu, Yingjie Ma, Bei Gan, YuanXing Wang, Qiang Yu, Jianhua Xie, Yi Chen
Publikováno v:
Food chemistry. 409
A robust and sensitive analytical method for the simultaneous determination of 9 mycotoxins, AA, and 5-HMF by UHPLC-MS/MS was developed. Clean-up of the extracts was achieved by d-SPE with EMR-lipid. A new column phase (C
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::0317a9f242a99248433cdebab202d22d
https://pubmed.ncbi.nlm.nih.gov/36584524
https://pubmed.ncbi.nlm.nih.gov/36584524
Autor:
Fangfang Min, Jielun Hu, Yadong Zhong, Tao Huang, Yousheng Huang, Shaoping Nie, Tao Xiong, Mingyong Xie
Publikováno v:
Food Bioscience. 53:102726
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::1b95e414926607bbd8007cd3f86cd5a2
https://doi.org/10.1016/j.fbio.2023.102726
https://doi.org/10.1016/j.fbio.2023.102726