Zobrazeno 1 - 10
of 40
pro vyhledávání: '"Yu-gang Shi"'
Autor:
Shi-Yin Shao, Yu-Gang Shi, Yu Wu, Li-Qing Bian, Yun-Jie Zhu, Xin-Ying Huang, Ying Pan, Lu-Yao Zeng, Run-Run Zhang
Publikováno v:
Molecules, Vol 23, Iss 5, p 1118 (2018)
The aim of this work was to evaluate the antibacterial activities and mode of action of sucrose monolaurate (SML) with a desirable purity, synthesized by Lipozyme TL IM-mediated transesterification in the novel ionic liquid, against four pathogenic b
Externí odkaz:
https://doaj.org/article/f7b5ec4f8d7f407db94968d86f11c985
Publikováno v:
Journal of Chemistry, Vol 2013 (2013)
The apparent molar volumes of glycine, L-alanine, and L-arginine in aqueous hydroxylamine sulfate solutions have been determined at T=298.15 K and atmospheric pressure. The standard partial molar volumes, V20, corresponding partial molar volumes of t
Externí odkaz:
https://doaj.org/article/31fce7033f0b42f19e0c9ed9807decad
Autor:
Pan-pan Yang, Yu-gang Shi, Dong-hui Li, Ru-kang Chen, Mei-zhi Zheng, Kai-zhi Ma, Nuo Xu, Li-juan Dong, Teng Li
Publikováno v:
Food Biophysics. 17:598-611
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::77a211ab7a585a98dacc4fc4cf8860b0
https://doi.org/10.1007/s11483-022-09746-7
https://doi.org/10.1007/s11483-022-09746-7
Autor:
Yu-gang Shi, Dong-hui Li, Jianshe Chen, Jie-Qian Wang, Qing Gu, Rammile Ettelaie, Chen Yuewen, Chen-min Zhu, Ze-Yu Shi
Publikováno v:
Journal of Agricultural and Food Chemistry. 69:14961-14974
An excellent bactericidal effect of octyl gallate (OG)-mediated photodynamic inactivation (PDI) against foodborne pathogens (Escherichia coli and Staphylococcus aureus) was evaluated in relation to the mode of action. UV-A irradiation (wavelength, 36
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::c75ce0fc7a4f4613d8f9fc4b77062efd
https://doi.org/10.1021/acs.jafc.1c04827
https://doi.org/10.1021/acs.jafc.1c04827
Publikováno v:
Journal of agricultural and food chemistry. 70(24)
This study aimed to investigate the synergistic bactericidal activity and mechanism of dual-stage light-guided membrane and DNA-targeted photodynamic inactivation (PDI) by the combination of blue light (BL, 420 nm) and the food additive octyl gallate
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::114f094e14812358afc11b7ab288a842
https://pubmed.ncbi.nlm.nih.gov/35687111
https://pubmed.ncbi.nlm.nih.gov/35687111
Autor:
Fei-jian Liu, Beiwei Zhu, Chen Yuewen, Shi-ke Shen, Yangzhi Ou, Dong Xiuping, Wen-qiang Cai, Yu-gang Shi
Publikováno v:
Food & Function. 12:6981-6991
The digestion properties of sturgeon myofibrillar protein (MF) treated by low temperature vacuum heating (LTVH) at different processing temperatures (50, 60 and 70 °C) and times (15 and 30 min) were studied and compared with those of sturgeon MF tre
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::56c28c5f24811894274c883ff74f261b
https://doi.org/10.1039/d0fo03247f
https://doi.org/10.1039/d0fo03247f
Publikováno v:
International Journal of Food Properties, Vol 24, Iss 1, Pp 1061-1073 (2021)
This study was aimed to investigate the effect of low-temperature vacuum heating (LTVH; versus the traditional thermal method– TC - 100°C boiling water) on water content/distributions, microstructure, and tenderness of sturgeon fillets. Although a
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::30f66f5f27918cbcb7d2d1e34a139328
https://doaj.org/article/e56f57dff29d476eb39b54c49ccedd6a
https://doaj.org/article/e56f57dff29d476eb39b54c49ccedd6a
Autor:
Yu-gang Shi, Fan Bai, Jian-ling Wei, Xiuping Dong, Zhang Jingna, Chen Yuewen, Li‐li Zheng, Wen-qiang Cai
Publikováno v:
Journal of the Science of Food and Agriculture. 100:4583-4591
BACKGROUND Sturgeon is popular for its nutritious value and its taste. However, sturgeon fillets are traditionally heated in 100 °C boiling water, resulting in unfavorable taste and with a negative effect on the quality. This study considered the ef
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::0d9dfba72d3a4f22edf2b15fba2f01be
https://doi.org/10.1002/jsfa.10517
https://doi.org/10.1002/jsfa.10517
Autor:
Yan‐wei Yuan, Wen‐qiang Cai, Yue‐wen Chen, Yun‐qing Chong, Xiu‐ping Dong, Jian‐ling Wei, Fei‐jian Liu, Yu‐gang Shi
Publikováno v:
Journal of Food Safety. 42
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::30c67eb4d0a4f0ace6ec7f75a9cec09e
https://doi.org/10.1111/jfs.12959
https://doi.org/10.1111/jfs.12959
Autor:
Shan Lin, Jiang Lai, Rammile Ettelaie, Chen Yuewen, Yu-gang Shi, Wengang Jin, Qing Gu, Ke Zhang
Publikováno v:
Food chemistry. 374
Pseudomonas fluorescens is a Gram-negative spoilage bacterium and dense biofilm producer, causing food spoilage and persistent contamination. Here, we report an ultra-efficient photodynamic inactivation (PDI) system based on blue light (BL) and octyl
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::fe136644cb80f04fb5da15d2483cee19
https://pubmed.ncbi.nlm.nih.gov/34802804
https://pubmed.ncbi.nlm.nih.gov/34802804