Zobrazeno 1 - 10
of 26
pro vyhledávání: '"Yuanxiao Liu"'
Publikováno v:
Shipin gongye ke-ji, Vol 44, Iss 13, Pp 466-473 (2023)
Wheat bran is a by-product of wheat processing, which contains many nutrients, such as protein, vitamins, dietary fiber, phenols and polysaccharides. Studies have shown that wheat bran polysaccharide can prevent diabetes, lower blood sugar, improve i
Externí odkaz:
https://doaj.org/article/79fb470605fe4c9dbfca18f8392dabcc
Autor:
Yidan Wang, Ying Xu, Chee Wah Tan, Longliang Qiao, Wan Ni Chia, Hongyi Zhang, Qin Huang, Zhenqiang Deng, Ziwei Wang, Xi Wang, Xurui Shen, Canyu Liu, Rongjuan Pei, Yuanxiao Liu, Shuai Xue, Deqiang Kong, Danielle E. Anderson, Fengfeng Cai, Peng Zhou, Lin-Fa Wang, Haifeng Ye
Publikováno v:
Nature Communications, Vol 13, Iss 1, Pp 1-18 (2022)
Abstract The ongoing COVID-19 pandemic has demonstrated that viral diseases represent an enormous public health and economic threat to mankind and that individuals with compromised immune systems are at greater risk of complications and death from vi
Externí odkaz:
https://doaj.org/article/19e54cd00e8d4835a96e2c46ca4900b0
Autor:
Meiyan Wang, Yuanxiao Liu, Ziwei Wang, Longliang Qiao, Xiaoding Ma, Lingfeng Hu, Deqiang Kong, Yuan Wang, Haifeng Ye
Publikováno v:
Advanced Science, Vol 10, Iss 4, Pp n/a-n/a (2023)
Abstract Pluripotent stem cells (PSCs) hold great promise for cell‐based therapies, disease modeling, and drug discovery. Classic somatic cell reprogramming to generate induced pluripotent stem cells (iPSCs) is often achieved based on overexpressio
Externí odkaz:
https://doaj.org/article/9546ebbefec046f1b6d995d193e62074
Publikováno v:
Foods, Vol 12, Iss 16, p 2992 (2023)
Many varieties of soft wheat in China cannot fully satisfy the requirements of making high-quality cakes due to their undesirable protein properties, which leads to shortages of high-quality soft wheat flour. Therefore, a modification of soft wheat p
Externí odkaz:
https://doaj.org/article/e978021fcddd42d5aee4387edb3c3699
Autor:
Yidan Wang, Ying Xu, Chee Wah Tan, Longliang Qiao, Wan Ni Chia, Hongyi Zhang, Qin Huang, Zhenqiang Deng, Ziwei Wang, Xi Wang, Xurui Shen, Canyu Liu, Rongjuan Pei, Yuanxiao Liu, Shuai Xue, Deqiang Kong, Danielle E. Anderson, Fengfeng Cai, Peng Zhou, Lin-Fa Wang, Haifeng Ye
Publikováno v:
Nature Communications, Vol 14, Iss 1, Pp 1-1 (2023)
Externí odkaz:
https://doaj.org/article/a8fae34d88d240d5be5f41ef0453994e
Publikováno v:
Toxins, Vol 14, Iss 12, p 834 (2022)
The degradation of aflatoxin B1 (AFB1) and zearalenone (ZEA) is investigated using power ultrasound to identify suitable methods to reduce the mycotoxin content of corn. AFB1 and ZEA in corn are simultaneously degraded via power ultrasound; thus, thi
Externí odkaz:
https://doaj.org/article/d956e8cc8640427d91781d72d0005805
Publikováno v:
Toxins, Vol 12, Iss 9, p 605 (2020)
Aflatoxin B1 (AFB1) is one of the most commonly found mycotoxin in corn, which is highly toxic, carcinogenic, teratogenic, and mutagenic for the health of humans and animals. In order to reduce the AFB1 in corn, corn kernels were processed with Water
Externí odkaz:
https://doaj.org/article/75aaf490924a44809b2be216a08cea0b
Publikováno v:
Toxins, Vol 11, Iss 9, p 526 (2019)
Ultrasound is an emerging decontamination technology with potential use in the global food processing industry. In the present study, we explored power ultrasound for processing aqueous aflatoxin B1 (AFB1). AFB1 was degraded by 85.1% after 80 min of
Externí odkaz:
https://doaj.org/article/4797b8e15a0a4b40a617810c0884244b
Publikováno v:
Toxins, Vol 11, Iss 7, p 414 (2019)
Deoxynivalenol (DON) is the most commonly found mycotoxin in scabbed wheat. In order to reduce the DON concentration in scabbed wheat with superheated steam (SS) and explore the feasibility to use the processed wheat as crisp biscuit materials, wheat
Externí odkaz:
https://doaj.org/article/0fe76cae6d1748169335d079dedbc1a3
Publikováno v:
Comprehensive Reviews in Food Science and Food Safety. 22:1360-1386
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::5813c7344c6541bb8f68e66d92d81437
https://doi.org/10.1111/1541-4337.13114
https://doi.org/10.1111/1541-4337.13114