Zobrazeno 1 - 10
of 11
pro vyhledávání: '"Yun-Qi Wen"'
Autor:
Li-Hao Wang, Wen-Hui Qu, Ya-Nan Xu, Song-Gang Xia, Qian-Qian Xue, Xiao-Ming Jiang, Hong-Ying Liu, Chang-Hu Xue, Yun-Qi Wen
Publikováno v:
Foods, Vol 13, Iss 9, p 1386 (2024)
The traditional fermentation process of soy sauce employs a hyperhaline model and has a long fermentation period. A hyperhaline model can improve fermentation speed, but easily leads to the contamination of miscellaneous bacteria and fermentation fai
Externí odkaz:
https://doaj.org/article/bd6307bf641c4c1c95da154157e6dc13
Autor:
Joaquín Velasco, María-Jesús Gil, Yun-Qi Wen, Aída García-González, María-Victoria Ruiz-Méndez
Publikováno v:
Antioxidants, Vol 12, Iss 11, p 1993 (2023)
It has been proposed that lipid oxidation reactions in edible oils primarily occur in reverse micelles (RM) of amphiphilic components. While the prooxidative effect of RM has been demonstrated, the mechanism involved is not fully understood. Both red
Externí odkaz:
https://doaj.org/article/d2bee9ad159745e8b40e335f0867f5f8
Publikováno v:
Toxins, Vol 12, Iss 9, p 535 (2020)
With high fat and protein content, maize germ is easily infected with fungus and mycotoxins during its storage. The qualities and safety of germ and its processing products may be affected by the storage. However, studies on the effect of storage on
Externí odkaz:
https://doaj.org/article/a5af932ec5fb4184831a11c385486d21
Autor:
Yun-Qi Wen, Chang-Hu Xue, Hong-Wei Zhang, Li-Li Xu, Xiao-Han Wang, Shi-Jie Bi, Qian-Qian Xue, Yong Xue, Zhao-Jie Li, Joaquín Velasco, Xiao-Ming Jiang
Publikováno v:
Digital.CSIC. Repositorio Institucional del CSIC
instname
instname
9 Páginas.-- 4 Figuras.-- 2 Tablas
The aim of the present research was to explore the development of off-odors in fish oil from the perspective of fatty acid oxidation. It was found that the off-odors elicited by the two major ω-3 PUFAs in fis
The aim of the present research was to explore the development of off-odors in fish oil from the perspective of fatty acid oxidation. It was found that the off-odors elicited by the two major ω-3 PUFAs in fis
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::9f21f5deb37b7d221545d49c94295555
https://api.elsevier.com/content/abstract/scopus_id/85140978166
https://api.elsevier.com/content/abstract/scopus_id/85140978166
Autor:
Yun-Qi Wen, Hong-Wei Zhang, Chang-Hu Xue, Xiao-Han Wang, Shi-Jie Bi, Li-Li Xu, Qian-Qian Xue, Yong Xue, Zhao-Jie Li, Joaquín Velasco, Xiao-Ming Jiang
Publikováno v:
Digital.CSIC. Repositorio Institucional del CSIC
instname
instname
4 Figuras.-- 2 Tablas
Fish oil develops particular off-odors, mainly fishy odor, from the oxidation of its characteristic fatty acids, docosahexaenoic (DHA) and eicosapentaenoic (EPA). Anchovy oil (AO) was taken as representative of fish oils. T
Fish oil develops particular off-odors, mainly fishy odor, from the oxidation of its characteristic fatty acids, docosahexaenoic (DHA) and eicosapentaenoic (EPA). Anchovy oil (AO) was taken as representative of fish oils. T
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::2865bf88f22f16b4baf3ad524f767e7f
http://hdl.handle.net/10261/280070
http://hdl.handle.net/10261/280070
Autor:
LiLi Xu, Xiao Mei Zhang, Yun Qi Wen, Jin Long Zhao, Tong Cheng Xu, Ling Yong, Hong Lin, Hong Wei Zhang, Zhen Xing Li
Publikováno v:
Food Chemistry. 403:134314
Tropomyosin (TM) is a major shellfish allergen and a minor fish allergen. Different digestion profiles affect potential allergen anaphylaxis of protein. In this study, released peptides of fish-TM, shrimp-TM, and clam-TM by in vitro digestion of simu
Autor:
Li, Li Xu, Hong, Wei Zhang, Hong, Lin, Xiao, Mei Zhang, Yun, Qi Wen, Jin, Long Zhao, Zhen, Xing Li, María, Gasset
Publikováno v:
Digital.CSIC. Repositorio Institucional del CSIC
instname
instname
8 pags., 4 figs., 1 tab.
Type-I food allergies are hypersensitive reactions compromising the immune organs and epithelial barriers. To investigate the organ-specific proteomic alterations of the allergy responses, the spleen and intestine of mic
Type-I food allergies are hypersensitive reactions compromising the immune organs and epithelial barriers. To investigate the organ-specific proteomic alterations of the allergy responses, the spleen and intestine of mic
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::257aeb5bc825096e6fbc65fd5dd3ff4f
http://hdl.handle.net/10261/277436
http://hdl.handle.net/10261/277436
Autor:
Yun-Qi Wen, Chang-Hu Xue, Hong-Wei Zhang, Li-Li Xu, Xiao-Han Wang, Shi-Jie Bi, Qian-Qian Xue, Yong Xue, Zhao-Jie Li, Joaquín Velasco, Xiao-Ming Jiang
Publikováno v:
Digital.CSIC. Repositorio Institucional del CSIC
instname
instname
10 Páginas.-- 1 Tabla.-- 7 Figuras
Algae oil from Schizochytrium sp. is one of the major natural sources of ω-3 polyunsaturated fatty acids (PUFAs), but its applications in foods are limited because of its unpleasant odor. The complex composit
Algae oil from Schizochytrium sp. is one of the major natural sources of ω-3 polyunsaturated fatty acids (PUFAs), but its applications in foods are limited because of its unpleasant odor. The complex composit
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::c40d7d2d84e9b85e103d520960f09afa
https://api.elsevier.com/content/abstract/scopus_id/85125615388
https://api.elsevier.com/content/abstract/scopus_id/85125615388
Publikováno v:
Food chemistry. 266
69 maize germ samples from North China Plain, 40 processed products of maize germs obtained in lab, 30 crude corn oils from factories and 40 refined corn oils from supermarkets in China were analyzed of deoxynivalenol (DON) by HPLC combined with ultr
Publikováno v:
Food additivescontaminants. Part B, Surveillance. 10(4)
Ninety-five samples of 18 types of oilseeds used for edible oil production were collected from different origins of China. The occurrence of polycyclic aromatic hydrocarbons (PAHs) in these oilseeds was presented after the analysis by using a simplif