Zobrazeno 1 - 10
of 26
pro vyhledávání: '"Yunkui Li"'
Publikováno v:
Journal of Integrative Agriculture, Vol 23, Iss 1, Pp 310-323 (2024)
The impact of cyclodextrins (CDs) on wine quality and stability remains largely unknown. This study systematically assessed the protective effect of the post-fermentation addition of CDs on color stability of red wine from the viewpoints of color cha
Externí odkaz:
https://doaj.org/article/36ad5dd63abc4a6cbcdc6cc96ac5de00
Autor:
Wenfeng Gao, Xiaoru Chen, Liang Yao, Jing Li, Yuan Gao, Ting Li, Yunkui Li, Weina Wang, Shu Zhang, Jinge He
Publikováno v:
Journal of Immunology Research, Vol 2023 (2023)
This study investigated drug-resistant tuberculosis (DR-TB) in the Yi ethnic group. The study was designed to identify risk factors for DR-TB and its relationship with HIV/AIDS. To establish the resistance to antituberculosis drugs, whole-genome sequ
Externí odkaz:
https://doaj.org/article/9a29c9b813634e3a8a4e6576b8c246a8
Publikováno v:
Fermentation, Vol 9, Iss 6, p 519 (2023)
The classification of color is important in the management and evaluation of red wine color. Nevertheless, current reports have not given a sound solution. A novel scheme for the quantitative classification of red wine color from the perspective of m
Externí odkaz:
https://doaj.org/article/1401fbf06abd4a5c87d38c01afbd1e8a
Publikováno v:
Food Science and Human Wellness, Vol 10, Iss 3, Pp 335-344 (2021)
Spine grape (Vitis davidii Foex.) is an important wild grape species native to China. Fifteen red spine grape clones and three red Vitis vinifera grape varieties were used to evaluate the differences in the anthocyanin profiles and color properties o
Externí odkaz:
https://doaj.org/article/d2c55effad284466a54e10f7e669666b
Publikováno v:
Foods, Vol 12, Iss 5, p 924 (2023)
A visual and easy-to-implement representation approach of red wine color is proposed in this work. The wine color under standard conditions, called feature color, was reproduced in the form of a circular spot. The feature color was further decomposed
Externí odkaz:
https://doaj.org/article/d0f0c0c2bae2414997506625d5da3d5e
Publikováno v:
Frontiers in Chemistry, Vol 7 (2019)
On the basis of the dispersion-corrected density functional theory, a computational model is proposed to describe the oenin/syringic acid copigmentation and to explore the non-covalent interaction between the anthocyanin and the copigment in the fram
Externí odkaz:
https://doaj.org/article/efeec90046234cf9bcb660b52d509a44
Publikováno v:
Frontiers in Chemistry, Vol 6 (2018)
Making use of anthocyanin copigmentation, it is possible to effectively improve color quality and stability of red wines and other foods. This can be done by selecting strong copigments, but a 1-fold experimental screening usually entails a high cost
Externí odkaz:
https://doaj.org/article/00a402a791284d55b43d1c8300e68a28
Publikováno v:
Journal of Agricultural and Food Chemistry. 71:721-728
In order to analyze the molecular rearrangement of terpenes in wine during aging, the changes in linalool, α-terpineol, nerol, and geraniol in model wine were investigated in the dark at low temperature for 90 days. Headspace-gas chromatograph-mass
Autor:
Jie Min, Qiang Tu, Wei Xiao, Hua Wang, Yunkui Li, Wei Chen, Cheng Xu, Zhijian Luo, Mingqing Xiang
Publikováno v:
European Journal of Integrative Medicine
Introduction COVID-19 is severely affecting countries globally and mortality is high. Xuebijing (XBJ) injection is widely used in the treatment of severe pneumonia and sepsis in China due to its anti-inflammatory effect and immunoregulation. This stu
Publikováno v:
Food chemistry. 341(Pt 2)
In this study, fermentations were performed using simulated grape juice supplemented with terpene glycosides (TGs), extracted from Vitis vinifera L. Meili, and phenolic acids (gallic acid or p-coumaric acid). Free terpenes were detected using solid p