Zobrazeno 1 - 8
of 8
pro vyhledávání: '"Zemei GUO"'
Autor:
Wenming JIANG, Yani HUANG, Yi ZENG, Fang LI, Zemei GUO, Jingxia CHEN, Yue HUANG, Yong ZHAO, Chunyan PENG
Publikováno v:
Shipin gongye ke-ji, Vol 45, Iss 23, Pp 282-289 (2024)
Ferulic acid hemicellulose B (FCB) was introduced into the pickle fermentation process to alter the flavor compounds of traditional pickles. Hemicellulose B was extracted from walnut shell raw materials and analyzed for protein and nucleic acid conte
Externí odkaz:
https://doaj.org/article/d5f51d319326431b8f80a70dfa0f5999
Publikováno v:
Molecules, Vol 19, Iss 9, Pp 15213-15223 (2014)
This study involved the determination of the peroxide value (POV) as a measure of the resistance of the oxidation of edible oil with grape vine cane additives to assess their antioxidation potential. The study demonstrated that grape extracts of cane
Externí odkaz:
https://doaj.org/article/ca5dfed8626f4e95896beb9da58d90ed
Publikováno v:
Biomolecules, Vol 9, Iss 9, p 407 (2019)
We determined the lipid-lowering effect of a new strain of the lactic acid bacteria Lactobacillus plantarum CQPC02 (LP-CQPC02), from Sichuan pickled cabbages, using an in vivo animal model. A high-fat diet was used to generate obese mice. The effect
Externí odkaz:
https://doaj.org/article/a46b45cb6fa749bea30c102917c50a39
Publikováno v:
Applied Biological Chemistry. 63
In this study, Insect tea primary leaf (Malus sieboldii (Regal) Rehd.) was used as the research object to investigate the protective effect of Insect tea primary extract (ITPLE) on hydrogen peroxide (H2O2)-induced oxidative damage in human embryonic
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::9419148c22679a7e15064807f8caf79d
https://doi.org/10.1186/s13765-020-00516-y
https://doi.org/10.1186/s13765-020-00516-y
Autor:
Ya'nan Ouyang, Min Liu, Ruihua Ren, Meirong Zhu, Yanlun Ju, Zemei Guo, Xianfang Zhao, Yulin Fang, Zhuo Min, Qianfeng Wang
Publikováno v:
Food Science and Technology Research. 24:75-85
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::ff720eeb6fd79cd8b5e0c65a920aec3d
https://doi.org/10.3136/fstr.24.75
https://doi.org/10.3136/fstr.24.75
Autor:
Meirong ZHU, Zemei GUO, Yanlun JU, Ya'nan OUYANG, Xianfang ZHAO, Min LIU, Zhuo MIN, Qianfeng WANG, Ruihua REN, Yu-lin FANG
Publikováno v:
Food Science & Technology Research; Jan2018, Vol. 24 Issue 1, p75-85, 11p
Autor:
Zhang, Jing, Wang, Hong, Yi, Sha, Guo, Zemei, Huang, Yue, Li, Weifeng, Zhao, Xin, Liu, Huazhi
Publikováno v:
Applied Biological Chemistry; 6/29/2020, Vol. 63 Issue 1, p1-8, 8p
Autor:
Zhao, Xin1,2,3 (AUTHOR), Zhang, Jing1,4 (AUTHOR), Yi, Sha4 (AUTHOR), Li, Xixi4 (AUTHOR), Guo, Zemei4 (AUTHOR), Zhou, Xianrong1,2,3 (AUTHOR), Mu, Jianfei1,2,3 (AUTHOR), Yi, Ruokun1,2,3 (AUTHOR) yirk@cque.edu.cn
Publikováno v:
Biomolecules (2218-273X). Sep2019, Vol. 9 Issue 9, p407-407. 1p.