Zobrazeno 1 - 6
of 6
pro vyhledávání: '"Zhaoshuo Yu"'
Autor:
Jianqiao Zou, Zhaoshuo Yu, Fangzhou He, Sihao Luo, Lijing Ke, Huaiyu Gu, Filipe M. Coreta-Gomes, Patrick Wall
Publikováno v:
npj Science of Food, Vol 8, Iss 1, Pp 1-11 (2024)
Abstract Baguette is a globally acclaimed bakery staple, composed by a crispy crust and soft crumb, both containing Maillard reaction products (MRPs) with potential bioactivities. However, MRPs’ impacts on the nutritional and health attributes of b
Externí odkaz:
https://doaj.org/article/ed6877d50d484c178c833fc070a69d46
Publikováno v:
npj Science of Food, Vol 8, Iss 1, Pp 1-7 (2024)
Abstract The Food-First Strategy advocates seeking a nutritional solution for the prevention and treatment of disease before resorting to supplements or therapeutic agents. Advances in knowledge of nutrition at the cellular level are providing inform
Externí odkaz:
https://doaj.org/article/df6177ec212d44da89d8f3a5adf750e9
Autor:
Fangzhou He, Zhaoshuo Yu, Sihao Luo, Xiangyu Meng, Leying Wang, Xuanlu Jin, Zongke Huang, Yue Zhang, Peishan Deng, Weng Kung Peng, Lijing Ke, Huiqin Wang, Jianwu Zhou, Patrick Wall, Pingfan Rao
Publikováno v:
npj Science of Food, Vol 8, Iss 1, Pp 1-12 (2024)
Abstract Wine is renowned for its rich content of polyphenols, including resveratrol (Res), known for their health promoting properties. Steamed clam with wine, a popular Mediterranean delicacy that highlights the role of wine as a key ingredient. Ho
Externí odkaz:
https://doaj.org/article/a1b5528a5406436a89107592d76ec108
Autor:
Xiangyu Meng, Pik Han Chong, Lijing Ke, Pengwei Zhang, Li Li, Binbin Song, Zhaoshuo Yu, Pingfan Rao
Publikováno v:
npj Science of Food, Vol 8, Iss 1, Pp 1-10 (2024)
Abstract Food consumption can alter the biochemistry and redox status of human saliva, and the serving temperature of food may also play a role. The study aimed to explore the immediate (3 min) and delayed (30 min) effects of hot tea (57 ± 0.5 °C)
Externí odkaz:
https://doaj.org/article/8eeaf2fd26414f1fa4a6bbc1c71cad05
Autor:
Zhaoshuo Yu, Ying Tan, Sihao Luo, Jingru Zhou, Tianhao Xu, Jianqiao Zou, Lijing Ke, Ji Yu, Suyun Zhang, Jianwu Zhou, Pingfan Rao, Jiaxing Li
Publikováno v:
npj Science of Food, Vol 6, Iss 1, Pp 1-8 (2022)
Abstract Abundant nanostructures have been constantly found in various foods, like vinegar, tea, coffee, and milk. However, these structures largely remain unexplored and even been eliminated for stability reasons in food industry. Here we report the
Externí odkaz:
https://doaj.org/article/eb95ea1b18db4d92a8896f970f2b894c
Autor:
Ali Aghakhani, D.A. Auñon-Calles, M. Ayala-Hernández, Cristiano Augusto Ballus, Aastha Bhardwaj, Xiaojun Bian, Min-Jie Cao, S. Chandra, J. Chapman, Xu Chen, Bowen Chen, Shunsheng Chen, Raffaella Colombo, D. Cozzolino, Mengzhen Ding, R. Domínguez-Perles, Tao Feng, M.I. Fortea, J.A. Gabaldón, Laleh Saleh Ghadimi, A. Gil-Izquierdo, T. Gomez-Morte, Abdollah Hajalilou, Huan Han, Lili He, Qingyan He, Bin Hong, Madhura Janve, Lakshmi E. Jayachandran, Yang Jiao, Lijing Ke, Igor Khmelinskii, Anjineyulu Kothakota, Lanying Li, Duanquan Lin, Yuan Liu, Yi-Xiang Liu, Guang-Ming Liu, Gang Liu, Song Miao, Annu Mishra, M.N. Mohd Fairulnizal, M.N. Mohd Naeem, Jagriti Narang, Debasis Nayak, Daniela Andrade Neves, Qixing Nie, Shaoping Nie, E. Núñez-Delicado, Wellington da Silva Oliveira, Adele Papetti, A.C. Power, Soumya Ranjan Purohit, Anu S. Raj, Pingfan Rao, P. Srinivasa Rao, D.N. Rathi, Karamatollah Rezaei, Faisal Shah, Vasudha Sharma, Aimin Shi, Cuiping Shi, Ewa Sikorska, Marek Sikorski, Kaliramesh Siliveru, Shiqing Song, Min Sun, Rohit Thirumdas, Yongqi Tian, B. Vimala, Xichang Wang, Wenli Wang, Shaoyun Wang, Qiang Wang, Siqi Wang, Yanli Wen, Qiyue Wu, Changhua Xu, Yang Xu, Neelam Yadav, Juan Yan, M.J Yánez-Gascón, Tianxi Yang, Lingyun Yao, Zhaoshuo Yu, Xinzhong Zhang, Hongcai Zhang, Bin Zhao, Yong Zhao, Jian Zhong, Yaoguang Zhong, Haining Zhuang
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::e9e8d3ea6890f210f6458b55685fa2b7
https://doi.org/10.1016/b978-0-12-814217-2.09992-3
https://doi.org/10.1016/b978-0-12-814217-2.09992-3