Zobrazeno 1 - 7
of 7
pro vyhledávání: '"Zhiluo Que"'
Publikováno v:
Food Innovation and Advances, Vol 3, Iss 2, Pp 167-180 (2024)
Saccharomyces cerevisiae is the earliest domesticated fungus, researched deeply and widely used fungus. When used in food fermentation, Saccharomyces cerevisiae has an important influence on the quality, flavor, and aroma of products. Future developm
Externí odkaz:
https://doaj.org/article/f5cb2efd76f94aca811836162d31f1cf
Autor:
Tingting Ma, Tian Lan, Tonghui Geng, Yanlun Ju, Guo Cheng, Zhiluo Que, Guitian Gao, Yulin Fang, Xiangyu Sun
Publikováno v:
Food & Nutrition Research, Vol 63, Iss 0, Pp 1-17 (2019)
Background: Kiwifruit is one of the most commercialized fruits on the international market, which has notable high nutritional and medicinal value with many health benefits. In addition to being consumed fresh, numerous kiwifruit products are popular
Externí odkaz:
https://doaj.org/article/66200935d59346e798b3529330df8860
Publikováno v:
Trends in Food Science & Technology. 133:160-175
Autor:
Geng Tonghui, Lan Tian, Yulin Fang, Xiangyu Sun, Tingting Ma, Zhiluo Que, Guitian Gao, Yanlun Ju, Guo Cheng
Publikováno v:
Food & Nutrition Research, Vol 63, Iss 0, Pp 1-17 (2019)
Food & Nutrition Research
Food & Nutrition Research
Background Kiwifruit is one of the most commercialized fruits on the international market, which has notable high nutritional and medicinal value with many health benefits. In addition to being consumed fresh, numerous kiwifruit products are popular,
Autor:
Yanlun Ju, Guo Cheng, Zhiluo Que, Tingting Ma, Xiangyu Sun, Yulin Fang, Lan Tian, Geng Tonghui
Publikováno v:
Foodfunction. 10(3)
The nutritional properties and biological activities of kiwifruit and their different products made from same raw kiwifruit were investigated. Compared with the more common Hayward variety, three new kiwifruit varieties, namely Qinmei, Hongyang and H
Autor:
Zhiluo Que, Xiaojun Liao, Tingting Ma, Xiangyu Sun, Xianghan Cheng, Yulin Fang, Jingzheng Zhang, Fei Lao, Yanlun Ju
Publikováno v:
Food Research International. 127:108704
Effects of drinking amount and patterns of wine on the digestive characteristics and bioaccessibility of wine polyphenols under in vitro gastrointestinal digestion were investigated. Wine polyphenols released well during mouth and stomach digestion,
Autor:
Tingting, Ma, Tian, Lan, Yanlun, Ju, Guo, Cheng, Zhiluo, Que, Tonghui, Geng, Yulin, Fang, Xiangyu, Sun
Publikováno v:
Food & Function. 10:5239-5239
Correction for ‘Comparison of the nutritional properties and biological activities of kiwifruit (Actinidia) and their different forms of products: towards making kiwifruit more nutritious and functional’ by Tingting Ma et al., Food Funct., 2019,