Zobrazeno 1 - 10
of 21
pro vyhledávání: '"Zhiwen Ge"'
Autor:
Cheng Li, Yaru Li, Nan Wang, Zhiwen Ge, Jia Wang, Bingjie Ding, Yanxia Bi, Yuxia Wang, Yisi Wang, Zebin Peng, Xinli Yang, Congcong Wang, Zhongxin Hong
Publikováno v:
Redox Biology, Vol 76, Iss , Pp 103337- (2024)
Background and aims: Whole grain consumption is widely recognized as a vital component of a balanced diet. Dietary fiber has been well-documented to play a crucial role in these health benefits attributed to whole grain intake. However, population-ba
Externí odkaz:
https://doaj.org/article/0357ff189cad43a4b65d3806f0cb81d0
Autor:
Taolin Chen, Zhiwen Ge, Xuemei Yang, Xifu Wang, Hao Zuo, Yinping Liao, Zhiping Chen, Zheng Zhang, Meili Chen, Jian Zhao, Junwu Luo
Publikováno v:
Food Chemistry: X, Vol 23, Iss , Pp 101586- (2024)
Yuanbaoshancha (YBSC) is characterized as a new wild tea relative morphologically and phytochemically distinguished from the closest wild tea plants Rongjiangcha (Camellia yungkiangensis, RJC) and Tulecha (Camellia costata, TLC). YBSC young leaves co
Externí odkaz:
https://doaj.org/article/a4dd6809516b46f0b5d2e6c1f6229bb1
Publikováno v:
Food Production, Processing and Nutrition, Vol 6, Iss 1, Pp 1-14 (2024)
Abstract Bacterial cellulose (BC) is a high-strong cellulose with high-purity produced by bacteria. The aim of this study was to explore the feasibility of using tofu soy whey as a novel and cheap culture medium to produce bacterial cellulose (BC) th
Externí odkaz:
https://doaj.org/article/b56b07d1b9034af3b4cf3f57251422f6
Autor:
Qianqian Jiang, Shuang Zhao, Wenting Zhao, Pan Wang, Peiyou Qin, Junjuan Wang, Yuanyuan Zhao, Zhiwen Ge, Xiaoyan Zhao, Dan Wang
Publikováno v:
Food Chemistry: X, Vol 22, Iss , Pp 101407- (2024)
Radish (Raphanus sativus L.) undergoes texture changes in their phy-chemical properties during the long-term dry-salting process. In our study, we found that during the 60-day salting period, the hardness and crispness of radish decreased significant
Externí odkaz:
https://doaj.org/article/7d82e66da290444d82569d15433bffb2
Publikováno v:
Inquiry: The Journal of Health Care Organization, Provision, and Financing, Vol 61 (2024)
To identify key factors affecting all-cause mortality in the elderly aged 80 years and above. Data from Chinese Longitudinal Healthy Longevity Survey (2011-2018) were utilized ( N = 3993). A healthy lifestyle score was obtained by assigning 8 factors
Externí odkaz:
https://doaj.org/article/7b903d03fe1b4e3cbcf3825e77497dfe
Autor:
Zhiwen Ge, Fidelis Azi, Xuan Bao, Xintao Yin, Xue Feng, Min Zhang, Xiudong Xia, Mingsheng Dong
Publikováno v:
Food Production, Processing and Nutrition, Vol 5, Iss 1, Pp 1-17 (2023)
Abstract In this study, the yield of exopolysacchrides (LCEPS) produced by Leuconostoc citreum BH10 was optimized through the improvement of fermentation conditions. A three-level four-factor central composite design coupled with response surface met
Externí odkaz:
https://doaj.org/article/531de37d72844b269854a01f7a08a7f6
Publikováno v:
Foods, Vol 11, Iss 12, p 1764 (2022)
The study investigated the preparation of set yoghurts by adding three common commercial polysaccharide stabilizers, namely sodium alginate (SA), gellan gum (GG), and konjac gum (KGM), in milk fermentation to evaluate their effects on the texture, rh
Externí odkaz:
https://doaj.org/article/2ee2a48f49cb4c36b0dd02d8d7afb4d3
Publikováno v:
Clinics, Vol 74, Iss 0 (2019)
OBJECTIVES: We aimed to explore the effects of diet on the inflammatory response in middle-aged and elderly people with hypertension. METHODS: Thirty overweight or obese patients with stage one hypertension (age range, 45-75 years) were allocated to
Externí odkaz:
https://doaj.org/article/7320376a931e4902b81b4a20ca1c6764
Publikováno v:
Frontiers in Microbiology, Vol 9 (2018)
Microbial contamination has been a pervasive issue during the rice storage and triggers extensive researches. The metabolism of microorganisms was proved as an indicator to mirror the degree of microbial contamination. It is necessary to develop a sc
Externí odkaz:
https://doaj.org/article/a5de3ad22295459390c16808e72cdd68
Publikováno v:
International Journal of Biological Macromolecules. 216:643-654
In this work, we reported an in situ exopolysaccharide (in situ-EPS1) containing rare fucose produced by Lactobacillus helveticus MB2-1 in Sayram ketteki yoghurt, which made it unique. Its fine structure was characterized by GPC, HPLC, FT-IR, GC-MS
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::06756f5acb0d73132bf395c45f3b6f68
https://doi.org/10.1016/j.ijbiomac.2022.06.164
https://doi.org/10.1016/j.ijbiomac.2022.06.164