Zobrazeno 1 - 10
of 15
pro vyhledávání: '"Zhucheng Su"'
Autor:
Noman Walayat, Ran Wei, Zhucheng Su, Chuan Li, Jose M Lorenzo Rodriguez, Helena M Moreno, Jianhua Liu, Isam A. Mohamed Ahmed
Publikováno v:
CyTA - Journal of Food, Vol 22, Iss 1 (2024)
Two different low molecular cryoprotectants were analyzed in silver carp surimi proteins during different frozen storage conditions (FTC), and a comparison was performed with a conventional cryoprotectant mixture of sucrose (4%) and sorbitol (4%) as
Externí odkaz:
https://doaj.org/article/7840f95f2cb94bbfbf4ca55e02f93161
Autor:
Zhiwei Hou, Ziyue Chen, Le Li, Hongping Chen, Huiyuan Zhang, Sitong Liu, Ran Zhang, Qiyue Song, Yuxuan Chen, Zhucheng Su, Liying Xu
Publikováno v:
Foods, Vol 13, Iss 17, p 2653 (2024)
Scented green tea (Camellia sinensis) is a type of reprocessed green tea produced by scenting with flowers. To investigate the differences in the volatiles of scented green tea processed with four different flowers (Jasminum sambac, Osmanthus fragran
Externí odkaz:
https://doaj.org/article/18fa5988947947b29b8613cb5144dc81
Publikováno v:
Foods, Vol 13, Iss 17, p 2702 (2024)
Premium green tea is a high-value agricultural product significantly influenced by its geographical origin, making it susceptible to food fraud. This study utilized nuclear magnetic resonance (NMR) spectroscopy to perform chemical fingerprint analysi
Externí odkaz:
https://doaj.org/article/609c8d8a65024a9b94ae9eda1dc251bb
Corrigendum: Spatiotemporal trends and factors influencing online attention for China’s tea industry
Publikováno v:
Frontiers in Environmental Science, Vol 11 (2023)
Externí odkaz:
https://doaj.org/article/0a7e9fad24ce468581b2af2db952a481
Publikováno v:
Frontiers in Environmental Science, Vol 11 (2023)
In the context of the “Internet plus” era, the study of tea industry online attention is a new perspective in research on the tea industry and an opportunity for the sustainable and high-quality development of this industry. Based on the Baidu in
Externí odkaz:
https://doaj.org/article/576eba55694c44e18f387d7c73a68b9e
Publikováno v:
Food Chemistry: X, Vol 18, Iss , Pp 100657- (2023)
Matcha addition decreased the relative crystallinity and provided with a refreshing flavor for all types of rice cakes. Matcha also significantly enhanced the phenolic content and the oxidant defense of cakes. Compared with the other two types of ric
Externí odkaz:
https://doaj.org/article/55ff5fe8e5954319a3dd4476395efd54
Publikováno v:
Foods, Vol 11, Iss 6, p 858 (2022)
Numerous studies indicate that tea has versatile health benefits, and attempts are being made to use it as a food additive. In this study, three types of tea powder (TP) [matcha tea powder (MTP), green tea powder (GTP), and black tea powder (BTP)] we
Externí odkaz:
https://doaj.org/article/1015f0cb66744716b3ba310cf4670adf
Publikováno v:
Food & Function. 14:2684-2697
CGA plus EGCG improve the gut barrier injury in aging mice induced by d-galactose through modulating the tight junctions, inflammation, oxidative stress and dysbiosis.
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::cb0788d386930ab3a7b6609aae38f7a6
https://doi.org/10.1039/d2fo03306b
https://doi.org/10.1039/d2fo03306b
Autor:
Xuezheng Shen, Zhucheng Su
Publikováno v:
Asian Journal of Social Science. 50:214-221
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::216e2ebff0cae89382eb8c71f542c60b
https://doi.org/10.1016/j.ajss.2022.08.009
https://doi.org/10.1016/j.ajss.2022.08.009
Autor:
Fenghua Wu, Gerardo G. Mackenzie, Junjie Dong, Zhucheng Su, Yuefei Wang, Xingquan Liu, Ran Wei
Publikováno v:
Food & function, vol 12, iss 22
Cyclophosphamide (CTX) is an antitumor drug commonly used to treat various cancer types. Unfortunately, its toxic side effects, including gastrointestinal (GI) toxicity, affect treatment compliance and patients' prognosis. Thus, there is a critical n
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::6f04ae7f22d63c2031d1750ee796f96e
https://doi.org/10.1039/d1fo01848e
https://doi.org/10.1039/d1fo01848e