Zobrazeno 1 - 10
of 141
pro vyhledávání: '"Zi-Tao Jiang"'
Publikováno v:
Polish Journal of Food and Nutrition Sciences, Vol 71, Iss 1, Pp 39-50 (2021)
Lavender ( Lavandula angustifolia ) is an important medicinal and aromatic plant. However, the application of lavender essential oil (LEO) is limited by its instability, low solubility and high volatility. Therefore, to improve the stabilities and an
Externí odkaz:
https://doaj.org/article/667ccd273da24293a102485623d7f86b
Publikováno v:
Arabian Journal of Chemistry, Vol 13, Iss 2, Pp 3875-3881 (2020)
A rapid method for simultaneous determination of five synthetic edible pigments (SEPs) including tartrazine (TA), ponceau 4R (PO), sunset yellow (SY), brilliant blue (BB) and erythrosine (ER) in beverages with titania-based RP-HPLC has been developed
Externí odkaz:
https://doaj.org/article/5f9d919d18a843a3ad2310ef24f45433
Publikováno v:
Frontiers in Pharmacology, Vol 12 (2021)
Ethnopharmacological Relevance: Pepper essential oils have potential immunomodulatory, anti-tumor, and anti-cancer activities. Pepper exhibits the potential to prevent or attenuate carcinogenesis as therapeutic tools. However, the related mechanism r
Externí odkaz:
https://doaj.org/article/ad46d64d0b974548bb97c4ff990e354a
Publikováno v:
Journal of Food Quality, Vol 2017 (2017)
A preliminary study on the chemometric classification of red wines produced from different grape varieties and geographical origins was performed based on their chromatographic profiles of organic acids. Tartaric, malic, citric, lactic, acetic, and s
Externí odkaz:
https://doaj.org/article/f65a7a5ea4194b1ab6b519f1cc5af415
Publikováno v:
Food Technology and Biotechnology, Vol 44, Iss 3, Pp 423-427 (2006)
The reaction of allyl isothiocyanate (AITC) with hydroxyl/water and β-cyclodextrin (β-CD) in different acidic-alkaline media has been investigated by ultraviolet spectrometry. The kinetic parameters of the reaction were measured. It was found that
Externí odkaz:
https://doaj.org/article/37147f0eb2a3486685b5d963f16e6588
Publikováno v:
Food Technology and Biotechnology, Vol 44, Iss 1, Pp 41-45 (2006)
The conditions of enzymatic hydrolysis of thioglucosides, which are the precursors of the pungent components in Armoracia rusticana grown in China, were studied. The effects of incubation time, temperature, pH and the addition of ascorbic acid on the
Externí odkaz:
https://doaj.org/article/ee74a999681d4a26b20444651233fb1e
Publikováno v:
The Scientific World Journal, Vol 2014 (2014)
Flavonoids are rich in Juglans regia L. leaves. They have potent antioxidant properties, which have been related to regulating immune function and enhancing anticancer activity. Herein, qualitative and quantitative determination of flavonoids from J.
Externí odkaz:
https://doaj.org/article/349b34a226af488c81f3bffe374aa707
Publikováno v:
Fitoterapia. 166:105469
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::0294be52c99a844b3ea7c2df570fa96b
https://doi.org/10.1016/j.fitote.2023.105469
https://doi.org/10.1016/j.fitote.2023.105469
Publikováno v:
Polish Journal of Food and Nutrition Sciences, Vol 71, Iss 1, Pp 39-50 (2021)
Lavender ( Lavandula angustifolia ) is an important medicinal and aromatic plant. However, the application of lavender essential oil (LEO) is limited by its instability, low solubility and high volatility. Therefore, to improve the stabilities and an
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::581422eb9f3afe01dac906e00172c280
http://journal.pan.olsztyn.pl/Enhancement-of-the-Stabilities-and-Intracellular-Antioxidant-Activities-of-Lavender,132064,0,2.html
http://journal.pan.olsztyn.pl/Enhancement-of-the-Stabilities-and-Intracellular-Antioxidant-Activities-of-Lavender,132064,0,2.html
Publikováno v:
Journal of Food Measurement and Characterization. 14:2343-2351
In this study, a gas chromatography-type electronic nose (GC E-nose) was used to identify the chemical components of blue ginger (Dichorisandra thyrsiflora) essential oil (DTEO) and to rapidly screen the antioxidant and radical scavenging activities
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::ba2f11697775b8843009f77ef90d4beb
https://doi.org/10.1007/s11694-020-00481-6
https://doi.org/10.1007/s11694-020-00481-6