Zobrazeno 1 - 10
of 16
pro vyhledávání: '"Zongo AW"'
Autor:
Ye S; College of Food Science and Technology, Yunnan Agricultural University, Kunming 650201, China.; College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China., Gao Q; College of Food Science and Technology, Yunnan Agricultural University, Kunming 650201, China., Shi D; College of Food Science and Technology, Yunnan Agricultural University, Kunming 650201, China., Zongo AW; College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China., He J; College of Food Science and Technology, Yunnan Agricultural University, Kunming 650201, China., Li B; College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China.; Hubei Collaborative Innovation Centre for Industrial Fermentation, Hubei University of Technology, Wuhan 430068, China.; Key Laboratory of Environment Correlative Dietology, Huazhong Agricultural University, Ministry of Education, Wuhan 430070, China.
Publikováno v:
Foods (Basel, Switzerland) [Foods] 2024 Oct 29; Vol. 13 (21). Date of Electronic Publication: 2024 Oct 29.
Autor:
Zaongo SD; Department of Infectious Diseases, Chongqing Public Health Medical Center, Chongqing, China., Zongo AW; College of Food Science and Technology, Zhejiang University of Technology, Hangzhou, China., Chen Y; Department of Infectious Diseases, Chongqing Public Health Medical Center, Chongqing, China.
Publikováno v:
Frontiers in immunology [Front Immunol] 2024 Aug 27; Vol. 15, pp. 1470308. Date of Electronic Publication: 2024 Aug 27 (Print Publication: 2024).
Autor:
Yu N; College of Food Science and Technology, Zhejiang University of Technology, Hangzhou, 310014, Zhejiang, China., Wu Z; College of Food Science and Technology, Zhejiang University of Technology, Hangzhou, 310014, Zhejiang, China., Wang Y; College of Food Science and Technology, Zhejiang University of Technology, Hangzhou, 310014, Zhejiang, China., Zongo AW; College of Food Science and Technology, Zhejiang University of Technology, Hangzhou, 310014, Zhejiang, China., Nie X; College of Food Science and Technology, Zhejiang University of Technology, Hangzhou, 310014, Zhejiang, China., Lu Y; College of Food Science and Technology, Zhejiang University of Technology, Hangzhou, 310014, Zhejiang, China., Ye Q; College of Biology and Environmental Engineering, Zhejiang Shuren University, Hangzhou, 310015, China. Electronic address: yq719@163.com., Meng X; College of Food Science and Technology, Zhejiang University of Technology, Hangzhou, 310014, Zhejiang, China. Electronic address: mengxh@zjut.edu.cn.
Publikováno v:
Food and chemical toxicology : an international journal published for the British Industrial Biological Research Association [Food Chem Toxicol] 2024 Jan; Vol. 183, pp. 114200. Date of Electronic Publication: 2023 Nov 27.
Autor:
Ye S; College of Food Science and Technology, Huazhong Agricultural University, Wuhan, 430070, China. libinfood@mail.hzau.edu.cn., Qin J; College of Food Science and Technology, Huazhong Agricultural University, Wuhan, 430070, China. libinfood@mail.hzau.edu.cn., Zongo AW; College of Food Science and Technology, Huazhong Agricultural University, Wuhan, 430070, China. libinfood@mail.hzau.edu.cn., Li J; College of Food Science and Technology, Huazhong Agricultural University, Wuhan, 430070, China. libinfood@mail.hzau.edu.cn., Liang H; College of Food Science and Technology, Huazhong Agricultural University, Wuhan, 430070, China. libinfood@mail.hzau.edu.cn., Li B; College of Food Science and Technology, Huazhong Agricultural University, Wuhan, 430070, China. libinfood@mail.hzau.edu.cn.; Hubei Collaborative Innovation Centre for Industrial Fermentation, Hubei University of Technology, Wuhan 430068, China.; Key Laboratory of Environment Correlative Dietology (Huazhong Agricultural University), Ministry of Education, China.
Publikováno v:
Food & function [Food Funct] 2023 Oct 30; Vol. 14 (21), pp. 9767-9781. Date of Electronic Publication: 2023 Oct 30.
Autor:
Jin C; College of Food Science and Technology, Zhejiang University of Technology, Hangzhou, Zhejiang, China., Zongo AW; College of Food Science and Technology, Zhejiang University of Technology, Hangzhou, Zhejiang, China., Du H; Department of Food Science, University of Massachusetts, Amherst, MA, USA., Lu Y; College of Food Science and Technology, Zhejiang University of Technology, Hangzhou, Zhejiang, China., Yu N; College of Food Science and Technology, Zhejiang University of Technology, Hangzhou, Zhejiang, China., Nie X; College of Food Science and Technology, Zhejiang University of Technology, Hangzhou, Zhejiang, China., Ma A; Department of Food Science, University of Massachusetts, Amherst, MA, USA.; Phillips Academy Andover, Andover, MA, USA., Ye Q; College of Biology and Environmental Engineering, Zhejiang Shuren University, Hangzhou, Zhejiang, China., Xiao H; Department of Food Science, University of Massachusetts, Amherst, MA, USA., Meng X; College of Food Science and Technology, Zhejiang University of Technology, Hangzhou, Zhejiang, China.
Publikováno v:
Critical reviews in food science and nutrition [Crit Rev Food Sci Nutr] 2023 Oct 26, pp. 1-28. Date of Electronic Publication: 2023 Oct 26.
Autor:
Zogona D; Key Laboratory of Environment Correlative Dietology (Ministry of Education), Hubei Key Laboratory of Fruit & Vegetable Processing & Quality Control (Huazhong Agricultural University), College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China. xuxiaoyun@mail.hzau.edu.cn.; Center for Research in Biological Sciences, Food and Nutrition, Department of Biochemistry and Microbiology, University Joseph Ki-Zerbo, BP 7021 Ouagadougou 03, Burkina Faso., Zongo AW; Key Laboratory of Environment Correlative Dietology (Ministry of Education), Hubei Key Laboratory of Fruit & Vegetable Processing & Quality Control (Huazhong Agricultural University), College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China. xuxiaoyun@mail.hzau.edu.cn.; Center for Research in Biological Sciences, Food and Nutrition, Department of Biochemistry and Microbiology, University Joseph Ki-Zerbo, BP 7021 Ouagadougou 03, Burkina Faso., Elkhedir AE; Key Laboratory of Environment Correlative Dietology (Ministry of Education), Hubei Key Laboratory of Fruit & Vegetable Processing & Quality Control (Huazhong Agricultural University), College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China. xuxiaoyun@mail.hzau.edu.cn., Salah M; Key Laboratory of Environment Correlative Dietology (Ministry of Education), Hubei Key Laboratory of Fruit & Vegetable Processing & Quality Control (Huazhong Agricultural University), College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China. xuxiaoyun@mail.hzau.edu.cn.; Department of Environmental Agricultural Science, Faculty of Graduate Studies and Environmental Research, Ain Shams University, Cairo 11566, Egypt., Tao M; Key Laboratory of Environment Correlative Dietology (Ministry of Education), Hubei Key Laboratory of Fruit & Vegetable Processing & Quality Control (Huazhong Agricultural University), College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China. xuxiaoyun@mail.hzau.edu.cn., Li R; Key Laboratory of Environment Correlative Dietology (Ministry of Education), Hubei Key Laboratory of Fruit & Vegetable Processing & Quality Control (Huazhong Agricultural University), College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China. xuxiaoyun@mail.hzau.edu.cn., Wu T; Key Laboratory of Environment Correlative Dietology (Ministry of Education), Hubei Key Laboratory of Fruit & Vegetable Processing & Quality Control (Huazhong Agricultural University), College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China. xuxiaoyun@mail.hzau.edu.cn., Xu X; Key Laboratory of Environment Correlative Dietology (Ministry of Education), Hubei Key Laboratory of Fruit & Vegetable Processing & Quality Control (Huazhong Agricultural University), College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China. xuxiaoyun@mail.hzau.edu.cn.
Publikováno v:
Food & function [Food Funct] 2023 Jan 23; Vol. 14 (2), pp. 1209-1226. Date of Electronic Publication: 2023 Jan 23.
Autor:
Zongo AW; College of Food Science and Technology, Huazhong Agricultural University, Wuhan, 430070, China. libinfood@mail.hzau.edu.cn.; Key Laboratory of Environment Correlative Dietology (Huazhong Agricultural University), Ministry of Education, China.; Center for Research in Biological Sciences, Food and Nutrition, Department of Biochemistry and Microbiology, University Joseph Ki-Zerbo, BP 7021 Ouagadougou 03, Burkina Faso., Zogona D; College of Food Science and Technology, Huazhong Agricultural University, Wuhan, 430070, China. libinfood@mail.hzau.edu.cn.; Key Laboratory of Environment Correlative Dietology (Huazhong Agricultural University), Ministry of Education, China.; Center for Research in Biological Sciences, Food and Nutrition, Department of Biochemistry and Microbiology, University Joseph Ki-Zerbo, BP 7021 Ouagadougou 03, Burkina Faso., Youssef M; Food Science and Technology Department, Faculty of Agriculture, Al-Azhar University, Cairo, Egypt., Ye S; College of Food Science and Technology, Huazhong Agricultural University, Wuhan, 430070, China. libinfood@mail.hzau.edu.cn.; Key Laboratory of Environment Correlative Dietology (Huazhong Agricultural University), Ministry of Education, China., Zhan F; College of Food Science and Technology, Huazhong Agricultural University, Wuhan, 430070, China. libinfood@mail.hzau.edu.cn.; Key Laboratory of Environment Correlative Dietology (Huazhong Agricultural University), Ministry of Education, China., Li J; College of Food Science and Technology, Huazhong Agricultural University, Wuhan, 430070, China. libinfood@mail.hzau.edu.cn.; Key Laboratory of Environment Correlative Dietology (Huazhong Agricultural University), Ministry of Education, China., Li B; College of Food Science and Technology, Huazhong Agricultural University, Wuhan, 430070, China. libinfood@mail.hzau.edu.cn.; Key Laboratory of Environment Correlative Dietology (Huazhong Agricultural University), Ministry of Education, China.
Publikováno v:
Food & function [Food Funct] 2022 Nov 14; Vol. 13 (22), pp. 11676-11689. Date of Electronic Publication: 2022 Nov 14.
Autor:
Jiang J; College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China.; Key Laboratory of Environment Correlative Dietology (Huazhong Agricultural University), Ministry of Education, Wuhan 430070, China., Zongo AW; College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China.; Key Laboratory of Environment Correlative Dietology (Huazhong Agricultural University), Ministry of Education, Wuhan 430070, China., Geng F; College of Food and Biological Engineering, Chengdu University, No. 2025 Chengluo Avenue, Chengdu 610106, China., Li J; College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China.; Key Laboratory of Environment Correlative Dietology (Huazhong Agricultural University), Ministry of Education, Wuhan 430070, China., Li B; College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China.; Key Laboratory of Environment Correlative Dietology (Huazhong Agricultural University), Ministry of Education, Wuhan 430070, China.
Publikováno v:
Foods (Basel, Switzerland) [Foods] 2022 Oct 11; Vol. 11 (20). Date of Electronic Publication: 2022 Oct 11.
Autor:
Yang RY; Asian Vegetable Research and Development Center (AVRDC), 60 Yi-Min Liao, Shanhua, Tainan, Taiwan., Zongo AW; Department of Nutrition, China Medical University, 100 Jingmao Road, Taichung, Taiwan. htyao@mail.cmu.edu.tw., Chen YC; Department of Nutrition, China Medical University, 100 Jingmao Road, Taichung, Taiwan. htyao@mail.cmu.edu.tw., Chiang MT; Department of Food Science, National Taiwan Ocean University, No. 2, Beining Road, Jhongjheng District, Keelung, Taiwan., Zogona D; Department of Nutrition, China Medical University, 100 Jingmao Road, Taichung, Taiwan. htyao@mail.cmu.edu.tw., Huang CY; Department of Nutrition, China Medical University, 100 Jingmao Road, Taichung, Taiwan. htyao@mail.cmu.edu.tw., Yao HT; Department of Nutrition, China Medical University, 100 Jingmao Road, Taichung, Taiwan. htyao@mail.cmu.edu.tw.
Publikováno v:
Food & function [Food Funct] 2022 Aug 01; Vol. 13 (15), pp. 8334. Date of Electronic Publication: 2022 Aug 01.
Autor:
Yang RY; Department of Nutrition, China Medical University, 100 Jingmao Road, Taichung 406, Taiwan. htyao@mail.cmu.edu.tw., Zongo AW; Department of Nutrition, China Medical University, 100 Jingmao Road, Taichung 406, Taiwan. htyao@mail.cmu.edu.tw., Chen YC; Department of Nutrition, China Medical University, 100 Jingmao Road, Taichung 406, Taiwan. htyao@mail.cmu.edu.tw., Chiang MT; Department of Nutrition, China Medical University, 100 Jingmao Road, Taichung 406, Taiwan. htyao@mail.cmu.edu.tw., Zogona D; Department of Nutrition, China Medical University, 100 Jingmao Road, Taichung 406, Taiwan. htyao@mail.cmu.edu.tw., Huang CY; Department of Nutrition, China Medical University, 100 Jingmao Road, Taichung 406, Taiwan. htyao@mail.cmu.edu.tw., Yao HT; Department of Nutrition, China Medical University, 100 Jingmao Road, Taichung 406, Taiwan. htyao@mail.cmu.edu.tw.
Publikováno v:
Food & function [Food Funct] 2022 Jul 18; Vol. 13 (14), pp. 7548-7559. Date of Electronic Publication: 2022 Jul 18.