A5100744297- Meat and Animal Product Quality
- Advanced Chemical Sensor Technologies
- Natural product bioactivities and synthesis
- Growth Hormone and Insulin-like Growth Factors
- Listeria monocytogenes in Food Safety
- Bee Products Chemical Analysis
- Phytochemistry and Biological Activities
- Soil erosion and sediment transport
- Mycotoxins in Agriculture and Food
- melanin and skin pigmentation
- Hydrology and Watershed Management Studies
- Identification and Quantification in Food
- Chromatography in Natural Products
- Medicinal plant effects and applications
- Ginkgo biloba and Cashew Applications
- Birth, Development, and Health
- Biochemical Analysis and Sensing Techniques
- Olfactory and Sensory Function Studies
- Food Industry and Aquatic Biology
- Microbial Inactivation Methods
- Food composition and properties
- Hydrology and Sediment Transport Processes
- Insect and Pesticide Research
- Infant Nutrition and Health
- Tea Polyphenols and Effects
Hunan Provincial Center for Disease Control and Prevention
2023
Henan Institute of Science and Technology
2005-2022
Jilin University of Chemical Technology
2018
Yangzhou University
2018
University of Benin
2015
Rongsheng Petrochemical (China)
2006
We performed ultrasound-assisted extraction coupled with natural deep eutectic solvents (NADES) to achieve the green and efficient preparation of flavonoid extract from Ampelopsis grossedentata leaves. then evaluated its antioxidant antiproliferative activities. A NADES consisting choline chloride glucose at a molar ratio 4:1 20% water was determined be most suitable solvent. The optimal conditions were: liquid-to-solid 30 mL/g, an ultrasonication power 490 W, time 6.5 min. actual yield...
Purpose: To identify and characterize the capacity of diverse botanically-derived polyphenols to inhibit aflatoxin B1 (AFB1) production by Aspergillus flavus.Methods: A tea-derived polyphenol mixture numerous individual were tested for their effects on A. flavus growth AFB1 production. Fungal spores cultured 60 h with (range 0 ‒ 1,000 μg/mL). The fungi enumerated hemocytometry, in culture supernatants was quantified high-performance liquid chromatography (HPLC).Results: Neither nor compound,...
Abstract Squid products are becoming more and popular with consumers because of their high yields nutrition, including novel textures desirable sensory properties. However, it has not been determined whether the cooking method effects on flavor squid. In this study, aroma volatile substances squid samples from different methods (boiled, steamed, sous vide) were analyzed by headspace–gas chromatography–ion mobility spectrometry differentiated using, as well, an electronic nose evaluation. A...
The aims of the present study were to determine whether dietary supplementation with N-carbamylglutamate (NCG) and rumen-protected l-arginine (RP-Arg) underfed Hu sheep would improve fetal thymus development immune function. From Day 35 110 gestation, 32 ewes carrying twin fetuses randomly allocated one four groups (n=8 per group): 100% National Research Council (NRC)-recommended nutrient requirements (CON), 50% NRC recommendations (RES), supplemented 20gday-1 RP-Arg (RES+ARG), 5gday-1 NCG...
This article reviews the research progress of non-thermal disinfection technologies in food and introduces principles such as ultra-high pressure, ozone, acid electrolyzed water, irradiation, magnetic sterilization, high-pressure carbon dioxide, natural antibacterial. We discuss characteristics application processing analyze their development trend based on promotion storage.
In this study, a targeted method for fatty acids analysis in food legumes was developed based on gas chromatography coupled with mass spectrometry.The were extracted shaker constant temperature.The effect of five extraction solvents (n-hexane, hexane/acetone (4:1), hexane/dichloromethane hexane/isopropanol (3:2), methanol/chloroform/water (3:10:3.5))and time efficiency extracting investigated.Hexane/isopropanol (3:2) solvent and 50 min proved to could obtain the best result.Six samples...
Kojic acid naturally appears in fermented foods and can be formed during the aerobic fermentation process induced by Aspergillus Penicillium fungi. It is widely used food industry because it exhibits antibacterial antifungal properties does not affect taste. However, recent studies indicate that kojic may a potential carcinogen. Therefore, assessing health risks of are great importance, developing sensitive accurate analytical method for this compound significant endeavor. Much efforts have...