A5087251379- Pharmacological Effects of Natural Compounds
- Food composition and properties
- Pain Mechanisms and Treatments
- Nutritional Studies and Diet
- GABA and Rice Research
- Cancer Treatment and Pharmacology
- Botulinum Toxin and Related Neurological Disorders
- Leaf Properties and Growth Measurement
- Microbial Metabolites in Food Biotechnology
Hebei Academy of Agriculture and Forestry Sciences
2024
First Affiliated Hospital of Jiangxi Medical College
2022
The utilization of byproducts from foxtail millet polishing can reduce food loss and waste. Thus, it is necessary to know the chemical compounds segregation layers. nutrients including minerals were compared among husk, bran, millet, a LC-MS metabolomics analysis was also performed them. results showed that protein, crude fat 4 fatty acids, seven minerals, nitrogen-containing phenolic acids at much higher levels in bran part than husk whereas only contained dietary fibre, some minerals....
As one of the most challenging complications in management diabetes mellitus, painful diabetic peripheral neuropathy (PDPN) is accompanied by various clinical manifestations, including numbness, burning, coldness, and other sensory abnormalities extremities. Meanwhile, PDPN seriously affects life quality patients causes great pain. Western medicine mostly provides symptomatic treatments, such as antioxidants, aldose reductase inhibitors, nerve nutrition, microcirculation improvement,...
The utilization of the husk and bran produced from milling foxtail millet can reduce food loss waste. Thus, it is necessary to understand their chemical component. results showed that protein, crude fat fatty acids were at higher levels in part than millet, whereas contained dietary fiber. metabolomics large amounts nitrogen-containing compounds phenolic while was rich flavonoids. mineral analysis seven minerals husk, bran. All illustrated more components only Therefore, a comprehensive for...
Abstract Coarse cereals have been promoted for their health benefits, and sourdough is used to improve steamed bread sensory acceptance. However, grains vary in dough physiochemical properties bread–making performance. This study investigated the effects of yeast fermentation on biochemical, textural, flavor eight grain types. Results indicated that had a lower pH higher total titrable acidity compared with group. The texture sourdough‐steamed was significantly improved reduced hardness...