中文版 | English

在结果中检索

IB-CAS

浏览/检索结果: 共18条，第1-10条 帮助

限定条件    
已选(0)清除 条数/页：   排序方式：
Multidimensional exploration of essential oils generated via eight oregano cultivars: Compositions, chemodiversities, and antibacterial capacities 期刊论文
FOOD CHEMISTRY, 2022, 卷号: 374
作者:  Hao, Yuanpeng;  Kang, Jiamu;  Yang, Rui;  Li, Hui;  Cui, Hongxia;  Bai, Hongtong;  Tsitsilin, Andrey;  Li, Jingyi;  Shi, Lei
Adobe PDF(7581Kb)  |  收藏  |  浏览/下载：10/0  |  提交时间：2024/03/07
Oregano essential oil  Chemodiversity  Carvacrol  Random forest algorithm  Partial least squares discriminant analysis  Antibacterial activity  
Highly efficient removal of patulin using immobilized enzymes of Pseudomonas aeruginosa TF-06 entrapped in calcium alginate beads 期刊论文
FOOD CHEMISTRY, 2022, 卷号: 377
作者:  Xing, Mengyang;  Chen, Yong;  Li, Boqiang;  Tian, Shiping
Adobe PDF(4596Kb)  |  收藏  |  浏览/下载：10/0  |  提交时间：2024/03/07
Patulin degradation  Pseudomonas aeruginosa  Immobilized enzyme  Calcium alginate beads  Apple juice  
Luteolin-induced activation of the phenylpropanoid metabolic pathway contributes to quality maintenance and disease resistance of sweet cherry 期刊论文
FOOD CHEMISTRY, 2021, 卷号: 342
作者:  Liu, Xiaoyun;  Cui, Xiaomin;  Ji, Dongchao;  Zhang, Zhanquan;  Li, Boqiang;  Xu, Yong;  Chen, Tong;  Tian, Shiping
Adobe PDF(5757Kb)  |  收藏  |  浏览/下载：82/0  |  提交时间：2023/02/24
Luteolin  Antioxidative capacity  Defense responses  Fruit  
Characterization of a short-chain dehydrogenase/reductase and its function in patulin biodegradation in apple juice 期刊论文
FOOD CHEMISTRY, 2021, 卷号: 348
作者:  Xing, Mengyang;  Chen, Yong;  Li, Boqiang;  Tian, Shiping
Adobe PDF(3655Kb)  |  收藏  |  浏览/下载：89/0  |  提交时间：2023/02/24
Patulin  Degradation  Short-chain dehydrogenase  reductase  Apple juice  
Genome-wide analyses reveals a glucosyltransferase involved in rutin and emodin glucoside biosynthesis in tartary buckwheat 期刊论文
FOOD CHEMISTRY, 2020, 卷号: 318
作者:  Yin, Qinggang;  Han, Xiaoyan;  Han, Zongxian;  Chen, Qingfu;  Shi, Yuhua;  Gao, Han;  Zhang, Tianyuan;  Dong, Gangqiang;  Xiong, Chao;  Song, Chi;  Sun, Wei;  Chen, Shilin
Adobe PDF(2227Kb)  |  收藏  |  浏览/下载：126/0  |  提交时间：2022/03/01
Tartary buckwheat  Rutin  Emodin  Glucoside  Biosynthesis  Glucosyltransferase  Genome-wide  
Glutathionyl-S-chlorogenic acid is present in fruit of Vaccinium species, potato tubers and apple juice 期刊论文
FOOD CHEMISTRY, 2020, 卷号: 330
作者:  McDougall, Gordon. J.;  Foito, Alexandre;  Dobson, Gary;  Austin, Ceri;  Sungurtas, Julie;  Su, Shang;  Wang, Lijin;  Feng, Chengyong;  Li, Shanshan;  Wang, Liangsheng;  Wei, Wei;  Allwood, J. William;  Stewart, Derek
Adobe PDF(743Kb)  |  收藏  |  浏览/下载：105/0  |  提交时间：2022/03/01
Blueberry  Potato  Apple  Polyphenols  Glutathione  Chlorogenic acid  
Preharvest and postharvest UV radiation affected flavonoid metabolism and antioxidant capacity differently in developing blueberries (Vaccinium corymbosum L.) 期刊论文
FOOD CHEMISTRY, 2019, 卷号: 301
作者:  Yang, Junfeng;  Shi, Wenjun;  Li, Binbin;  Bai, Yongchao;  Hou, Zhixia
Adobe PDF(1651Kb)  |  收藏  |  浏览/下载：76/0  |  提交时间：2022/01/06
Blueberry  Flavonoid  Antioxidant activity  Gene expression  Preharvest and postharvest UV irradiation  
Antioxidant capacities and anthocyanin characteristics of the black-red wild berries obtained in Northeast China 期刊论文
FOOD CHEMISTRY, 2016, 卷号: 204, 页码: 150-158
作者:  Feng, Chengyong;  Su, Shang;  Wang, Lijin;  Wu, Jie;  Tang, Zhongqiu;  Xu, Yanjun;  Shu, Qingyan;  Wang, Liangsheng
Adobe PDF(1558Kb)  |  收藏  |  浏览/下载：102/0  |  提交时间：2022/07/08
Berries  Anthocyanins  Antioxidant activity  HPLC  Northeast China  
Integrated and comparative proteomics of high-oil and high-protein soybean seeds 期刊论文
FOOD CHEMISTRY, 2015, 卷号: 172, 页码: 105-116
作者:  Xu, Xiu Ping;  Liu, Hui;  Tian, Lihong;  Dong, Xiang Bai;  Shen, Shi Hua;  Qu, Le Qing
Adobe PDF(4819Kb)  |  收藏  |  浏览/下载：74/0  |  提交时间：2022/09/13
Antioxidant  Comparative analysis  Global protein expression  Proteomics  Soybean  
Systematic qualitative and quantitative assessment of fatty acids in the seeds of 60 tree peony (Paeonia section Moutan DC.) cultivars by GC-MS 期刊论文
FOOD CHEMISTRY, 2015, 卷号: 173, 页码: 133-140
作者:  Li, Shan-Shan;  Yuan, Ru-Yu;  Chen, Li-Guang;  Wang, Liang-Sheng;  Hao, Xiang-Hong;  Wang, Li-Jin;  Zheng, Xu-Chen;  Du, Hui
Adobe PDF(822Kb)  |  收藏  |  浏览/下载：65/0  |  提交时间：2022/09/13
Paeonia  Tree peony  Fatty acid  Linolenic acid  n-6/n-3 ratio  GC-MS