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Integrated gut microbiota,plasma metabolomics and network pharmacology to reveal the anti-ischemic stroke effect of cooked rhubarb: 《Traditional Medicine Research》2024年第9期1-13,共13页Ting Li Lan-Fang Tan Lin Shen Jie-Hui Kuang Si-Kai Zhan Bang Liu Jia-Le Cai Sheng-Wang Liang Ming-Hua Xian Shu-Mei Wang; supported by Projects of The National Natural Science Foundation of China(Grant No.82173972,82374172,82004086,81473413,81274060);The National Major Scientific and Technological Special Project for“Significant New Drugs Development”during the 13th Five-year Plan Period(Grant No.2017ZX09301077);2021 Traditional Chinese Medicine(Medicine of South China)Industry Talents Project-Innovation Team of South China Medicine Resources,Guangdong Provincial Basic and Applied Basic Research Fund(Grant No.2023A1515011147).; Background:Cooked rhubarb(CR)is obtained by steaming raw rhubarb(Rheum palmatum L.,Rheum officinale Baill.,or Rheum tanguticum Maxim.ex Balf.)with millet wine.It is used as a traditional Chinese medicine for treating ...; 关键词：cooked rhubarb ischemic stroke gut microbiota metabolomics

Effect of different pigmented cooked common beans on glucose and lipid metabolism in obese rats and 3T3 L1 cells: 《Food Bioscience》2023年第3期463-471,共9页Iza F.Pérez-Ramírez Mayra D.Herrera Ofelia Mora Minerva Ramos-Gómez Dania Martínez-Alarcón Rosalía Reynoso-Camacho; The effect of Azufrasin(yellow coat seed)and Flor de Junio(FJ)Dalia(pink-cream coat seed)cooked bean varieties was evaluated in high fat and fructose diet-fed rats to identify their health beneficial effects on obesit...; 关键词：3T3 L1 cells Common beans Phaseolus vulgaris L. DYSLIPIDEMIA Insulin resistance PHYTOCHEMICALS

Quality and shelf life assessment of steam-cooked chicken fingers coated with essential oil nanoemulsions被引量：1: 《Food Bioscience》2022年第5期493-501,共9页Narashans Alok Sagar Ravi Kant Agrawal Ramveer Singh Suman Talukder Rajiv Ranjan Kumar Sanjod Kumar Mendiratta; Cinnamon nanoemulsion(CNE),clove nanoemulsion(CvNE),and thyme nanoemulsion(TNE)were prepared using three different essential oils(EOs:cinnamon,clove,and thyme)and chitosan for the coating of chicken fingers.The nanoem...; 关键词：Edible coating Essential oil Food safety Storage study

Healthy biological activities in legume flours from industrial cooking: 《Food Bioscience》2022年第4期191-198,共8页Ivana Giangrieco Maurizio Tamburrini Lisa Tuppo Maria Silvia Pasquariello Maria Antonietta Ciardiello; The legume consumption is increasing because this food represents a rich and sustainable source of plant proteins and biological activities considered effective in the prevention of some chronic diseases,including tho...; 关键词：LEGUME Cooked legume flour TPC Antioxidant Metal chelation ACE inhibition Functional food

Effects of freeze-thaw cycles on physicochemical properties and structure of cooked crayfish (Procambarus clarkii): 《Food Production, Processing and Nutrition》2022年第1期275-288,共14页Jiping Han Yingjie Sun Rongxue Sun Tao Zhang Cheng Wang Ning Jiang; support from the Jiangsu Agricultural Science and Technology Innovation Fund[CX(21)2030];Basic Scientific Research Project of Jiangsu Academy of Agricultural Sciences[ZX(22)5004].; To explore the damage mechanisms of freeze-thaw cycles on cooked crayfish in frozen storage, changes in the phys-icochemical properties and structure of cooked crayfish during the freeze-thaw cycles were investigated....; 关键词：CRAYFISH Freeze-thaw cycles Myofibrillar proteins STRUCTURE

MUTTON COOKED IN A COPPER POT:A BEIJING CLASSIC: 《Beijing》2021年第50期22-29,共8页Zhang Hongpeng Brad Green; Bejiing is famous forits hot pot,and while there are many variations of the warming and delicious meal,most Beijingers refer to instant-boiled mutton cooked in copper pots as their favourite version.Frequent visitors ...; 关键词：INSTANT CLASS COPPER

Bioavailability of Iron and Related Components in Cooked Green Leafy Vegetables Consumed in Cameroon: 《Food and Nutrition Sciences》2019年第9期1096-1111,共16页Rachel Fai Nomkong Richard Aba Ejoh Romelle Feumba Dibanda Medoua Nama Gabriel; Green leafy vegetables (GLVs) are a potential source of iron to combat iron deficiency in iron deficient population. The aim of this study was to determine the bioavailability of iron in seven species of leafy vegetab...; 关键词：Green LEAFY Vegetables IRON BIOAVAILABILITY Cooking ANTINUTRIENTS VITAMIN C

Carcass Traits and Organoleptic Properties of Weaner Rabbits(Oryctolagus cuniculus)Fed Cooked Rubber Seed Meal-based Diets: 《Journal of Food Science and Engineering》2019年第1期6-9,共4页Kolawole Daniel Afolabi Philo Olotie Orimoloye Patience Olusola Fakolade Sule Bamidele Akinleye; The carcass traits and organoleptic properties of meat obtained from crossbred weaner rabbits fed cooked rubber seed meal(CRSM)-based diets were investigated.The rabbits were reared in hutches placed under mature rubb...; 关键词：RUBBER seed rabbit ORGANOLEPTIC properties CARCASS TRAIT

Factors Affecting Sensory Quality of Cooked japonica Rice被引量：29: 《Rice science》2018年第6期330-339,共10页XU Yanjie YING Yining OUYANG Shuhong DUAN Xiaoliang SUN Hui JIANG Shukun SUN Shichen BAO Jinsong; financially supported by the National Key R&D Program of China(Grant No.2016YFD0400104);the Fundamental Research Funds for the Central Universities at Zhejiang University,China(Grant No.2016XZZX001-09); The sensory quality of cooked rice is an important factor in determining its market price, as well as consumer acceptance and breeding efforts aimed at improvement of rice grain quality. In this study,the sensory qual...; 关键词：SENSORY quality PHYSICOCHEMICAL property environment STARCH protein JAPONICA RICE

Assessment of the inhibitory effects of sodium nitrite, nisin, potassium sorbate, and sodium lactate on Staphylococcus aureus growth and staphylococcal enterotoxin A production in cooked pork sausage using a predictive growth model被引量：2: 《Food Science and Human Wellness》2018年第1期83-90,共8页Lu Lin Jie Yun Hu Yi Wu Min Chen Jie Ou Wei Ling Yan; Development of Application Technology Project(No:2015-114)issued by Science and Technology Committee of Shanghai Municipal Government;National Key Scientific Instruments Project(No:2013YQ150557)issued by Ministry of Science and Technology of the P.R.China.; This study was conducted to analyze the effects of sodium nitrite,nisin,potassium sorbate,and sodium lactate against Staphylococcus aureus(S.aureus)growth and staphylococcal enterotoxins(SEs)production in cooked pork ...; 关键词：Staphylococcus aureus Staphylococcal enterotoxin A Cooked pork sausage PRESERVATIVE Sodium lactate

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