Results 41 to 50 of about 187 (73)

Optimization of Extraction Process, Composition and Antioxidant Activity Analysis of Conjugated Phenols from the By-product Residue of Pueraria thomsonii [PDF]

open access: yes
To improve the comprehensive utilization value of the by-product residue of Pueraria thomsonii (kudzu), the extraction of conjugated phenolics from two common by-product residues (kudzu peel and kudzu dregs) was optimized.
Hedong JIANG   +6 more
core   +1 more source

Lowering Blood Lipids and Regulating Intestinal Flora Effects of Blueberry Enzyme in Hyperlipidemic Mice [PDF]

open access: yes
The effects of blueberry enzyme on dysregulated lipid metabolism and intestinal microbiota in hyperlipidemic mice were investigated, using blueberry juice as a control, they were divided into normal group, model group, simvastatin group, high-dose ...
Binyan YANG   +3 more
core   +1 more source

Effect of Reconstituted Liquid Egg on the Rheological Properties of Wheat Dough and Bread Quality [PDF]

open access: yes
This study aimed to explore the influence of reconstituted liquid egg on the processing performance of wheat dough and baking quality of bread, a farinograph and a rheometer were used to investigate the farinograph characteristics, viscoelasticity, creep-
Ying HE, Yuan CHI, Yujie CHI
core   +1 more source

Effects of Citrus Fiber and Inulin Addition on the Lamb Protein Structure and Mince Quality [PDF]

open access: yes
In this study, the effects of adding citrus fiber (0.5%, 1.0%, 1.5%, and 2.0%) and inulin (2.0%, 3.0%, 4.0%, and 5.0%) were investigated on the lamb mince quality, water distribution, texture, the protein conformation and the microstructure of lamb ...
Changbo LI   +6 more
core   +1 more source

Ethnobotanical study on medicinal plants used by Mulam people in Guangxi, China. [PDF]

open access: yesJ Ethnobiol Ethnomed, 2020
Hu R, Lin C, Xu W, Liu Y, Long C.
europepmc   +1 more source

滋賀県管内 小學讀本 巻四 [PDF]

open access: yes, 1879
Bookboo
河野, 通宏
core  

Plants traditionally used to make Cantonese slow-cooked soup in China. [PDF]

open access: yesJ Ethnobiol Ethnomed, 2018
Liu Y   +7 more
europepmc   +1 more source

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