Results 111 to 120 of about 4,818 (191)

Effects of Chinese yam polysaccharides on the immune function and serum biochemical indexes of broilers. [PDF]

Front Vet Sci, 2022
Deng J, Zhang J, Chang Y, Wang S, Shi M, Miao Z.   +5 more
europepmc   +1 more source

Sulfated Chinese Yam Polysaccharides Alleviate LPS-Induced Acute Inflammation in Mice through Modulating Intestinal Microbiota. [PDF]

Foods, 2023
Wu S, Chen X, Cai R, Chen X, Zhang J, Xie J, Shen M.   +6 more
europepmc   +1 more source

Comprehensive evaluation of thermal processing on the edible quality, flavor and starch properties of Chinese yam. [PDF]

Food Chem X
Chen L, Bi J, Li H, Yang L, Zhang M, Li Z, Kan H, Liu Y, Zhao G, Cao C.   +9 more
europepmc   +1 more source

Identification and characterization of the DREB family in Chinese yam and functional study of DoDREB28 under drought stress. [PDF]

BMC Plant Biol
Zhang Q, Wei W, Guo S, Wang Y, Pei S, Wu C, Wang Q, Zuo X, Tian H.   +8 more
europepmc   +1 more source

Effects of Dietary Supplementation of Chinese Yam Polysaccharide on Carcass Composition, Meat Quality, and Antioxidant Capacity in Broilers. [PDF]

Animals (Basel), 2023
Chang Y, Zhang J, Jin Y, Deng J, Shi M, Miao Z.   +5 more
europepmc   +1 more source

Chinese yam polysaccharide promotes jejunal development, antioxidant defense, and mucosal immunity in weaned rats. [PDF]

Front Vet Sci
Che C, Yang Y, Hu H, Jin M, Li S, Ghonaim AH, Hopo MG, Jiang C, Ren M.   +8 more
europepmc   +1 more source

Microbial Differences in Rhizospheric and Ednophytic Microbiota in Healthy Chinese Yam Roots and Those Affected by Yam End Black Disease. [PDF]

Biology (Basel)
Liu Y, Zeng F, Hao Z, Li J, Han S, Han M, Feng C, Dong J, He Y.   +8 more
europepmc   +1 more source

Effects of Chinese yam Polysaccharides on the Muscle Tissues Development-Related Genes Expression in Breast and Thigh Muscle of Broilers. [PDF]

Genes (Basel), 2022
Deng J, Zhang J, Jin Y, Chang Y, Shi M, Miao Z.   +5 more
europepmc   +1 more source

Changes in viscoelasticity of Chinese yam during growth

Changes in viscoelasticity of Chinese yam during growth
application/pdf The change in the viscoelasticity of the Chinese yam during growth was investigated from mid-August to late November, 1988 in the Tokachi district of Japan. The Chinese yam had peak viscoelasticity around October 24. Its viscosity was correlated with the insoluble solid content, whereas its rigidity was associated with the mucilage ...
openaire  

Physicochemical, Pasting Properties and In Vitro Starch Digestion of Chinese Yam Flours as Affected by Microwave Freeze-Drying. [PDF]

Foods, 2022
Li L, Chen J, Bai D, Xu M, Cao W, Ren G, Ren A, Duan X.   +7 more
europepmc   +1 more source