Results 1 to 10 of about 196,194 (120)

Acknowledgment to Reviewers of Polysaccharides in 2021

Polysaccharides, 2022
Rigorous peer-reviews are the basis of high-quality academic publishing [...]
Polysaccharides Editorial Office
doaj   +1 more source

Acknowledgment to the Reviewers of Polysaccharides in 2022

Polysaccharides, 2023
High-quality academic publishing is built on rigorous peer review [...]
Polysaccharides Editorial Office
doaj   +1 more source

Acrolein Promotes Aging and Oxidative Stress via the Stress Response Factor DAF-16/FOXO in Caenorhabditis elegans

Foods, 2022
For this investigation, Caenorhabditis elegans (C. elegans) served, for the first time, as a model organism to evaluate the toxic effect and possible underlying mechanisms under acrolein (ACR) exposure.
Jiaqian Hong, Yiming Song, Jiayan Xie, Jianhua Xie, Yi Chen, Ping Li, Danyang Liu, Xiaobo Hu, Qiang Yu   +8 more
doaj   +1 more source

Glycosylation States on Intact Proteins Determined by NMR Spectroscopy

Molecules, 2021
Protein glycosylation is important in many organisms for proper protein folding, signaling, cell adhesion, protein-protein interactions, and immune responses.
Audra A. Hargett, Aaron M. Marcella, Huifeng Yu, Chao Li, Jared Orwenyo, Marcos D. Battistel, Lai-Xi Wang, Darón I. Freedberg   +7 more
doaj   +1 more source

A Review on Classification, Nutritional Benefits of Pulses and the Products Development

Shipin gongye ke-ji, 2023
As one of the three major cereal crops, the production of pulses is only lower than that of cereals. It is the second source of protein for human beings. Pulses have attracted more and more attention from customers and researchers at domestic and abroad,
Ting ZHANG, Yi YUAN, Xin WANG, Xiaoxiao SONG, Steve W. CUI, Junyi YIN   +5 more
doaj   +1 more source

Effects of Drying Treatments on Nutritional Compositions, Volatile Flavor Compounds, and Bioactive Substances of Broad Beans

Foods, 2023
In this study, different drying methods, including hot air drying, sun drying, and freeze drying were employed to dry fresh broad beans. The nutritional composition, volatile organic components and bioactive substances of the dried broad beans were ...
Si Li, Fangwei Liu, Mulan Wu, Yuhao Li, Xiaoxiao Song, Junyi Yin   +5 more
doaj   +1 more source

Food for the elderly based on sensory perception: A review

Current Research in Food Science, 2022
Background: The impairments of physiological functions caused by aging are common problems in the elderly, especially the impairments of sensory perception.
Fangwei Liu, Junyi Yin, Junqiao Wang, Xiaoli Xu   +3 more
doaj   +1 more source

Effect of Soluble Dietary Fiber of Navel Orange Peel Prepared by Mixed Solid-State Fermentation on the Quality of Jelly

Foods, 2023
The aim of this work was to prepare soluble dietary fibers (SDFs) from insoluble dietary fiber of navel orange peel (NOP-IDF) by mixed solid-state fermentation (M-SDF) and to investigate the influence of fermentation modification on the structural and ...
Yanan Cheng, Puyou Xue, Yi Chen, Jianhua Xie, Guanyi Peng, Shenglan Tian, Xinxin Chang, Qiang Yu   +7 more
doaj   +1 more source

The Role of Acrolein in Neurodegenerative Diseases and Its Protective Strategy

Foods, 2022
Neurodegenerative diseases are characterized by a massive loss of specific neurons, which can be fatal. Acrolein, an omnipresent environmental pollutant, is classified as a priority control contaminant by the EPA.
Xinxin Chang, Yudan Wang, Bing Zheng, Yi Chen, Jianhua Xie, Yiming Song, Xiaomeng Ding, Xiaoyi Hu, Xiaobo Hu, Qiang Yu   +9 more
doaj   +1 more source

Polystyrene nanobeads exacerbate chronic colitis in mice involving in oxidative stress and hepatic lipid metabolism

Particle and Fibre Toxicology, 2023
Background Nanoplastics (NPs) are omnipresent in our lives as a new type of pollution with a tiny size. It can enter organisms from the environment, accumulate in the body, and be passed down the food chain.
Juan Ma, Yin Wan, Lingmin Song, Luchen Wang, Huimei Wang, Yingzhi Li, Danfei Huang   +6 more
doaj   +1 more source