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BMC Complementary Medicine and Therapies, 2021 Background Non-small-cell lung cancer (NSCLC) accounts more than 80% of the lung cancer cases. Polysaccharides in rice bran and its fermentation products have been proven to suppress many cancers. However, the report on inhibiting NSCLC is few.
Wei Han +6 more
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Metabolomic Analysis Reveals Insights into Deterioration of Rice Quality during Storage
Foods, 2022 To determine the changes in the quality of rice during storage, this study investigated the comprehensive metabolomic profiles of Nanjing 9108 (typical japonica rice) and Jianzhen 2 (typical indica rice) varieties in China, using metabolomics. A total of
Qian Wang +7 more
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Optimization of HS-SPME-GC/MS Analysis of Volatile Components in Camellia Seed Oil
Liang you shipin ke-ji, 2021 An analysis method for the volatile components of squeezed Camellia oleifera seed oil was established by using automatic sample preparation-headspace solid phase microextraction (HS-SPME)combined with gas chromatography-mass spectrometry (GC/MS ...
YANG Kai-zhou +7 more
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Research Progress on γ-Oryzanol in Rice and its Processed By-Product Rice Bran
Liang you shipin ke-ji, 2021 China is one the of the major production country of paddy rice, while during the processing of paddy rice, there is usually a high portion of nutrients loss and rice bran by-products are produced.γ-oryzanol is a mixture of bioactive compounds in the ...
GAO Kun +5 more
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Research Progress on Functional Activity and Utilization of Cereal Anthocyanins
Shipin gongye ke-ji, 2023 Anthocyanins are a water-soluble flavonoids widely distributed in dark grains, berries and vegetables. Anthocyanins have strong antioxidant and anti-inflammatory activities, and adequate intake of cereal-based anthocyanins can reduce the risk of chronic ...
Tingting LIU +5 more
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Analysis on the Wheat Quality in China in 2020
Liang you shipin ke-ji, 2022 In order to investigate the wheat quality in China, representative wheat covering more than 70% of the province were collected, based on wheat cultivars and planting areas.
HONG Yu +7 more
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What microbes do we eat with traditional fermented sour porridge from China?
Applied Food Research, 2023 Sour porridges are a kind of fermented cereal food consumed widely, especially in Asia and Africa. They hold a rich source of beneficial bacterial communities exposed to humans, which needs to be studied more.
Fei Ren +6 more
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Effects of Malt Flour and Ascorbic Acid Additions on Bread Baking Quality
Liang you shipin ke-ji, 2021 To study the effect of malt flour and ascorbic acid addition on the quality of bread baking， the sensory score， texture and c-cell product image changes of the breads with malt flour and ascorbic acid addition were studied by using 29 representative ...
CHANG Liu +5 more
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Effect of Kneading Time on the Properties of Zein in Acidified Model Dough
Liang you shipin ke-ji, 2023 In this study, zein-based gluten-free model dough (Z dough) was prepared with zein, corn starch, and wormwood gum. Based on the flour quality test, the kneading torque, water composition and protein distribution of the zein simulated dough with different
LIU Hao +6 more
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Liang you shipin ke-ji, 2020 The objection was to evaluate the applicability of an automated method for aflatoxins analysis by using Immunoaffinity Magnetic Bead - UPLC. The results showed that the average recovery of the mmunoaffinity Magnetic Bead was above 95%, and the relative ...
LI Li +6 more
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