Results 51 to 60 of about 286 (139)

Formation Patterns of Major Flavor Substances Based on the Analysis of Spatiotemporal Heterogeneity in the Traditional Solid-State Fermentation System of Shanxi Aged Vinegar [PDF]

Shipin Kexue
In this study, the solid-state fermentation process of Shanxi aged vinegar was investigated. Samples of fermented grains (Cupei) taken at different spatial locations and at different fermentation times were analyzed for physicochemical characteristics ...
SHEN Jin, ZHOU Jingli, LANG Fanfan, YAN Yufeng, WANG Li, XIA Yaoyao, LI Jie, ZHANG Feng, WANG Chenyuan, ZHENG Yu
doaj   +1 more source

The Chemical Structures, Neuroprotective Effects, Structure–Activity Relationships, and Applications of Flavonoids, Phenolic Acids, Terpenoids, and Sterols in Dandelion: A Review

Food Science &Nutrition, Volume 14, Issue 6, June 2026.
This review systematically summarizes the chemical structures and structure–activity relationships of key bioactive compounds in dandelion, including flavonoids, phenolic acids, terpenoids, and sterols. It highlights their neuroprotective mechanisms against neuroinflammation and oxidative stress, while outlining their promising dual applications in the
Hongye Li, Bingchan Qu, Jiasu Wu, Menghan Sun, Youlin Xue, Tiejing Li, Chang Tan, Shan Wang, Chong Ning, Chongting Guo   +9 more
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Hypolipidemic and Hypoglycemic Activity of Goat Milk–Derived Peptides

Food Frontiers, Volume 7, Issue 3, May 2026.
Goat milk–derived bioactive peptides IASAEPTVH, LSTSEENSKK, and TEDELQDK exerted favorable hypolipidemic and hypoglycemic properties. ABSTRACT The prevalence of diabetes and hyperlipidemia worldwide has increased in recent decades. This study aimed to investigate the potential hypoglycemic and hypolipidemic effects of bioactive peptides derived from ...
Rui Wang, Yun Yang, Xinhua Ouyang, Rong He, Xingyun Wang, Xiaoqing Chen   +5 more
wiley   +1 more source

Abstract

, 2022
Research and Practice in Thrombosis and Haemostasis, Volume 6, Issue S1, October 2022.
wiley   +1 more source

Interaction of acetic acid bacteria and lactic acid bacteria in multispecies solid-state fermentation of traditional Chinese cereal vinegar

Frontiers in Microbiology, 2022
The microbial community plays an important role on the solid-state fermentation (SSF) of Chinese cereal vinegar, where acetic acid bacteria (AAB) and lactic acid bacteria (LAB) are the dominant bacteria.
Menglei Xia, Xiaofeng Zhang, Yun Xiao, Qing Sheng, Linna Tu, Fusheng Chen, Yufeng Yan, Yu Zheng, Min Wang   +8 more
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Health Benefits and Food Applications of Bioactive Constituents From Different Medicinal Parts (Bark, Leaf, and Fruit) of Lycium barbarum

Food Science &Nutrition, Volume 13, Issue 10, October 2025.
The bioactive ingredients, pharmacological effects, food applications, and safety of Lycium barbarum. ABSTRACT Lycium barbarum is a plant that is a member of the Solanaceae family. Different tissues and organs from this plant are widely used in traditional Chinese medicine because of their abundant functional ingredients.
Mengfan Peng, Caixia Li, Xue Yang, Tingting Ye, Baosong Liu   +4 more
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MicroRNA‐205 is associated with diabetes mellitus‐induced erectile dysfunction via down‐regulating the androgen receptor

Journal of Cellular and Molecular Medicine, Volume 23, Issue 5, Page 3257-3270, May 2019., 2019
Abstract As a major class of regulatory genes in majority metazoans, microRNAs (miRs) play an important role in various diseases including diabetes mellitus (DM). Lack of androgens has previously been associated with DM‐induced erectile dysfunction (DMED). In addition, the biological functioning of androgen is mediated by androgen receptor (AR). Herein,
Yan Wen, Guohui Liu, Yun Zhang, Hai Li
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Hepatoprotective efficacy of Shanxi aged vinegar extract against oxidative damage in vitro and in vivo

Journal of Functional Foods, 2019
Shanxi aged vinegar, a traditional fermented food, has beneficial effects on human health. Shanxi aged vinegar extract (SAVE) is rich in antioxidant components, which can prevent free radical-induced diseases. In the present study, we investigated the protective effects and molecular mechanisms of SAVE on oxidative stress-induced liver damage in vitro ...
Ting Xia, Bo Zhang, Wenhui Duan, Yu Li, Jin Zhang, Jia Song, Yu Zheng, Min Wang   +7 more
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Improving the Sensory Quality of Xinhui Citrus Wine by Mixed Yeasts Fermentation of Saccharomyces cerevisiae and Non‐Saccharomyces

Food Bioengineering, Volume 4, Issue 1, Page 53-66, March 2025.
ABSTRACT Xinhui Chenpi, a China National Geographical Indication Product, faces unexploited pulp resources, resulting in resource waste and potential environmental pollution. This study employed Xinhui citrus pulp as a raw material to produce Xinhui citrus wine (XCW), focusing on enhancing the aroma of XCW by utilizing a multi‐strains fermentation ...
Xiaorui Guo, Jiao Wang, Boya Zhu, Jing Liu, Yourong Che, Chaochun Li, Jia Song, Yu Zheng, Min Wang   +8 more
wiley   +1 more source

Effect of Seasonal Variation on Microbial Community Succession and Volatile Compounds during the Fermentation of Shanxi Aged Vinegar Daqu [PDF]

Shipin Kexue
In this study, metagenomics and metabolomics were combined to systematically analyze the effect of seasonal variation on microbial community succession and volatile compounds during the fermentation of Shanxi aged vinegar Daqu. The results indicated that
LI Min, SHEN Jin, LANG Fanfan, ZHANG Qi, WU Yan, YAN Yufeng, ZHENG Yu
doaj   +1 more source