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检索条件"机构=Food Science and Technology Graduate Program"
204 条 记 录,以下是21-30 订阅
排序:
Estimating arsenic biotransfer factors from feed to chicken: a viable approach to animal feed risk assessment
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food Additives and Contaminants - Part A 2023年 第7期40卷 852-861页
作者: Hung, Ching-Chi Lin, Hsin-Tang Chen, Ching-Yi Chen, Kuan-Yi Lee, Tsung-Yu Chiang, Chow-Feng Livestock Research Institute Council of Agriculture Tainan City Taiwan Graduate Institute of Food Safety National Chung Hsing University Taichung City Taiwan Department of Animal Science and Technology National Taiwan University Keelung Rd Taipei City Taiwan Department of Public Health China Medical University Beitun Dist Taichung City Taiwan Master Program for Food and Drug Safety China Medical University Taichung City Taiwan
Reliable biotransfer factor (BTF) data are critical for animal-feed studies in human risk assessment. A wide range of BTF values have been reported (0.0015–0.83 d/kg), expressed as the ratio of total arsenic (tAs) co... 详细信息
来源: 评论
What are the levels of polyphenols in Brazilian meals? An estimate based on the degree of food processing (NOVA classification)
Food and Humanity
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food and Humanity 2025年 4卷
作者: Grigol, Eduarda Camila Bau Noronha, Luana Alberti Arruda, Giovana Eduarda Ranzi, Maria Eduarda Koehnlein, Eloá Angélica Federal University of Fronteira Sul Realeza Brazil Post-Graduate Program in Food Science and Technology Federal University of Fronteira Sul Laranjeiras do Sul Brazil
Considering the importance of polyphenol intake in reducing the risk of non-communicable chronic diseases, it is essential to encourage populations around the world, especially in Brazil, to consume foods that increas... 详细信息
来源: 评论
Red Onion Skin Extract Rich in Flavonoids Encapsulated in Ultrafine Fibers of Sweet Potato Starch by Electrospinning
SSRN
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SSRN 2022年
作者: da Cruz, Elder Pacheco Jansen, Estefani Tavares Fonseca, Laura Martins dos Santos Hackbart, Helen Cristina Siebeneichler, Tatiane Jéssica Pires, Juliani Buchveitz Rombaldi, Cesar Valmor da Rosa Zavareze, Elessandra Dias, Alvaro Renato Guerra Graduate Program in Food Science and Technology Department of Agroindustrial Science and Technology Federal University of Pelotas Pelotas96010-900 Brazil
Electrospinning encapsulation is a highly viable method to protect bioactive compounds and prevent their degradation. Hence, this study produced ultrafine fibers based on yellow and white sweet potato starches and a r... 详细信息
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Valorization of Spondias bahiensis waste: Ultrasound-assisted extraction, in vitro phenolics bioaccessibility, and effect on the stability of lipid-protein oxidation in pre-cooked goat meatballs
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food Bioscience 2025年 69卷
作者: da Silva Ferreira, Valquíria Cardoso de Santana Neto, Deocleciano Cassiano Fernandes Santos, Miriane Moreira da Silva, Anna Júllia Bezerra de Azevedo Moura, Gleyce Swellen Santos Ribeiro, José Evangelista Lima, Marcos dos Santos Magnani, Marciane Silva, Fábio Anderson Pereira da Department of Management and Agro-industrial Technology Federal University of Paraíba Paraíba Bananeiras Brazil Post-graduate Program in Food Engineering Department of Chemical Engineering Federal University of Paraná Brazil Post-graduate Program in Food Science and Technology Department of Food Engineering Technology Center Federal University of Paraíba Paraíba Joao Pessoa 58051-900 Brazil Department of Food Engineering Technology Center Federal University of Paraíba Paraíba Joao Pessoa 58051-900 Brazil
This study aimed to optimize the ultrasound-assisted extraction of phenolic compounds from the bagasse of umbu-cajá (Spondias bahiensis), a native Brazilian fruit, and to assess their bioaccessibility. Additional... 详细信息
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Total antioxidant capacity of meals suggested in the dietary guidelines for the brazilian population
Food and Humanity
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food and Humanity 2025年 4卷
作者: Ranzi, Maria Eduarda Noronha, Luana Alberti Arruda, Giovana Eduarda Koehnlein, Eloá Angélica Nutrition course Federal University of Fronteira Sul Parana Brazil Post-Graduate Program in Food Science and Technology Federal University of Fronteira Sul Parana Laranjeiras do Sul Brazil
Diets rich in antioxidants from foods are linked to a lower risk of developing and progressing of noncommunicable diseases. Unlike estimates of population antioxidant intake, this study aimed to estimate the total ant... 详细信息
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Enhanced extraction of Pleurotus ostreatus polysaccharides via plasma-ultrasound synergy: Kinetics modeling and functional characterization
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Innovative food science and Emerging Technologies 2025年 103卷
作者: Punthi, Fuangfah Mulyani, Rizka Chang, Chao-Kai Adi, Prakoso Gavahian, Mohsen Yudhistira, Bara Listyaningrum, Ratna Sari Cheng, Kuan-Chen Hou, Chih-Yao Hsieh, Chang-Wei Department of Food Science and Biotechnology National Chung Hsing University Taichung City402202 Taiwan International Doctoral Program in Agriculture National Chung Hsing University Taichung City402202 Taiwan Department of Agricultural Product Technology Sebelas Maret University Surakarta City57126 Indonesia Department of Food Science National Pingtung University of Science and Technology Pingtung City912301 Taiwan Department of Food Science and Technology Sebelas Maret University Surakarta City57126 Indonesia Department of Food Technology Muhammadiyah University of Bandung Bandung City40614 Indonesia Graduate Institute of Food Science and Technology National Taiwan University Taipei City10617 Taiwan Institute of Biotechnology National Taiwan University Taipei City10617 Taiwan Department of Medical Research China Medical University Hospital Taichung City404327 Taiwan Department of Food Science Fu Jen Catholic University New Taipei City242062 Taiwan Department of Optometry Asia University Taichung City413305 Taiwan Department of Seafood Science National Kaohsiung University of Science and Technology Kaohsiung City81157 Taiwan Department of Food Science National Ilan University Yilan City260007 Taiwan
The limitations of traditional extraction methods in terms of efficiency and environmental sustainability have highlighted the urgent need for advancements in extraction technology. Pleurotus ostreatus (oyster mushroo... 详细信息
来源: 评论
Direct Identification of Intact Proteins Using a Low-Resolution Mass Spectrometer with CIDn/ETnoD
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Journal of the American Society for Mass Spectrometry 2024年 第7期35卷 1507-1515页
作者: Kuo, Cheng-Yu Zheng, Yi-Feng Wang, Wei-Chen Toh, Jie-Teng Hsu, Yu-Ming Chien, Han-Ju Chang, Chih-Jui Lai, Chien-Chen Institute of Molecular Biology National Chung Hsing University Taichung402 Taiwan Department of Biochemical Science and Technology National Chiayi University Chiayi600 Taiwan Department of Molecular Biology and Human Genetics Tzu Chi University Hualien City970 Taiwan Advanced Plant and Food Crop Biotechnology Center National Chung Hsing University Taichung402 Taiwan Graduate Institute of Chinese Medical Science China Medical University Taichung406 Taiwan Doctoral Program in Translational Medicine National Chung Hsing University Taichung402 Taiwan Rong Hsing Translational Medicine Research Center National Chung Hsing University Taichung402 Taiwan
Over the past decades, proteomics has become increasingly important and a heavily discussed topic. The identification of intact proteins remains a major focus in this field. While most intact proteins are analyzed usi... 详细信息
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Alleviatory effect of isoquercetin on benign prostatic hyperplasia via IGF-1/PI3K/Akt/mTOR pathway
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food science and Human Wellness 2024年 第3期13卷 1698-1710页
作者: Young-Jin Choi Meiqi Fan Nishala Erandi Wedamulla Yujiao Tang Eun-Kyung Kim Department of Food Science and Nutrition Dong-A UniversityBusan 49315Republic of Korea Center for Silver-targeted Biomaterials Brain Busan 21 Plus programDong-A UniversityBusan 49315Republic of Korea Department of Health Sciences the Graduate School of Dong-A UniversityBusan 49315Republic of Korea Division of Food Bioscience College of Biomedical and Health SciencesKonkuk UniversityChungju 27478Republic of Korea Department of Export Agriculture Faculty of Animal Science and Export AgricultureUva Wellassa UniversityBadulla 90000Sri Lanka School of Bio-Science and Food Engineering Changchun University of Science and TechnologyChangchun 130600China Nutritional Education Major Graduate School of EducationDong-A UniversityBusan 49315Republic of Korea Nutrinomics Lab.Co. Ltd.Busan 49315Republic of Korea
We evaluated the effect of isoquercetin(quercetin-O-3-glucoside-quercetin,IQ)as a functional component of Abeliophyllum disistichum Nakai ethanol extract(ADLE)on prostate cell proliferation and apoptosis and its effec... 详细信息
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Pink pepper (Schinus terebinthifolius) as a natural antioxidant in artisanal smoked pork sausages
Food and Humanity
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food and Humanity 2025年 4卷
作者: dos Santos, Pedro Henrique Dutra Weis, Cláudia Moreira Santa Catharina Zanette, Cristina Maria Bertan, Larissa Canhadas Tormen, Luciano Bainy, Eduarda Molardi Food Science and Technology Graduate Program Federal University of Fronteira Sul (UFFS) BR 158 Parana Laranjeiras do Sul 85319-899 Brazil Food Engineering Department Midwestern State University (Unicentro) Parana Guarapuava 85040-167 Brazil
Pink pepper (Schinus terebinthifolius) is a native plant from Brazil, and its fruits contain bioactive compounds with antioxidant properties. Meat products are naturally susceptible to lipid oxidation due to the chara... 详细信息
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Development of Simultaneous Quantitative Analytical Method for Three Active Components of Agastache Rugosa in Human Plasma Using Ultra-High-Performance Liquid Chromatography–Tandem Mass Spectrometry
SSRN
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SSRN 2023年
作者: Rinik, Urmi Rahman Kim, Ji Eon Lee, Eunok Kwon, Oran Jung, Byung Hwa Center for Advanced Biomolecular Recognition Korea Institute of Science and Technology Seoul02792 Korea Republic of Division of Bio-medical Science and Technology KIST School University of Science and Technology Daejeon34113 Korea Republic of Department of Nutritional Science and Food Management Graduate Program in System Health Science and Engineering Ewha Womans University Korea Republic of
Abstract: Agastache rugosa contains phenolic compounds and flavonoids, and has been extensively used as a traditional herbal medicine. The major components in Agastache rugosa are rosmarinic acid, tilianin, and acacet... 详细信息
来源: 评论