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南昌大学食品学院博士研究生黄小林在《Chemical Society Reviews》发表论文（图）
南昌大学食品学院 博士研究生 黄小林 Chemical Society Reviews》 发表论文 生物分子检测 肿瘤微环境成像
2018/7/17
近日，食品学院博士研究生黄小林以“Ratiometric optical nanoprobes enable accurate molecular detection and imaging”（比率型光学纳米探针精准分子检测和成像）为题，在国际化学化工领域顶级期刊Chemical Society Reviews（《化学学会评论》，IF=38.618）发表综述论文。该综述系统地分析了各类比率型新型光...
Extraction, Fractionation, and Chemical Characterisation of Fucoidans from the Brown Seaweed Sargassum pallidum
brown seaweed Sargassum pallidum fucoidan extraction cytotoxic activity
2016/12/9
The fucoidans were obtained by extraction with water and gradient precipitation with different concentrations of ethanol. The main structural characterisations and bioactivities were achieved. Four fr...
Effect of Water Activity on the Physico-chemical, Microbiological and Sensory Qualities of Buffalo Meat Sausage Stored under Ambient Temperature
Physico-chemical Microbiological
2016/5/27
The study was undertaken to find the effect of water activity on buffalo sausage quality and storage stability at ambient temperature. Water activity (aw), temperature and pH have been identified as t...
Chemical, Minerals, Fatty Acid and Amino Acid Compositions of Sudanese Traditional Khemiss-Tweria Supplemented with Peanut and Bambara Groundnuts
Chemical Minerals Fatty Acid
2016/6/2
This study aimed to evaluate impact of utilization of peanut and bambara groundnuts for improving the nutritive value of Sudanese traditional khemiss-tweria. For this, proximate analysis, mineral, fat...
Physico-chemical and structural properties of four rice bran protein fractions based on the multiple solvent extraction method
rice bran protein fractions functional properties multiple solvent extract
2015/5/18
The physicochemical and structural properties of the concentrated rice bran protein (CRBP) and rice bran protein fractions – RBPF (albumin, globulin, prolamin, and glutelin) were investigated on the b...
Impact of Chemical and Physical Properties on the Ability of Antioxidants to Inhibit Lipid Oxidation in Foods
Impact of Chemical Physical Properties
2014/10/22
Lipid oxidation is a major problem in foods resulting in alteration of texture, appearance, off flavors, aroma and decreased nutritional quality. The ability of compounds to inhibit lipid oxidation in...
Effect of Aframomum danielli Extract on some Chemical and Antioxidant Components of Roma Tomato Variety during Storage
Aframomum danielli Extract Chemical and Antioxidant Components
2016/6/2
Postharvest treatment of tomato (Lycopersicon esculentum Mill) fruits with synthetic fungicide is receiving major criticism due to its health risk and negative ecological inputs. This work was designe...
Physico-chemical Parameters and Water Quality of Opa Water Irrigation, Ile-ife, South-west, Nigeria
Physico-chemical Parameters Water Quality
2016/6/2
Quality of irrigation water is an important ingredient of agriculture products and determinant of human health, the purpose of this study is to determine the mineral composition, physico-chemical para...
Comparison of farmed and wild common carp (Cyprinus carpio): Seasonal variations in chemical composition and fatty acid profile
SFA MFA PUFA liquid protein fatty acid composition fillet
2014/2/25
Chemical composition and fatty acid profile of fillets from farmed and wild common carp were assessed in the course of four seasons. Ten wild and ten0 farmed fish were collected in the middle month of...
Chemical characteristics of fruits of some selected quince (Cydonia oblonga Mill.) cultivars
quince (Cydonia oblonga Mill.) organic acids pectins vitamin C mineral elements
2014/2/26
The basic chemical characteristics of 22 quince (Cydonia oblonga Mill.) genotypes and cultivars were determined: dry matter content, soluble solid content, the contents of organic acids, pectins, and ...
Evaluation of apricot fruit quality and correlations between physical and chemical attributes
apricot fruit quality physical attributes chemical attributes genotypes
2014/2/25
The fruit of apricot (Prunus armeniaca L., Rosaceae) has been used as food in FYR Macedonia since a long time ago. The chemical organic matters from the fruit is a kind material for food processing an...
Chemical and Nutrient Analysis of Gingerbread Plum Chemical and Nutrient Analysis of Gingerbread Plum
Amino acids fatty acids gingerbread plum minerals
2010/9/30
The proximate composition of gingerbread plum (Neocarya macrophylla) seeds, mineral, fatty acid
and amino acid compositions were evaluated. The proximate analysis revealed the following composition:m...
From DNA Sequences to Chemical Structures – Methods for Mining Microbial Genomic and Metagenomic Data Sets for New Natural Products
polyketides non-ribosomal peptides Actinobacteria homologous recombination
2010/10/14
Rapid mining of large genomic and metagenomic data sets for modular polyketide
synthases, non-ribosomal peptide synthetases and hybrid polyketide synthase/non-ribosomal
peptide synthetase biosynthet...
Fermented Beetroot Juice as a Factor Limiting Chemical Mutations Induced by MNNG in Salmonella typhimurium TA98 and TA100 Strains
fermented juice beetroot Salmonella typhimurium Lactobacillus antimutagenic activity
2010/10/14
The study showed that the fermented beetroot juice (10 mL/plate)
reduced the level of MNNG-induced mutations by 64 % in Salmonella typhimurium TA98
and by 65 % in Salmonella typhimurium TA100. The b...
Changes in Physical and Chemical Properties during Maturation of Mango Fruit (Mangifera indica L. ‘Irwin’) Cultured in a Plastic Greenhouse
maturation of ‘Irwin’mango culture in plastic greenhouse Hunter color value
2009/7/8
The changes in physical and chemical properties during maturation of ‘Irwin’ mango fruit were examined. The fruit used in this experiment was cultured in a plastic greenhouse {temperature: winter, min...