成果/Result
- Preparation and characterization of Goji berry edible gel from its boiling water extract被引量：2收藏
- 作者：Wang, Hailin Han, Huan Rao, Pingfan Ke, Lijing Zhou, Jianwu Ding, Wei Shang, Xiaoya
- 机构：Zhejiang Gongshang Univ;Beijing Union Univ
- 来源：JOURNAL OF FOOD PROCESSING AND PRESERVATION 2022
- 关键词：Rheology - Viscosity - Fruits
- Purification, identification and properties of a new blue pigment produced from Streptomyces sp. A1013Y被引量：0收藏
- 作者：Zhu, Yunping Shang, Xiaoya Yang, Li Zheng, Shenglan Liu, Kaifeng Li, Xiuting
- 机构： Beijing Advanced Innovation Center for Food Nutrition and Human Health; School of Food and Chemical Engineering; Beijing Engineering and Technology Research Center of Food Additives; Beijing Key Laboratory of Bioactive Substances and Functional Foods
- 来源：Food Chemistry 2020
- 关键词：Purification - Free radicals
- Structure elucidation and NMR assignments of two unusual isomeric aromatic monacolin analogs from Monascus purpureus被引量：0收藏
- 作者：Li, Bin Wei, Wendi Luan, Na Li, Jinjie Lao, Wenyan Zhang, Weiku Shang, Xiaoya
- 机构： Beijing Key Laboratory of Bioactive Substances and Functional Foods; School of Chinese Materia Medica; Department of Pharmacology
- 来源：Magnetic Resonance in Chemistry 2015
- Chemical characterization of the polar antibacterial fraction of the ethanol extract from Rosmarinus officinalis被引量：0收藏
- 作者：Zhong, Xiangjian Wang, Xin Zhou, Na Li, Jinjie Liu, Jiachen Yue, Jianyu Hao, Xiaomeng Gan, Maoluo Lin, Pengcheng Shang, Xiaoya
- 机构： Beijing Key Laboratory of Bioactive Substances and Functional Foods; Institute of Medicinal Biotechnology; Key Laboratory for Qinghai-Tibet Plateau Phytochemistry of Qinghai Province
- 来源：Food Chemistry 2021
- 关键词：Bacteriology
- Chemical characterization of the antioxidant and α-glucosidase inhibitory active fraction of Malus transitoria leaves被引量：0收藏
- 作者：Lu, Yongchang Wang, Xin Wu, Yong Wang, Zeyu Zhou, Na Li, Jinjie Shang, Xiaoya Lin, Pengcheng
- 机构： Qinghai Provincial Key Laboratory of Phytochemistry for Tibetan Plateau; Beijing Key Laboratory of Bioactive Substances and Functional Foods
- 来源：Food Chemistry 2022
- 关键词：Bioactivity - Liquid chromatography - Purification
- Chemical characterization of the anti-inflammatory activity fraction of Epilobium angustifolium被引量：0收藏
- 作者：Lin, Pengcheng Wang, Xin Zhou, Na Wu, Yong Wang, Zeyu Wu, Lei Li, Jinjie Shang, Xiaoya
- 机构： Key Laboratory for Qinghai-Tibet Plateau Phytochemistry of Qinghai Province; Beijing Key Laboratory of Bioactive Substances and Functional Foods
- 来源：European Food Research and Technology 2022
- 关键词：Antennas - Ethanol
- Structure elucidation and complete NMR spectral assignment of an unusual aromatic monacolin analog from Monascus purpureus-fermented rice被引量：0收藏
- 作者：Liu, Ming-Tao Li, Jin-Jie Shang, Xiao-Ya Li, Shuai Li, Ling-Ling Luan, Na Jin, Zong-Lian
- 机构： Beijing Key Laboratory of Bioactive Substances and Functional Foods; Institute of Materia Medica
- 来源：Magnetic Resonance in Chemistry 2011
- 关键词：Aromatic compounds
