黄鲫蛋白肽湿热杀菌条件下晚期糖基化终末产物(AGEs)的形成机理及其肠道吸收分子机制
序号 | 标题 | 类型 | 作者 |
---|---|---|---|
1 | Novel Antibacterial Peptides Isolated from the Maillard Reaction Products of Half-Fin Anchovy (Setipinna taty) Hydrolysates/Glucose and Their Mode of Action in Escherichia coli | 期刊论文 | Jiaxing Wang;Rongbian Wei;Ru Song |
2 | In vitro membrane damage induced by half-fin anchovy hydrolysates/glucose Maillard reaction products and the effects on oxidative status in vivo | 期刊论文 | Ru Song;Qingqing Shi;Peiyu Yang;Rongbian Wei |
3 | 磁性纳米Fe3O4对黄鲫蛋白抗菌肽的富集作用 | 期刊论文 | 冀雪莉;韦荣编;宋茹 |
4 | Nanocomposite of half-fin anchovy hydrolysates/zinc oxide nanoparticles exhibits actual non-toxicity and regulates intestinal microbiota, short-chain fatty acids production and oxidative status in mice | 期刊论文 | Ru Song;Jianbin Yao;Qingqing Shi;Rongbian Wei |
5 | Identification of antibacterial peptides from Maillard reaction products of half-fin anchovy hydrolysates/glucose via LC-ESI-QTOF-MS analysis | 期刊论文 | Ru Song;Qingqing Shi;Peiyu Yang;Rongbian Wei |