1NMCP-2 polysaccharide purified from Morchella conica effectively prevents doxorubicin-induced cardiotoxicity by decreasing cardiomyocyte apoptosis and myocardial oxidative stress

作者： Xu, Na; Yao, Xinmiao; Zhao, Rui; Li, Zhebin; Li, Jialei; Zhang, Yinglei; Li, Bo; Zhou, Ye; Shen, Huifang; Wang, Liqun; Chen, Kaixin; Lu, Shuwen; Lu, Yi; Li Yang; SCI

机构： Heilongjiang Acad Agr Sci, Inst Food Proc, Harbin 150000, Heilongjiang, Peoples R China; Jilin Univ, Coll Vet Med, Inst Zoonosis, Key Lab Zoonosis Res,Minist Educ, Changchun 130062, Peoples R China;

来源：FOOD SCIENCE & NUTRITION

关键词： cardiotoxicity; doxorubicin; mitochondrial apoptosis; NMCP-2; oxidative stress

年份：2021

2Quality Formation of Adzuki Bean Baked: From Acrylamide to Volatiles under Microwave Heating and Drum Roasting

作者： Yao, Xinmiao; Zhao, Rui; Li, Zhebin; Shen, Huifang; Zhou, Ye; Xu, Na; Lu, Shuwen; Yao, Xinmiao; Shi, Aimin; Wang, Qiang; Zheng, Xianzhe; Li, Tie; Gu, Zhiyong; SCI

机构： Heilongjiang Acad Agr Sci, Food Proc Res Inst, Harbin 150086, Peoples R China; Chinese Acad Agr Sci, Inst Food Sci & Technol, Beijing 100193, Peoples R China; Northeast Agr Univ, China Sch Engn, Harbin 150030, Peoples R China; Heilongjiang Acad Agr Sci, Crop Resources Inst, Harbin 150086, Peoples R China; Gansu United Testing Stand Tech Serv Co Ltd, Lanzhou 730030, Peoples R China;

来源：FOODS

关键词： adzuki bean; acrylamide; volatile; microwave baking; drum roasting

年份：2021

3The manufacturing of puffed corn flakes: Optimization, characterization and sensory attributes

作者： Xu, Na; Yao, Xinmiao; Lu, Shuwen; Xu, Na; SCI

机构： Heilongjiang Acad Agr Sci, Food Proc Res Inst, Harbin 150000, Heilongjiang, Peoples R China; Maastricht Univ, Dept Toxicogen, NL-6229 ER Maastricht, Netherlands;

来源：EMIRATES JOURNAL OF FOOD AND AGRICULTURE

关键词： Corn flakes; Optimization; Puffing; Response surface methodology; Sensory attributes

年份：2023

4Improvement of Properties of Gelatinization and Retrogradation of Adzuki Bean Starch by Adding Glycolipid

作者： Shen, Huifang; Yao, Xinmiao; Zhou, Ye; Shen, Xinting; Wang, Yao; Wang, Fei; Zhao, Rui; Li, Zhebin; Xu, Na; Lu, Shuwen; Shen, Huifang; Yao, Xinmiao; Zhou, Ye; Shen, Xinting; Wang, Yao; Wang, Fei; Zhao, Rui; Li, Zhebin; Xu, Na; Lu, Shuwen; Shen, Huifang; Yao, Xinmiao; Zhou, Ye; Shen, Xinting; Wang, Yao; Wang, Fei; Zhao, Rui; Li, Zhebin; Xu, Na; Lu, Shuwen; Li, Tie; Wang, Qiang; SCI

机构： Heilongjiang Acad Agr Sci, Food Proc Res Inst, Harbin, Peoples R China; Heilongjiang Prov Key Lab Food Proc, Harbin 150086, Peoples R China; Heilongjiang Prov Engn Res Ctr Whole Grain Nutriti, Hefei, Peoples R China; Heilongjiang Acad Agr Sci, Crop Resources Inst, Harbin, Peoples R China;

来源：JOURNAL OF FOOD PROCESSING AND PRESERVATION

年份：2023