Fanyi Ma
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View article: Effects of different cooking methods and soil environment on the nutrition of Dioscorea opposita Thunb
Effects of different cooking methods and soil environment on the nutrition of Dioscorea opposita Thunb Open
This study compared the effects of cooking processes (including steaming, boiling, hot-air roasting and microwaving) on the nutrients of Dioscorea opposita planting in sandy soil (SSCY) and loessial soil (LSCY). The contents of crude fiber…
View article: Effects of Dioscorea opposita mucilage addition on the physicochemical properties, texture, and stability of set-type yogurt
Effects of Dioscorea opposita mucilage addition on the physicochemical properties, texture, and stability of set-type yogurt Open
Dioscorea opposita mucilage (DOM), a polysaccharide-protein polymer with antioxidant activity, can be served as a natural ingredient in nutritional yogurts. The effects of DOM addition at different concentrations (2%, 4%, 6%, 8%, 10% and 1…
View article: A Frontier Review of Nutraceutical Chinese Yam
A Frontier Review of Nutraceutical Chinese Yam Open
Yams are the edible subterranean rhizomes, or tubers, of plants from the genus Dioscorea. There are approximately 600 species of yam plants in the world, with more than 90 of these growing in East Asia. One particular species, Dioscorea op…
View article: Effects of Dioscorea Opposita Mucilage Addition on the Texture, Rheology, and Stability of Set-Type Yogurt
Effects of Dioscorea Opposita Mucilage Addition on the Texture, Rheology, and Stability of Set-Type Yogurt Open
View article: Polysaccharides from Dioscorea opposita Thunb.: isolation, structural characterization, and anti-inflammatory and anti-tumor effects against hepatocellular carcinoma
Polysaccharides from Dioscorea opposita Thunb.: isolation, structural characterization, and anti-inflammatory and anti-tumor effects against hepatocellular carcinoma Open
Background Dioscorea opposita Thunb, as a dual-purpose edible plant with excellent nutritional and medical value, accumulates abundant bioactive compounds, including polysaccharides. Polysaccharides from D. opposita have been widely recogn…
View article: Oil-in-water emulsions prepared using high-pressure homogenisation with Dioscorea opposita mucilage and food-grade polysaccharides: guar gum, xanthan gum, and pectin
Oil-in-water emulsions prepared using high-pressure homogenisation with Dioscorea opposita mucilage and food-grade polysaccharides: guar gum, xanthan gum, and pectin Open
In this study, oil-in-water emulsions made of medium-chain triglycerides (MCT), mucilage from Dioscorea opposita (DOM), and food-grade polysaccharides (guar gum [GG], xanthan gum [XG] and pectin [Pec]) were prepared using high-pressure hom…
View article: Synthesis and Characterization of a Mixed Nanofertilizer Influencing the Nutrient Use Efficiency, Productivity, and Nutritive Value of Tomato Fruits
Synthesis and Characterization of a Mixed Nanofertilizer Influencing the Nutrient Use Efficiency, Productivity, and Nutritive Value of Tomato Fruits Open
Due to the higher potential for enhancing nutrient use efficiency, nanofertilizer (NF) is crucial in sustainable crop production. Thus, foliar-applied mixed nanofertilizer (MNFf) and commercial fertilizer (CF) into the soil (CFs…
View article: A novel zinc complex with antibacterial and antioxidant activity
A novel zinc complex with antibacterial and antioxidant activity Open
View article: Rapidly screening of α-glucosidase inhibitors from <i>Dioscorea opposita</i> Thunb. peel based on rGO@Fe<sub>3</sub>O<sub>4</sub> nanocomposites microreactor
Rapidly screening of α-glucosidase inhibitors from <i>Dioscorea opposita</i> Thunb. peel based on rGO@Fe<sub>3</sub>O<sub>4</sub> nanocomposites microreactor Open
Present study aimed to immobilise the α-glucosidase on suitable supports to construct enzymatic microreactors and their subsequent applicability in efficient inhibitor screening from the Chinese Yam (Dioscorea opposita Thunb.) peel. A type…
View article: Perception of food and locality among Chinese tourist experiences in Finland
Perception of food and locality among Chinese tourist experiences in Finland Open
The study applies qualitative methods to reach a more in-depth understanding of Chinese tourists’ relations to food during their visit to Finland. The main interest is to find out how they perceive food and tourism, local food, environment…
View article: Chemical components and emulsification properties of mucilage from Dioscorea opposita Thunb
Chemical components and emulsification properties of mucilage from Dioscorea opposita Thunb Open