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Isorhamnetin and Hispidulin from Tamarix ramosissima Inhibit 2-Amino-1-Methyl-6-Phenylimidazo[4,5-b]Pyridine (PhIP) Formation by Trapping Phenylacetaldehyde as a Key Mechanism.
Foods. 2020 Apr 3;9(4):420. doi: 10.3390/foods9040420.
Foods. 2020.
PMID: 32260060
Free PMC article.
Isolation of biogenic amine-negative lactic acid bacteria for Chinese rice wine fermentation based on molecular marker reverse screening.
Xiong ZQ, Cao LR, Wang GQ, Xia YJ, Yang YJ, Bai WD, Ai LZ.
Xiong ZQ, et al.
J Sci Food Agric. 2020 May;100(7):3257-3261. doi: 10.1002/jsfa.10290. Epub 2020 Mar 2.
J Sci Food Agric. 2020.
PMID: 31975424
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Comparison of gal-lac operons in wild-type galactose-positive and -negative Streptococcus thermophilus by genomics and transcription analysis.
Xiong ZQ, Kong LH, Meng HL, Cui JM, Xia YJ, Wang SJ, Ai LZ.
Xiong ZQ, et al.
J Ind Microbiol Biotechnol. 2019 May;46(5):751-758. doi: 10.1007/s10295-019-02145-x. Epub 2019 Feb 4.
J Ind Microbiol Biotechnol. 2019.
PMID: 30715626
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Isorhamnetin, Hispidulin, and Cirsimaritin Identified in Tamarix ramosissima Barks from Southern Xinjiang and Their Antioxidant and Antimicrobial Activities.
Ren X, Bao Y, Zhu Y, Liu S, Peng Z, Zhang Y, Zhou G.
Ren X, et al.
Molecules. 2019 Jan 22;24(3):390. doi: 10.3390/molecules24030390.
Molecules. 2019.
PMID: 30678248
Free PMC article.
As a natural potential resource, Tamarix ramosissima has been widely used as barbecue skewers for a good taste and unique flavor. The polyphenolics in the branch bark play a key role in the quality improvement. The purposes of the present work were to explore the polypheno …
As a natural potential resource, Tamarix ramosissima has been widely used as barbecue skewers for a good taste and unique flavor. The polyph …
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