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| 1 | Anti-diabetic and anti-hyperlipidemic effects of sea cucumber(Cucumaria frondosa) gonad hydrolysates in type Ⅱ diabetic rats显示文摘The present study investigated the anti-diabetic activity and potential mechanisms of sea cucumber gonad hydrolysates(SCGH)in a rat model of type II diabetes induced by streptozotocin(STZ)combined with high-fat diet(HFD).Results showed that SCGH significantly reduced water intake,fasting blood glucose level and glycated hemoglobin level.Moreover,the oral glucose tolerance,insulin resistance and plasma lipid level in diabetic rats were also alleviated.Furthermore,histological analysis showed that SCGH effectively protected the tissue structure of liver.In addition,mechanism studies showed that SCGH improved glucose metabolism via activating the IRS/Akt signaling pathway,and promoted lipid metabolism via activating the AMPK signaling pathway.In summary,these findings suggested that SCGH have potential anti-diabetic effects by improving insulin resistance and lipid metabolism disorders. | Tingting Wang Lin Zheng Shuguang Wang Mouming Zhao Xiaoling Liu | 2022 | Food Science and Human Wellness2022，11，6： | 3 |
| 2 | Structural characterisation of polysaccharides from Tricholoma matsutake and their antioxidant and antitumour activities显示文摘 | Lijun You Qing Gao Mengying Feng Bao Yang Jiaoyan Ren Longjian Gu Chun Cui Mouming Zhao | 2013 | Food Chemistry2013，，4： | 2 |
| 3 | Optimization for the extraction of polysaccharides from Ganoderma lucidum and their antioxidant and antiproliferative activities显示文摘 | Chung-wah Ma Mengying Feng Xufeng Zhai Minghua Hu Lijun You Wei Luo Mouming Zhao | 2013 | Journal of the Taiwan Institute of Chemical Engineers2013，，： | 2 |
| 4 | Macroporous resin purification behavior of phenolics and rosmarinic acid from Rabdosia serra (MAXIM.) HARA leaf显示文摘 | Lianzhu Lin Haifeng Zhao Yi Dong Bao Yang Mouming Zhao | 2011 | Food Chemistry2011，，2： | 2 |
| 5 | in vitro antioxidant activity and in vivo anti-fatigue effect of loach (Misgurnus anguillicaudatus) peptides prepared by papain digestion显示文摘 | YOU Lijun ZHAO Mouming REGENSTEIN J M | 2011 | Food Chemistry2011，124，： | 1 |
| 6 | In vitro antioxidant activity and in vivo anti-fatigue effect of loach (Misgurnus anguillicaudatus) peptides prepared by papain digestion显示文摘 | YOU Lijun ZHAO Mouming REGENSTEIN J M | 2011 | Food Chemistry2011，124，1： | 1 |
| 7 | Structural analysis of water-soluble polysaccharides in the fruiting body of Dictyophora indusiata and their in vivo antioxidant activities显示文摘 | Yanglin Hua Bao Yang Jian Tang Zhonghua Ma Qing Gao Mouming Zhao | 2011 | Carbohydrate Polymers2011，，1： | 1 |
| 8 | Effects of combined high -pressure homogenization and enzymatic treatment on extraction yield, hydrolysis and function prop- erties of peanut proteins 显示文摘 | DONG Xinhong ZHAO Mouming SHI John | 2011 | Innov Food Sci Emerg2011，12，4： | 1 |
| 9 | Effect of Oxidation on the Emulsifying Properties of Myofibrillar Proteins显示文摘 | Weizheng Sun Feibai Zhou Da-Wen Sun Mouming Zhao | 2013 | Food and Bioprocess Technology2013，，7： | 1 |
| 10 | Improvement on functional properties of wheat gluten by enzymatic hydrolysis and uhrafihration 显示文摘 | Wang Jinshui Zhao Mouming Yang Xiaoquan | 2006 | Journal of Cereal Science2006，44，1： | 1 |
| 11 | Structural characterization of water-soluble polysaccharides from Opuntia monacantha cladodes in relation to their anti-glycated activities 显示文摘 | ZHAO Mouming YANG Ning YANG Bao | 2007 | Food Chemistry2007，105，： | 1 |
| 12 | Comparative evaluation of rosmarinic acid, methyl rosmarinate and pedalitin isolated from Rabdosia serra (MAXIM.) HARA as inhibitors of tyrosinase and α-glucosidase显示文摘 | Lianzhu Lin Yi Dong Haifeng Zhao Lingrong Wen Bao Yang Mouming Zhao | 2011 | Food Chemistry2011，，3： | 1 |
| 13 | Phenolics from Garcinia mangostana fruit and their antioxidant activities显示文摘 | Limei Yu Mouming Zhao Bao Yang | 2006 | J agaric food chem2006，9，9： | 1 |
| 14 | Behavior of Wheat Gluten by Heat Treatment Followed by Transglutaminase Cross-linking Reaction显示文摘 | Wang Jinshui Zhao Mouming Yang Xiaoquan | 2007 | Food Hydrocolloids2007，21，2： | 1 |
| 15 | Effect of Maillard reaction products derived from the hydrolysate of mechanically deboned chicken residue on the antioxidant, textural and sensory properties of Cantonese sausages 显示文摘 | Weizheng Sun Mouming Zhao Chun Cui | 2010 | Meat Science2010，86，2： | 1 |
| 16 | Identification of polyphenols in tobacco leaf and their antioxidant and antimicrobial activities显示文摘 | Haiyan Wang Mouming Zhao Bao Yang Yueming Jiang Guohua Rao | 2007 | Food Chemistry2007，，4： | 1 |
| 17 | Effect of Maillard reaction products derived from the hydrolysate of mechanically deboned chicken residue on the antioxidant,textural and sensory properties of Cantonese sausages显示文摘 | WEIZHENG SUN MOUMING ZHAO CHUN CUI | 2010 | Meat Science2010，14，4： | 1 |
| 18 | Effectof thermal treatment on the enzymatic hydrolysis ofchicken proteins显示文摘 | Chun Cui Xuesong Zhou Mouming Zhao | 2009 | Innovative Food Science and Em-erging Technologies2009，，10： | 1 |
| 19 | Characterization of antioxidant activity and volatile compounds of Maillard reaction products derived from different peptide fractions of peanut hydrolysate显示文摘 | Guowan Su Lin Zheng Chun Cui Bao Yang Jiaoyan Ren Mouming Zhao | 2011 | Food Research International2011，，10： | 1 |
| 20 | Antioxidant activity of methanolic extract of emblica fruit(Phyllanthus emblica L)from six regions in China显示文摘 | Xiaoli Liu Mouming Zhao Jinshui Wang | | 0，，： | 1 |
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