Publications by authors named "Sailimuhan Asimi"
Article Synopsis
- - Rice quality, processing, and flavor are key factors in breeding new rice varieties, leading to an analysis of 12 new japonica varieties compared to 1 commercial variety for their overall eating quality.
- - The new variety H2-42 stood out with its favorable characteristics, such as a good length-to-width ratio, high yield, excellent taste, and significant aroma components, making it a strong candidate for promotion.
- - The study's findings highlight important rice quality factors and provide valuable insights for the cultivation and improvement of high-quality rice varieties, benefiting both consumers and producers.
Article Synopsis
- - This review examines 332 odorants found in thermally cooked meats, identifying sources including lipid degradation and the Maillard reaction over the past 40 years using gas chromatography-olfactometry (GC-O).
- - It finds that aliphatic aldehydes are the most prevalent compounds, with significant contributions from sulfur and nitrogen-containing heterocyclic compounds that affect meat aroma.
- - Analysis reveals that variations in odorants across different types of cooked meats primarily stem from lipid degradation rather than the Maillard reaction, providing insights for enhancing meat flavor and seasonings.
Rice's geographic origin and variety play a vital role in commercial rice trade and consumption. However, a method for rapidly discriminating the geographical origins of rice from a different region is still lacking. Therefore, the current study developed a volatile organic compound (VOC) based geographical discrimination method using headspace gas chromatography-mass spectrometry (HS-GC-MS) to discriminate rice samples from Heilongjiang, Jilin, and Liaoning provinces.
View Article and Find Full Text PDFMastication and saliva addition affects the formation of a bolus, directly playing a key role in people's eating enjoyment. However, the specific changes of oral physiological parameters and bolus moisture content in the oral processing of rice have not been studied in detail. Thus, in the present study, salivary flow rate, salivary secretion, chewing frequency, and bolus moisture content during oral processing of three rice varieties (japonica rice, indica rice, and glutinous rice) were fully investigated.
View Article and Find Full Text PDFObjectives: Vitamin B-12 and n-3 polyunsaturated fatty acids (PUFA) decrease blood homocysteine (Hcy) concentrations. However, the combined effect of these nutrients on Hcy and ferritin, and C-reactive protein is limited and inconclusive. The objective was to examine the synergistic effect of vitamin B-12 in combination of n-3 PUFA on plasma Hcy, ferritin, and other biochemical markers.
View Article and Find Full Text PDFBackground & Aims: The results of randomized controlled trials in relation to the effect of regular black tea consumption on serum cholesterol concentration were inconsistent. We aimed to investigate and quantify the effect of black tea consumption on serum concentrations of total, LDL and HDL cholesterol.
Methods: We systematically searched and identified relevant literatures in PubMed, Scopus and the Cochrane Library.
Plasma phospholipid polyunsaturated fatty acids and homocysteine in Chinese type 2 diabetes patients.
Asia Pac J Clin Nutr
August 2012
The main aim of the present study was to investigate the plasma phospholipids (PL) fatty acids status and its association with plasma Hcy in patients with type 2 diabetes mellitus (T2DM). One hundred and four T2DM (aged 57.3±13.
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