Zobrazeno 91 - 100
of 324
pro vyhledávání: '"Weiwei Cao"'
Publikováno v:
2022 2nd International Conference on Big Data Engineering and Education (BDEE).
Autor:
Weiwei, Cao, Junliang, Chen, Linlin, Li, Guangyue, Ren, Xu, Duan, Qian, Zhou, Mengli, Zhang, Danping, Gao, Shanshan, Zhang, Xu, Liu
Publikováno v:
Molecules (Basel, Switzerland). 27(15)
Autor:
Zhe Wang, Xu Duan, Guangyue Ren, Jingfang Guo, Jiangtao Ji, Yiming Xu, Weiwei Cao, Linlin Li, Mengyue Zhao, Yuan Ang, Xin Jin, Bhesh Bhandari, Lewen Zhu, Yan Zhang
Publikováno v:
Food chemistry. 404
The preparation of egg yolk powder (EYP) with excellent solubility and high retention of active IgY is of great significance for increasing the added value and promoting the application of EYP. A new method of preparing EYP by microwave-assisted free
Publikováno v:
Proceedings of the 34th International Conference on Software Engineering and Knowledge Engineering.
Publikováno v:
Phytomedicine. 112:154697
Publikováno v:
Food Hydrocolloids. 137:108318
Publikováno v:
Construction and Building Materials. 370:130732
Autor:
Fei Wang, Chao Cheng, Weiwei Cao, Zhongyi Wu, Heng Wang, Wenting Wei, Zhuangzhi Yan, Zhaobang Liu
Publikováno v:
Computers in Biology and Medicine. 155:106657
Publikováno v:
Biosensorsbioelectronics. 214
In this work, the electrochemiluminescence (ECL) phenomenon of three-dimensional graphitic carbon nitride (3D g-C
Publikováno v:
Journal of food biochemistryREFERENCES. 46(9)
Artemisia selengensis Turcz (AST) as a common vegetable is rich in di-caffeoylquinic acids (di-CQAs) and has been reported to possess multiple health benefits. However, whether di-CQAs from AST leaf extracts (ASTE) could alleviate gout inflammation i