Zobrazeno 1 - 10
of 83
pro vyhledávání: '"Bao Guo Sun"'
Autor:
Xiao-zhou Lu, Hang-tong Hu, Wei Li, Jin-feng Deng, Li-da Chen, Mei-qing Cheng, Hui Huang, Wei-ping Ke, Wei Wang, Bao-guo Sun
Publikováno v:
Journal of Traditional and Complementary Medicine, Vol 14, Iss 5, Pp 544-549 (2024)
Background: Tongue inspection, an essential diagnostic method in Traditional Chinese Medicine (TCM), has the potential for early-stage disease screening. This study aimed to evaluate the effectiveness of deep learning-based analysis of tongue images
Externí odkaz:
https://doaj.org/article/9b1a0b8d7c3d417e8db4f6736cda859d
Autor:
Shang-Feng Yang, Pei Li, Zi-Lin Fang, Sen Liang, Hong-Yu Tian, Bao-Guo Sun, Kun Xu, Cheng-Chu Zeng
Publikováno v:
Beilstein Journal of Organic Chemistry, Vol 18, Iss 1, Pp 1249-1255 (2022)
The electrochemical preparation of 2-aminothiazoles has been achieved by the reaction of active methylene ketones with thioureas assisted by ᴅʟ-alanine using NH4I as a redox mediator. The electrochemical protocol proceeds in an undivided cell equi
Externí odkaz:
https://doaj.org/article/f2703646caca48c8a72e0753a52616a0
Autor:
Gui-Mei Chen, Wen-Long Li, Shan-Gong Tong, Yun-Tao Qiu, Jin-Zhi Han, Xu-Cong Lv, Lian-Zhong Ai, Jin-Yuan Sun, Bao-Guo Sun, Li Ni
Publikováno v:
Current Research in Food Science, Vol 5, Iss , Pp 1433-1444 (2022)
As a typical representative of Chinese rice wine (Huangjiu), Hongqu rice wine is famous for its red color, mellow taste and strong fragrance. However, due to the open brewing environment and traditional fermentation technology, there are some safety
Externí odkaz:
https://doaj.org/article/c820192d2a4c43b89254e5f3d8efacc7
Publikováno v:
Beilstein Journal of Organic Chemistry, Vol 14, Iss 1, Pp 499-505 (2018)
An efficient electrocatalytic functionalization of N-arylglycine esters is reported. The protocol proceeds in an undivided cell under constant current conditions employing the simple, cheap and readily available n-Bu4NI as the mediator. In addition,
Externí odkaz:
https://doaj.org/article/d9c3ae3e5e7841d5bea310c56c73eb09
Publikováno v:
International Journal of Food Properties, Vol 21, Iss 1, Pp 1854-1866 (2018)
The dominating non-volatile taste compounds in commercial brewed soy sauces were determined by HPLC and evaluated on the contributions to overall taste. Aspartic acid and glutamic acid accounted for 8.77 to 147.98 mg/mL in ten commercial soy sauces s
Externí odkaz:
https://doaj.org/article/2fa50af24f494361a7d135355c09c752
Publikováno v:
International Journal of Food Properties, Vol 21, Iss 1, Pp 1351-1361 (2018)
Recently, propyl lactate has been firstly detected in Chinese Baijiu (Chinese liquor) as one of the odor-active components. In this study, the contents of propyl lactate in other different brewed alcoholic beverages were investigated, including wine,
Externí odkaz:
https://doaj.org/article/d01ce4f342014ef79e64608b417afd0b
Autor:
Xu-Cong Lv, Bin Liu, Guimei Chen, Wei-Ling Guo, Pingfan Rao, Wen-Hong Zhao, Li Wu, Zhang Wen, Zi-Rui Huang, Qi Wu, Li Ni, Bao-Guo Sun, Jinyuan Sun
Publikováno v:
Current Opinion in Food Science. 42:37-50
Chinese rice wine (Huangjiu), a typical representative of traditional fermented foods in China, is distinguished for its unique flavor. Microorganisms play the most important role in the formation of the unique flavor of Huangjiu. The complex flavor
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::d78c2680dcb48d4735b600b195cb38b2
https://doi.org/10.1016/j.cofs.2021.02.017
https://doi.org/10.1016/j.cofs.2021.02.017
Publikováno v:
Foods, Vol 9, Iss 4, p 488 (2020)
Free and bound aroma volatiles from turnjujube during low temperature storage were extracted by headspace solid-phase microextraction. They were then characterized and identified using gas chromatography–mass spectrometry. Turnjujube was harvested
Externí odkaz:
https://doaj.org/article/a49092a6d9f049adbd363d10332ad7b2
Autor:
Yan-Chao Ma, Yang Zheng, Li-Hua Wang, Bao-Guo Sun, Mou-Ming Zhao, Ming-Quan Huang, Ji-Hong Wu, He-He Li, Xiao-Tao Sun
Publikováno v:
Renewable and Sustainable Energy Reviews. 179:113275
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::db0ba9e79a6b49c13668f12e22201efb
https://doi.org/10.1016/j.rser.2023.113275
https://doi.org/10.1016/j.rser.2023.113275
Publikováno v:
International Food Research Journal. 28:566-575
The formation kinetics of browning products (BPs) derived from the self-degradation of L-ascorbic acid (AA) and the reaction between AA and glycine (Gly) were investigated at pH 6.8 and various other parameters, such as temperature, time, and molar c
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::a6d8403d680cc6138042123e52ff7912
https://doi.org/10.47836/ifrj.28.3.16
https://doi.org/10.47836/ifrj.28.3.16