Zobrazeno 1 - 10
of 530
pro vyhledávání: '"Baocai, Xu"'
Publikováno v:
Shipin gongye ke-ji, Vol 45, Iss 18, Pp 355-365 (2024)
Strong-aroma natural spices are characterized by their strong aroma, possessing aromatic and irritating properties, with the main components being aromatic compounds. Typical representatives include star anise, cinnamon, fennel, and cloves. The afore
Externí odkaz:
https://doaj.org/article/6f9a93fb0c574e75a3b1a67a0d1c4f6e
Autor:
Yuqi WANG, Bifeng XU, Kezhou CAI, Baocai XU, Qiuyu WANG, Shulin ZHANG, Daoliang LAN, Linlin WANG
Publikováno v:
Shipin gongye ke-ji, Vol 45, Iss 14, Pp 62-70 (2024)
This study aimed to examine the impact of different low-sodium formulations on the quality and oxidative properties of yak meat products. Yak foreleg meat was utilized as the primary raw material, and various proportions of potassium chloride (KCl) a
Externí odkaz:
https://doaj.org/article/a142b2d2eedc4a6597377d172e4115b7
Publikováno v:
Journal of Diabetes Investigation, Vol 15, Iss 7, Pp 931-938 (2024)
Abstract Aims/Introduction Mean blood glucose (MBG) level is associated with mortality among critically ill patients. We undertook a cohort study to investigate the relationship between MBG and mortality in critically ill patients. Materials and Meth
Externí odkaz:
https://doaj.org/article/8ab7202731264c56bf8d6520ac1d6035
Publikováno v:
Food Chemistry: X, Vol 24, Iss , Pp 101898- (2024)
This study aimed to explore the effects of frozen storage and flavoring substances (sugar and salt) on the metabolite profiles of nonflavored (BS1) and flavored (BS2) beef samples through UHPLC–MS/MS and an untargeted method and flavor profiles usi
Externí odkaz:
https://doaj.org/article/6ae2db70f86443e7802d409863281dd8
Publikováno v:
Food Chemistry: X, Vol 23, Iss , Pp 101577- (2024)
Protein binding to bile salts (BSs) reduces cholesterol levels, but the exact mechanism is unclear. In this study, we performed simulated gastrointestinal digestion of egg white protein hydrolysate (EWPHs) and included an unenzyme digestion group (CK
Externí odkaz:
https://doaj.org/article/b4853d13d9344169bf755349bafc6a4b
Publikováno v:
AIP Advances, Vol 14, Iss 7, Pp 075113-075113-10 (2024)
In order to mitigate the stress-shielding effect resulting from the stiffness disparity between titanium alloy and bone, the use of additive manufacturing to create porous Ti6Al4V components shows promise for orthopedic implant applications. In this
Externí odkaz:
https://doaj.org/article/12a198cda4ff4b2887fe71496396c5a6
Publikováno v:
Shipin gongye ke-ji, Vol 44, Iss 24, Pp 43-53 (2023)
The sensory evaluation, electronic nose (E-nose), and solid-phase microextraction-gas chromatography-mass spectrometry (SPME-GC-MS) were used to analyze the emulsified sausages (with or without fat addition) volatiles at different cooking temperature
Externí odkaz:
https://doaj.org/article/c41bd099a5194157931c9ce7245e0978
Publikováno v:
Food Science and Human Wellness, Vol 12, Iss 4, Pp 1184-1191 (2023)
The degradation of titin could make the myofibrillar fragmentation to improve meat tenderization during postmortem. This study aimed to investigate effect of phosphorylation on titin degradation. Protein kinase A (PKA) and alkaline phosphatase (AP) w
Externí odkaz:
https://doaj.org/article/2e1fe2071c714de7ad32654aea91dc16
Autor:
Liangyun Yu, Jingjing Zhang, Jiajun Li, Liangju Sun, Qi Zhang, Bairen Yang, Mingquan Huang, Baocai Xu
Publikováno v:
Frontiers in Chemistry, Vol 12 (2024)
It is of great significance to develop a simple and rapid electrochemical sensor for simultaneous determination of heavy metal ions (HMIs) in Baijiu by using new nanomaterials. Here, graphene (GR) was utilized to combine with covalent organic framewo
Externí odkaz:
https://doaj.org/article/5b1a3f2544994ed582d7460b7e938e54
Publikováno v:
Molecular Cancer, Vol 22, Iss 1, Pp 1-14 (2023)
Abstract CircZBTB44 (hsa_circ_0002484) has been identified to be upregulated in renal cell carcinoma (RCC) tissues, while its role and contribution in RCC remain elusive. We confirmed the overexpression of circZBTB44 in RCC cells compared to normal k
Externí odkaz:
https://doaj.org/article/df061c58515748dba9b9217e9aa4a271