Zobrazeno 1 - 6
of 6
pro vyhledávání: '"Chang Yuan Xu"'
Publikováno v:
Heliyon, Vol 9, Iss 10, Pp e20940- (2023)
Er3+ has received extensive attention due to its excellent optical properties, especially its emission at 1535 nm in atmospheric propagation window. Enhancement and regulation of 1535 nm emission of Er3+ is of great significance to optical communicat
Externí odkaz:
https://doaj.org/article/a015cd968cab4c8586e2d4465d85b130
Publikováno v:
Food Science and Technology, Volume: 43, Article number: e130022, Published: 20 MAR 2023
Polysaccharides are a class of biological macromolecules made up of sugar chains with multiple glycosidic bonds. To explore the extracted, purified, carboxymethylated and phosphorylated modified to obtained carboxymethylated polysaccharides (HSPS) an
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::7cc1ccd4f4a9770e32ab744402611601
http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612023000100607&lng=en&tlng=en
http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612023000100607&lng=en&tlng=en
A novel radical decarboxylative 1,2,3-trifunctionalization of various 3-enoic acids is achieved via 1,4-imino-N shift by using CF3I as trifluoromethylating reagent and the readily available aryl ketoximes as both acid activator and difunctionalizatio
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::b78e1560b283c7b605f0eb8d51b1ff40
https://doi.org/10.26434/chemrxiv-2022-vz567
https://doi.org/10.26434/chemrxiv-2022-vz567
Publikováno v:
Food Science and Technology (2021)
Food Science and Technology, Issue: ahead, Published: 11 OCT 2021
Food Science and Technology, Volume: 42, Article number: e82121, Published: 11 OCT 2021
Food Science and Technology v.42 2022
Food Science and Technology (Campinas)
Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)
instacron:SBCTA
Food Science and Technology, Issue: ahead, Published: 11 OCT 2021
Food Science and Technology, Volume: 42, Article number: e82121, Published: 11 OCT 2021
Food Science and Technology v.42 2022
Food Science and Technology (Campinas)
Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)
instacron:SBCTA
In this study, we extracted lotus root polysaccharide (LRP) and synthesised phosphorylated lotus root polysaccharide (PLP) using response surface methodology (RSM). RSM analyses revealed that the optimal conditions for PLP synthesis were a reaction d
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::4ae83f4dda721f3830961e4680916f76
http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612021005052209&tlng=en
http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612021005052209&tlng=en
Publikováno v:
Food Science & Nutrition
Codonopsis pilosula is a kind of traditional Chinese medicine used to treat weak spleens, stomach problems, anemia, and fatigue. Polysaccharide is one of main components of Codonopsis pilosula. In this study, response surface methodology (RSM) was us
Publikováno v:
Food Science & Nutrition, 8(12):6660-6669
Codonopsis pilosula is a kind of traditional Chinese medicine used to treat weak spleens, stomach problems, anemia, and fatigue. Polysaccharide is one of main components of Codonopsis pilosula. In this study, response surface methodology (RSM) was us
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::e017051c2a72fac142ffcb8a8c3b0be7
https://repository.publisso.de/resource/frl:6434436
https://repository.publisso.de/resource/frl:6434436