Zobrazeno 1 - 10
of 45
pro vyhledávání: '"Changqing WEI"'
Autor:
Yunshuo Xiao, Kun Yang, Qiuying Huang, Changqing Wei, Manlv Wei, Zhili Geng, Hui Wu, Tianhong Zhou, Xialoin Yin, Yali Zhou
Publikováno v:
Frontiers in Oncology, Vol 14 (2024)
The management of patients with myelodysplastic syndrome (MDS) refractory to hypomethylating agents (HMAs) remains a challenge with few reliably effective treatments. Preclinical studies have shown that the inhibition of the nuclear export protein XP
Externí odkaz:
https://doaj.org/article/98d24eff47a64f4bb69034716baa2906
Autor:
Yilai Wan, Chengjian Xu, Zhongyan Zhu, Wenyu Liu, Changqing Wei, Yuwen Yi, Zhanxia Liu, Ting Wang, Nan Zhu, Hang Xiao
Publikováno v:
Frontiers in Sustainable Food Systems, Vol 8 (2024)
The rose hydrosol was extracted from Yunnan Dark Red Rose petals by steam distillation, and the extraction process was optimized by response surface methodology. Besides, volatile compounds in the rose hydrosol were analyzed by headspace solid phase
Externí odkaz:
https://doaj.org/article/1f2d06910a1a4b4280c13e55fe6cd55e
Publikováno v:
Shipin gongye ke-ji, Vol 45, Iss 1, Pp 258-267 (2024)
In order to evaluate the differences in physicochemical quality and flavor of commercially edible tiger nut oil, gas chromatography-ion mobility spectroscopy (GC-IMS) combined with principal component analysis was used to compare the volatile compoun
Externí odkaz:
https://doaj.org/article/ff4e3b35ff1a485287f17f921eb7aa74
Autor:
Zhiya Niu, Zhongyan Zhu, Jing Zhou, Chengjian Xu, Changqing Wei, Wenyu Liu, Zhanxia Liu, Ting Wang, Hang Xiao
Publikováno v:
Foods, Vol 13, Iss 11, p 1682 (2024)
In this study, tomato seed (TS) samples were subjected to different roasting conditions (90–170 °C and 10–30 min) to compare their effects on the chemical composition and oxidative stability of tomato seed oil (TSO). Unroasted TS was considered
Externí odkaz:
https://doaj.org/article/e4fd3d7d0d99459584d15f55e6f6e1ba
Autor:
Huankang Li, Jiajia Han, Zhongkai Zhao, Jinhu Tian, Xizhe Fu, Yue Zhao, Changqing Wei, Wenyu Liu
Publikováno v:
Frontiers in Nutrition, Vol 9 (2023)
IntroductionThe quality of pressed walnut oil can be improved by moderate roasting treatment.MethodsThis study compared physicochemical characteristics and antioxidant ability of walnut oils pressed from differently roasted pretreated walnuts, analyz
Externí odkaz:
https://doaj.org/article/1d3a2374b391404f881639b723981b97
Autor:
Xinjin Shi, Xinyu Zhang, Haiwei Sun, Changqing Wei, Yingnan Liu, Jiguan Luo, Xuebo Wang, Zongyan Chen, Hongjun Chen
Publikováno v:
Poultry Science, Vol 101, Iss 1, Pp 101564- (2022)
ABSTRACT: Duck adenoviruses (DAdVs) include serotype 1 (DAdV-1) in the genus Atadenovirus and serotypes 2-4 (DAdV-2, 3, and 4) in the genus Aviadenovirus. DAdV-3 was initially isolated from Chinese Muscovy ducks in 2014, whereby the infected ducks ex
Externí odkaz:
https://doaj.org/article/07228134b1754e549ef8649246f97760
Publikováno v:
Ultrasonics Sonochemistry, Vol 74, Iss , Pp 105578- (2021)
In this study, ultrasonic/microwave-assisted extraction (UMAE), microwave-assisted extraction (UAE), ultrasound-assisted extraction (UAE), and pressurized liquid extraction (PLE) were applied to extract green coffee oil (GCO), and the physicochemical
Externí odkaz:
https://doaj.org/article/73ba6644c66248fda6b70977279ae1c6
Publikováno v:
Food Analytical Methods. 16:888-899
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::0439343c439b090e267bd93d4c3a20bf
https://doi.org/10.1007/s12161-023-02467-8
https://doi.org/10.1007/s12161-023-02467-8
Autor:
Yilai Wan, Yazhuan Li, Lingzhen Liu, Fuhe Li, Na Wang, Tingting Zhang, Changqing Wei, Wenyu Liu
In this study, Yunnan Dark Red Rose petals were used as experimental materials, and rose hydrosol was extracted by steam distillation. Under the optimal extraction parameters, whether stamens were added or not was also taken into account. Four groups
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::f241d4f694c83d211f359ee19ca368cd
https://doi.org/10.21203/rs.3.rs-2975895/v1
https://doi.org/10.21203/rs.3.rs-2975895/v1
Publikováno v:
European Journal of Lipid Science and Technology.
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::9f19d3e19aaef011a6875af027ab029d
https://doi.org/10.1002/ejlt.202200197
https://doi.org/10.1002/ejlt.202200197