Zobrazeno 1 - 10
of 41
pro vyhledávání: '"Dianxuan Wang"'
Autor:
Yu LI, Wenxue ZHU, Pengxiao CHEN, Yankun WANG, Mengmeng JIANG, Dianxuan WANG, Liang CHEN, Yuquan ZHANG, Xinyang HU, Jin WANG
Publikováno v:
Shipin gongye ke-ji, Vol 45, Iss 14, Pp 42-49 (2024)
To explore the moisture variation law of high oleic peanuts during hot air drying, hot air drying characteristics of various high oleic peanuts under different hot air temperatures (35, 40, 45, 50 ℃) and hot air velocities (0.5, 0.8, 1.1 m/s) were
Externí odkaz:
https://doaj.org/article/8ba1bd8c99a34bdc949d4bd84a856a34
Autor:
Chen Wang, Dianxuan Wang, Fangfang Zeng, Liang Chen, Xinxin Zhao, Xi Zhu, Junji Yao, Yihan Li
Publikováno v:
Insects, Vol 15, Iss 11, p 866 (2024)
The Indian meal moth, Plodia interpunctella (Hübner, 1813) (Lepidoptera: Pyralidae), a primary stored peanut insect pest, exhibited a significant difference in oviposition preference among normal-oleic peanuts (NOPs) and high-oleic peanuts (HOPs). I
Externí odkaz:
https://doaj.org/article/183814f29e9b45e0b0db242b44a54013
Publikováno v:
Foods, Vol 13, Iss 21, p 3390 (2024)
The rice weevil, Sitophilus oryzae (L.), is a major pest that poses a considerable threat to grain safety storage. Early detection is of great significance in reducing grain losses. Studies have demonstrated that pest infestation causes alterations i
Externí odkaz:
https://doaj.org/article/666511976d0c4dc2b273a9f8daf853cf
Publikováno v:
Insects, Vol 15, Iss 2, p 137 (2024)
Pheromones are the basis of insect aggregation, mating, and other behaviors. Cucujoid grain beetles produce macrocyclic lactones as aggregation pheromones, yet research on their biosynthesis at the molecular level remains limited. The rusty grain bee
Externí odkaz:
https://doaj.org/article/7221cb18ddca43bfadd49baa9cb8ed55
Autor:
Pengxiao Chen, Nan Chen, Wenxue Zhu, Dianxuan Wang, Mengmeng Jiang, Chenling Qu, Yu Li, Zhuoyun Zou
Publikováno v:
Foods, Vol 12, Iss 9, p 1823 (2023)
In order to optimize the convective drying process parameters of peanuts and to provide a theoretical basis for the scientific use of energy in the drying process, this study took single-particle peanuts as the research object and analyzed the heat a
Externí odkaz:
https://doaj.org/article/caa344a823f740aa8ded826d71f4b181
Publikováno v:
Grain & Oil Science and Technology, Vol 3, Iss 1, Pp 25-28 (2020)
Knowing the time extension degree of full mortality in phosphine fumigation at low temperature significantly contributes to successful insect pest control, especially for reducing fumigation failure and inhibiting resistance development. The comparis
Externí odkaz:
https://doaj.org/article/11763e1f59cb47d5ad4e415bc817e6c7
Publikováno v:
Journal of Stored Products Research. 101:102089
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::357de463d0b13ffdd3f47b752e1d25bb
https://doi.org/10.1016/j.jspr.2023.102089
https://doi.org/10.1016/j.jspr.2023.102089
Publikováno v:
Journal of Economic Entomology. 113:1105-1109
The lethal exposure time to controlled atmospheres of high nitrogen at stored grain temperatures is an important information for control of stored-product insects. The mortality of 1-d-old egg, 1-wk-old (first or second instar) larva, 3-wk-old (fourt
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::fbadfbb1b3061d18b2f84fd9d3986c9e
https://doi.org/10.1093/jee/toaa038
https://doi.org/10.1093/jee/toaa038
Publikováno v:
Journal of Oleo Science. 69:403-412
Peanuts are usually with high moisture after harvest and must be dried to prevent mildew. Hot air drying is the most commonly used method for peanut drying. The purpose of this study was to evaluate the drying temperatures on the peanut qualities. In
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::4d63efa4e57a9c6c0689ad83edb5d1bd
https://doi.org/10.5650/jos.ess19249
https://doi.org/10.5650/jos.ess19249
Publikováno v:
Journal of oleo science. 71(1)
Storage is an important step after peanut harvest and drying. Many factors could affect the peanut quality during storage. The quality change differences of peanut after being dried by solar radiation and at 35°C, 40°C, 45°C, 50°C during later st
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::32e77f2274cf7ef78eba5b5ea7bc84f0
https://pubmed.ncbi.nlm.nih.gov/34880148
https://pubmed.ncbi.nlm.nih.gov/34880148