Zobrazeno 1 - 10
of 175
pro vyhledávání: '"Dongqing YE"'
Autor:
Jinfeng SHENG, Xuefeng WANG, Yawen LEI, Ping YI, Li LI, Yayuan TANG, Dongqing YE, Cailing YAN
Publikováno v:
Shipin gongye ke-ji, Vol 45, Iss 11, Pp 260-269 (2024)
In this paper, the effects of three postharvest treatments (aerobic,vacuum,vacuum+1-MCP) on browning, active oxygen metabolism and saccharides during storage of deastringent persimmon were researched. Meanwhile, the correlations between browning and
Externí odkaz:
https://doaj.org/article/fd8eef0c97cb40dda693136e0e88a2df
Publikováno v:
Food Chemistry: X, Vol 25, Iss , Pp 102066- (2025)
Grape maturity and yeast strains are crucial to determining young wine quality. This study evaluates the impact of three grape maturity levels with sugar contents of 22, 25, and 28°Brix combined with two S. cerevisiae strains selected from distinct
Externí odkaz:
https://doaj.org/article/562594ece8fc4753a6322c74a6cd52a0
Publikováno v:
Zhongguo gonggong weisheng, Vol 40, Iss 1, Pp 23-28 (2024)
ObjectiveTo investigate the relationship between uric acid and the incidence of thyroid nodules (TNs) in health examinees in Anhui province for early intervention on TNs incidence. MethodsTotally 3 151 adults having regular health examinations at the
Externí odkaz:
https://doaj.org/article/eb1fa14bbe894a8684cef30d4b5d781e
Autor:
Jinfeng SHENG, Yawen LEI, Xuefeng WANG, Li LI, Ming XIN, Dongqing YE, Cailing YAN, Dongning LING
Publikováno v:
Shipin gongye ke-ji, Vol 45, Iss 2, Pp 152-160 (2024)
In this study, effects of four single factors which including slice thickness, frying temperature, frying time and deoilling time on the quality of persimmon chips under low-temperature vacuum frying were analyzed. According to the Box-Behnken test p
Externí odkaz:
https://doaj.org/article/951e5d820c114a459e2efe7ae2e66952
Autor:
Tingting Qian, Jie Zhang, Jintao Liu, Jingwei Wu, Zhaohui Ruan, Wenru Shi, Yinguang Fan, Dongqing Ye, Xinyu Fang
Publikováno v:
Ecotoxicology and Environmental Safety, Vol 278, Iss , Pp 116438- (2024)
Phthalates are positioned as potential risk factors for health-related diseases. However, the effects of exposure to phthalates on accelerated aging and the potential modifications of physical activity remain unclear. A total of 2317 participants con
Externí odkaz:
https://doaj.org/article/4cfcf51e5a2c4eca8906f878c50731ca
Publikováno v:
Frontiers in Public Health, Vol 11 (2023)
ObjectiveRecent studies suggest air pollution as an underlying factor to kidney disease. However, there is still limited knowledge about the short-term correlation between glomerulonephritis (GN) and air pollution. Thus, we aim to fill this research
Externí odkaz:
https://doaj.org/article/5617c86cf92a4653853938e1b69f4a18
Autor:
Jie Wang, Bo Wei, Zhuojun Chen, Yixin Chen, Songyu Liu, Bolin Zhang, Baoqing Zhu, Dongqing Ye
Publikováno v:
Frontiers in Microbiology, Vol 14 (2023)
Real-time monitoring of microbial dynamics during fermentation is essential for wine quality control. This study developed a method that combines the fluorescent dye propidium monoazide (PMA) with CELL-qPCR, which can distinguish between dead and liv
Externí odkaz:
https://doaj.org/article/f4467136d2ac47c4a18e0f7e08a38e7b
Autor:
Jinfeng SHENG, Kun CHEN, Yawen LEI, Xuefeng WANG, Yayuan TANG, Dongqing YE, Xi CHEN, Jian SUN
Publikováno v:
Shipin gongye ke-ji, Vol 43, Iss 11, Pp 126-135 (2022)
In this paper, the effects of three kinds of microwave (MVD, 1.5, 2.0, 2.5 min) and hot air (HAD) drying at 60 ℃ on the drying characteristics and quality of jasmine were compared and analyzed. The results showed that in microwave drying stage, the
Externí odkaz:
https://doaj.org/article/426b23b2da22424da8499ce23b8bd685
Autor:
Jinfeng SHENG, Kun CHEN, Xuefeng WANG, Dongqing YE, Dongning LING, Yawen LEI, Xuemei HE, Jian SUN
Publikováno v:
Shipin gongye ke-ji, Vol 43, Iss 9, Pp 108-118 (2022)
The effects of heat pump drying, microwave drying and vacuum freeze drying on the color, powder properties, amino acid components and volatile components in mulberry leaf powder were compared and analyzed. The results showed that L* and b*were the hi
Externí odkaz:
https://doaj.org/article/6e4ceccaf6ea46f699a97f6f0c19d6a5
Autor:
Shupei Wang, Zhimei Tan, Chenshu Wang, Wenqing Liu, Fangxue Hang, Xuemei He, Dongqing Ye, Li Li, Jian Sun
Publikováno v:
Foods, Vol 12, Iss 23, p 4249 (2023)
This study identified and tested fruit-isolated Metschnikowia yeasts against three major postharvest citrus pathogens, namely, Penicillium digitatum, Penicillium italicum, and Geotrichum citri-aurantii, and further evaluated the impact of FeCl3 on th
Externí odkaz:
https://doaj.org/article/0e5fb45e7bd8458f8bf76b5043f839af