Zobrazeno 1 - 10
of 43
pro vyhledávání: '"Fugang Xiao"'
Autor:
Gang ZHANG, Fugang XIAO
Publikováno v:
Meikuang Anquan, Vol 55, Iss 9, Pp 204-208 (2024)
In view of the problems of gas overrun and coal and gas outburst accidents in the construction of underground gas extraction boreholes in coal mines, the problems existing in the traditional simple orifice device and the normally open automatic orifi
Externí odkaz:
https://doaj.org/article/71acac0fb9d445b6a52fa76d4c992fc9
Autor:
Jinxin Liu, Yue Wang, Tingting Li, Kunpeng Huang, Chunmei Song, Pengfei Cui, Bailing Yin, Juntao Sun, Fugang Xiao, Deguo Wang
Publikováno v:
Chemical and Biological Technologies in Agriculture, Vol 11, Iss 1, Pp 1-11 (2024)
Abstract A new rapid dual detection method was established to distinguish Bupleurum scorzonerifolium Willd. (BS) and Bupleurum chinense DC. (BC) simultaneously using the proofreading enzyme-mediated probe cleavage coupled with ladder-shape melting te
Externí odkaz:
https://doaj.org/article/5058c00b387f41d389c396297619bbf8
Publikováno v:
Molecules, Vol 28, Iss 19, p 6872 (2023)
This study aims to establish a rapid identification method based on the Proofman-LMTIA technique for distinguishing between Panax quinquefolium and Panax ginseng. By targeting specific 18S rDNA sequences, suitable primers and Proofman probes labeled
Externí odkaz:
https://doaj.org/article/0acfade963bb414693b011158a7a02ae
Autor:
Deguo Wang, Yongzhen Wang, Meng Zhang, Yongqing Zhang, Juntao Sun, Chunmei Song, Fugang Xiao, Yuan Ping, Chen Pan, Yushan Hu, Chaoqun Wang, Yanhong Liu
Publikováno v:
BioTechniques, Vol 71, Iss 1, Pp 358-369 (2021)
A novel method, termed ladder-shape melting temperature isothermal amplification (LMTIA), was developed in this study. As a proof of concept, one pair of primers or two pairs of nested primers and a thermostable DNA polymerase were employed to amplif
Externí odkaz:
https://doaj.org/article/9e9617ec7dad403cb22902011b123b9f
Autor:
Fugang Xiao, Menglin Gu, Yaoxuan Zhang, Yaodong Xian, Yaotian Zheng, Yongqing Zhang, Juntao Sun, Changhe Ding, Guozhi Zhang, Deguo Wang
Publikováno v:
Molecules, Vol 28, Iss 4, p 1685 (2023)
Food adulteration is a serious problem all over the world. Establishing an accurate, sensitive and fast detection method is an important part of identifying food adulteration. Herein, a sequence-specific ladder-shape melting temperature isothermal am
Externí odkaz:
https://doaj.org/article/890e9b12b0264013bb9686838cdb3437
Publikováno v:
Molecules, Vol 27, Iss 11, p 3414 (2022)
Food authenticity has become increasingly important as a result of food adulteration. To identify the authenticity of sweet potato starch noodles, the ladder-shape melting temperature isothermal amplification (LMTIA) method of determining cassava (Ma
Externí odkaz:
https://doaj.org/article/8caaf906c0b34e75822dd37ddd3ec7b4
Publikováno v:
Molecules, Vol 20, Iss 6, Pp 9487-9495 (2015)
Molecular detection of bacterial pathogens based on LAMP methods is a faster and simpler approach than conventional culture methods. Although different LAMP-based methods for pathogenic bacterial detection are available, a systematic comparison of th
Externí odkaz:
https://doaj.org/article/e6eeec9b507643b38a209188fd60d35e
Publikováno v:
Analytical Methods. 15:581-586
A ladder-shape melting temperature isothermal amplification (LMTIA) assay was established and used to detect soybean components in edible oils.
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::60cb07c05ac09e18c44687847e8ca5db
https://doi.org/10.1039/d2ay01719a
https://doi.org/10.1039/d2ay01719a
Publikováno v:
Journal of Biobased Materials and Bioenergy. 16:858-863
This study is to develop a technology for processing red bean (Vigna angularis), and to make red bean becoming a preconditioned grain product for fast cooking. Red bean was subjected to a pre-precondition treatment with high temperature and high pres
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::ff2448f83fb1abe87b76b3b13e6ead85
https://doi.org/10.1166/jbmb.2022.2237
https://doi.org/10.1166/jbmb.2022.2237
Autor:
Yueyue Lou, Penghua Shu, Fugang Xiao, Huiqing Zhu, Mengzhu Yu, Ting Xu, Yuehui Luo, Yamin Li, Yingying Fei, Jihong Huang
Publikováno v:
Records of Natural Products. :417-425
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::9d0b9f464923eedca0401b42bc777574
https://doi.org/10.25135/rnp.297.2110.2223
https://doi.org/10.25135/rnp.297.2110.2223