Zobrazeno 1 - 10
of 133
pro vyhledávání: '"Honglei ZHAO"'
Publikováno v:
Indian Journal of Dermatology, Vol 69, Iss 4, Pp 317-327 (2024)
Background: The relationship between psoriasis, cancer, and mortality has been reported in observational studies. Considering the high heterogeneity in systematic review and meta-analysis and inconsistent results in previous studies, the association
Externí odkaz:
https://doaj.org/article/57cd997e224e44cba3b3c0b055bda4c2
Publikováno v:
Archives of Medical Science, Vol 20, Iss 4, Pp 1128-1137 (2024)
Introduction The systemic immune-inflammation index (SII), based on peripheral lymphocyte, neutrophil, and platelet counts, has recently been investigated as a prognostic marker in several tumors. However, the SII has rarely been reported in skin can
Externí odkaz:
https://doaj.org/article/ac0a9d03352346c2a170d91b600e2d34
Autor:
Pedro Fonseca, Weiyingqi Cui, Nona Struyf, Le Tong, Ayushi Chaurasiya, Felipe Casagrande, Honglei Zhao, Dinura Fernando, Xinsong Chen, Nicholas P. Tobin, Brinton Seashore-Ludlow, Andreas Lundqvist, Johan Hartman, Anita Göndör, Päivi Östling, Lars Holmgren
Publikováno v:
Journal of Experimental & Clinical Cancer Research, Vol 43, Iss 1, Pp 1-23 (2024)
Abstract Background Tumor cells have the ability to invade and form small clusters that protrude into adjacent tissues, a phenomenon that is frequently observed at the periphery of a tumor as it expands into healthy tissues. The presence of these clu
Externí odkaz:
https://doaj.org/article/33dfb61ce30b4942b583460a044384b6
Publikováno v:
Molecules, Vol 29, Iss 17, p 4238 (2024)
The combustion of fuel with high sulfur concentrations produces a large number of sulfur oxides (SOx), which have a range of negative effects on human health and life. The preparation of catalysts with excellent performance in the oxidative desulfuri
Externí odkaz:
https://doaj.org/article/e39076c80da84d5a81867adfe2699d7c
Publikováno v:
Food Chemistry: X, Vol 21, Iss , Pp 101059- (2024)
The effects of different edible fungi on the flavor profiles of fish soups were analyzed by sensory evaluation, non-volatile and volatile flavor compounds. The sensory attributes of fish soups were modified by adding edible fungi, with the highest to
Externí odkaz:
https://doaj.org/article/f27cbcfc0a944bf6a2787d4afbb650eb
Autor:
Hualin LIU, Dengfeng LIN, Honglei ZHAO, Yongxia XU, Xuepeng LI, Jianrong LI, Mingli WANG, Guangren JI
Publikováno v:
Shipin gongye ke-ji, Vol 44, Iss 17, Pp 186-193 (2023)
Salmon bone soup was prepared by ultrasonic-assisted heating, and the cooking process was optimized by response surface test using soluble proteins, sensory score, and amino acid nitrogen as the indicators. Furthermore, the taste characteristics diff
Externí odkaz:
https://doaj.org/article/ebf567e2b8d246079be64bb23d86f5f2
Autor:
Yu Shi, Lei Si, Wei Wang, Ke Peng, Yishu Liu, Xiaoying Liu, Zhihui Wang, Menglu Ouyang, Jing Hao, Weicong Cai, Lin Lei, Kaihao Lin, Jessica Gong, Guiyuan Han, Yunfeng Wang, Honglei Zhao, Yinghao Xie, Yuxin Xie
Publikováno v:
BMJ Open, Vol 14, Iss 2 (2024)
Objective To quantify the trends in systolic and diastolic blood pressure (BP) among adults in Shenzhen from 1997 to 2018.Design Cross-sectional study.Settings The data were collected from all districts in Shenzhen, China in the years of 1997, 2009 a
Externí odkaz:
https://doaj.org/article/6d4d2c3fc9aa4896b077d6afdfab391a
Publikováno v:
PLoS ONE, Vol 19, Iss 7, p e0306048 (2024)
BackgroundThe linkage between psoriasis and hypertension has been established through observational studies. Despite this, a comprehensive assessment of the combined effects of psoriasis and hypertension on all-cause mortality is lacking. The princip
Externí odkaz:
https://doaj.org/article/1d08eec511404a83b8bd7a61137dca49
Publikováno v:
Ultrasonics Sonochemistry, Vol 95, Iss , Pp 106406- (2023)
The effect of oat β-glucan (OG) combined with ultrasound treatment on the gelation properties of silver carp surimi with different salt contents was investigated. The results demonstrated that the gelation properties of surimi gels at high salt conc
Externí odkaz:
https://doaj.org/article/d95de9bccc1243cfa4b51f4df532026d
Publikováno v:
Shipin gongye ke-ji, Vol 43, Iss 10, Pp 94-103 (2022)
In order to reduce the phosphates in emulsified meat products, the development of efficient phosphate-free water retention agent has attached great importance in meat processing industry. In this study, on the basis of 0.2% (w/w) sodium hydrogen carb
Externí odkaz:
https://doaj.org/article/f28032ab38954538aff2b86ea80168f6