Zobrazeno 1 - 10
of 59
pro vyhledávání: '"Huan Bian"'
Autor:
Huan Bian, Yongzhi Zhu, Limin Wen, Jingjing Ma, Pengpeng Li, Zhiming Geng, Daoying Wang, Weimin Xu
Publikováno v:
Food Production, Processing and Nutrition, Vol 5, Iss 1, Pp 1-11 (2023)
Abstract Concentrations of arsenic (As), cadmium (Cd), mercury (Hg) and lead (Pb) in crayfish from Jiangsu province, China, were measured and their health risks were evaluated. For crayfish from both crayfish-rice culture system (CRCS) and crayfish i
Externí odkaz:
https://doaj.org/article/932836898fc84e97aff61c33416c6c12
Publikováno v:
Scientific Reports, Vol 13, Iss 1, Pp 1-13 (2023)
Abstract How to ensure dental stability in new positions and reduce the likelihood of relapse is a major clinical concern in the orthodontic field. Occlusal contacts between arches may affect the transmission of masticatory forces, thereby influencin
Externí odkaz:
https://doaj.org/article/ffe66a669c5144f2aa77d80d1db1c04d
Publikováno v:
Shipin gongye ke-ji, Vol 43, Iss 17, Pp 371-380 (2022)
The effects of different processing methods on the quality of cooked crayfish during refrigerated storage were studied. Crayfish were treated with post-cooking sterilization (100 ℃, 5 min after 121 ℃, 5 min, 0.18 MPa) and simultaneous curing and
Externí odkaz:
https://doaj.org/article/b97efdffac3c4147a1b1fb7e6cba8765
Autor:
Ying Wang, Mengwei Li, Lin Chen, Huan Bian, Xiangying Chen, Huilin Zheng, Peiwei Yang, Quan Chen, Hanmei Xu
Publikováno v:
Signal Transduction and Targeted Therapy, Vol 6, Iss 1, Pp 1-13 (2021)
Abstract Natural killer (NK) cells have been suggested to be associated with type 2 diabetes by regulating systemic inflammation. However, the mechanism by which NK cells regulate insulin sensitivity remains unknown. This study shows that NK-derived
Externí odkaz:
https://doaj.org/article/0b8ec293916940849994272d638a067b
Autor:
Muhan Zhang, Jingjing Ma, Jiaolong Li, Huan Bian, Zheng Yan, Daoying Wang, Weimin Xu, Yanan Zhao, Lizhi Shu
Publikováno v:
Food Science of Animal Products, Vol 1, Iss 1, p 9240010 (2023)
The aim of this study was to investigate the effect of different content of sodium chloride (NaCl) on lipid oxidation of chicken breast meat and the endogenous pro-oxidants/antioxidants contributing to lipid oxidation. The results demonstrated that N
Externí odkaz:
https://doaj.org/article/5253879e60f44a54bfc3617f21e21775
Publikováno v:
Molecular Therapy: Nucleic Acids, Vol 20, Iss , Pp 421-437 (2020)
Pathological angiogenesis is necessary for tumor development and metastasis. Tumor-derived extracellular vesicles (EVs) play an important role in mediating the crosstalk between cancer cells and vascular endothelial cells. To date, whether and how mi
Externí odkaz:
https://doaj.org/article/bb2569bd3bde46b6b937a8239457ab09
Autor:
Qiang Xiong, Muhan Zhang, Ting Wang, Daoying Wang, Chong Sun, Huan Bian, Pengpeng Li, Ye Zou, Weimin Xu
Publikováno v:
Poultry Science, Vol 99, Iss 3, Pp 1761-1767 (2020)
The aim of the current research was to examine lipid oxidation in chicken meat heated to different temperatures followed by refrigerator storage and the factors contributing to lipid oxidation. It showed that lipid oxidation was significantly promote
Externí odkaz:
https://doaj.org/article/c7c61a5b959b49cc93449612aee3ae23
Publikováno v:
Foods, Vol 11, Iss 23, p 3771 (2022)
Clostridium perfringens is a major pathogen causing foodborne illnesses. In this experiment, the inactivation effects of heat and lactic acid (LA) treatments on C. perfringens spores was investigated. Heat treatment (80 °C, 90 °C and 100 °C), LA (
Externí odkaz:
https://doaj.org/article/664abccf7bad4385836cf445e11814e3
Autor:
Zhilan Sun, Pengpeng Li, Fang Liu, Huan Bian, Daoying Wang, Xiaomeng Wang, Ye Zou, Chong Sun, Weimin Xu
Publikováno v:
Scientific Reports, Vol 7, Iss 1, Pp 1-12 (2017)
Abstract SlpB, a surface layer protein isolated from Lactobacillus crispatus, has the potential to enhance the antimicrobial activity of nisin. Previous research indicated that, when combined with nisin, SlpB acted synergistically to inhibit Staphylo
Externí odkaz:
https://doaj.org/article/8091a186dd654c9988e12f7688da4ca9
Autor:
Muhan Zhang, Daoying Wang, Zhiming Geng, Chong Sun, Huan Bian, Weimin Xu, Yongzhi Zhu, Pengpeng Li
Publikováno v:
Asian-Australasian Journal of Animal Sciences, Vol 30, Iss 1, Pp 94-99 (2017)
Objective The aim of this study was to investigate the expression of heat shock protein (HSP) 90, 70, and 60 in chicken muscles and their possible relationship with quality traits of meat. Methods The breast muscles from one hundred broiler chickens
Externí odkaz:
https://doaj.org/article/edb7e57df39d476f93db492de12b9c4e