Zobrazeno 1 - 10
of 101
pro vyhledávání: '"Huaying Du"'
Autor:
Jiaqi Zhang, Xiuying Gao, Guang Cai, Yuji Wang, Jianbo Li, Huaying Du, Ruqin Wang, Hongsheng Zhang, Ji Huang
Publikováno v:
Rice, Vol 14, Iss 1, Pp 1-16 (2021)
Abstract Background Grain size is one of the major determinants of cereal crop yield. As a class of plant polyhydroxysteroids, brassinosteroids (BRs) play essential roles in the regulation of grain size and plant architecture in rice. In a previous r
Externí odkaz:
https://doaj.org/article/582083cdbadc422d8e969fb0c0dc3dba
Autor:
Bing Duan, Huaying Du, Wei Zhang, Jing Wang, Zhipeng Cai, Yonggen Shen, Tenghuan Huang, Jie Yuan, Zengyu Gan, Jinyin Chen, Liqin Zhu
Publikováno v:
Frontiers in Plant Science, Vol 13 (2022)
Botryosphaeria dothidea is a major pathogen responsible for postharvest kiwifruit soft rot. This study aimed to determine the influence of hydrogen sulfide (H2S) on postharvest resistance to kiwifruit soft rot and the antifungal role of H2S against B
Externí odkaz:
https://doaj.org/article/6fe680bdc8f14a909801d909623584b6
Autor:
Xinzhu Chen, Huaying Du, Yanping Hong, Yubo Wang, Mei Shu, Dan Wang, Peng Dai, Weijie Deng, Jianhua Xiong, Wuying Yang
Publikováno v:
Food and Agricultural Immunology, Vol 32, Iss 1, Pp 403-418 (2021)
To determine furaltadone metabolites 5-methylmorpholino-3-amino-2-oxazolidinone (AMOZ) residual levels in ctenopharyngodon idellus, direct competitive enzyme-linked immunosorbent assay (dcELISA) was developed based on a single-chain variable fragment
Externí odkaz:
https://doaj.org/article/e20fc5a80a514648888215e77d2df0c0
Autor:
Yuan Dou, Chunmei Chang, Jing Wang, Zhipeng Cai, Wei Zhang, Huaying Du, Zengyu Gan, Chunpeng Wan, Jinyin Chen, Liqin Zhu
Publikováno v:
Frontiers in Nutrition, Vol 8 (2021)
This work investigates the role of hydrogen sulfide (H2S) in the browning and regulating the antioxidant defensive system in fresh-cut Chinese water chestnuts. The samples were fumigated with 0, 10, and 15 μl L−1 of H2S and stored at 10°C for 8 d
Externí odkaz:
https://doaj.org/article/4c50f3250f9b42dba09e6a12c7d5bad0
Autor:
Huaying Du, Ying Sun, Rui Yang, Wei Zhang, Chunpeng Wan, Jinyin Chen, İbrahim Kahramanoğlu, Liqin Zhu
Publikováno v:
Journal of Food Quality, Vol 2021 (2021)
Current research aimed at studying the effect of benzothiazole (BTH) on the fruit quality and resistance against Penicillium italicum (P. italicum). Recently, a synthetically prepared novel BTH was introduced that elicits the induction of resistance
Externí odkaz:
https://doaj.org/article/565ee026df08498f87e21c8579d9b3c2
Publikováno v:
Applied Sciences, Vol 12, Iss 4, p 2017 (2022)
To improve the mechanical strength and oil-loading performances of egg white protein (EWP) aerogel, the effects of different grafting degrees on the modification of EWP by sodium carboxymethylcellulose (CMC-Na) were investigated. After different dry-
Externí odkaz:
https://doaj.org/article/0393de86570e48898f66a70bc02c1398
Publikováno v:
Food and Agricultural Immunology, Vol 29, Iss 1, Pp 600-614 (2018)
Ovotransferrin (OVT) is one of the major proteins in avian albumen that exerts diverse biological activities. This study is aimed to investigate the antiviral effect and mechanism of OVT from the avian egg. Effects of OVT on vesicular stomatitis viru
Externí odkaz:
https://doaj.org/article/ffa9c42e4bb04076a964fd52e753ec55
Publikováno v:
Journal of Functional Foods, Vol 37, Iss , Pp 424-432 (2017)
Proteins and bioactive peptides in avian egg whites exert anti-inflammatory activity. Here, we aimed to evaluate the anti-inflammatory effect of ovotransferrin (OVT) and its di-peptides by simulated peptide-cut using an in vitro model of TNF-α-induc
Externí odkaz:
https://doaj.org/article/67aee8c6c17e48178448579c24d3963c
Autor:
Zhipan Wu, Huaying Du
Publikováno v:
Mobile Information Systems. 2022:1-12
With the improvement of computer computing power and storage capacity, the emergence of massive data makes the methods based on human action feature detection and recognition unable to meet people’s needs due to poor generalization ability. Based o
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::e065970d5f1b27db3e42180e95184c48
https://doi.org/10.1155/2022/4652946
https://doi.org/10.1155/2022/4652946
Autor:
Tiantian, Liu, Yan, Zhao, Na, Wu, Shuping, Chen, Mingsheng, Xu, Huaying, Du, Yao, Yao, Yonggang, Tu
Publikováno v:
Critical Reviews in Food Science and Nutrition. :1-21
Some bioactive substances in food have problems such as poor solubility, unstable chemical properties and low bioavailability, which limits their application in functional food. Recently, many egg white protein-based delivery carriers have been devel
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::b5ae997f208d6ff66d0b004590771b43
https://doi.org/10.1080/10408398.2022.2107612
https://doi.org/10.1080/10408398.2022.2107612