Zobrazeno 1 - 10
of 188
pro vyhledávání: '"Huiling, Huang"'
Publikováno v:
Shipin gongye ke-ji, Vol 45, Iss 12, Pp 265-274 (2024)
In order to explore the quality characteristics of fermented kiwifruit black tea wine, kiwifruit and black tea were fermented, and the flavor and quality of fermented kiwifruit black tea wine were comprehensively analyzed by using high performance li
Externí odkaz:
https://doaj.org/article/8cc5b8758f0246ccbd1dfe2b3def0a3b
Autor:
Shenghui Zhang, Cheng Liu, Pingsheng Wu, Hu Li, Yingyuan Zhang, Kaiwei Feng, Huiling Huang, Jinxia Zhang, Yanxian Lai, Jingxian Pei, Zhang Lu, Junfang Zhan
Publikováno v:
Journal of the American Heart Association: Cardiovascular and Cerebrovascular Disease, Vol 13, Iss 20 (2024)
Background The aim of this study was to characterize the burden of valvular heart disease (VHD)‐related heart failure (HF) in Group of 20 (G20) countries. Methods and Results Using data from the 2019 Global Burden of Disease Study, we estimated VHD
Externí odkaz:
https://doaj.org/article/d41feffcaaae454cbee88a98e9abb014
Autor:
Wanqi Zheng, Mingcai Yao, Yinjiang Leng, Kangjie Yu, Xiongjun Xiao, Huiling Huang, Xiao Yu, Yi Ma, Changjun Hou
Publikováno v:
Food Chemistry: X, Vol 23, Iss , Pp 101752- (2024)
Ethyl carbamate (EC), a carcinogen commonly found in Baijiu, requires an efficient detection method for quality control and monitoring. This study introduces a novel molecularly imprinted electrochemical sensor for sensitive and selective EC detectio
Externí odkaz:
https://doaj.org/article/870b9496e11744a5900cee9b574afe3b
Autor:
Yi MA, Kangjie YU, Xiaoqin LAI, Xiongjun XIAO, Rong XIONG, Liming XIE, Ziyun WEI, Huiling HUANG
Publikováno v:
Shipin gongye ke-ji, Vol 45, Iss 5, Pp 81-88 (2024)
To investigate the impact of distinct wine tannins on the color and anthocyanin composition of wine, Cabernet sauvignon was employed as the primary ingredient for the production of wine using five distinct wine tannins. The wine was then aged for 120
Externí odkaz:
https://doaj.org/article/1cfd40266bb340f2b34b45b86ebd5238
Autor:
Huiling HUANG, Jing GAO
Publikováno v:
Shipin gongye ke-ji, Vol 45, Iss 5, Pp 367-376 (2024)
Natural astaxanthin is the strongest antioxidant in nature, and shows many physiological functions such as anti-inflammatory, anti-tumor and immune regulation. Astaxanthin has been widely used in the fields of food, medicine and cosmetics. However, n
Externí odkaz:
https://doaj.org/article/8b2ecdb61b7541258e56bb972078cd43
Autor:
Yi Ma, Ziyun Wei, Xiongjun Xiao, Kangjie Yu, Huiling Huang, Jianxia Tan, Yue Wang, Yong Du, Yajun Li
Publikováno v:
Food Chemistry: X, Vol 22, Iss , Pp 101367- (2024)
Abstract:: The aroma of Sichuan Xiaoqu Baijiu (SXB) greatly benefits from the use of sorghum as its primary brewing ingredient. Nevertheless, the impact of different sorghum variety on the primary aroma compounds of SXB has not been thoroughly invest
Externí odkaz:
https://doaj.org/article/a57ff30fcd814f83aa5f57edb86ba568
Autor:
Asha Kar, Marcus Alvarez, Kristina M. Garske, Huiling Huang, Seung Hyuk T. Lee, Milena Deal, Sankha Subhra Das, Amogha Koka, Zoeb Jamal, Karen L. Mohlke, Markku Laakso, Sini Heinonen, Kirsi H. Pietiläinen, Päivi Pajukanta
Publikováno v:
Genome Medicine, Vol 16, Iss 1, Pp 1-24 (2024)
Abstract Background Age and obesity are dominant risk factors for several common cardiometabolic disorders, and both are known to impair adipose tissue function. However, the underlying cellular and genetic factors linking aging and obesity on adipos
Externí odkaz:
https://doaj.org/article/62a1d8feb10e4a3193c45a3562b95fc2
Publikováno v:
Shipin gongye ke-ji, Vol 44, Iss 11, Pp 336-342 (2023)
The aroma and quality of pear wine was strongly affected by fermentation temperature by influencing the metabolism of microorganism during the fermentation. In this study, Korla fragrant pear was used as raw material to make pear wine at the fermenta
Externí odkaz:
https://doaj.org/article/88ba1a9038f841f096922a43cece10db
Publikováno v:
Shipin gongye ke-ji, Vol 44, Iss 10, Pp 107-115 (2023)
In order to promote the process of sulfur reduction and quality enhancement of pear wine and promote the application of natural antioxidants in pear wine, Dihydromyricetin (DMY) was used alone or in combination with SO2 to be an alternative for sulfu
Externí odkaz:
https://doaj.org/article/e4cee8bb01684bc498f9003fefbaeda4
Autor:
Yi MA, Rong XIONG, Xiongjun XIAO, Xiaojiao CHEN, Liming XIE, Ziyun WEI, Kangjie YU, Huiling HUANG, Xiao YU
Publikováno v:
Shipin gongye ke-ji, Vol 44, Iss 9, Pp 254-261 (2023)
In order to obtain a kind of Lonicera japonica leaves herbal tea with strong antioxidant activity and high health care, an orthogonal array design based on single factor experiments was employed to examine the influence of time, temperature, inoculum
Externí odkaz:
https://doaj.org/article/abfc9788054149ec879c415432d20c52