Zobrazeno 1 - 10
of 64
pro vyhledávání: '"Huixing Shen"'
Publikováno v:
Bioactive Materials, Vol 6, Iss 5, Pp 1283-1307 (2021)
The demand for artificial organs has greatly increased because of various aging-associated diseases and the wide need for organ transplants. A recent trend in tissue engineering is the precise reconstruction of tissues by the growth of cells adhering
Externí odkaz:
https://doaj.org/article/d2d77ab7d02a4e009afc46dd4d1daaaa
Autor:
Yuntao Zhao, Guanghui Li, Shuai Zhang, Linkai Yi, Haoran Qi, Feng Liang, Jing Yang, Mei Zhou, Huixing Shen, Degang Zhao
Publikováno v:
Materials Research Express, Vol 8, Iss 4, p 046201 (2021)
Four InGaN/GaN multi-quantum well (MQW) samples with different InGaN quantum well growth rates grow via metal-organic chemical vapor deposition (MOCVD) system. The relationship between the growth rate and luminescence characteristics of multiple quan
Externí odkaz:
https://doaj.org/article/bb6c77a6e0d14732aa0a8b4e63629232
Publikováno v:
Bioactive Materials
Bioactive Materials, Vol 6, Iss 5, Pp 1283-1307 (2021)
Bioactive Materials, Vol 6, Iss 5, Pp 1283-1307 (2021)
The demand for artificial organs has greatly increased because of various aging-associated diseases and the wide need for organ transplants. A recent trend in tissue engineering is the precise reconstruction of tissues by the growth of cells adhering
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::da04593cfe0d233d841ff658764b63ce
http://europepmc.org/articles/PMC7662879
http://europepmc.org/articles/PMC7662879
Publikováno v:
Food Chemistry. 272:604-612
In this study, glazing with water and rosemary (Rosmarinus officinalis) extract were applied on frozen mud shrimp (Solenocera melantho) and stored at −20 °C for 24 weeks. Quality loss and protein and lipid changes of shrimp were evaluated by total
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::d477d97a8b008912e59beb0089f6dc3c
https://doi.org/10.1016/j.foodchem.2018.08.056
https://doi.org/10.1016/j.foodchem.2018.08.056
Publikováno v:
Food Chemistry. 251:25-32
An iTRAQ-based strategy was applied to investigate proteome changes in mud shrimp during long-term frozen storage under different conditions. A total of 226 proteins was identified as differential abundance proteins (DAPs) in mud shrimp from two froz
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::1492527329b6b84c03596e238464c346
https://doi.org/10.1016/j.foodchem.2018.01.046
https://doi.org/10.1016/j.foodchem.2018.01.046
Publikováno v:
International Journal of Food Properties. :1-14
In this study, changes of protein and lipid in mud shrimp during frozen storage were investigated. Protein changes were evaluated through sulfhydryl content, disulfide bond, carbonyls, surf...
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::76a0e9983b70f4ff9fa89bc359ce21ee
https://doi.org/10.1080/10942912.2017.1361973
https://doi.org/10.1080/10942912.2017.1361973
Autor:
Mei Zhou, Haoran Qi, Linkai Yi, Jing Yang, Huixing Shen, Yuntao Zhao, Guanghui Li, Degang Zhao, Shuai Zhang, Feng Liang
Publikováno v:
Materials Research Express. 8:046201
Four InGaN/GaN multi-quantum well (MQW) samples with different InGaN quantum well growth rates grow via metal-organic chemical vapor deposition (MOCVD) system. The relationship between the growth rate and luminescence characteristics of multiple quan
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::c83a6a035e820bb07a401657bd985de4
https://doi.org/10.1088/2053-1591/abf286
https://doi.org/10.1088/2053-1591/abf286
Publikováno v:
Journal of Aquatic Food Product Technology. 25:777-787
In order to evaluate the effect of chilled (T1), frozen (T2), and freeze-chilled (T3) treatment on the flavor of grass carp fillets and soups, adenosine triphosphate (ATP)-related compounds, umami-taste amino acids (UTAA), thiobarbituric acid (TBA),
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::c44a3a8b35b9ba2afa678ba0cce226bf
https://doi.org/10.1080/10498850.2014.987862
https://doi.org/10.1080/10498850.2014.987862
Publikováno v:
Journal of Aquatic Food Product Technology. 24:153-162
The effect of different thawing methods—running water, microwave, slack water (25°C), air (25°C), and refrigerator (4°C)—and multiple freeze-thaw cycles (0, 1, 3, and 5) on the quality of common carp were investigated. Microwave thawing showed
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::d46892125792f2c9971d672c524d5b67
https://doi.org/10.1080/10498850.2013.763884
https://doi.org/10.1080/10498850.2013.763884
Publikováno v:
International Journal of Food Properties. 18:205-212
Postmortem catabolism of Adenosine Triphosphate and Adenosine Triphosphate-related compounds, K value, pH, and texture of crucian carp were investigated during storage in ice. ATP and Adenosine Diphosphate degraded to Inosinic acid within 48 hours po
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::aab4e10abd6bb3c724416ba598016cd8
https://doi.org/10.1080/10942912.2011.614986
https://doi.org/10.1080/10942912.2011.614986