Zobrazeno 1 - 10
of 136
pro vyhledávání: '"JUAN CHAI"'
Publikováno v:
Atmosphere, Vol 13, Iss 8, p 1235 (2022)
Based on the meteorological observation data of air temperature, surface temperature and albedo data retrieved from remote sensing images inside and outside the photovoltaic station, as well as the measured soil moisture content and bulk density at d
Externí odkaz:
https://doaj.org/article/d750b6c92bb3437db217be417327a00e
Publikováno v:
PLoS ONE, Vol 10, Iss 4, p e0123083 (2015)
MicroRNAs (miRNAs) represent a class of endogenous non-coding small RNAs that play important roles in multiple biological processes by degrading targeted mRNAs or repressing mRNA translation. Thousands of miRNAs have been identified in many plant spe
Externí odkaz:
https://doaj.org/article/9b88fa72b6f94fda9e2893512ff7965f
Autor:
Lei Wu, Zhao-Yang Zhou, Chun-Guang Zhang, Juan Chai, Qin Zhou, Li Wang, Eva Hirnerová, Michaela Mrvková, Ondřej Novák, Guang-Qin Guo
Publikováno v:
PLoS ONE, Vol 10, Iss 3, p e0121943 (2015)
Cytokinins (CKs) regulate plant development and growth via a two-component signaling pathway. By forward genetic screening, we isolated an Arabidopsis mutant named grow fast on cytokinins 1 (gfc1), whose seedlings grew larger aerial parts on MS mediu
Externí odkaz:
https://doaj.org/article/1f0091b66d0b436ab17020d409ed7002
Autor:
Lei Xu, Yuan Liang, Wei E Huang, Lin‐Dong Shang, Li‐Juan Chai, Xiao‐Juan Zhang, Jin‐Song Shi, Bei Li, Yun Wang, Zheng‐Hong Xu, Zhen‐Ming Lu
Publikováno v:
Microbial Biotechnology, Vol 17, Iss 2, Pp n/a-n/a (2024)
Abstract Many traditional fermented foods and beverages industries around the world request the addition of multi‐species starter cultures. However, the microbial community in starter cultures is subject to fluctuations due to their exposure to an
Externí odkaz:
https://doaj.org/article/9efe128a19684e37958beb0bdd09ab36
Autor:
Jun-Lan Mei, Li-Juan Chai, Xiao-Zhong Zhong, Zhen-Ming Lu, Xiao-Juan Zhang, Song-Tao Wang, Cai-Hong Shen, Jin-Song Shi, Zheng-Hong Xu
Publikováno v:
mSystems, Vol 8, Iss 5 (2023)
ABSTRACT The fermentation process of strong-flavor Baijiu occurs in an underground cellar surrounded by mud, where grains are decomposed and generate new flavor substances. Pit mud microbiome plays a pivotal role in the formation of Baijiu flavor, wh
Externí odkaz:
https://doaj.org/article/12779238a39f402089b182ad215ebe5d
Publikováno v:
Journal of Integrative Agriculture, Vol 22, Iss 1, Pp 279-291 (2023)
The quality of oranges is grounded on their appearance and diameter. Appearance refers to the skin’s smoothness and surface cleanliness; diameter refers to the transverse diameter size. They are visual attributes that visual perception technologies
Externí odkaz:
https://doaj.org/article/6d5f983484ae434ba207d3d9f319b0b9
Autor:
Ya-Nan Li, Yue Luo, Zhen-Ming Lu, Yan-Lin Dong, Li-Juan Chai, Jin-Song Shi, Xiao-Juan Zhang, Zheng-Hong Xu
Publikováno v:
Frontiers in Nutrition, Vol 10 (2023)
IntroductionThis study compared differences in physicochemical characteristics of the vinegar made by a mixed culture (MC) of Saccharomyces cerevisiae and Lactiplantibacillus plantarum and a pure culture (PC) of Saccharomyces cerevisiae.MethodsThe fe
Externí odkaz:
https://doaj.org/article/01098eaca66942f38dc7250a7ae7aea5
Autor:
Guan-Yu Fang, Li-Juan Chai, Xiao-Zhong Zhong, Zhen-Ming Lu, Xiao-Juan Zhang, Lin-Huan Wu, Song-Tao Wang, Cai-Hong Shen, Jin-Song Shi, Zheng-Hong Xu
Publikováno v:
mSystems, Vol 7, Iss 3 (2022)
ABSTRACT Clostridium inhabiting pit mud (PM) is one of the important bacterial populations for synthesizing flavor compounds of Chinese strong-flavor baijiu. The long-term cereal fermentation with sorghum as the main raw material creates an environme
Externí odkaz:
https://doaj.org/article/33de10e3a15144ce89df04cb4ee1e002
Publikováno v:
In Construction and Building Materials 10 November 2020 260
Autor:
Qijie Guan, Tingting Gong, Zhen-Ming Lu, Yan Geng, Wenhui Duan, Yi-Lin Ren, Xiao-Juan Zhang, Li-Juan Chai, Jin-Song Shi, Zheng-Hong Xu
Publikováno v:
Frontiers in Nutrition, Vol 8 (2021)
Cereal vinegar sediment (CVS) is a natural precipitate formed during the aging process of traditional grain vinegar. It has been used as Chinese traditional medicine, while its composition and function are reported minimally. In this study, we measur
Externí odkaz:
https://doaj.org/article/13292cc4e9254627b2cbb9d599b9cdbb