Zobrazeno 1 - 10
of 297
pro vyhledávání: '"Jianming, Xie"'
Publikováno v:
BMC Plant Biology, Vol 24, Iss 1, Pp 1-19 (2024)
Abstract Background The growth and yield of pepper, a typical temperature-loving vegetable, are limited by low-temperature environments. Using low-temperature sensitive ‘Hangjiao No. 4’ (Capsicum annuum L.) as experimental material, this study an
Externí odkaz:
https://doaj.org/article/7cb7c63cab0a468da10f77093aec04ff
Publikováno v:
Shipin Kexue, Vol 45, Iss 14, Pp 151-160 (2024)
This study analyzed and compared the effects of different drying methods on the volatile composition and aroma characteristics of Osmanthus fragrans extract and absolute oil. The volatile composition was determined by gas chromatography-mass spectrom
Externí odkaz:
https://doaj.org/article/4bf2421ce74947c4a13dc8387ac1a1f3
Publikováno v:
Ecotoxicology and Environmental Safety, Vol 285, Iss , Pp 117033- (2024)
Due to the continuous production of industrial wastes and the excessive use of chemical fertilizers and pesticides, severe cadmium (Cd) pollution in soil has occurred globally. This study investigated the impacts of incorporating zinc oxide nanoparti
Externí odkaz:
https://doaj.org/article/2a67d7ce84954246a20b85c22872929b
Autor:
Ying Zhang, Jianming Xie, Haoran Wu, Jinhui Huang, Danna Zheng, Shaotong Wang, Xueqiang Jia, Zongzhong He, Ying Gong, Linling Ju, Qiurong Sun
Publikováno v:
Frontiers in Immunology, Vol 15 (2024)
Oral squamous cell carcinoma (OSCC), a major subtype of head and neck cancers, presents significant challenges due to its aggressive feature and limited therapeutic efficacy of conventional treatments. In response to these challenges, Natural Killer
Externí odkaz:
https://doaj.org/article/686c9165f1b8475fb33da1df3254a92c
Publikováno v:
Frontiers in Oncology, Vol 14 (2024)
BackgroundRobot-assisted surgery has shown remarkable progress as a minimally invasive procedure for gastric cancer. This study aimed to compare the pre-emptive suprapancreatic approach without duodenal transection and the conventional approach in te
Externí odkaz:
https://doaj.org/article/e7f881fabb284cd19a41fbdfc08268b1
Publikováno v:
Agronomy, Vol 14, Iss 10, p 2280 (2024)
Salt stress could be a significant factor limiting the growth and development of vegetables. In this study, Fulvic Acid (FA) (0.05%, 0.1%, 0.15%, 0.2%, and 0.25%) was applied under nitrate stress (150 mM), with normal Hoagland nutrient solution as a
Externí odkaz:
https://doaj.org/article/260ebe96ebf84a89a61443d64c912656
Publikováno v:
Plants, Vol 13, Iss 19, p 2694 (2024)
Low temperature combined with low light (LL) is an important factor limiting pepper quality and yield. ‘Hang Jiao No. 2′ were used as experimental materials, and different concentrations of MeJA (T1 (0 μM), T2 (100 μM), T3 (150 μM), T4 (200 μ
Externí odkaz:
https://doaj.org/article/2ae1ffb7faf94e76bddf2907532cd580
Autor:
SUN Yali, BIAN Jianming, XIE Qiutao, CHENG Xiaomei, LIU Wei, ZHANG Juhua, LI Gaoyang, ZHU Xiangrong
Publikováno v:
Shipin Kexue, Vol 44, Iss 10, Pp 257-264 (2023)
Gas chromatography-mass spectrometry (GC-MS) and electronic nose combined with chemometrics were used to analyze the volatile components and overall odor of Osmanthus fragrans extracts from four different varieties. The results showed that a total of
Externí odkaz:
https://doaj.org/article/67136ece81dc43b899d5cab11c2a9983
Autor:
Tianhang Niu, Jing Zhang, Jing Li, Xiaoping Gao, Hongyan Ma, Yanqiang Gao, Youlin Chang, Jianming Xie
Publikováno v:
Scientific Reports, Vol 13, Iss 1, Pp 1-16 (2023)
Abstract Although exogenous glycine betaine (GB) and cycloleucine (Cyc) have been reported to affect animal cell metabolism, their effects on plant growth and development have not been studied extensively. Different concentrations of exogenous glycin
Externí odkaz:
https://doaj.org/article/547f79d08f6f4cdd80841c32d8710bd4
Publikováno v:
Foods, Vol 13, Iss 12, p 1898 (2024)
Cherry tomatoes are popular vegetables worldwide owing to their variety of colors and nutrients. However, an integrated evaluation of color and flavor has rarely been reported. This study examined the differences among red, brown, yellow, and green c
Externí odkaz:
https://doaj.org/article/d9cb8b98083c4d2b8893182dac7d281c