Zobrazeno 1 - 10
of 59
pro vyhledávání: '"Jiaxin Hong"'
Autor:
He Huang, Yiyuan Chen, Jiaxin Hong, Hao Chen, Dongrui Zhao, Jihong Wu, Jinchen Li, Jinyuan Sun, Xiaotao Sun, Mingquan Huang, Baoguo Sun
Publikováno v:
Food Chemistry: X, Vol 23, Iss , Pp 101716- (2024)
Due to differences in raw materials and production processes, different spirits exhibit various flavor even if undergo distillation operation. In this study, sensory analysis could clearly distinguish 5 types spirits, and had been validated through q
Externí odkaz:
https://doaj.org/article/8bed407cd6da448baeb4f5f7bdf3d76a
Autor:
Chengyu Wang, Yangshuang Bian, Kai Liu, Mingcong Qin, Fan Zhang, Mingliang Zhu, Wenkang Shi, Mingchao Shao, Shengcong Shang, Jiaxin Hong, Zhiheng Zhu, Zhiyuan Zhao, Yunqi Liu, Yunlong Guo
Publikováno v:
Nature Communications, Vol 15, Iss 1, Pp 1-10 (2024)
Abstract Stretchable neuromorphic optoelectronics present tantalizing opportunities for intelligent vision applications that necessitate high spatial resolution and multimodal interaction. Existing neuromorphic devices are either stretchable but not
Externí odkaz:
https://doaj.org/article/09aa44252f614c498e4a84d059e24c43
Autor:
Hao Chen, Yaxin Hou, He Huang, Yue Sun, Yashuai Wu, Jiaxin Hong, Dongrui Zhao, Jinyuan Sun, Mingquan Huang, Baoguo Sun
Publikováno v:
International Journal of Food Properties, Vol 26, Iss 2, Pp 3445-3464 (2023)
ABSTRACTThe aging process is crucial to improve the harmony and fullness of the flavor of baijiu. Nevertheless, the traditional aging process consumes space and times and significantly increased the loss of baijiu. Hence, how to shorten the aging tim
Externí odkaz:
https://doaj.org/article/61778ce832384d799f76f1afea0e03ef
Autor:
He Huang, Yiyuan Chen, Yaxin Hou, Jiaxin Hong, Hao Chen, Dongrui Zhao, Jihong Wu, Jinchen Li, Jinyuan Sun, Xiaotao Sun, Mingquan Huang, Baoguo Sun
Publikováno v:
Foods, Vol 13, Iss 19, p 3034 (2024)
Baijiu is popular with a long history and balanced flavor. Flavor type is the most widely used classification mode for Baijiu. However, the evolutionary relationships of Baijiu flavor types and the differential markers between flavor types are still
Externí odkaz:
https://doaj.org/article/2e27157a5a444268b9ee3daeda8d68ab
Autor:
Haiping Luo, Qiqi Li, Jiaxin Hong, Zhibin Huang, Wenhui Deng, Kunpeng Wei, Siyu Lu, Hailong Wang, Wenqing Zhang, Wei Liu
Publikováno v:
Haematologica, Vol 999, Iss 1 (2024)
t(1;19)(q23;p13) is one of the most common translocation genes in childhood acute lymphoblastic leukemia (ALL) and is also present in acute myeloid leukemia (AML) and mixed-phenotype acute leukemia (MPAL). This translocation results in the formation
Externí odkaz:
https://doaj.org/article/3ef4734333fe432ba3f336db3204fe9a
Publikováno v:
BMJ Open, Vol 13, Iss 12 (2023)
Objectives To investigate the association between the neutrophil-to-lymphocyte ratio (NLR) and psoriasis.Design Cross-sectional study.Setting National Health and Nutrition Examination Survey 2011–2014.Participants A subsample of 8387 individuals ag
Externí odkaz:
https://doaj.org/article/05ac1b0e274240758284d186be70420e
Autor:
Jiaxin Hong, Yao-An Shen, Chih-Yi Hsu, Peng Huang, Alicja Tomaszewski, Edward Gabrielson, Ie-Ming Shih, Stephanie Gaillard, Tian-Li Wang
Publikováno v:
Genes and Diseases, Vol 9, Iss 6, Pp 1408-1411 (2022)
Externí odkaz:
https://doaj.org/article/a60241a873224c5eadc89fffd55d9b97
Autor:
Xiaoshu Zhou, Rui Zhou, Xinrui Rao, Jiaxin Hong, Qianwen Li, Xiaohua Jie, Jian Wang, Yingzhuo Xu, Kuikui Zhu, Zhenyu Li, Gang Wu
Publikováno v:
Cell Death and Disease, Vol 13, Iss 7, Pp 1-13 (2022)
Abstract The efficacy of apatinib has been confirmed in the treatment of solid tumors, including non-small-cell lung cancer (NSCLC). However, the direct functional mechanisms of tumor lethality mediated by apatinib and the precise mechanisms of drug
Externí odkaz:
https://doaj.org/article/53c133723bbd494b9224880f62a07c85
Autor:
Yashuai Wu, Hao Chen, Yue Sun, He Huang, Yiyuan Chen, Jiaxin Hong, Xinxin Liu, Huayang Wei, Wenjing Tian, Dongrui Zhao, Jinyuan Sun, Mingquan Huang, Baoguo Sun
Publikováno v:
Foods, Vol 12, Iss 16, p 3087 (2023)
The storage process of Baijiu is an integral part of its production (the quality undergoes substantial changes during the aging process of Baijiu). As the storage time extends, the flavor compounds in Baijiu tend to undergo coordinated transformation
Externí odkaz:
https://doaj.org/article/f7cd8f3b646d4bd58c18b9d344dc78c4
Autor:
Yashuai Wu, Hao Chen, He Huang, Fangyuan Chen, Jiaxin Hong, Dongrui Zhao, Chunsheng Zhang, Zhigang Zhao, Shimin Wang, Ran Ao, Baoguo Sun
Publikováno v:
Foods, Vol 12, Iss 6, p 1267 (2023)
Long-chain fatty acid ethyl ester (LCFAEEs) is colorless and has a weak wax and cream aroma. It can be used as an intermediate for the synthesis of emulsifiers, and stabilizers and be applied in the production of flavor essence. It is also an importa
Externí odkaz:
https://doaj.org/article/6578e01640f94ebaa545683181b20153