Zobrazeno 1 - 10
of 230
pro vyhledávání: '"Jijun Wu"'
Publikováno v:
Shipin gongye ke-ji, Vol 45, Iss 14, Pp 253-263 (2024)
In order to study the differences in the comprehensive quality and processing characteristics of different varieties of wampee (Clausena lansium (Lour.) Skeels), seven kinds of wampee ('Bingtanghuangpi' 'Jixinhuangpi' 'Jinhuangpi' 'Guifeisanhao' 'Bai
Externí odkaz:
https://doaj.org/article/893818ada0f643cca1da4ae4ac68abb8
Autor:
Min Chen, Yuxin Li, Sumei Zhou, Linbo Zou, Lei Yu, Tianfang Deng, Xian Rong, Shirong Shao, Jijun Wu
Publikováno v:
Scientific Reports, Vol 14, Iss 1, Pp 1-13 (2024)
Abstract To construct a prediction model of olfactory dysfunction after transnasal sellar pituitary tumor resection based on machine learning algorithms. A cross-sectional study was conducted. From January to December 2022, 158 patients underwent tra
Externí odkaz:
https://doaj.org/article/461806890330486d8cbcd19017a47ea2
Publikováno v:
BMC Health Services Research, Vol 24, Iss 1, Pp 1-14 (2024)
Abstract Background Implicit absenteeism is very common among nurses. Poor perceived social support of intensive care unit nurses has a negative impact on their mental and physical health. There is evidence that lack of occupational coping self-effic
Externí odkaz:
https://doaj.org/article/77d646664c1d48b4bd868c502f80584d
Autor:
Junping ZHOU, Yujuan XU, Jing WEN, Jijun WU, Yuanshan YU, Chuyuan LI, Shaoquan WENG, Min ZHAO
Publikováno v:
Shipin gongye ke-ji, Vol 45, Iss 5, Pp 393-401 (2024)
γ-aminobutyric acid (GABA) is a non-protein amino acid discovered in animals, plants, and microorganisms that was approved as the "new resource food" by the National Health Commission of the People's Republic of China (NHC) in 2009. It has a wide ra
Externí odkaz:
https://doaj.org/article/badeceb8f42047af95d326fff4cb867b
Autor:
Bingxi Yu, Yongsheng Ren, Yi Zeng, Wenhui Ma, Kazuki Morita, Shu Zhan, Yun Lei, Guoqiang Lv, Shaoyuan Li, Jijun Wu
Publikováno v:
Journal of Materials Research and Technology, Vol 29, Iss , Pp 2689-2719 (2024)
In recent years, high-entropy alloys (HEAs) have attracted tremendous attention in various fields. With multiple-principal elements and multiple core effects, giving them different organizational structures and unique properties compared with convent
Externí odkaz:
https://doaj.org/article/634cb859527049b2aea81320ecb81af0
Publikováno v:
Shipin gongye ke-ji, Vol 45, Iss 3, Pp 98-106 (2024)
Due to the high viscosity of banana pulp and the difficulty of extracting juice, banana pulp was pectinase-treated or supplemented with water to prepare enzymatic hydrolysis banana juice and non-enzymatic hydrolysis banana juice, respectively. The ch
Externí odkaz:
https://doaj.org/article/c8bc1b35253c41829ac5a42be61500c8
Publikováno v:
Frontiers in Psychology, Vol 15 (2024)
BackgroundMeaning in life is a crucial aspect of psychological well-being, often overlooked despite its clinical significance. This warrants further investigation, especially regarding its relationship with frailty and psychological resilience.Object
Externí odkaz:
https://doaj.org/article/d023f98ad84849c99e4d03cf9f3a4583
Publikováno v:
Shipin gongye ke-ji, Vol 45, Iss 2, Pp 143-151 (2024)
The effects of Leuconostoc mesenteroides (LM), Lactobacillus fermentum (LF), Lactobacillus rhamnosus (LR) and Lactiplantibacillus plantarum (LP) on the physicochemical properties, active ingredients, antioxidant capacity and in vitro digestion charac
Externí odkaz:
https://doaj.org/article/6d1fd479ccd04146bd3ba16e16b43540
Autor:
Zhouyang SHENG, Bo ZOU, Jijun WU, Gengsheng XIAO, Yujuan XU, Yuanshan YU, Xiaowei CHEN, Siyan ZHONG
Publikováno v:
Guangdong nongye kexue, Vol 51, Iss 1, Pp 127-135 (2024)
【Objective】With the increasing demand of Fenyuan in the market, the effects of different starches on the quality of fenyuan were explored, and the relationship between starch structural characteris tics and Fenyuan quality was specified. This stu
Externí odkaz:
https://doaj.org/article/68fe444c9d1c403f83aa8acb5666f1ce
Autor:
Yuqing HU, Yuanshan YU, Xianliang SONG, Bo ZOU, Jijun WU, Yujuan XU, Gengsheng XIAO, Tenggen HU
Publikováno v:
Shipin gongye ke-ji, Vol 44, Iss 19, Pp 57-67 (2023)
The purpose of this experiment was to investigate the effect of polyphenols on the antioxidant properties and stability of carotenoids. Four common carotenoids (lutein, zeaxanthin, β-carotene, lycopene) and four polyphenols (catechin, quercetin, kae
Externí odkaz:
https://doaj.org/article/17a9302db86640748c3ee9123fa0b1ec