Zobrazeno 1 - 5
of 5
pro vyhledávání: '"Jiongping Han"'
Autor:
Zhe Chen, Suying Zheng, Jiongping Han, Leihua Fu, Jiaping Fu, Zhijian Zhang, Pan Hong, Weiying Feng
Publikováno v:
Frontiers in Oncology, Vol 13 (2023)
Cell death is a complex process required to maintain homeostasis and occurs when cells are damage or reach end of life. As research progresses, it is apparent that necrosis and apoptosis do not fully explain the whole phenomenon of cell death. Theref
Externí odkaz:
https://doaj.org/article/58433992b3cd4e9caf7c0e6119c95bf2
Autor:
Huajun Zheng, Baowei Hu, Qi Peng, Jianqiu Sun, Xie Guangfa, Yuyan Fan, Wenxia Zhu, Jiongping Han, Hongyi Zhu, Chi Shen, Yimeng Zhu, Peng Wu, Dula Bealu Girma, Nabil I. Elsheery, Jianwei Fu
Publikováno v:
Food Science & Nutrition, Vol 9, Iss 11, Pp 6006-6019 (2021)
Food Science & Nutrition
Food Science & Nutrition
In order to improve the high cost of equipment and difficult management caused by the natural aging of Chinese rice wine (Huangjiu), micro‐oxygen (MO) and electric field (PEF) technology are used to accelerate the aging of Huangjiu. The results sho
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::1f350e6808c6938bc48220405a22ccd5
https://doaj.org/article/21021e7a9c3a45f18faba9d8647d38f3
https://doaj.org/article/21021e7a9c3a45f18faba9d8647d38f3
Autor:
Zheling Qiu, Jianwei Fu, Chi Shen, Zichen Lin, Jiongping Han, Nabil I. Elsheery, Guanming Liu, Xie Guangfa, Qi Peng, Lu Yin, Jian Lu, Girma Dula Bealu, Huajun Zheng, Huanyi Yang
Publikováno v:
Food Science & Nutrition, Vol 9, Iss 7, Pp 3885-3892 (2021)
Food Science & Nutrition
Food Science & Nutrition
Huangjiu (Chinese rice wine) is brewed in an open environment, where bacteria play an important role during the fermentation process. In this study, bacterial community structure and composition changes in the fermented mash liquid of mechanized Huan
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::e273fbf9439a8e342d8929a3c546859b
https://doi.org/10.1002/fsn3.2369
https://doi.org/10.1002/fsn3.2369
Autor:
Xueyuan Han, Li Guolong, Jianwei Fu, Junyong Sun, Qi Peng, Jiongping Han, Sun Jianqiu, Lu Yin, Jian Lu, Xie Guangfa, Chi Shen
Publikováno v:
Food Science & Nutrition, Vol 8, Iss 8, Pp 4027-4036 (2020)
Food Science & Nutrition
Food Science & Nutrition
As one of the three most famous brewed wines in the world, Chinese rice wine is made from rice and husked millet, containing 14 percent to 20 percent alcohol. Highly original, yellow wine brewing techniques are regarded as the model of the wine brewi
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::ea705523522e90d78c44b53ff1866f3e
https://doaj.org/article/5397d9a9b6e8472d90b99ec936cb99ba
https://doaj.org/article/5397d9a9b6e8472d90b99ec936cb99ba
Autor:
Qi Peng, Huajun Zheng, Kai Meng, Yimeng Zhu, Wenxia Zhu, Hongyi Zhu, Chi Shen, Jianwei Fu, Nabil l. Elsheery, Guangfa Xie, Jiongping Han, Peng Wu, Yuyan Fan, DulaBealu Girma, Jianqiu Sun, Baowei Hu
Publikováno v:
Food sciencenutrition. 10(7)
The volatile flavor compounds of Huangjiu (Chinese rice wine) brewed from different raw materials were obviously different, but there were few studies on the volatile flavor compounds of Huangjiu brewed from different wheat Qu at different brewing st
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::66353ebd065598b9df6cb9dc7687eba9
https://pubmed.ncbi.nlm.nih.gov/35844911
https://pubmed.ncbi.nlm.nih.gov/35844911