Zobrazeno 1 - 10
of 132
pro vyhledávání: '"Junfei Xiao"'
Publikováno v:
Agronomy, Vol 13, Iss 7, p 1763 (2023)
The accumulation of chlorophyll and antinutritional glycoalkaloids in potato tubers resulting from exposure to light has been widely recognized as a cause of unpredictable quality loss of potato tuber. While transcriptional regulation of light-induce
Externí odkaz:
https://doaj.org/article/6753d1fa4aa0421187026a1427ea33cf
Publikováno v:
International Journal of Food Properties, Vol 23, Iss 1, Pp 340-353 (2020)
In order to investigate the taste compounds of 18 strong fragrance spices, high performance liquid chromatography was used to determine the content of free amino acids, nucleotides and organic acids. Cluster analysis was used to classify on the basis
Externí odkaz:
https://doaj.org/article/f1ad71dbd9734188a1744ea104c1d808
Publikováno v:
International Journal of Food Properties, Vol 22, Iss 1, Pp 1773-1785 (2019)
Beef is popular meat, rich in protein and delicious taste. Good stir-fried conditions could make the beef more nutritious and delicious. In this work, the optimization of stir-fried condition was studied through orthogonal method. Separation procedur
Externí odkaz:
https://doaj.org/article/e04f090486da4308a596208fe21830e7
Vision Transformer (ViT) has become one of the most popular neural architectures due to its great scalability, computational efficiency, and compelling performance in many vision tasks. However, ViT has shown inferior performance to Convolutional Neu
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::97b16107b3a2338495aeb141b353a76e
http://arxiv.org/abs/2210.12843
http://arxiv.org/abs/2210.12843
Autor:
Wen Duan, He Liu, Yuyu Zhang, Baoguo Sun, Yizhuang Tang, Zhanming Li, Junfei Xiao, Yan Huang, Chenchen Zhou
Publikováno v:
Journal of Food Measurement and Characterization. 15:1680-1692
High-performance liquid chromatography was used to determine the important taste compounds in 20 pungent spices commonly used in food, including seventeen free amino acids, four 5′-nucleotides and twelve organic acids. The equivalent umami concentr
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::2cfd1f408d7942b2b6ff3b0a2a5841b7
https://doi.org/10.1007/s11694-020-00768-8
https://doi.org/10.1007/s11694-020-00768-8
Publikováno v:
Food Science & Nutrition
Food Science & Nutrition, Vol 8, Iss 7, Pp 3777-3792 (2020)
Food Science & Nutrition, 8(7):3777-3792
Food Science & Nutrition, Vol 8, Iss 7, Pp 3777-3792 (2020)
Food Science & Nutrition, 8(7):3777-3792
Spices can be used in cooking to enhance the flavor of food. In order to systematically summarize and discuss the flavor components of 29 elegant spices, the free amino acids, nucleotides, and organic acids in these spices were detected by high‐per
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::b127c6ab8a4814c8097c98dbf5d15a79
http://europepmc.org/articles/PMC7382152
http://europepmc.org/articles/PMC7382152
Publikováno v:
Food Science & Nutrition, Vol 8, Iss 2, Pp 955-964 (2020)
Food Science & Nutrition, 8(2):955-964
Food Science & Nutrition
Food Science & Nutrition, 8(2):955-964
Food Science & Nutrition
The aims of this study were to investigate the effect of stewing process on the content of taste compounds in stewing beef broth. The amino acids, 5′‐nucleotides, and organic acids in stewing beef broth were determined by HPLC. The results showed
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::c4a0673b1f2814d131095944dc83a26a
https://doaj.org/article/f6ff5bf7381c4f5d9ab8fb5af3b2add3
https://doaj.org/article/f6ff5bf7381c4f5d9ab8fb5af3b2add3
Publikováno v:
International Journal of Food Properties, Vol 23, Iss 1, Pp 340-353 (2020)
In order to investigate the taste compounds of 18 strong fragrance spices, high performance liquid chromatography was used to determine the content of free amino acids, nucleotides and organic acids. Cluster analysis was used to classify on the basis
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::21e50462a70e8ddf9d57cbb72a45fd6a
https://doaj.org/article/f1ad71dbd9734188a1744ea104c1d808
https://doaj.org/article/f1ad71dbd9734188a1744ea104c1d808
Publikováno v:
Domain Adaptation and Representation Transfer ISBN: 9783031168512
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::259863edc65b70a45a163e9ec351ad6e
https://doi.org/10.1007/978-3-031-16852-9_13
https://doi.org/10.1007/978-3-031-16852-9_13
Semi-supervised video action recognition tends to enable deep neural networks to achieve remarkable performance even with very limited labeled data. However, existing methods are mainly transferred from current image-based methods (e.g., FixMatch). W
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::7acd5884deb009e5e030fef4cb8ac86c
http://arxiv.org/abs/2111.13241
http://arxiv.org/abs/2111.13241