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Akademický článek

Dynamic changes in physicochemical property, biogenic amines content and microbial diversity during the fermentation of Sanchuan ham

Autor: Zhongai Chen, Hong Chen, Huan Du, Cong Chen, Kaixiang Lu, Qiaoli Xue, Yongjin Hu

Publikováno v: Food Science and Human Wellness, Vol 13, Iss 1, Pp 506-516 (2024)

Sanchuan ham is appreciated in Yunnan Province, China, for its characteristic flavor and taste, while the microbial community structure and biogenic amines content remain unclear during fermentation processes. In this study, we explored the physicoch

Externí odkaz: https://doaj.org/article/7933006bbeba4935b350398613e884e4

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Akademický článek

Microbial community succession and their relationship with the flavor formation during the natural fermentation of Mouding sufu

Autor: Zhongai Chen, Lijing Liu, Huan Du, Kaixiang Lu, Cong Chen, Qiaoli Xue, Yongjin Hu

Publikováno v: Food Chemistry: X, Vol 18, Iss , Pp 100686- (2023)

Mouding sufu, a traditional fermented soybean product in China, has been recognized by the public in the southwestern regions of China. To reveal the microbial community succession and their relationship with the flavor formation during the natural f

Externí odkaz: https://doaj.org/article/9ead1ce5828345359364fabc1750c70e

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Akademický článek

More Information, Greater Appreciation: The Correlation between Background Information and Aesthetic Judgment of Tourist Crafts

Autor: Yang Liu, Jie Zhang, Shiwei Shen, Kaixiang Lu

Publikováno v: Behavioral Sciences, Vol 12, Iss 7, p 217 (2022)

More information is often correlated with greater appreciation. Drawing on the model of aesthetic appreciation and aesthetic judgment in art psychology, this study aims to investigate changes in tourists’ aesthetic judgments of tourist crafts when

Externí odkaz: https://doaj.org/article/f6f7ddedd00c41358dc684f7829eb255

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Dynamic changes in physicochemical property, biogenic amines content and microbial diversity during the fermentation of Sanchuan ham

Autor: Zhongai Chen, Hong Chen, Huan Du, Cong Chen, Kaixiang Lu, Qiaoli Xue, Yongjin Hu

Publikováno v: Food Science and Human Wellness. :1-18

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::4c780521d82c482ee858517532f13350
https://doi.org/10.26599/fshw.2022.9250044

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Preliminary Findings about DevSecOps from Grey Literature

Autor: Haifeng Shen, Guoping Rong, He Zhang, Runfeng Mao, Qiming Dai, Lianping Chen, Kaixiang Lu, Huang Huang

Publikováno v: QRS

Context: Emerging from the agile culture, DevOps particularly emphasizes development and deployment speed to achieve rapid value delivery, which however brings some security risks to the software development process. DevSecOps is an extension of DevO

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::1da7863219a2a8ec0eecb08522df808f
https://doi.org/10.1109/qrs51102.2020.00064

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