Zobrazeno 1 - 10
of 41
pro vyhledávání: '"LIZHONG LIN"'
Publikováno v:
Horticulturae, Vol 10, Iss 6, p 619 (2024)
The study of pear dormancy mechanisms is currently a major research area in pear production and has high economic significance for agricultural production. We selected the southern sand pear cultivar Pyrus pyrifolia ‘Huanghua’ as the test materia
Externí odkaz:
https://doaj.org/article/46ab5bf884c1401a807b768cba079f31
Publikováno v:
Frontiers in Nutrition, Vol 10 (2023)
Considering the effect that fermentation can improve the quality of rice noodles, and given that fermented rice noodles usually have a significantly acidic taste that is not generally acceptable to consumers, this study aimed to neutralize or elimina
Externí odkaz:
https://doaj.org/article/6b2426575fbc4ead8196dac1fdeccdbc
Publikováno v:
Frontiers in Materials, Vol 9 (2022)
The purpose of this study was to solve the problem that the damping of rubber or silicone oil torsional dampers used in crankshafts is not adjustable and cannot effectively control torsional vibration at different resonant frequencies. Based on the c
Externí odkaz:
https://doaj.org/article/60e22b873b0442349d1fbbe33e902d5f
Autor:
Hanchao Gao, Mengtao Cao, Kai Deng, Yang Yang, Jinqi Song, Ming Ni, Chuntao Xie, Wenna Fan, Chunpei Ou, Dinggen Huang, Lizhong Lin, Lixia Liu, Yangyang Li, Huimin Sun, Xinyu Cheng, Jinmei Wu, Cuilan Xia, Xuefeng Deng, Lisha Mou, Pengfei Chen
Publikováno v:
Frontiers in Immunology, Vol 13 (2022)
Although much progress has been made recently in revealing the heterogeneity of the thymic stromal components, the molecular programs of cell lineage divergency and temporal dynamics of thymic epithelial cell (TEC) development are largely elusive. He
Externí odkaz:
https://doaj.org/article/821de7382a9a46c98b742aa47bac70cf
Publikováno v:
Foods, Vol 11, Iss 14, p 2130 (2022)
The changes in semi-dried rice noodles during storage at room temperature (25 ± 2 °C) in terms of microbial growth, cooking quality, color, textural properties, thermal properties, crystallinity, and moisture content, and moisture distribution was
Externí odkaz:
https://doaj.org/article/c74af74217ba4ac3aa44fe1b1a3c767f
Publikováno v:
Indian Journal of Pharmaceutical Sciences. Sep/Oct2021, Vol. 83 Issue 5, p931-938. 8p.
Publikováno v:
Nutrients. 15:999
Rapeseed oil is the third most consumed culinary oil in the world. It is well-known for its high content of unsaturated fatty acids, especially polyunsaturated fatty acids, which make it of great nutritional value. There is increasing evidence that a
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::3d0d009520fc4c3bffee70e372e2876c
https://doi.org/10.3390/nu15040999
https://doi.org/10.3390/nu15040999
Publikováno v:
Tissuecell. 75
Papillary thyroid carcinoma (PTC) is the common endocrine malignancy. Kv channel interacting protein 3 (KCNIP3) has been investigated in a variety of diseases, but its role and underlying mechanism in PTC are not fully delineated. Based on this, this
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::4f8e793f82f6c1c6e61fe326710cdac8
https://pubmed.ncbi.nlm.nih.gov/35066335
https://pubmed.ncbi.nlm.nih.gov/35066335
Autor:
Qinlu Lin, Lizhong Lin, Siming Zhao, Dongling Qiao, Jinxi Kong, Nannan Li, Binjia Zhang, Yabin Guo
Publikováno v:
International journal of biological macromolecules. 144
This work concerns the multi-scale structures and digestion behaviors of indica rice starches with apparent amylose contents (AACs) of ca. 14%–24%. A higher AAC not always allowed a lower digestion rate (k), different from previous findings that st
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::d4ddf46dc3687ff1a04f3890b97ab897
https://pubmed.ncbi.nlm.nih.gov/31843614
https://pubmed.ncbi.nlm.nih.gov/31843614
Autor:
Tong Xu, Qinlu Lin, Lizhong Lin, Qilin Huang, Zexi Cai, Siming Zhao, Jia Caihua, Yan Guo, Meng Niu, Dongling Qiao, Nannan Li, Binjia Zhang
Publikováno v:
Food chemistry. 295
By inspecting starch hierarchical structural evolutions, this work explores how microwave cooking with storage tailors the slowly digestible features of indica (IRS) and waxy (WRS) rice starches. Particularly, relative to conventional cooking-storage
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::1d500ff6b9abefb7a683268354747c46
https://pubmed.ncbi.nlm.nih.gov/31174784
https://pubmed.ncbi.nlm.nih.gov/31174784