Zobrazeno 1 - 10
of 92
pro vyhledávání: '"Li-Xia Zhu"'
Publikováno v:
Food Chemistry: X, Vol 19, Iss , Pp 100778- (2023)
Msalais is a traditional wine produced from naturally fermented boiled local grape juice in China. It has characteristic dried fruit and caramel odors, mainly attributed to aromatic compounds, such as furaneol and 5-methylfurfural. However, it is unc
Externí odkaz:
https://doaj.org/article/356b0882106e410ebc1c8c53a91179fb
Publikováno v:
Asian Journal of Andrology, Vol 25, Iss 4, Pp 512-519 (2023)
This study aimed to identify genetic causes responsible for multiple morphological abnormalities of the sperm flagella (MMAF) in the Han Chinese population. Three primary infertile males with completely immobile sperm and MMAF were enrolled. Whole-ex
Externí odkaz:
https://doaj.org/article/924bde73cd0b48fbb8b361807f6ab897
Publikováno v:
Food Science & Nutrition, Vol 10, Iss 7, Pp 2132-2140 (2022)
Abstract Msalais is a wine fermented from boiled grape juice. Nonenzymatic browning (NEB) greatly affects the quality of Msalais, but to date its mechanism has not been systematically analyzed. In the current study, the evolution of NEB during Msalai
Externí odkaz:
https://doaj.org/article/2dc9e1437b34412c958fed7e8ac25642
Publikováno v:
Metals, Vol 12, Iss 8, p 1236 (2022)
A new D457 × 7.1 X65ERW oil pipeline leaked twice during the pressure test. The two failed oil pipes belonged to the same batch of products from the same manufacturer. Failure analysis showed that the cracks in the 1# and 2# cracking pipes propagate
Externí odkaz:
https://doaj.org/article/1ee85992e4914d8a97579cadac1282e6
Publikováno v:
International Journal of Food Properties, Vol 22, Iss 1, Pp 911-924 (2019)
Msalais is a traditional Chinese wine. The strong caramel odor makes Msalais monotonous and inharmonious, with more imbalances in industrially produced Msalais. In this study, the aromatic evolution of Msalais during industrial production was analyze
Externí odkaz:
https://doaj.org/article/f8996130287d4e63ab09e0c49e7e293b
Publikováno v:
Molecules, Vol 24, Iss 17, p 3104 (2019)
4-Hydroxy-2,5-dimethyl-3(2H)-furanone (furaneol) is present in food. It has a caramel-like flavor, which affects the quality of food, and is formed via multiple pathways. Msalais is a traditional wine fermented from boiled local grape juice in Xinjia
Externí odkaz:
https://doaj.org/article/a0626999da744a0c86a49af45e055be7
Autor:
Li-Xia Zhu, Jun Xu, Ru-Jing Wang, Hong-Xiang Li, Yu-Zhu Tan, Hu-Biao Chen, Xiao-Ping Dong, Zhong-Zhen Zhao
Publikováno v:
Molecules, Vol 23, Iss 9, p 2200 (2018)
Poria cocos (Schw.) Wolf (PC) is a well-known saprophytic fungus, and its sclerotium without the epidermis (PCS) is widely used in traditional Chinese medicine and as a functional food in many countries. PCS is normally collected from multiple geogra
Externí odkaz:
https://doaj.org/article/8116395dec784f8095570d6485b3a409
Publikováno v:
Journal of Research in Medical Sciences, Vol 23, Iss 1, Pp 10-10 (2018)
We carried out this meta-analysis for the aim of exploring the influence of diabetes mellitus (DM) on the prognosis of patients with ischemic stroke. Relevant studies were identified using computerized databases supplemented with manual search strate
Externí odkaz:
https://doaj.org/article/5a1756eba90b4dbf8f60d9217f473f1c
Autor:
Li-na Zhou, Shi-qing Peng, Xue-Lian Chen, Xiao-ren Zhu, An-qi Jin, Yuan-yuan Liu, Li-xia Zhu, Ya-qun Zhu
Publikováno v:
Oxidative Medicine and Cellular Longevity. 2022:1-20
The high incidence and mortality of cervical cancer (CC) require an urgent need for exploring novel valuable therapeutics. Triptonide (TN) is a small molecule monomer extracted from the Chinese herb Tripterygium wilfordii Hook. Our results showed tha
Autor:
Zheng-Ran Wang, Li-Xia Zhu, Xing-Lei Zhang, Bo Li, Yu-Liang Liu, Yong-Feng Wan, Qi Li, Yu Wan, Hang Yin, Ying Shi
Publikováno v:
Chinese Journal of Chemical Physics. 35:289-294
The excited-state double proton transfer (ES-DPT) properties of 1,5-dihydroxyanthraquinone (1,5-DHAQ) in various solvents were investigated using femtosecond transient absorption spectroscopy and the DFT/TDDFT method. The steady-state fluorescence sp