Zobrazeno 1 - 10
of 55
pro vyhledávání: '"Ligen Xu"'
Publikováno v:
Food Chemistry: X, Vol 20, Iss , Pp 100899- (2023)
In order to explore the characteristic aroma flavor and its formation mechanism of old ducks, two ages (30 days and 60 days) of young ducks and three ages of old ducks (300 days, 900 days, and 1500 days) were selected and studied. An electronic nose
Externí odkaz:
https://doaj.org/article/ea070fec032b4e86af5938e33618065a
Autor:
Ligen Xu, Zhenzhen Shi, Haiying Li, Jun He, Bindan Chen, Zeng Tao, Yong Tian, Li Chen, Guoqin Li, Zhengrong Tao, Tiantian Gu, Wenwu Xu, Lizhi Lu
Publikováno v:
Heliyon, Vol 8, Iss 11, Pp e11644- (2022)
The genome-wide DNA methylation assay was used to analyze the difference in methylation between the breeding and conservation populations of Shaoxing ducks. The methylation level of the breeding population was higher than that of the two conservation
Externí odkaz:
https://doaj.org/article/f9661643c31b4a2a8ed9987f1bda835a
Autor:
Ligen Xu, Mingcai Duan, Zhaoxia Cai, Tao Zeng, Yangying Sun, Shuang Cheng, Qiang Xia, Changyu Zhou, Jun He, Lizhi Lu, Daodong Pan
Publikováno v:
Foods, Vol 12, Iss 5, p 981 (2023)
Food-derived colloidal nanoparticles (CNPs) have been found in many food cooking processes, and their specific effects on human health need to be further explored. Here, we report on the successful isolation of CNPs from duck soup. The hydrodynamic d
Externí odkaz:
https://doaj.org/article/250458b0b538406b94f84f5843f6dc0c
Autor:
Shenglu Zhang, Chao Yang, Xin Ni, Ligen Xu, Fangmin Cheng, Gang Pan, Fumin Wang, Jingfeng Huang, Hanqin Tian, Qifa Zhou
Publikováno v:
Food and Energy Security, Vol 10, Iss 1, Pp n/a-n/a (2021)
Abstract There is an urgent need for enhancing climate change resilience in rice production. Here, we report a reflective algal mulching‐based culture practice to attain a simple and low‐cost biological method for enhancement of climate change re
Externí odkaz:
https://doaj.org/article/ea2a013a9a224ddfa429996884f98748
Publikováno v:
Foods, Vol 10, Iss 10, p 2499 (2021)
The scope of this paper was to investigate the effects of water distribution differences on the quality and feasibility of chicken patties supplemented with woody breast (WB). Chicken patties, containing differing amounts of WB (0%, 25%, 50%, 75%, 10
Externí odkaz:
https://doaj.org/article/962b55a7d547426aa4f5d84b02792fae
Autor:
Ling Liu, Qian Zhang, Liangliang Hu, Jianjun Tang, Ligen Xu, Xiantian Yang, Jean W H Yong, Xin Chen
Publikováno v:
PLoS ONE, Vol 7, Iss 8, p e42944 (2012)
Legumes are widely used in many cropping systems because they share their nitrogen fixation products and phosphorus mobilization activities with their neighbors. In the current study, however, we showed that co-cultivation with legumes increased cadm
Externí odkaz:
https://doaj.org/article/38e32e6daad64b8f816019276a80cf2e
Publikováno v:
In Journal of Advanced Research November 2019 20:71-78
Autor:
Lu Yuan, Siyu Ma, Ke Liu, Tingjin Wang, Duohong Xiao, Aijun Zhang, Bin Liu, Ligen Xu, Riquan Chen, Liping Chen
Publikováno v:
Plant Cell, Tissue and Organ Culture (PCTOC). 152:139-149
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::0e615073c0cf9c9a22cf09a7dd97fd1a
https://doi.org/10.1007/s11240-022-02396-0
https://doi.org/10.1007/s11240-022-02396-0
Publikováno v:
Environmental Science and Pollution Research. 29:20711-20720
Nanoparticles and organic pollutants are two major contaminants found in aquatic environments. Algae are regarded as the model organism for the risk assessment of pollutants in water. In our previous study, we investigated the toxic effects of nonylp
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::e410f578ff52b48d08e5c82fbd9bc4e9
https://doi.org/10.1007/s11356-021-17199-7
https://doi.org/10.1007/s11356-021-17199-7
Publikováno v:
J Food Sci Technol
The objective of this study was to explore the effect of woody breast (WB) on quality characteristics of chicken meatballs paired with the feasibility of its inclusion. Cook loss (CL), color (CIE L*, a*, b*), texture (hardness, springiness, chewiness
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::2fb1cb5342ec41952e9e88d994908a93
https://doi.org/10.1007/s13197-021-05060-1
https://doi.org/10.1007/s13197-021-05060-1