Zobrazeno 1 - 10
of 27
pro vyhledávání: '"Liqin You"'
Publikováno v:
BMJ Open, Vol 14, Iss 2 (2024)
Objectives To investigate the prevalence of depression and anxiety symptoms among older adults in an urban district in China, as well as their associated factors.Design Cross-sectional study.Setting General communities in Shenzhen, Guangdong, China.P
Externí odkaz:
https://doaj.org/article/d6f93037741b4e1fb2760b7a0b7f5ff0
Publikováno v:
Frontiers in Nutrition, Vol 9 (2022)
Nian zhuan has its aroma as one of the perceived principal characteristics. The current study was aimed mainly to investigate the potential to include the aroma of nian zhuan as a new target criterion into the green wheat product chain. By improving
Externí odkaz:
https://doaj.org/article/280e7ac1883a48d7951f5de4a9c35864
Publikováno v:
Frontiers in Nutrition, Vol 9 (2022)
The effects of stir-frying stage and time on the formation of Maillard reaction products (MRP) and potentially hazardous substances with time in stir-fried mutton sao zi were investigated. Furosine, fluorescence intensity, Nε-(1-carboxymethyl)-L-lys
Externí odkaz:
https://doaj.org/article/35b7f02ad5aa4bbb839a7bc4b2e134bf
Publikováno v:
BMJ Open, Vol 10, Iss 12 (2020)
Objectives To investigate the gender disparities in the prevalence and severity of depressive and anxiety symptoms and associated factors among internal migrant workers in Shenzhen.Design Cross-sectional study.Setting Labour intensive factories in Sh
Externí odkaz:
https://doaj.org/article/846129e6ea184427b34c9fc08fc6e90a
Publikováno v:
Comprehensive Psychiatry, Vol 97, Iss , Pp - (2020)
Background: Internal migrant workers in the service industry are an important population in China, but the sleep quality of this population has not been well studied. The aims of the present study were to examine the prevalence of poor sleep quality
Externí odkaz:
https://doaj.org/article/2bcbb253d39043b5b755a4ca03405649
Autor:
Liqin You, Ruiming Luo
Publikováno v:
Journal of Food Quality, Vol 2019 (2019)
The objective of this study was to investigate, by a metabolomic approach, the effects of chilled ageing conditioning at 4°C in lamb longissimus dorsi (LD) muscles on water-soluble flavour precursors. The results showed that the content of nucleotid
Externí odkaz:
https://doaj.org/article/3abe91fc70c34fe0a77d630389167972
Publikováno v:
Food Science and Technology, Volume: 42, Article number: e24822, Published: 08 JUL 2022
Food Science and Technology v.42 2022
Food Science and Technology (Campinas)
Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)
instacron:SBCTA
Food Science and Technology v.42 2022
Food Science and Technology (Campinas)
Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)
instacron:SBCTA
This study aims to investigate experimentally the influence of microbial bacterial proteins on microbial metabolites in the chilled storage of Tan Sheep meat based on the surface enhanced laser desorption/ionization-time of flight-mass spectrometry (
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::31cc25744a67e6a32e7767220e7139d1
http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612022000101229&lng=en&tlng=en
http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612022000101229&lng=en&tlng=en
Autor:
Shuang Bai, Liqin You, Chen Ji, Tonggang Zhang, Yongrui Wang, Duo Geng, Shuang Gao, Yongzhao Bi, Ruiming Luo
Publikováno v:
Food research international (Ottawa, Ont.). 159
The effects of stir-frying stages on the formation of flavor volatile compounds, Maillard reaction products (MRPs) and potentially hazardous substances with time in stir-fried beef sao zi were investigated. A total of 122 volatile compounds were iden
Publikováno v:
Food sciencenutrition. 10(5)
Tan lamb is highly recommended breed in China. It is of great significance to understand the underlying mechanism of how water-soluble flavor precursors metabolize in Tan lamb muscles during the postmortem aging period. In this study, we investigated
Autor:
Ruiming Luo, Liqin You
Publikováno v:
Journal of Food Quality, Vol 2019 (2019)
The objective of this study was to investigate, by a metabolomic approach, the effects of chilled ageing conditioning at 4°C in lamb longissimus dorsi (LD) muscles on water-soluble flavour precursors. The results showed that the content of nucleotid