Zobrazeno 1 - 10
of 27
pro vyhledávání: '"Liran Yang"'
Autor:
Kunyi Liu, Rui Su, Qi Wang, Xiaojing Shen, Bin Jiang, Liran Yang, Zelin Li, Jia Zheng, Pingping Li
Publikováno v:
Frontiers in Microbiology, Vol 15 (2024)
To develop a unique flavor of rice wine, coffee flowers (by-products of the coffee industry) were added because of their biologically active compounds that are conducive to health, and the fermentation parameters were optimized. In addition, the dyna
Externí odkaz:
https://doaj.org/article/7bed3c4435824c76ac60362db374a75c
Autor:
Bin Jiang, Xueping Luo, Jingna Yan, Kunyi Liu, Congming Wang, Wenwen Jiao, Hu Zhao, Mingli Liu, Liran Yang
Publikováno v:
Fermentation, Vol 10, Iss 10, p 520 (2024)
Huangjinya has recently seen widespread adoption in key tea-producing areas of China, celebrated for its unique varietal traits. Its leaves are also used to produce black tea with distinctive sensory characteristics. The fragrance-enhancing (EF) proc
Externí odkaz:
https://doaj.org/article/336dc7d570264d73babb02d0507380cb
Autor:
Bin Jiang, Liran Yang, Xueping Luo, Rongyan Huang, Wenwen Jiao, Xiaoxue Zhong, Lixia Li, Qi Wang, Mingli Liu, Kunyi Liu
Publikováno v:
Fermentation, Vol 9, Iss 7, p 686 (2023)
Sichuan black tea (SCBT) is well known for its pleasant sweet and citrus-like aroma. However, the origin of this distinctive aroma remains unknown. Herein, the aroma characteristics of SCBT during processing were comprehensively investigated by senso
Externí odkaz:
https://doaj.org/article/9252242e35ea4c96ae8880a2217e6488
Autor:
Kunyi Liu, Liyan Han, Qi Wang, Liran Yang, Xiangyu Liu, Bin Jiang, Xu Zeng, Yun Liu, Mingyong Li, Wenwen Jiao, Mingli Liu
Publikováno v:
Fermentation, Vol 9, Iss 7, p 690 (2023)
Developing an effective method to achieve stability and improve the quality of Tibetan tea has scientific significance. Aspergillus niger K1 isolated and identified from Tibetan tea was inoculated in unsterilized or sterilized tea leaves to develop t
Externí odkaz:
https://doaj.org/article/103616ff734e4406ba733a5a2837ee66
Publikováno v:
Czech Journal of Food Sciences, Vol 39, Iss 3, Pp 160-168 (2021)
Vinegar residue is a key secondary waste in the brewing industry that is often disposed irresponsibly, due to its large quantity and lack of reasonably effective use, causing environmental pollution issues. NaOH was used to pretreat Chinese vinegar r
Externí odkaz:
https://doaj.org/article/cb9be973bdc84082bdb1a53723bc5cf1
Autor:
Liran Yang, Qinghua Zhou
Publikováno v:
Multimedia Tools and Applications. 81:38353-38373
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::a8b00af2a8f08c13eb4494add1598c95
https://doi.org/10.1007/s11042-022-12504-z
https://doi.org/10.1007/s11042-022-12504-z
Autor:
Bin Jiang, Li Wu, Qi Wang, Liran Yang, Jia Zheng, Shulai Zhou, Cuirong He, Wenwen Jiao, Bin Xu, Kunyi Liu
Publikováno v:
Food Science & Nutrition. 10:2681-2693
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::8b167e2779407fa76b1627f782558524
https://doi.org/10.1002/fsn3.2872
https://doi.org/10.1002/fsn3.2872
Publikováno v:
IEEE Transactions on Neural Networks and Learning Systems. :1-14
Unsupervised domain adaptation is intended to construct a reliable model for the unlabeled target samples using the well-labeled but differently distributed source samples. To tackle the domain shift issue, learning domain-invariant feature represent
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::db36d35312c7deeeb55547c94f524326
https://doi.org/10.1109/tnnls.2022.3218554
https://doi.org/10.1109/tnnls.2022.3218554
Publikováno v:
Information Sciences. 582:146-166
With the increasing scale of obtained multi-view data, how to deal with large-scale multi-view data quickly and efficiently is a significant problem. In this paper, a novel supervised multi-view feature selection method based on locally sparse regula
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::c1c056c7b364bebe611d2d7ae09951c0
https://doi.org/10.1016/j.ins.2021.09.009
https://doi.org/10.1016/j.ins.2021.09.009
Publikováno v:
Czech Journal of Food Sciences. 39:160-168
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::d73856defefd42e647ddf3773cffa41e
https://doi.org/10.17221/326/2019-cjfs
https://doi.org/10.17221/326/2019-cjfs