Zobrazeno 1 - 5
of 5
pro vyhledávání: '"Liwen Qiao"'
Autor:
Maoqing Tian, Lu Zhang, Meng Zhang, Liwen Qiao, Bingqing Xu, Chen Li, Shan Liu, Yuan Song, Zhongping Wei, Yujuan Wang, Huiming Wang
Publikováno v:
iScience, Vol 26, Iss 4, Pp 106396- (2023)
Summary: Renal tubular epithelial cells (TECs) undergoing partial epithelial-mesenchymal transition (pEMT) during renal fibrosis has been recognized as a featuring and detrimental event. However, the mechanism for redirecting the cell fate of pEMT re
Externí odkaz:
https://doaj.org/article/01b1d75b945f4bb8ab956c6154052dfb
Publikováno v:
Genes; Volume 14; Issue 4; Pages: 944
Clear-cell renal cell carcinoma (ccRCC) is the most common and aggressive type of renal-cell carcinoma (RCC). Sperm-associated antigen 9 (SPAG9) has been reported to promote the progression of a variety of tumors and is thus a potential prognostic ma
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::698cace46e2c70ba8676478d51aa4944
https://doi.org/10.3390/genes14040944
https://doi.org/10.3390/genes14040944
Publikováno v:
European Food Research and Technology. 232:935-940
Hypocrellins, including hypocrellin A and hypocrellin B, are natural red pigments isolated from a traditional Chinese medicine. The present work was designed to investigate the influence of dietary HA supplementations on the colour and emulsifying pr
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::59a358a09600457de5a8a04c3d6d188c
https://doi.org/10.1007/s00217-011-1461-5
https://doi.org/10.1007/s00217-011-1461-5
Publikováno v:
European Food Research and Technology. 231:371-377
The effects of high-pressure (HP) treatment at 100–500 MPa on some physicochemical and functional properties of egg yolk (EY) were investigated. Protein solubility, viscosity, surface hydrophobicity (H0), free sulfhydryl (SH) content, differential
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::e6dd244425e1aa6a3c39d5508e7fe282
https://doi.org/10.1007/s00217-010-1286-7
https://doi.org/10.1007/s00217-010-1286-7
Autor:
Wei Yan, Liwen Qiao, Xiaohong Gu, Junhua Li, Rongrong Xu, Miao Wang, Reuhs, Brad, Yanjun Yang
Publikováno v:
European Food Research & Technology; Jul2010, Vol. 231 Issue 3, p371-377, 7p, 2 Charts, 7 Graphs