Zobrazeno 1 - 10
of 208
pro vyhledávání: '"Lunzhao, Yi"'
Publikováno v:
Food Chemistry: X, Vol 24, Iss , Pp 101958- (2024)
The improvement of detection accuracy without loss of rapidity and sensitivity by optical sensors in complex food analysis is still full of challenges owing to the matrix interference. Herein, a novel and simple self-calibration colorimetric/fluoresc
Externí odkaz:
https://doaj.org/article/8f2704875abe49c29d51b60f4529b694
Publikováno v:
Food Frontiers, Vol 4, Iss 3, Pp 1091-1126 (2023)
Abstract Mannoproteins (MPs) originate from yeast cells and can play important roles in maintaining wine stability and modulating wine organoleptic properties. Due to their natural presence in wines, MP products are allowed to be used as enological a
Externí odkaz:
https://doaj.org/article/0d158fde2db443d7909a3567f98ea7f7
Publikováno v:
Journal of King Saud University: Computer and Information Sciences, Vol 35, Iss 8, Pp 101707- (2023)
Automated diagnosis of complex breast ultrasound images using deep learning has important clinical implications. In this study, we propose a novel breast cancer diagnosis framework, the CAS framework, based on lesion region to effectively recognize b
Externí odkaz:
https://doaj.org/article/867288fb13214f7ebfa410306d2e3cdc
Publikováno v:
Food Frontiers, Vol 3, Iss 3, Pp 453-479 (2022)
Abstract Food safety as a public health issue has aroused worldwide concern. Food safety risks caused by the existence of food safety hazards in food may occur in all stages of the food supply chain. Thus, great emphasis is placed on sensitive, selec
Externí odkaz:
https://doaj.org/article/da0e99936acd4f18845f4c5d402c8c6e
Publikováno v:
Shipin gongye ke-ji, Vol 43, Iss 12, Pp 427-437 (2022)
Foodborne pathogens are the main factors affecting food quality and safety. Timely and accurate strain typing data enable rapid detection of outbreak clusters, informing ongoing infection control and public health responses, which are important for p
Externí odkaz:
https://doaj.org/article/2b8932ff468f4320b52ff232a8372659
Autor:
Yaru Zheng, Chunhua Zhang, Dabing Ren, Ruoxue Bai, Wenting Li, Jintao Wang, Zhiguo Shan, Wenjiang Dong, Lunzhao Yi
Publikováno v:
Frontiers in Nutrition, Vol 10 (2023)
IntroductionPu-erh tea is a geographical indication product of China. The characteristic flavor compounds produced during the fermentation of ripened Pu-erh tea have an important impact on its quality.MethodsHeadspace solid-phase microextraction coup
Externí odkaz:
https://doaj.org/article/6a8c697e39834172a5379bd857ecf4e4
Autor:
Yan Li, Ruoxue Bai, Jintao Wang, Yonglin Li, Yongdan Hu, Dabing Ren, WenJiang Dong, Lunzhao Yi
Publikováno v:
eFood, Vol 3, Iss 5, Pp n/a-n/a (2022)
Abstract Polyphenol oxidase (PPO) is a necessary medium for converting catechins into theaflavins in tea. This study aimed to provide an efficient and cost‐effective method for the purpose of developing a tea beverage rich in four main theaflavins
Externí odkaz:
https://doaj.org/article/e435d968da6641c6af224007b9b920ad
Autor:
Jie Guo, Zhihao Yu, Meiyan Liu, Mengdi Guan, Aiyun Shi, Yongdan Hu, Siyu Li, Lunzhao Yi, Dabing Ren
Publikováno v:
Foods, Vol 12, Iss 19, p 3568 (2023)
Volatile constituents are critical to the flavor of tea, but their changes in raw Pu-erh tea (RAPT) during storage have not been clearly understood. This work aimed to investigate the volatile composition and their changes at various storage duration
Externí odkaz:
https://doaj.org/article/53532d9630ec4a93ab38ffa92272fde9
Autor:
Hui Cao, Lunzhao Yi, Jiayi Zhong, Petra Högger, Mingfu Wang, Miguel‐Angel Prieto, Jesus Simal‐Gandara, Jianbo Xiao
Publikováno v:
Food Frontiers, Vol 1, Iss 3, Pp 243-252 (2020)
Abstract Myricetin, with its pyrogallol B‐ring, is evidently instable in DMEM (Dulbecco's modified Eagle's) medium at 37°C. However, the underlying mechanism of this instability is not clear yet. Herein, the reaction products of myricetin in DMEM
Externí odkaz:
https://doaj.org/article/0d9746a455aa44988f102e27220b1684
Publikováno v:
Journal of Food Quality, Vol 2022 (2022)
Boletus reticulatus is a wild edible fungus with high nutritional value in Yunnan Province. In this study, B. reticulatus was used as the research object to diagnose the species characteristics. A commercial kit was used to extract the DNA of various
Externí odkaz:
https://doaj.org/article/e6dbd5e768e94702a4b869ffca918693