Zobrazeno 1 - 10
of 75
pro vyhledávání: '"Mingyu YIN"'
Autor:
Yinan Ai, Mingyu Yin, Liying Zhang, Haojie Hu, Haiqing Zheng, Wuwei Feng, Yixuan Ku, Xiquan Hu
Publikováno v:
Journal of NeuroEngineering and Rehabilitation, Vol 21, Iss 1, Pp 1-13 (2024)
Abstract Background and purpose Working memory is critical for individuals and has been found to be improved by electrical stimulation of the left dorsolateral prefrontal cortex (DLPFC). However, the effects of different types of transcranial electri
Externí odkaz:
https://doaj.org/article/f0ddf06d777f4be6b366a656e78a4ccc
Autor:
Miao Zhang, Peng Wang, Huanhuan Yao, Cheng Wu, Mingyu Yin, Hongju Qiu, Jie Luo, Jialin Du, Yong Hua, Feng Hao
Publikováno v:
Next Materials, Vol 6, Iss , Pp 100425- (2025)
Lewis base additives typically undergo interactions with SnI2 to achieve effective defect passivation in lead-free perovskite films. In this work, the thiophene ring in 2-thiophenethylammonium chloride (TEACl) has coordination interactions with Sn2+
Externí odkaz:
https://doaj.org/article/0c673bd75bab4bbab33a15c38aa6b5d7
Publikováno v:
Ecology and Evolution, Vol 14, Iss 11, Pp n/a-n/a (2024)
ABSTRACT Pinus sylvestris var. mongolica plays a crucial role in the ecological restoration and industrial raw material production of arid and semiarid regions in northern China. The widespread degradation of its near‐mature plantation (over 30 yea
Externí odkaz:
https://doaj.org/article/7f64bd26cf604fedbacb348b38f76316
Publikováno v:
Food Chemistry: X, Vol 23, Iss , Pp 101682- (2024)
The Pacific saury (Cololabis saira) is a highly nutritious deep-sea fish, rich in omega-3 polyunsaturated fatty acids (n-3 PUFAs). This study comprehensively investigated fatty acids composition and lipid profiles of different parts of Pacific saury
Externí odkaz:
https://doaj.org/article/2412af3e13da4a5185e94beae07271f6
Publikováno v:
Progress in Fishery Sciences, Vol 45, Iss 1, Pp 234-245 (2024)
Chinese mitten crab (Eriocheir sinensis) is an important freshwater aquaculture species in China, favored by consumers for its unique flavor and high nutritional and economic value. Chinese mitten crabs are sold live and their production areas are ma
Externí odkaz:
https://doaj.org/article/833f926ffc30426199ecd8eab5a3204b
Publikováno v:
Neural Regeneration Research, Vol 19, Iss 8, Pp 1772-1780 (2024)
Proliferation of neural stem cells is crucial for promoting neuronal regeneration and repairing cerebral infarction damage. Transcranial magnetic stimulation (TMS) has recently emerged as a tool for inducing endogenous neural stem cell regeneration,
Externí odkaz:
https://doaj.org/article/74891c9d1ff54da09c0c2235757cd851
Autor:
Mingyu Yin, Chunsheng Wang, Huan Wang, Qiang Han, Zhigang Zhao, Cheng Tang, Junjie Guo, Jie Zeng
Publikováno v:
Frontiers in Plant Science, Vol 14 (2023)
Tree height (H) and stem diameter at breast height (DBH) (H-D) relationship is correlated with timber yield and quality as well as stability of forest and is crucial in forest management and genetic breeding. It is influenced by not only environmenta
Externí odkaz:
https://doaj.org/article/31d9be14d90249c9a47fdd406dfbbae1
Autor:
Ningning Gou, Xuchun Zhu, Mingyu Yin, Han Zhao, Haikun Bai, Nan Jiang, Wanyu Xu, Chu Wang, Yujing Zhang, Tana Wuyun
Publikováno v:
Foods, Vol 13, Iss 2, p 300 (2024)
Fruit color affects its commercial value. β-carotene is the pigment that provides color for many fruits and vegetables. However, the molecular mechanism of β-carotene metabolism during apricot ripening is largely unknown. Here, we investigated whet
Externí odkaz:
https://doaj.org/article/3f436d8e851742ceb616b8c26845dc2a
Autor:
Chen Chen, Huimin Liu, Ningning Gou, Mengzhen Huang, Wanyu Xu, Xuchun Zhu, Mingyu Yin, Haikun Bai, Lin Wang, Ta-na Wuyun
Publikováno v:
Plant Methods, Vol 17, Iss 1, Pp 1-10 (2021)
Abstract Background Apricot is cultivated worldwide because of its high nutritive content and strong adaptability. Its flesh is delicious and has a unique and pleasant aroma. Apricot kernel is also consumed as nuts. The genome of apricot has been seq
Externí odkaz:
https://doaj.org/article/4f7fd83a36a941feaf37550401430b48
Autor:
Mingyu Yin, Min Chen, Takuya Yanagisawa, Ryosuke Matsuoka, Yinci Xi, Ningping Tao, Xichang Wang
Publikováno v:
Frontiers in Nutrition, Vol 9 (2022)
Salad dressings (SDs), a subcategory of flavored sauces with more than 20% fat content and less than 30% moisture content, is favored by consumers due to its delicacy. The physical properties, chemical composition and nutritional evaluation of common
Externí odkaz:
https://doaj.org/article/249686925be94778a0d994622950fa51