Zobrazeno 1 - 10 of 14 pro vyhledávání: '"Minyue Zhao"'
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Akademický článek
Three-dimensional evaluation of hyoid bone position in nasal and mouth breathing subjects with skeletal Class I, and Class II
Autor: Amin S. Mohamed, Janvier Habumugisha, Bo Cheng, Minyue Zhao, Yucheng Guo, Rui Zou, Fei Wang
Publikováno v: BMC Oral Health, Vol 22, Iss 1, Pp 1-12 (2022)
Abstract Background This retrospective study investigated the effect of breathing pattern, skeletal class (Class I, Class II), and age on the hyoid bone position (HBP) in normodivergent subjects. Methods A total of 126 subjects (61 males, 65 females)
Externí odkaz: https://doaj.org/article/d84227f19c7242fc8fbf705ac8ca38e8
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4
Direct photoconversion of CO2 to carbon nanotubes for oxygen recycling in extraterrestrial exploration
Autor: Jun Wang, Jiajia Wang, Jianyong Feng, Yingfei Hu, Huiting Huang, Ningsi Zhang, Minyue Zhao, Changhao Liu, Zhi Zhu, Shicheng Yan, Tao Yu, Ce Zhang, Wei Yao, Zhaosheng Li, Zhigang Zou
The Sabatier reaction coupled with water electrolysis constitutes the state-of-the-art oxygen recovery technology in International Space Station missions, but the oxygen recovery efficiency of this system is only 49% (theoretical maximum 50%). Techno
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::85376a56d0bec927d1253a66993f93c2
https://doi.org/10.21203/rs.3.rs-2346019/v1
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5
Carotenoid Cleavage Dioxygenase 4 Catalyzes the Formation of Carotenoid-Derived Volatile β-Ionone during Tea (Camellia sinensis) Withering
Autor: Minyue Zhao, Tingting Jing, Jieyang Jin, Na Zhang, Bin Wu, Wilfried Schwab, Jingming Wang, Xiaochun Wan, Chuankui Song
Publikováno v: Journal of Agricultural and Food Chemistry. 68:1684-1690
The carotenoid-derived volatile β-ionone plays an important role in the formation of green and black tea flavors due to its low odor threshold, but its formation and the gene(s) involved in its biosynthesis during the tea withering process is(are) s
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::814f46c367e853ce8d584db988d86e56
https://doi.org/10.1021/acs.jafc.9b07578
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8
Carotenoid Cleavage Dioxygenase 4 Catalyzes the Formation of Carotenoid-Derived Volatile β-Ionone during Tea (
Autor: Jingming, Wang, Na, Zhang, Minyue, Zhao, Tingting, Jing, Jieyang, Jin, Bin, Wu, Xiaochun, Wan, Wilfried, Schwab, Chuankui, Song
Publikováno v: Journal of agricultural and food chemistry. 68(6)
The carotenoid-derived volatile β-ionone plays an important role in the formation of green and black tea flavors due to its low odor threshold, but its formation and the gene(s) involved in its biosynthesis during the tea withering process is(are) s
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=pmid________::b020ab30344524a4b2bc9d0264e40c79
https://pubmed.ncbi.nlm.nih.gov/32598847
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10
Deriving average delay of traffic flow around intersections from vehicle trajectory data
Autor: Minyue Zhao, Xiang Li
Publikováno v: Frontiers of Earth Science. 7:28-33
Advances of positioning and wireless communication technologies make it possible to collect a large number of trajectory data of moving vehicles in a fast and convenient fashion. The data can be applied to various fields such as traffic study. In thi
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::42948f61e682d8131f0552b06a9de45b
https://doi.org/10.1007/s11707-012-0341-z
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