Zobrazeno 1 - 10
of 49
pro vyhledávání: '"Qi-Jun Wang"'
Publikováno v:
The Journal of Nutrition, Health and Aging, Vol 28, Iss 9, Pp 100325- (2024)
Background: Recent research highlights the importance of muscular strength as a key factor in physical fitness, a strong indicator of overall mortality risk, and a vital target for preventing chronic diseases. This study used a proteome-wide Mendelia
Externí odkaz:
https://doaj.org/article/aa3ad25e7ff24d18b0cf5b16261fc7a0
Autor:
Lu Zhang, Wei Jiang, Qi-Jun Wang, Hu Zhao, Hong-Xing Zhang, Ruth M Marcec, Scott T Willard, Andrew J Kouba
Publikováno v:
PLoS ONE, Vol 11, Iss 6, p e0156715 (2016)
Captive rearing and reintroduction / translocation are increasingly used as tools to supplement wild populations of threatened species. Reintroducing captive-reared Chinese giant salamanders may help to augment the declining wild populations and cons
Externí odkaz:
https://doaj.org/article/b63647fe54e24c6394fcbbb6c5452df5
Publikováno v:
In Environmental Impact Assessment Review January 2023 98
Autor:
Qi-Jun Wang, 王琪君
99
In order to inquiry the sexual citizenship of sadomasochistic cultural communities in Taiwan, this study makes a research question derives from the national citizenship encompasses the particular categories of gender and ages. First of all fo
In order to inquiry the sexual citizenship of sadomasochistic cultural communities in Taiwan, this study makes a research question derives from the national citizenship encompasses the particular categories of gender and ages. First of all fo
Externí odkaz:
http://ndltd.ncl.edu.tw/handle/41333982443487179673
Autor:
Shuai-Kang Wang, Qi-Jun Wang, Peng Wang, Xiang-Yu Li, Peng Cui, Dong-Fan Wang, Xiao-Long Chen, Chao Kong, Shi-Bao Lu
Publikováno v:
International Journal of Surgery; Aug2024, Vol. 110 Issue 8, p4785-4795, 11p
Publikováno v:
International Journal of Refrigeration. 128:271-280
To investigate the effect of ultra-high permittivity ceramic (UHPC) on water freezing, a UHPC-based high voltage electric field-assisted freezing system (UHPC-HVEFF) and a low permittivity acrylic-based high voltage electric field-assisted freezing s
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::b2cb551728574f0482d4e46ec40599df
https://doi.org/10.1016/j.ijrefrig.2021.02.022
https://doi.org/10.1016/j.ijrefrig.2021.02.022
Publikováno v:
Food Chemistry. 405:134732
This study investigated the potential of isochoric freezing for chicken breast meat for the first time. Chicken breast samples were immersed in isochoric NaCl solutions with various concentrations of 0 (pure water, PW), 1.5 and 2.5 % at -4 and -8 °C
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::fc44fbe1894f3bf8e2d8b52e12cd1c16
https://doi.org/10.1016/j.foodchem.2022.134732
https://doi.org/10.1016/j.foodchem.2022.134732
Research on On-line Nondestructive Testing Method of Pipeline Erosion Based on Electromagnetic Field
Publikováno v:
Proceedings of the 2021 International Petroleum and Petrochemical Technology Conference ISBN: 9789811694264
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::e25cf8b9e368b1962c4858d4b70d4452
https://doi.org/10.1007/978-981-16-9427-1_50
https://doi.org/10.1007/978-981-16-9427-1_50
Publikováno v:
Proceedings of the 2021 International Petroleum and Petrochemical Technology Conference ISBN: 9789811694264
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::72d382029a2f3c0def73dbf5d5deecf1
https://doi.org/10.1007/978-981-16-9427-1_45
https://doi.org/10.1007/978-981-16-9427-1_45
Publikováno v:
Journal of Food Engineering. 254:25-33
This work aimed at evaluating the effects of high-voltage electric field (HVEF) produced by an improved electrode system on the freezing behaviors and selected properties of agarose gel. The freezing of the agarose gel was realized by a Peltier coole
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::110cb7006e348643ca518c15fb513583
https://doi.org/10.1016/j.jfoodeng.2019.02.024
https://doi.org/10.1016/j.jfoodeng.2019.02.024