Výsledky vyhledávání - "Qingqing, Cui"

Akademický článek

Low-temperature graphitization of lignin via Co-assisted electrolysis in molten salt

Autor: Shijie Li, Wei-Li Song, Xue Han, Qingqing Cui, Yan-li Zhu, Shuqiang Jiao

Publikováno v: Green Energy & Environment, Vol 9, Iss 9, Pp 1449-1458 (2024)

The ever-growing energy demand and environmental issues have stimulated the development of sustainable energy technologies. Herein, an efficient and environmentally friendly electrochemical transformation technology was proposed to prepare highly gra

Externí odkaz: https://doaj.org/article/aa0eca900f8145899fb35e6668c702ac

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Akademický článek

E-nose and colorimetric sensor array combining homologous data fusion strategy discriminating the roasting degree of large-leaf yellow tea

Autor: Luqing Li, Shuai Dong, Shuci Cao, Yurong Chen, Jingfei Shen, Menghui Li, Qingqing Cui, Ying Zhang, Chuxuan Huang, Qianying Dai, Jingming Ning

Publikováno v: Food Chemistry: X, Vol 21, Iss , Pp 101124- (2024)

Different degrees of roasting result in differences in the quality and flavor of large-leaf yellow tea. The current sensory evaluation and chemical detection methods cannot meet the requirement of online differentiation of LYT roasting degree, so an

Externí odkaz: https://doaj.org/article/ca757df3b48b4550b5a8f0e4a69361c6

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Akademický článek

Rapid and comprehensive grade evaluation of Keemun black tea using efficient multidimensional data fusion

Autor: Luqing Li, Yurong Chen, Shuai Dong, Jingfei Shen, Shuci Cao, Qingqing Cui, Yan Song, Jingming Ning

Publikováno v: Food Chemistry: X, Vol 20, Iss , Pp 100924- (2023)

To develop a comprehensive evaluation method for Keemun black tea, we used micro-near-infrared spectroscopy, computer vision, and colorimetric sensor array to collect data. We used support vector machine, least-squares support vector machine (LS-SVM)

Externí odkaz: https://doaj.org/article/6d2b6f16c9c5409b9f477d9e170f3ae5

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Akademický článek

Integrative Transcriptomic and Metabolomic Analyses of the Mechanism of Anthocyanin Accumulation and Fruit Coloring in Three Blueberry Varieties of Different Colors

Autor: Liwei Chu, Qianhui Du, Aizhen Li, Guiting Liu, Hexin Wang, Qingqing Cui, Zhichao Liu, Haixia Liu, Yani Lu, Yanqiong Deng, Guohui Xu

Publikováno v: Horticulturae, Vol 10, Iss 1, p 105 (2024)

Blueberries are recognized worldwide as one of the most important healthy foods due to their anthocyanins, which have special antioxidant properties. They have become a highly produced and valuable fruit crop. Most blueberry varieties are rich in ant

Externí odkaz: https://doaj.org/article/f12799c1815b45f79a6f87e8021b161f

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Akademický článek

Conserved Regulatory Pathways for Stock-Scion Healing Revealed by Comparative Analysis of Arabidopsis and Tomato Grafting Transcriptomes

Autor: Lulu Xie, Jianfan Tian, Lixin Peng, Qingqing Cui, Yang Liu, Jiyang Liu, Fu Li, Siyuan Zhang, Jianchang Gao

Publikováno v: Frontiers in Plant Science, Vol 12 (2022)

Many plants can successfully join root and shoot sections at cut surfaces when severed at the stem. Graft healing is complex and conserved in diverse taxonomic groups with different vascular structures. Herein, we compared transcriptome data from aut

Externí odkaz: https://doaj.org/article/57c32e5d864140909cab2b9f514c0261

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