Zobrazeno 1 - 10
of 489
pro vyhledávání: '"Rong Xiong"'
Autor:
Qin Fang, Jingyu Zhang, Pingyu Xiang, Nenggan Zheng, Yue Wang, Rong Xiong, Zhefeng Gong, Haojian Lu
Publikováno v:
Advanced Intelligent Systems, Vol 6, Iss 9, Pp n/a-n/a (2024)
In the realm of underwater exploration and operations, soft robots exhibit considerable application potential due to their capacity for agile and complex deformations as well as their inherent compliance. These characteristics grant them excellent en
Externí odkaz:
https://doaj.org/article/d85f3e7918cb419484512015e397687e
Autor:
Yi MA, Kangjie YU, Xiaoqin LAI, Xiongjun XIAO, Rong XIONG, Liming XIE, Ziyun WEI, Huiling HUANG
Publikováno v:
Shipin gongye ke-ji, Vol 45, Iss 5, Pp 81-88 (2024)
To investigate the impact of distinct wine tannins on the color and anthocyanin composition of wine, Cabernet sauvignon was employed as the primary ingredient for the production of wine using five distinct wine tannins. The wine was then aged for 120
Externí odkaz:
https://doaj.org/article/1cfd40266bb340f2b34b45b86ebd5238
Autor:
Hui Sun, Yuxi Liu, Wanjing Cheng, Rong Xiong, Wenchao Gu, Xiaoyan Zhang, Xin Wang, Xu Wang, Cong Tan, Weiwei Weng, Meng Zhang, Shujuan Ni, Dan Huang, Midie Xu, Weiqi Sheng, Lei Wang
Publikováno v:
Frontiers in Immunology, Vol 15 (2024)
IntroductionTertiary lymphoid structures (TLSs) are analogues of secondary lymphoid organs that contain various immune cells. The spatial distribution, maturation and composition of TLSs have differential effects on prognosis, and the roles of TLSs i
Externí odkaz:
https://doaj.org/article/673678c6e2054e18862756b147249f84
Autor:
Jingyu Zhang, Lilu Liu, Pingyu Xiang, Qin Fang, Xiuping Nie, Honghai Ma, Jian Hu, Rong Xiong, Yue Wang, Haojian Lu
Publikováno v:
Nature Communications, Vol 15, Iss 1, Pp 1-13 (2024)
Abstract The unequal distribution of medical resources and scarcity of experienced practitioners confine access to bronchoscopy primarily to well-equipped hospitals in developed regions, contributing to the unavailability of bronchoscopic services in
Externí odkaz:
https://doaj.org/article/d6ceabe401d1449f9d7f42a824bdbce9
Autor:
Yu Sun, Cong Xiao, Lipeng Chen, Lu Chen, Haojian Lu, Yue Wang, Yu Zheng, Zhengyou Zhang, Rong Xiong
Publikováno v:
IEEE Transactions on Neural Systems and Rehabilitation Engineering, Vol 32, Pp 1355-1369 (2024)
Nowadays, numerous countries are facing the challenge of aging population. Additionally, the number of people with reduced mobility due to physical illness is increasing. In response to this issue, robots used for walking assistance and sit-to-stand
Externí odkaz:
https://doaj.org/article/1937bbfbdfdb43f289481bcbaebfe7a3
Publikováno v:
PeerJ, Vol 12, p e17088 (2024)
Junctional adhesion molecule-A (JAM-A) is an adhesion molecule that exists on the surface of certain types of cells, including white blood cells, endothelial cells, and dendritic cells. In this study, the cDNA sequences of JAM-A-Fc were chemically sy
Externí odkaz:
https://doaj.org/article/02c196d44ac74f61932f3d309a3fb1d8
Publikováno v:
Advanced Intelligent Systems, Vol 6, Iss 2, Pp n/a-n/a (2024)
Lung disease has become a leading cause of disease‐related death, making it one of the most serious health problems in the world. Due to the advantages of fast postoperative recovery and small trauma, transbronchoscopic biopsy has become the main m
Externí odkaz:
https://doaj.org/article/ee5f1fee958b45c48567e0a0ee607d07
Publikováno v:
Fermentation, Vol 10, Iss 7, p 329 (2024)
In order to investigate the impact of glutathione-enriched inactive dry yeast (g-IDY) on the co-fermentation process of Torulaspora delbrueckii and Saccharomyces cerevisiae, different contents of g-IDY (0, 20, 40, and 100 mg/L) were added to the simu
Externí odkaz:
https://doaj.org/article/e6792eb1e00049be96d0110129aa11d2
Publikováno v:
Shipin gongye ke-ji, Vol 44, Iss 11, Pp 336-342 (2023)
The aroma and quality of pear wine was strongly affected by fermentation temperature by influencing the metabolism of microorganism during the fermentation. In this study, Korla fragrant pear was used as raw material to make pear wine at the fermenta
Externí odkaz:
https://doaj.org/article/88ba1a9038f841f096922a43cece10db
Publikováno v:
Shipin gongye ke-ji, Vol 44, Iss 10, Pp 107-115 (2023)
In order to promote the process of sulfur reduction and quality enhancement of pear wine and promote the application of natural antioxidants in pear wine, Dihydromyricetin (DMY) was used alone or in combination with SO2 to be an alternative for sulfu
Externí odkaz:
https://doaj.org/article/e4cee8bb01684bc498f9003fefbaeda4