Zobrazeno 1 - 10
of 51
pro vyhledávání: '"Sha, Gu"'
Publikováno v:
Cell Transplantation, Vol 32 (2023)
Breakdown of tolerance and abnormal activation in B cells is an important mechanism in the pathogenesis of Graves’ disease (GD) and high levels of thyroid hormones (THs) can drive the progression of GD. However, the interactions between THs and abn
Externí odkaz:
https://doaj.org/article/07d160a6d51d471bbfd566954c57fc3e
Publikováno v:
Immunity, Inflammation and Disease, Vol 11, Iss 9, Pp n/a-n/a (2023)
Abstract Objective Breakdown of tolerance and abnormal activation of B cells is an important mechanism in the pathogenesis of Graves' disease (GD). High levels of thyroid hormones (THs) play important roles in GD progression. However, the interaction
Externí odkaz:
https://doaj.org/article/b2f8f0510592438bb5080958af5677cb
Autor:
Yanpei Huang, Ying Zhou, Yuanyuan Liu, Jing Wan, Ping Hu, Linggao Liu, Mingming Li, Yeling Zhou, Sha Gu, Dan Chen, Bokai Hu, Ke Hu, Qiujin Zhu
Publikováno v:
Food Chemistry: X, Vol 17, Iss , Pp 100544- (2023)
This study focused on how different concentrations of tea branch liquid smoke (TLS) in the curing solution impacted the physicochemical properties and antioxidant properties of pork tenderloin. Five experimental (1.25 mL/kg, 2.5 mL/kg, 5 mL/kg, 10 mL
Externí odkaz:
https://doaj.org/article/3a10ad0f1562446e8e63f864e99cd485
Publikováno v:
Food Chemistry: X, Vol 17, Iss , Pp 100543- (2023)
In this study, the impacts of loin ham with sorbitol-mediated curing on its physicochemical properties and bacterial community composition during fermentation and ripening were investigated. The salt content, pH, and water activity (aw) were lower in
Externí odkaz:
https://doaj.org/article/07ab2521c52d40dd979c102bbacf6ba4
Autor:
Linggao Liu, Ying Zhou, Jing Wan, Qiujin Zhu, Shenghui Bi, Yeling Zhou, Sha Gu, Dan Chen, Yanpei Huang, Bokai Hu
Publikováno v:
Food Chemistry: X, Vol 15, Iss , Pp 100401- (2022)
This study investigated the mechanism of glycerol, xylitol, and sorbitol-mediated curing of cured minced pork tenderloin. The use of polyhydroxy alcohol during mediated curing significantly reduced the salt content (p
Externí odkaz:
https://doaj.org/article/786d86457c89491b8515415344cd2631
Autor:
Li-Sha Gu, Ming-Zhu Tan, Shi-Huan Li, Ting Zhang, Qi-Qiang Zhang, Cheng-Xi Li, Xue-Mei Luo, Jia-Xun Feng, Shuai Zhao
Publikováno v:
Biotechnology for Biofuels, Vol 13, Iss 1, Pp 1-12 (2020)
Abstract Background Application of raw starch-degrading enzymes (RSDEs) in starch processing for biofuel production can effectively reduce energy consumption and processing costs. RSDEs are generally produced by filamentous fungi, such as Penicillium
Externí odkaz:
https://doaj.org/article/ea5d9bd4ac6541bcbac687cfa4c7dfe1
Autor:
Dan Chen, Qiujin Zhu, Ying Zhou, Jing Wan, Li Deng, Lei Wang, Linggao Liu, Sha Gu, Yanpei Huang, Yeling Zhou, Shenghui Bi
Publikováno v:
Foods, Vol 12, Iss 7, p 1451 (2023)
Polyhydroxy alcohol-mediated curing has great potential for producing low-salt cured meat products. This study investigated the mass transfer kinetics and the one-way diffusion simulation of sodium chloride (NaCl) during the curing process. Furthermo
Externí odkaz:
https://doaj.org/article/48b6348cad8845249c63db32ff07ee37
Autor:
Sha Gu, Qiujin Zhu, Ying Zhou, Jing Wan, Linggao Liu, Yeling Zhou, Dan Chen, Yanpei Huang, Li Chen, Xiaolin Zhong
Publikováno v:
Foods, Vol 11, Iss 23, p 3798 (2022)
Considering the hazards of high salt intake and the current status of research on low-sodium meat products, this study was to analyze the effect of ultrasound combined with glycerol-mediated low-sodium salt curing on the quality of pork tenderloin by
Externí odkaz:
https://doaj.org/article/26db66c1003d42138b2e0a9e4ca55103
Publikováno v:
Energies, Vol 15, Iss 13, p 4636 (2022)
The solute transport process in porous media is central to understanding many geophysical processes and determines the success of engineered applications. However, fundamental understanding of solute transport in heterogeneous porous media remains ch
Externí odkaz:
https://doaj.org/article/f3971be39c0e43c482dc3bdd70fe1878
Publikováno v:
Journal of Dental Sciences. 17:1274-1280
There is no consensus to date on how many repetitive pecking motions at working length (WL) should be regarded as optimal during instrumentation. Therefore, this study aimed to evaluate the effect of pecking frequency at WL on the volume of apically
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::4ff40c73358adfd29819f89751c76b3b
https://doi.org/10.1016/j.jds.2021.11.012
https://doi.org/10.1016/j.jds.2021.11.012