Zobrazeno 1 - 10
of 98
pro vyhledávání: '"Shanhu, Li"'
Autor:
Yunting Shao, Pir Tariq Shah, Qisheng Su, Shanhu Li, Fang Huang, Jun Wang, Peng Wang, Chengjun Wu
Publikováno v:
Frontiers in Cellular and Infection Microbiology, Vol 14 (2024)
ObjectiveHigh-risk human papillomavirus (HPV) is a carcinogenic virus associated with nearly all cases of cervical cancer, as well as an increasing number of anal and oral cancers. The two carcinogenic proteins of HPV, E6 and E7, can immortalize kera
Externí odkaz:
https://doaj.org/article/34c36f614665498385bd6d68e70bd827
Autor:
Peng Wang, Yunting Shao, Xichun Yang, Wenning Zhang, Jianguang Zhou, Fang Huang, Shuang Liu, Jiping Zheng, Chengjun Wu, Shanhu Li
Publikováno v:
Biosafety and Health, Vol 6, Iss 2, Pp 70-79 (2024)
Human adenoviruses (HAdVs) are major respiratory pathogens. Specifically, human adenovirus type 4 (HAdV4) and human adenovirus type 7 (HAdV7) are known for causing fever and pneumonia, with documented cases of fatalities among the population. In rece
Externí odkaz:
https://doaj.org/article/10d6bc81d731449e8807842124f60470
Autor:
Xi Qin, Yifang An, Xiang Li, Fang Huang, Yong Zhou, Dening Pei, Hua Bi, Xinchang Shi, Wenhong Fan, Youxue Ding, Shuang Li, Shanhu Li, Junzhi Wang
Publikováno v:
MedComm, Vol 5, Iss 4, Pp n/a-n/a (2024)
Abstract Recombinant proteins are gaining increasing popularity for treating human diseases. The clinical effectiveness of recombinant proteins is directly related to their biological activity, which is an important indicator in drug development and
Externí odkaz:
https://doaj.org/article/6553864f7c85421d89588d5d1cd46891
Publikováno v:
Microbiology Spectrum, Vol 12, Iss 4 (2024)
ABSTRACTBrucella is a zoonotic intracellular bacterium that poses threats to human health and economic security. Intracellular infection is a hallmark of the agent Brucella and a primary cause of distress, through which the bacterium regulates the ho
Externí odkaz:
https://doaj.org/article/3b187cb72ded4e808a88a85b1242b51f
Publikováno v:
Shipin Kexue, Vol 44, Iss 19, Pp 190-206 (2023)
In order to develop sustained-release films with excellent performance, this study used polyvinyl alcohol (PVA) and chitosan (CS) as a film-forming substrate, β-cyclodextrin (β-CD) as a sustained-release agent, and oregano oil (OEO) as an antibacte
Externí odkaz:
https://doaj.org/article/c60081c2db5d48d9b0d12a3f2604b84e
Publikováno v:
Shipin Kexue, Vol 44, Iss 20, Pp 189-197 (2023)
Fresh milk with added hyaluronic acid (HA) was fermented by inoculating Streptococcus thermophilus and Lactobacillus bulgaricus. By measuring the pH, water holding capacity, viable bacteria count, rheological properties, volatile flavor substances, s
Externí odkaz:
https://doaj.org/article/b2c2c56fc6f043a1b55a66477b03ad48
Publikováno v:
Shipin Kexue, Vol 44, Iss 16, Pp 113-120 (2023)
Sarcoplasmic proteins (SP) derived from yak meat were oxidized by malondialdehyde (MDA) at different concentrations. The effects of lipid oxidation on physicochemical properties and color stability of SP were investigated by evaluating side-chain ami
Externí odkaz:
https://doaj.org/article/7caf7804bc52456d8c74aba4a14d9ce2
Publikováno v:
Shipin Kexue, Vol 44, Iss 10, Pp 38-45 (2023)
In an effort to elucidate the effect of protein oxidation on its water-holding capacity (WHC), yak muscle was treated in a Fenton oxidation system containing 0.1 mol/L NaCl at pH 5.0 or 8.0. The results showed that the contents of malondialdehyde (MD
Externí odkaz:
https://doaj.org/article/3a9befb80d824fee92193b017781ac92
Publikováno v:
Shipin Kexue, Vol 44, Iss 10, Pp 90-99 (2023)
The effects of adding different levels (0.01%, 0.05% and 0.10%) of banana flower extract (BFE) versus dibutylated hydroxy toluene (BHT) on protein oxidation in naturally fermented yak meat sausages were investigated. lys The carbonyl content, Schiff
Externí odkaz:
https://doaj.org/article/a81495d30a8e4a5db01e41209b728dee
Publikováno v:
Shipin Kexue, Vol 44, Iss 8, Pp 46-54 (2023)
To explore the effect of different levels of lipid oxidation on the structural and functional properties of myofibrillar protein (MP) in yak meat, the oxidation of side-chain amino acids, structure, rheological characteristics, and emulsion stability
Externí odkaz:
https://doaj.org/article/0dec31d31ca7457d9a6b4aa541714f54