Zobrazeno 1 - 10
of 55
pro vyhledávání: '"Shi Nie"'
Publikováno v:
Food Chemistry: X, Vol 23, Iss , Pp 101662- (2024)
This study aimed to employed the effects of five thermal processing methods, namely steaming (SM), boiling (BO), frying (FY), roasting (RO), and vacuum sealing (SV), on the sensory, physicochemical properties, and microbial composition of grass carp
Externí odkaz:
https://doaj.org/article/851240ad226c432585f06fa5d2229839
Publikováno v:
Food Chemistry: X, Vol 25, Iss , Pp 102081- (2025)
This study aimed to explore the effects of different brining times on the sensory, physicochemical properties, and volatile organic compounds (VOCs) of marinated grass carp (MGC). The results showed that different brining time changed the sensory qua
Externí odkaz:
https://doaj.org/article/6a547b15371a442c991d0deff7d6e9c4
Autor:
Yin Yee Tey, Siew Mooi Ching, Mari Kannan Maharajan, Kai Wei Lee, Zhen Yee Chow, Pei Wen Chua, Chin Xuan Tan, Shi Nie Lim, Chun Han Tan, Hui Zhu Thew, Vasudevan Ramachandran, Fan Kee Hoo
Publikováno v:
Malaysian Family Physician, Vol 17, Iss 2, Pp 56-63 (2022)
Introduction: This study aimed to determine the prevalence and factors associated with female sexual dysfunction in an outpatient clinic in Malaysia. Methods: The study was conducted among female patients aged 50 years and older who attended the out
Externí odkaz:
https://doaj.org/article/e9dc2e6d51eb43bf9780483ff326c8a9
Autor:
Yueqi Wang, Shi Nie, Chunsheng Li, Huan Xiang, Yongqiang Zhao, Shengjun Chen, Laihao Li, Yanyan Wu
Publikováno v:
Foods, Vol 11, Iss 7, p 944 (2022)
Spontaneous fermentation is a critical processing step that determines the taste quality of fermented mandarin fish (Siniperca chuatsi). Here, untargeted metabolomics using ultra-high-performance liquid chromatography coupled with Q Exactive tandem m
Externí odkaz:
https://doaj.org/article/7f53779dbba74a1195dd978d21947460
Publikováno v:
Energy Exploration & Exploitation, Vol 38 (2020)
The steam chamber rising process is an essential feature of steam-assisted gravity drainage. The development of a steam chamber and its production capabilities have been the focus of various studies. In this paper, a new analytical model is proposed
Externí odkaz:
https://doaj.org/article/c228ed2102e64eddbf5dc14d9c18f1ad
Autor:
Chang-Hong Zhou, Ren-Shi Nie, Yi Pan, Zhangxin Chen, Zheng Wang, Jian-Yong Lei, An-Cheng Wang
Publikováno v:
GEOPHYSICS. 86:M59-M75
Stress-sensitive permeability (SSP) influences gas well productivity and is a crucial element influencing gas reservoir development. SSP for high-pressure fractured gas reservoirs with an initial reservoir pressure of more than 20 MPa has never been
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::75a32dc111581b0a6cccc62e6b0c47f2
https://doi.org/10.1190/geo2020-0146.1
https://doi.org/10.1190/geo2020-0146.1
Autor:
Ren-Shi Nie, Xiaohui Fan, Min Li, Zhangxin Chen, Cong Lu, Zhi-Lin Zhou, De-Wei Jiang, Qi Deng, Yi Pan
Publikováno v:
Geomechanics and Geophysics for Geo-Energy and Geo-Resources. 8
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::cf6e12aab68a792445cd3fc291f9e607
https://doi.org/10.1007/s40948-022-00397-z
https://doi.org/10.1007/s40948-022-00397-z
Autor:
Shi Nie, Laihao Li, Yueqi Wang, Yanyan Wu, Chunsheng Li, Shengjun Chen, Yongqiang Zhao, Di Wang, Huan Xiang, Ya Wei
Publikováno v:
SSRN Electronic Journal.
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::951bc83884f07617d3d8e79372ec1987
https://doi.org/10.2139/ssrn.4191348
https://doi.org/10.2139/ssrn.4191348
Publikováno v:
Geofluids.
Even with the fractured wells, the primary oil recovery of low-permeability reservoirs is still poor in Block X of Shengli Oilfield. To further enhance the oil recovery, water is injected into the reservoir. Different from the conventional injection
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::97425deeaadf60f2906a739bb616dc01
Autor:
Shi Nie, Laihao Li, Yueqi Wang, Yanyan Wu, Chunsheng Li, Shengjun Chen, Yongqiang Zhao, Di Wang, Huan Xiang, Ya Wei
Publikováno v:
Food Bioscience. 50:102048
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::7e2f548db73ac880390c17f5959c34f2
https://doi.org/10.1016/j.fbio.2022.102048
https://doi.org/10.1016/j.fbio.2022.102048