Zobrazeno 1 - 10
of 13
pro vyhledávání: '"Shuaibo Shao"'
Autor:
Shuaibo Shao, Zhongwei Li, Yanqi Zhu, Yi Li, Yuanping Li, Linkun Wu, Christopher Rensing, Pumo Cai, Caihao Wang, Jianmin Zhang, Qisong Li
Publikováno v:
Frontiers in Microbiology, Vol 15 (2024)
IntroductionIn mountainous tea plantations, which are the primary mode of tea cultivation in China, issues such as soil erosion and declining soil fertility are particularly severe. Although green manure cover is an effective agricultural measure for
Externí odkaz:
https://doaj.org/article/79960b33f25149c388d50abec472ba5e
Autor:
Yulin Xiong, Shuaibo Shao, Dongliang Li, He Liu, Wei Xie, Wei Huang, Jing Li, Chuanpeng Nie, Jianming Zhang, Yongcong Hong, Qiuling Wang, Pumo Cai, Yanyan Li
Publikováno v:
Agronomy, Vol 14, Iss 6, p 1261 (2024)
Intercropping, a well-established agroecological technique designed to bolster ecological stability, has been shown to have a significant impact on soil health. However, the specific effects of tea/Trachelospermum jasminoides intercropping on the phy
Externí odkaz:
https://doaj.org/article/8bfe6f1cbedb4811abbd28cb10811853
Publikováno v:
Food Science and Human Wellness, Vol 12, Iss 2, Pp 351-358 (2023)
Starch digestion rate and location in the gastrointestinal tract (GIT) are critical for human health. This review aims to present a comprehensive summary on our current understanding of physiological, biochemical, anatomical and geometrical factors o
Externí odkaz:
https://doaj.org/article/808c6973e669420590a426bd36684924
Autor:
Shuaibo Shao, Yuanping Li, Zhongwei Li, Xiaoxiao Ma, Yanqi Zhu, Yuqing Luo, Pumo Cai, Xiaoli Jia, Christopher Rensing, Qisong Li
Publikováno v:
Agronomy, Vol 14, Iss 3, p 638 (2024)
This study focused on examining the early stages of tea cultivation (1, 3, and 5 years) in mountainous tea plantations. It specifically aimed to investigate the changes in soil micro-ecology at different locations (inter-row, terrace surfaces, and te
Externí odkaz:
https://doaj.org/article/f0263f7ab8ef425c81471c1341cd8b0d
Autor:
Cheng Li, Shuaibo Shao, Xueer Yi, Senbin Cao, Wenwen Yu, Bin Zhang, Hongsheng Liu, Robert G. Gilbert
Publikováno v:
Foods, Vol 13, Iss 4, p 517 (2024)
Chinese steamed bread (CSB), which is widely consumed in East Asia, usually undergoes storage before consumption, but it is unclear how different storage temperatures affect CSB starch retrogradation and digestion properties, which are important for
Externí odkaz:
https://doaj.org/article/bab5a2473135454b835e525d76154f4c
Autor:
Jiarui Wu, Xiao Huang, Nan Xu, Qishuai Zhu, Conrad Zorn, Wenzhou Guo, Jiangnan Wang, Beibei Wang, Shuaibo Shao, Chaoqing Yu
Publikováno v:
Remote Sensing, Vol 15, Iss 24, p 5740 (2023)
There are an estimated 800,000 small reservoirs globally with a range of uses. Given the collective importance of these reservoirs to water resource management and wider society, it is essential that we can monitor and understand the hydrological dyn
Externí odkaz:
https://doaj.org/article/138dc779dc53425fa4ee9834a473cfe8
Autor:
Xueer, Yi, Enpeng, Li, Shiyao, Yu, Xiaowei, Zhang, Chuantian, Yang, Shuaibo, Shao, Robert G, Gilbert, Cheng, Li
Publikováno v:
International Journal of Biological Macromolecules. 215:192-202
Although the starch digestibility of cooked white rice has been investigated with regard to its relation to starch structure, it is not yet clear how starch molecular structure and water content affect its digestion rate. To investigate this, the in
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::613f428e8a2f0b8fad9c8bf1a2aeb862
https://doi.org/10.1016/j.ijbiomac.2022.06.116
https://doi.org/10.1016/j.ijbiomac.2022.06.116
Publikováno v:
Starch - Stärke.
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::08922a9d48552364a3f99723b88276ff
https://doi.org/10.1002/star.202200290
https://doi.org/10.1002/star.202200290
Autor:
Shuaibo Shao, Enpeng Li, Shiyao Yu, Xueer Yi, Xiaowei Zhang, Chuantian Yang, Robert G. Gilbert, Cheng Li
Publikováno v:
Food Hydrocolloids. 134:108090
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::aeed2d8a871c3e1da84517ff4f0e3f9d
https://doi.org/10.1016/j.foodhyd.2022.108090
https://doi.org/10.1016/j.foodhyd.2022.108090
Publikováno v:
Food Chemistry. 393:133448
Chinese steamed bread (CSB) is one of the staple foods in China, although it has a high glycemic index (GI) value. Development of CSB with a slower starch digestibility is thus of great importance for the improvement of human health. Many factors are
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::9fc9316a4f39f2b41ec3720ace7d3485
https://doi.org/10.1016/j.foodchem.2022.133448
https://doi.org/10.1016/j.foodchem.2022.133448