Zobrazeno 1 - 10
of 381
pro vyhledávání: '"Shucheng Liu"'
Autor:
Jie Yuan, Shucheng Liu
Publikováno v:
Scientific Reports, Vol 14, Iss 1, Pp 1-16 (2024)
Abstract The transformation and upgrading of China’s manufacturing industry is supported by smart and green manufacturing, which have great potential to empower the nation’s green development. This study examines the impact of the Made in China 2
Externí odkaz:
https://doaj.org/article/deaf25e14f85402f9d62f06d17bb286e
Autor:
Huanlan Zhang, Momna Rubab, Moutong Chen, Jialong Gao, Qinxiu Sun, Qiuyu Xia, Zefu Wang, Zongyuan Han, Shucheng Liu, Shuai Wei
Publikováno v:
CyTA - Journal of Food, Vol 22, Iss 1 (2024)
In this study, the impact of different discharge time, discharge power, and storage time on the pH, oxidation-reduction potential (ORP), electrical conductivity (EC), H2O2, and the physicochemical properties and the stability at 4°C were evaluated.
Externí odkaz:
https://doaj.org/article/6baa019cb7ec4637a3690ab82c8f2b23
Autor:
Bingtao Feng, Longjian Xie, Xuyuan Hou, Shucheng Liu, Luyao Chen, Xinyu Zhao, Chenyi Li, Qiang Zhou, Kuo Hu, Zhaodong Liu, Bingbing Liu
Publikováno v:
Matter and Radiation at Extremes, Vol 9, Iss 4, Pp 047401-047401-13 (2024)
Ultrahigh-temperature–pressure experiments are crucial for understanding the physical and chemical properties of matter. The recent development of boron-doped diamond (BDD) heaters has made such melting experiments possible in large-volume presses.
Externí odkaz:
https://doaj.org/article/adb9584220144fdf84b686df18fd7adc
Autor:
Jing Luo, Ming Chen, Hongwu Ji, Jiayi Chen, Wenkui Song, Di Zhang, Weiming Su, Shucheng Liu, Julieth Joram Majura
Publikováno v:
Journal of Functional Foods, Vol 118, Iss , Pp 106280- (2024)
To explore the mechanism of carnosine in improving atherosclerosis, ApoE-/- mice fed a high-fat diet (HFD) were orally administered different doses of carnosine for 16 weeks. Carnosine intervention significantly reduced the arterial plaque area and e
Externí odkaz:
https://doaj.org/article/98a2a177a33446d794712051cbc588a1
Publikováno v:
Energy Geoscience, Vol 5, Iss 3, Pp 100296- (2024)
Hydrocarbon production in oil and gas fields generally progresses through stages of production ramp-up, plateau (peak), and decline during field development, with the whole process primarily modeled and forecasted using lifecycle models. SINOPEC's co
Externí odkaz:
https://doaj.org/article/8485e116b4984ffa9829ecd7f556d9ce
Autor:
Naiyong Xiao, Qiang Zhang, Huiya Xu, Changliang Zheng, Yantao Yin, Shucheng Liu, Wenzheng Shi
Publikováno v:
Food Chemistry: X, Vol 22, Iss , Pp 101439- (2024)
This study examined the effect of Flavourzyme and Lactobacillus plantarum (L. plantarum) on protein degradation and flavor development during grass carp fermentation. The control groups comprised natural fermentation and fermentation with L. plantaru
Externí odkaz:
https://doaj.org/article/6401cc1fad434359a3c58cf39bdb279a
Autor:
Shucheng Liu, Jie Yuan
Publikováno v:
Scientific Reports, Vol 13, Iss 1, Pp 1-16 (2023)
Abstract Improving energy-environment efficiency is not only a requirement for constructing China’s ecological civilization but also inevitable for achieving sustainable economic and social development. Studies on energy-environment efficiency base
Externí odkaz:
https://doaj.org/article/0b6f83dd3de34c10a6dff7457a39f2d7
Autor:
Qian HOU, Linhuan DING, Honghong ZHANG, Qihang WEI, Zehua QIU, Wanjing HAN, Qinxiu SUN, Shucheng LIU
Publikováno v:
Shipin gongye ke-ji, Vol 44, Iss 22, Pp 360-367 (2023)
Freezing is one of the most common and effective method of preserving food. However, the formation of large ice crystals during traditional freezing process will destroy food tissues and lead to quality deterioration. Therefore, how to improve the qu
Externí odkaz:
https://doaj.org/article/16c6ecdfdb494e6c92b17492f702bf3c
Publikováno v:
Foods, Vol 13, Iss 17, p 2773 (2024)
Freezing storage is the most common method of food preservation and the formation of ice crystals during freezing has an important impact on food quality. The water molecular structure, mechanism of ice crystal formation, and ice crystal structure ar
Externí odkaz:
https://doaj.org/article/e3b58968c28d4e7a9d9d8c73cecfc818
Autor:
Huanming Liu, Ailian Huang, Jiawen Yi, Meiyan Luo, Guili Jiang, Jingjing Guan, Shucheng Liu, Chujin Deng, Donghui Luo
Publikováno v:
Foods, Vol 13, Iss 16, p 2523 (2024)
This study was conducted to investigate the effect of inoculation with Exiguobacterium profundum FELA1 isolated from traditional shrimp paste and koji on the taste, flavor characteristics, and bacterial community of rapidly fermented shrimp paste. E-
Externí odkaz:
https://doaj.org/article/c02642f88e574771b75a404e88c52a0c