Zobrazeno 1 - 10
of 443
pro vyhledávání: '"Sufang Zhang"'
Autor:
Qingrong Zhao, Huanhuan Xiong, Hongying Yu, Chen Wang, Sufang Zhang, Junfei Hao, Junhui Wang, Hanguo Zhang, Lei Zhang
Publikováno v:
Scientific Reports, Vol 14, Iss 1, Pp 1-17 (2024)
Abstract Larch, a prominent afforestation, and timber species in northeastern China, faces growth limitations due to drought. To further investigate the mechanism of larch’s drought resistance, we conducted full-length sequencing on embryonic callu
Externí odkaz:
https://doaj.org/article/6e2b26689bdb4654aa0afc4061f74a11
Autor:
Binchen Wang, Shaohua Dou, Shang Wang, Yi Wang, Sufang Zhang, Xinping Lin, Yingxi Chen, Chaofan Ji, Yiwei Dai, Liang Dong
Publikováno v:
Food Chemistry: X, Vol 21, Iss , Pp 101174- (2024)
Unsaturated aliphatic aldehyde oxidation plays a significant role in the deep oxidation of fatty acids to produce volatile chemicals. Exposing the oxidation process of unsaturated aliphatic aldehydes is crucial to completely comprehend how food flavo
Externí odkaz:
https://doaj.org/article/a5f18230e7054e119ade0dbc359372a9
Autor:
Xia Lin, Mohnad Abdalla, Junjie Yang, Lei Liu, Yali Fu, Yanli Zhang, Shuchun Yang, Han Yu, Yongsheng Ge, Sufang Zhang, Guiyun Kang, Wei Dang, Qin Jiang, Ying Wang, Zhongtao Gai
Publikováno v:
BMC Pediatrics, Vol 23, Iss 1, Pp 1-10 (2023)
Abstract Sepsis is a life-threatening multiple-organ injury caused by disordered host immune response to microbial infection. However, the correlation between gut microbiota dysbiosis and immune indicators remains unexplored. To address this gap in k
Externí odkaz:
https://doaj.org/article/8346b05e5dab4c7a8f3993b4ea836f5e
Publikováno v:
Forests, Vol 15, Iss 7, p 1157 (2024)
Hox genes, specifically the bithorax complex (ubx, abdominal-a, and abdominal-b), play a crucial role in specifying posterior abdominal development and serve as key regulators of germline gene development in insects. However, the function of the bith
Externí odkaz:
https://doaj.org/article/b1d6531ee4b0421e9835ea3b403565f8
Autor:
Zhigao Li, Xu Yan, Sibo Zou, Chaofan Ji, Liang Dong, Sufang Zhang, Huipeng Liang, Xinping Lin
Publikováno v:
Foods, Vol 13, Iss 8, p 1263 (2024)
Strong-flavor Daqu, as a fermentation agent, plays a significant role in shaping the quality of strong-flavor baijius, and fungal species in Daqu are important factors affecting the quality of Daqu. Therefore, we selected strong-flavor Daqu from seve
Externí odkaz:
https://doaj.org/article/0f13d9ca80784737bd23f6a44068e2f8
Autor:
Sibo Zou, Qi Wu, Zhigao Li, Sufang Zhang, Liang Dong, Yingxi Chen, Yiwei Dai, Chaofan Ji, Huipeng Liang, Xinping Lin
Publikováno v:
Foods, Vol 13, Iss 6, p 924 (2024)
This research endeavored to elucidate the antioxidant attributes of lactic acid bacteria, specifically their impact on anti-aging and lifespan augmentation in Caenorhabditis elegans. The study focused on Lactiplantibacillus plantarum A72, identified
Externí odkaz:
https://doaj.org/article/229b0b4985f54721867ddaebf0fbaf3d
Autor:
Lin Xiao, Shang Wang, Yi Wang, Binchen Wang, Chaofan Ji, Xinping Lin, Huipeng Liang, Sufang Zhang, Xianbing Xu, Liang Dong
Publikováno v:
Food Chemistry: X, Vol 19, Iss , Pp 100737- (2023)
Oleic acid oxidation is one of the main sources of food flavor compounds. Volatile profiling was investigated using thermal desorption cryo-trapping combined with gas chromatography–mass spectrometry to analyze the volatile composition of oleic aci
Externí odkaz:
https://doaj.org/article/ca6952b1de1c4ecc89fc4c791886c251
Publikováno v:
Animal Models and Experimental Medicine, Vol 5, Iss 5, Pp 461-469 (2022)
Abstract Background Replication stress response is crucial for the maintenance of a stable genome. POLDIP3 (DNA polymerase delta interacting protein 3) was initially identified as one of the DNA polymerase δ (Pol δ) interacting proteins almost 20 y
Externí odkaz:
https://doaj.org/article/6d19d7e2110445ca98accb83a5d04a96
Autor:
Yuzheng Wu, Zhigao Li, Sibo Zou, Liang Dong, Xinping Lin, Yingxi Chen, Sufang Zhang, Chaofan Ji, Huipeng Liang
Publikováno v:
Foods, Vol 12, Iss 19, p 3565 (2023)
Cider flavor has a very important impact on the quality. Solid-phase microextraction-gas chromatography–mass spectrometry (SPME-GC-MS) combined with gas chromatography–ion mobility spectrometry (GC-IMS) tested different kinds of non-Saccharomyces
Externí odkaz:
https://doaj.org/article/68be42bfd4334d4395dfcf0b72bf9fbb
Publikováno v:
Foods, Vol 12, Iss 19, p 3625 (2023)
Morganella morganii, a spoilage bacterium in fermented foods, produces harmful biogenic amines (BAs). Although Lactiplantibacillus plantarum is widely used to inhibit spoilage bacteria, the inhibition pattern and inhibition mechanism of M. morganii b
Externí odkaz:
https://doaj.org/article/f8458de05b4347f8a734f32a654545c6