Zobrazeno 1 - 10
of 29
pro vyhledávání: '"Tianyang Wu"'
Publikováno v:
Human Genomics, Vol 18, Iss 1, Pp 1-12 (2024)
Abstract Background Several lines of evidence suggest that leukocyte telomere length (LTL) can affect the development of prostate cancer (PC). Methods Here, we employed single nucleoside polymorphisms (SNPs) as instrumental variables (IVs) for LTL (n
Externí odkaz:
https://doaj.org/article/d6feb642cf5f46bc8bb85e28d9484544
Autor:
Hui Zhou, Yiding Xie, Tianyang Wu, Xin Wang, Jie Gao, Bin Tian, Weidong Huang, Yilin You, Jicheng Zhan
Publikováno v:
Food Innovation and Advances, Vol 3, Iss 2, Pp 111-125 (2024)
Cork taint has devastating effects on the aroma and quality of the wine, which can cause an annual loss of may be up to more than one billion dollars. There are many causes of cork taint, but 2,4,6-trichloroanisole (2,4,6-TCA) is a major contributor,
Externí odkaz:
https://doaj.org/article/153942c84cc24f5bbec53d66fa04fdd4
Autor:
Tianyang Wu, Jie Gao, Bing Han, Huan Deng, Xiaoyu Han, Yiding Xie, Chenyu Li, Jicheng Zhan, Weidong Huang, Yilin You
Publikováno v:
Food Chemistry: X, Vol 22, Iss , Pp 101301- (2024)
In this study, liquid chromatography tandem mass spectrometry (LC–MS/MS) was employed to analyze the prevalence of 10 mycotoxins in 140 samples from the Chinese market, aiming to assess the exposure of Chinese individuals to these mycotoxins throug
Externí odkaz:
https://doaj.org/article/c47a665f909c4758a1301a03b6f01777
Publikováno v:
Food Innovation and Advances, Vol 2, Iss 4, Pp 255-271 (2023)
Color is a crucial sensory indicator of wine quality. However, changes in anthocyanin concentration and profile occur during wine aging, resulting in noticeable reductions in chroma and shifts in hue from purple to brick red. This is because monomeri
Externí odkaz:
https://doaj.org/article/ae6ca60a8c9644adba8f6950d9fa121c
Publikováno v:
Foods, Vol 13, Iss 1, p 106 (2023)
The microbial community structure associated with wine in a wine-growing region is shaped by diverse ecological factors within that region, profoundly impacting the wine flavor. In wine fermentation, fungi contribute more sensory-active biochemical c
Externí odkaz:
https://doaj.org/article/a26d3150eb3c407498cfbed408972871
Autor:
Huan Deng, Lin Ji, Xiaoyu Han, Tianyang Wu, Bing Han, Chenyu Li, Jicheng Zhan, Weidong Huang, Yilin You
Publikováno v:
Comprehensive Reviews in Food Science and Food Safety. 22:1495-1516
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::75fc52b982d73dbb4bed62d9091618ae
https://doi.org/10.1111/1541-4337.13119
https://doi.org/10.1111/1541-4337.13119
Autor:
Siyuan Yu, Qi Zhou, Gang Shi, Tianyang Wu, Jing Zhu, Long Zhang, Weifeng Sun, Sen Zhang, Nailong He, Ye Li
Publikováno v:
IEEE Transactions on Industrial Electronics. 70:741-751
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::de65e59a0ec5dfb9f9e4faa2902e0a52
https://doi.org/10.1109/tie.2022.3153808
https://doi.org/10.1109/tie.2022.3153808
Autor:
Huan Deng, Lin Ji, Xiaoyu Han, Tianyang Wu, Bing Han, Chenyu Li, Jicheng Zhan, Weidong Huang, Yilin You
Publikováno v:
Comprehensive Reviews in Food Science and Food Safety. 22
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::03356ac5fbf5cca7a53ab28ee5977582
https://doi.org/10.1111/1541-4337.13176
https://doi.org/10.1111/1541-4337.13176
Publikováno v:
Processes; Volume 11; Issue 5; Pages: 1345
This study investigated the use of ozone in a rotating packed bed (RPB) with liquid detention for the treatment of Basic Red 46 (BR-46). Liquid detention means that liquid accumulates at the lower section to a certain level in the RPB, which leads to
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::49aebae1da58f57ebb980c809c31b9a0
