Výsledky vyhledávání - "Wang Xiao-wen"

Akademický článek

Genetic, Clinical, and Pathologic Backgrounds of Children With X-Linked Alport Syndrome in China: A Monocenter Study

Autor: Ding Juan-Juan MS, Wang Jia MS, Liu Li-Li MS, Wang Si MS, Wang Xiao-Wen MD, PhD, Luan Jiang-Wei BS, Ke Li-Qin MS, Sun Jie BS, Zhao Pei-Wei MD, PhD

Publikováno v: Global Pediatric Health, Vol 11 (2024)

Background . Characteristics of X-linked Alport syndrome (XLAS) in a cohort of Chinese children. Methods . This work is a retrospective study covering the clinical information, pathological data, and gene sequencing results of 32 cases with XLAS from

Externí odkaz: https://doaj.org/article/46f3877bb4c7421ca3264780a8b37fdb

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Akademický článek

Effect of High Hydrostatic Pressure on Physicochemical and Functional Properties of Millet Flour

Autor: BAI Tao, FU Li-hong, ZHANG Hong-li, LI Zhang-rong, ZHAO Lu-yao, WANG Xiao-wen

Publikováno v: Liang you shipin ke-ji, Vol 31, Iss 3, Pp 55-61 (2023)

Millet was treated at 600 MPa for 15 min and 30 min, respectively (millet: water=1∶1 or 1∶2 (w/w). The effects of different treatment conditions on physicochemical and functional properties of millet flour were investigated to provide a theoretic

Externí odkaz: https://doaj.org/article/a07e5f3ab34942aaa022b3688354c871

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Akademický článek

Effect of Fermentation Conditions on Polyphenol Content in Millet Sour Congee and Research on Main Components of Millet Sour Congee

Autor: GUO Pu, WANG Xiao-wen, ZHANG Hong-li, KANG Miao

Publikováno v: Liang you shipin ke-ji, Vol 30, Iss 2, Pp 190-196 (2022)

This experiment explored the effects of fermentation time and temperature on polyphenol content in millet sour congee fermentation, and further compared the differences of main components between millet sour congee and millet congee. The results show

Externí odkaz: https://doaj.org/article/ae402c172aa4406e8e6963f90c6a4992

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Akademický článek

Research on process of polyphenol-rich sorghum tea

Autor: YAN Qiao-zhen, HAO Xu, WANG Xiao-wen, LIU Qing-shan, ZHU Jun-ling

Publikováno v: Liang you shipin ke-ji, Vol 27, Iss 5, Pp 26-32 (2019)

The effects of processing parameters on the content of polyphenols in sorghum during processing were studied. The results showed that the optimum process parameter optimized by orthogonal experiment were: ratio of material to liquid was 1∶10, soaki

Externí odkaz: https://doaj.org/article/9c8b74e012fc40019087bd397fe80729

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