Zobrazeno 1 - 10
of 101
pro vyhledávání: '"Wenchao Cai"'
Publikováno v:
Heliyon, Vol 10, Iss 11, Pp e31718- (2024)
To compare the effects of differences in Daqu making technology and production regions on the bacterial composition and physicochemical properties of high-temperature Daqu (HTD), this study analyzed the bacterial community structure of three colors o
Externí odkaz:
https://doaj.org/article/6126dc3c03b74df18b7ee124b6443971
Publikováno v:
Food Chemistry: X, Vol 21, Iss , Pp 101115- (2024)
The fermentation metabolites significantly influence the quality of jujube wine. However, the dynamics of these metabolites during fermentation are not well understood. In this study, a total of 107 volatile and 1758 non-volatile compounds were ident
Externí odkaz:
https://doaj.org/article/1ca7bf8bec3740558e39c5d1ab2e8d56
Autor:
Minxiong Hu, Yangbiao Wu, Xiao Xu, Wenchao Cai, Jiangui Lin, Wanghai Cai, Honghong Pan, Zesong Yang, Liefu Ye, Jinfeng Wu
Publikováno v:
Frontiers in Endocrinology, Vol 15 (2024)
ObjectivesThe modified three-level technique for retroperitoneal laparoscopic adrenalectomy (RLA) has proven beneficial in the treatment of adrenal lesions in patients with BMI≥25 Kg/m2. This paper aims to summarize our institution’s seven-year e
Externí odkaz:
https://doaj.org/article/6db67f69850944d9a8ed37f742f4d34c
Publikováno v:
Shipin gongye ke-ji, Vol 44, Iss 17, Pp 115-120 (2023)
In this study, the physicochemical characteristics and bacterial taxa of 11 fen-flavor Daqu samples from Changzhi, Shanxi Province were analyzed using a combination of physicochemical analysis and MiSeq high-throughput sequencing, and the correlation
Externí odkaz:
https://doaj.org/article/7c1274264beb4ead8967a4d4f2f8ec62
Publikováno v:
Buildings, Vol 14, Iss 9, p 2718 (2024)
To fill the gaps in the theoretical research on the internal force and deformation of the DSCG, the development law of the internal force and deformation of DSCG was explored in conjunction with the theory of elastic analysis. In addition, a finite e
Externí odkaz:
https://doaj.org/article/e29cb4f4a9fc49e69a6258c162e5d478
Autor:
Bo Peng, Jingjing Li, Chunhui Shan, Wenchao Cai, Qin Zhang, Xinxin Zhao, Shi Li, Jing Wen, Lin Jiang, Xinquan Yang, Fengxian Tang
Publikováno v:
Frontiers in Nutrition, Vol 10 (2023)
Sea buckthorn has a high nutritional value, but its sour taste and foul odor make it unpalatable for consumers. In this study, we analyzed the metabolite changes occurring during the yeast-assisted fermentation of sea buckthorn juice using the HeadSp
Externí odkaz:
https://doaj.org/article/d91644ac277449b98ce650ae8f0b3cee
Autor:
Qiangchuan Hou, Yurong Wang, Hui Ni, Wenchao Cai, Wenhui Liu, Shaoyong Yang, Zhendong Zhang, Chunhui Shan, Zhuang Guo
Publikováno v:
Annals of Microbiology, Vol 72, Iss 1, Pp 1-14 (2022)
Abstract Purpose The microbial community in the pit mud correlated closely with the quality of the final product of Chinese strong-flavored Baijiu (CSFB). However, environmental conditions and brewing processes can vary by region and distilleries. Th
Externí odkaz:
https://doaj.org/article/a32742c79c774ba1860f5e34db1edd7a
Publikováno v:
Frontiers in Plant Science, Vol 13 (2022)
Cold-stored Hami melon is susceptible to chilling injury, resulting in quality deterioration and reduced sales. Pre-storage treatment with chitosan reduces fruit softening and chilling injury in melon; however, the underlying mechanism remains unclea
Externí odkaz:
https://doaj.org/article/d5bef2afcc5b4af89541a2c07cf9146f
Publikováno v:
Frontiers in Nutrition, Vol 9 (2022)
Legumes are an attractive choice for developing new products since their health benefits. Fermentation can effectively improve the quality of soymilk. This study evaluated the impact of Lactobacillus plantarum fermentation on the physicochemical para
Externí odkaz:
https://doaj.org/article/db7bf1457fb2426f82e28ec641b3332c
Autor:
Wen Song, Fengxian Tang, Wenchao Cai, Qin Zhang, Fake Zhou, Ming Ning, Huan Tian, Chunhui Shan
Publikováno v:
BMC Genomics, Vol 21, Iss 1, Pp 1-15 (2020)
Abstract Background Cantaloupe is susceptible to cold stress when it is stored at low temperatures, resulting in the loss of edible and commercial quality. To ascertain the molecular mechanisms of low temperatures resistance in cantaloupe, a cold-sen
Externí odkaz:
https://doaj.org/article/cff5608419d54458beefb2843c8a9a1b