Zobrazeno 1 - 10
of 215
pro vyhledávání: '"Xiaohua Qi"'
Autor:
Xuewen Xu, Yujiao Du, Suhao Li, Ming Tan, Hamza Sohail, Xueli Liu, Xiaohua Qi, Xiaodong Yang, Xuehao Chen
Publikováno v:
Genome Biology, Vol 25, Iss 1, Pp 1-23 (2024)
Abstract Background Powdery mildew is a disease with one of the most substantial impacts on cucumber production globally. The most efficient approach for controlling powdery mildew is the development of genetic resistance; however, few genes associat
Externí odkaz:
https://doaj.org/article/51fea9a5fd8748c5ab3a00bfef011b06
Autor:
Chunlu Qian, Yan Sun, Bei Zhang, Yuyang Shao, Jun Liu, Juan Kan, Man Zhang, Lixia Xiao, Changhai Jin, Xiaohua Qi
Publikováno v:
Food Chemistry: Molecular Sciences, Vol 8, Iss , Pp 100208- (2024)
Water bamboo shoots (Zizania latifolia) is prone to quality deterioration during cold storage after harvest, which causes the decline of commodity value. Chlorophyll synthesis and lignin deposition are the major reasons for quality degradation. This
Externí odkaz:
https://doaj.org/article/369b1a4e698a44ab80a19b31194548fc
Autor:
Zichen Cai, Yaying Jiang, Fei Wang, Jun Liu, Juan Kan, Man Zhang, Xiaohua Qi, Liangjun Li, Shuping Zhao, Chunlu Qian
Publikováno v:
Foods, Vol 13, Iss 20, p 3335 (2024)
Nine varieties of lotus root (Suining, Xinhe, Zaohua, Zhonghua, L0014, L0013, Cuiyu, L0011, and Zhenzhu) were selected as the research materials to compare their differences in physical, chemical, and starch characteristics before and after boiling,
Externí odkaz:
https://doaj.org/article/fc5001182a7e445aac2798678609f69e
Publikováno v:
Hypertension in Pregnancy, Vol 42, Iss 1 (2023)
ABSTRACTObjective The aim of this study was to investigate the possible causal relationship between COVID-19 and the risk of pre-eclampsia/eclampsia using a Mendelian randomized (MR) design.Methods We estimated their genetic correlations and then per
Externí odkaz:
https://doaj.org/article/c538d66999a64b52898c001b73322adc
Autor:
Mingyu Luo, Shelan Liu, Liebo Zhu, Fengying Wang, Kunyang Wu, Hanqing He, Xiaohua Qi, Zhifeng Pang, Xuanjun Dong, Zhenyu Gong, Min Yu
Publikováno v:
Frontiers in Public Health, Vol 11 (2023)
Externí odkaz:
https://doaj.org/article/bee712eeddda406fb935192257b05025
Publikováno v:
Microbial Cell Factories, Vol 21, Iss 1, Pp 1-11 (2022)
Abstract The lipopeptides produced by Streptomyces bikiniensis have a significant inhibitory effect on Magnaporthe oryzae, but the low yield limits its application. In this study, the anti-M. oryzae activity of the broth of S. bikiniensis HD-087 co-c
Externí odkaz:
https://doaj.org/article/50d65536690e4e67a992e7e1e2ff4956
Autor:
Mingyu Luo, Shelan Liu, Liebo Zhu, Fengying Wang, Kunyang Wu, Hanqing He, Xiaohua Qi, Zhifeng Pang, Xuanjun Dong, Zhenyu Gong, Min Yu
Publikováno v:
Frontiers in Public Health, Vol 11 (2023)
IntroductionThe COVID-19 pandemic continues to ravage the world, and mutations of the SARS-CoV-2 continues. The new strain has become more transmissible. The role of aerosol transmission in the pandemic deserves great attention.MethodsIn this observa
Externí odkaz:
https://doaj.org/article/76fe0f57bcb94ce58c9a0dd350e866a9
Autor:
Yufeng Wang, Wanli Sheng, Xiang Liu, Jiajuan Guo, Xun Zhang, Xiaohua Qi, Mingqiang Zou, Cong Wang
Publikováno v:
Chemosensors, Vol 11, Iss 11, p 561 (2023)
Fentanyl and its derivatives have been mainstays for the treatment of pain for many years. To accurately detect them in medical applications and customs, a rapid, sensitive, and selective method is urgently needed. In this study, we established a poi
Externí odkaz:
https://doaj.org/article/71f1f07494f04ead95efdea818fd95e3
Autor:
Chunlu Qian, Zhengjie Ji, Qin Zhu, Xiaohua Qi, Qianqian Li, Jiandong Yin, Jun Liu, Juan Kan, Man Zhang, Changhai Jin, Lixia Xiao
Publikováno v:
Horticultural Plant Journal, Vol 7, Iss 3, Pp 188-196 (2021)
Peach (Prunus persica Batsch ‘Yuhualu’) fruit are sensitive to chilling injury (CI). Proline, polyamine (PA), and nitric oxide (NO) are important small regulators of various metabolic pathways under chilling stress that mitigate CI. Ethylene is k
Externí odkaz:
https://doaj.org/article/67b7b988c50f4636b831e2328d80940f
Autor:
Chunlu Qian, Yaying Jiang, Yan Sun, Xiaodong Yin, Man Zhang, Juan Kan, Jun Liu, Lixia Xiao, Changhai Jin, Xiaohua Qi, Wenfei Yang
Publikováno v:
Foods, Vol 12, Iss 10, p 2012 (2023)
The changes in the texture and flavor of lotus root were determined before and after boiling, steaming and frying. Compared to fresh lotus root, all three kinds of cooking decreased the hardness and springiness, and frying significantly enhanced the
Externí odkaz:
https://doaj.org/article/6e298e8fc30b47589c701efdbe4369c7