Zobrazeno 1 - 10
of 10
pro vyhledávání: '"Xin-ting Wu"'
Publikováno v:
Foods, Vol 10, Iss 6, p 1156 (2021)
This research explored the effect of L-cysteine on the browning of fresh wet noodles (FWN). With the increasing addition of L-cysteine (0.02–0.1%), the ΔL* decreased and Δa*, Δb* increased. The L-cysteine could reduce the pH value and polyphenol
Externí odkaz:
https://doaj.org/article/6b63a4fbf3834d03af6fdfadd1d40e95
Publikováno v:
Environmental Science and Pollution Research. 29:32545-32565
The relationship between toxic metals in the environment and clinical stroke risk remains unclear, although their role as immunotoxicants and carcinogens has been well established. We conducted a systematic review of the relationship between five met
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::afef5c719692f7550461b8145c32d7b9
https://doi.org/10.1007/s11356-022-18866-z
https://doi.org/10.1007/s11356-022-18866-z
Publikováno v:
International Journal of Food Science & Technology. 57:390-399
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::1c5b2ec4f3fce65ff236417a01360d92
https://doi.org/10.1111/ijfs.15436
https://doi.org/10.1111/ijfs.15436
Autor:
Xin-ting Wu, Guoxiang Wang, Han Meng, Limin Zhang, Hui Lin, Yang Zhou, Kuan Shi, Chuang Qi, Xiaoguang Xu
Publikováno v:
Environmental Science and Pollution Research. 26:7476-7485
Sediment resuspension has been recognized as a crucial internal process in aquatic ecosystems. However, there is still a lack of reliable measuring methods due to the complex hydrodynamic conditions in large shallow eutrophic lakes. In this study, se
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::10f8814107adb2da1b5d9751147e668e
https://doi.org/10.1007/s11356-018-04059-0
https://doi.org/10.1007/s11356-018-04059-0
Publikováno v:
Foods
Volume 10
Issue 6
Foods, Vol 10, Iss 1156, p 1156 (2021)
Volume 10
Issue 6
Foods, Vol 10, Iss 1156, p 1156 (2021)
This research explored the effect of L-cysteine on the browning of fresh wet noodles (FWN). With the increasing addition of L-cysteine (0.02–0.1%), the ΔL* decreased and Δa*, Δb* increased. The L-cysteine could reduce the pH value and polyphenol
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::5445cd4b1872ccedc1d015714349cac0
Autor:
Li-min Zhang, Yang Zhou, Hui Lin, Xin-ting Wu, Chuang Qi, Kuan Shi, Xiao-guang Xu, Guo-xiang Wang
Publikováno v:
Aquatic Sciences. 81
Sedimentation and resuspension processes, are known to govern nutrient cycling and lake metabolic processes, but have not been well studied in littoral zones with multi-ecotypes of shallow wind-disturbed lakes. This time-series study used sediment tr
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::731902a9e2b758117423e734401bc8a4
https://doi.org/10.1007/s00027-019-0620-9
https://doi.org/10.1007/s00027-019-0620-9
Publikováno v:
Huan jing ke xue= Huanjing kexue. 38(1)
To reveal the spatiotemporal characteristics of nutrients in the deposition process of suspended solids in lakeside zone
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=pmid________::d8703c25752c669e6cb099460a544642
https://pubmed.ncbi.nlm.nih.gov/29965035
https://pubmed.ncbi.nlm.nih.gov/29965035
Publikováno v:
Fifth International Conference on Graphic and Image Processing (ICGIP 2013).
Investigating an efficient method for plant propagation can help not only prevent extinction of plants but also facilitate the development of botanical industries. In this paper, we propose to use image processing techniques to determine the cutting-
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::233499a4c28042e35a7fb5c3fc612e3b
https://doi.org/10.1117/12.2054187
https://doi.org/10.1117/12.2054187