Zobrazeno 1 - 10
of 148
pro vyhledávání: '"Xinxing Xu"'
Publikováno v:
Shipin gongye ke-ji, Vol 45, Iss 16, Pp 13-24 (2024)
The impact of steaming time on the lipid oxidation and flavor of sturgeon dorsal meat were investigated. The study characterized the degree of lipid oxidation using peroxide value, acid value, malondialdehyde, and conjugated dienes. The effects of ch
Externí odkaz:
https://doaj.org/article/47bc2f7b515141b29d16221f3e2957bb
Publikováno v:
Shipin gongye ke-ji, Vol 45, Iss 12, Pp 169-178 (2024)
In order to investigate the effects of fermented oyster enzymatic hydrolysates on the quality of oyster juice, this study firstly identified oyster species suitable for the processing of oyster juice and established an exclusive sensory descriptive l
Externí odkaz:
https://doaj.org/article/3d55c826c80a45e29b3662282b71bdc9
Autor:
Valentina Bellemo, Ankit Kumar Das, Syna Sreng, Jacqueline Chua, Damon Wong, Janika Shah, Rahul Jonas, Bingyao Tan, Xinyu Liu, Xinxing Xu, Gavin Siew Wei Tan, Rupesh Agrawal, Daniel Shu Wei Ting, Liu Yong, Leopold Schmetterer
Publikováno v:
npj Digital Medicine, Vol 7, Iss 1, Pp 1-12 (2024)
Abstract Spectral-domain optical coherence tomography (SDOCT) is the gold standard of imaging the eye in clinics. Penetration depth with such devices is, however, limited and visualization of the choroid, which is essential for diagnosing chorioretin
Externí odkaz:
https://doaj.org/article/d7cc64e32d3f45a9893f9e21712ce9f3
Autor:
Xinyu Jiang, Yihuan Liu, Li Liu, Fan Bai, Jinlin Wang, He Xu, Shiyuan Dong, Xiaoming Jiang, Jihong Wu, Yuanhui Zhao, Xinxing Xu
Publikováno v:
Food Chemistry: X, Vol 23, Iss , Pp 101612- (2024)
This study investigated the effect of low-voltage electrostatic field on the flavor quality changes and generation pathways of refrigerated sturgeon caviar. Research has found that after storage for 3–6 weeks, the physicochemical properties of cavi
Externí odkaz:
https://doaj.org/article/dbd6016b704f46c08c12f4612a4c2c0b
Autor:
Li Liu, Yihuan Liu, Fan Bai, Jinlin Wang, He Xu, Xiaoming Jiang, Shixue Lu, Jihong Wu, Yuanhui Zhao, Xinxing Xu
Publikováno v:
Food Chemistry: X, Vol 23, Iss , Pp 101688- (2024)
Multi-omics techniques were combined with microstructure, molecular sensory science and non-volatile matrices for the first time to investigate variations in organic macromolecules and flavor in caviar during preservation. After 4–6 weeks of storag
Externí odkaz:
https://doaj.org/article/3fb33ec4ed9346d290cf02f73a6cba56
Publikováno v:
Food Frontiers, Vol 5, Iss 2, Pp 508-521 (2024)
Abstract Five species of plant‐derived lactic acid bacteria (LAB), including Pediococcus pentosaceus, Lactococcus garvieae, Lactiplantibacillus paraplantarum, Weissella paramesenteroides, and Lactococcus lactis, were used for muskmelon fermentation
Externí odkaz:
https://doaj.org/article/0da8b33b10a04e65b441d3467eb6086a
Autor:
Jocelyn Hui Lin Goh, BEng, Elroy Ang, BEng, Sahana Srinivasan, BEng, Xiaofeng Lei, MSc, Johnathan Loh, MEng, Ten Cheer Quek, BEng, Cancan Xue, PhD, Xinxing Xu, PhD, Yong Liu, PhD, Ching-Yu Cheng, PhD, Jagath C. Rajapakse, PhD, Yih-Chung Tham, PhD
Publikováno v:
Ophthalmology Science, Vol 4, Iss 6, Pp 100552- (2024)
Objective: Vision transformers (ViTs) have shown promising performance in various classification tasks previously dominated by convolutional neural networks (CNNs). However, the performance of ViTs in referable diabetic retinopathy (DR) detection is
Externí odkaz:
https://doaj.org/article/bd1577fcd2fe40daa1d4933b9d3ca3ef
Autor:
Xinxing Xu, Xinning Yan
Publikováno v:
Frontiers in Materials, Vol 11 (2024)
Microbially induced calcite precipitation (MICP) is a new environmentally friendly technology, with the ability to improve the mechanical properties of calcareous sand. Rubber is a high-compressibility material with a higher damping ratio than that o
Externí odkaz:
https://doaj.org/article/f3751b0c85c44aa697762a4586daecf7
Publikováno v:
Food Chemistry: X, Vol 22, Iss , Pp 101391- (2024)
Sensory analysis and untargeted lipidomics were employed to study the impact of phospholipase B (PLB) on lipid oxidation and flavor in steamed sturgeon meat, revealing the inherent relationship between lipid oxidation and flavor regulation. The resea
Externí odkaz:
https://doaj.org/article/6ebb0b9a5c334e91b5264ea2668e4696
Autor:
Jing Li, Xinyue Yu, Xinxing Xu, Peipei Tang, Shuang Bi, Xiaopu Ren, Yong Shi, Jihong Wu, Fei Lao
Publikováno v:
Food Science and Human Wellness, Vol 12, Iss 6, Pp 2286-2296 (2023)
Unfermented jujube pulp (UFJP), fermented jujube pulp (FJP) in high and low doses were fed to constipated ICR mice. Defecation function, serum gastrointestinal regulatory peptide, fecal short-chain fatty acids (SCFAs) and gut microbial composition we
Externí odkaz:
https://doaj.org/article/ee967aaf55f247a09503c40731958060