Zobrazeno 1 - 10
of 46
pro vyhledávání: '"Xuehui Cao"'
Autor:
Xiaomin ZHANG, Rui NIAN, Ya WANG, Xuefeng XIONG, Kaiyan YOU, Danshi ZHU, Guocang ZHAO, Wei LI, Xuehui CAO
Publikováno v:
Shipin gongye ke-ji, Vol 45, Iss 9, Pp 333-340 (2024)
In order to explore the effect of immersion freezing on fruit texture, Huangguan pear was used as the test material, and different immersion freezing temperature (−20, −40 ℃) and immersion solution (single 30% calcium chloride impregnation solu
Externí odkaz:
https://doaj.org/article/9f26e4c5bf604f17aa6ce93386b6c58d
Autor:
Mingjian Bei, Zhiyuan Zheng, Yaping Xiao, Ning Liu, Xuehui Cao, Faming Tian, Liu Zhang, Xinbao Wu
Publikováno v:
Journal of Orthopaedic Surgery and Research, Vol 19, Iss 1, Pp 1-12 (2024)
Abstract Background Patellofemoral osteoarthritis (PFJOA) is a subtype of knee OA, which is one of the main causes of anterior knee pain. The current study found an increased prevalence of OA in postmenopausal women, called postmenopausal OA. Therefo
Externí odkaz:
https://doaj.org/article/3a7a0ba5201443fcb9287a617390abef
Publikováno v:
Polish Journal of Food and Nutrition Sciences, Vol 74, Iss 1, Pp 41-48 (2024)
Frozen pears, obtained by repeated freezing and thawing under cold outdoor conditions in winter, are very popular in northeast China. The effects of three freeze-thaw cycles (FT1–FT3) on Nanguo pear flavor were studied under fast (−80°C) and slo
Externí odkaz:
https://doaj.org/article/f58e50a28e904e91be1193a82c3c679f
Publikováno v:
Journal of Food Process Engineering. 46
Publikováno v:
Organic Letters. 23:6936-6940
We report a visible-light induced redox-neutral decarboxylative cross coupling reaction of indole-3-acetic acid NHPI esters with indoles using a Ru photosensitizer to deliver a wide range of symmetrical and unsymmetrical 3,3'-bisindolylmethane deriva
Publikováno v:
Journal of texture studiesREFERENCES. 53(5)
Freezing is a way to preserve the quality of fruit for a long time. Nanguo pear stored at low temperature is prone to browning and lignification. In this study, freeze-thaw cycles were used to simulate the temperature fluctuation in the process, stor
Publikováno v:
Journal of Agricultural and Food Chemistry. 69:4903-4910
Sulfur dioxide (SO2) is a gaseous signaling molecule and widely used as a preservative for foods, but its excessive intake is closely related to a series of diseases. Therefore, the development of a potent fluorescence probe for the detection of SO2
Publikováno v:
Organic Chemistry Frontiers. 8:2990-2996
Allyl sulfides are important organosulfur compounds. K2S2O8 promoted dehydrative cross-coupling between α,α-disubstituted allylic alcohols and thiophenols/thiols is demonstrated for the first time, which resulted in a wide range of allyl sulfides i
Publikováno v:
Food chemistry. 394
The quality of postharvest apples is greatly affected by storage temperatures. In this paper, the sensory qualities, such as flavor, texture, color, and taste change of apples during storage at 4 °C and 20 °C were investigated. After correlation an