Zobrazeno 1 - 10
of 141
pro vyhledávání: '"Xueling ZHENG"'
Publikováno v:
Zhongguo shuxue zazhi, Vol 37, Iss 6, Pp 654-659 (2024)
Objective To investigate the serological and molecular biology characteristics of ambiguous blood types among voluntary blood donors in Putian, and to file records for relevant donors for future reference in case of their own transfusion needs or eme
Externí odkaz:
https://doaj.org/article/9b490e3181194950bf5a39dab6ae649a
Publikováno v:
Materials & Design, Vol 242, Iss , Pp 113017- (2024)
Carbon fibers exhibit good electrothermal performance; however, they break easily during the weaving process. This study used a facile computerized embroidery process to design and fabricate carbon fibers with controllable and precise patterned struc
Externí odkaz:
https://doaj.org/article/6d318d58968842adade17b09e6a1e900
Publikováno v:
Cell Transplantation, Vol 33 (2024)
Aging, space flight, and prolonged bed rest have all been linked to bone loss, and no effective treatments are clinically available at present. Here, with the rodent hindlimb unloading (HU) model, we report that the bone marrow (BM) microenvironment
Externí odkaz:
https://doaj.org/article/00ceb6572a184c93842373b894a1a398
Publikováno v:
Journal of Dairy Science, Vol 106, Iss 11, Pp 7329-7335 (2023)
ABSTRACT: Lactoferrin is an iron-binding glycoprotein of the transferrin family that is found in most bodily fluids of mammals and has a variety of biological and beneficial functions, with great importance in health enhancement as a supplement for h
Externí odkaz:
https://doaj.org/article/1ddfce1119d84ed3ac3750135116aaaa
Autor:
Mei Liu, Jie Li, Hao Ma, Guolan Qin, Mengge Niu, Xiaoyin Zhang, Jin Zhang, Yangkun Wei, Jiajing Han, Ying Liang, Shenying Zhang, Lulu Yin, Haojia Zhu, Ying Huang, Limin Li, Xueling Zheng, Chong Liu
Publikováno v:
Food Chemistry: X, Vol 20, Iss , Pp 100927- (2023)
The effects of freeze-thawed cycles (FTs) and a new antifreeze protein from Sabina chinensis (Linn.) Ant. cv. Kaizuca leaves (ScAFP) on the structure and physicochemical characteristics of wheat starch were studied. The mechanical breaking exerted by
Externí odkaz:
https://doaj.org/article/195df55b7b464eca9a59c92b180584db
Publikováno v:
Shipin gongye ke-ji, Vol 44, Iss 8, Pp 311-317 (2023)
This study selected commercially available eight semolina flour samples and one common wheat flour as raw materials. The particle characteristics, physicochemical indexes and solvent retention capacity were tested with the aim of clarifying the diffe
Externí odkaz:
https://doaj.org/article/bd13a99b52c94747ab352ce5cab433ab
Autor:
Jiayu Li, Ruijin Li, Xuan Lian, Peipei Han, Yuewen Liu, Chuanchuan Liu, Beibei Wang, Chunliu Xu, Feng Wang, Jingru Wang, Xueling Zheng, Mingyao Shen, Yanan Zha, Bin Mao, Ming Li, Ying Yu, Qi Guo
Publikováno v:
Scientific Reports, Vol 13, Iss 1, Pp 1-10 (2023)
Abstract The purpose of this study was to investigate the association between time restricted feeding (TRF) and different areas of cognitive function in the elderly in Chinese communities. This study consisted of 1353 community-dwelling Chinese older
Externí odkaz:
https://doaj.org/article/9d1c804dbcb34b78849123429f8a4512
Autor:
Aili Tao, Tan Wang, Fahu Pang, Xueling Zheng, Camilo Ayra-Pardo, Siliang Huang, Ruxin Xu, Fengqin Liu, Jiakang Li, Yibin Wei, Zhiqing Wang, Qiuhong Niu, Dandan Li
Publikováno v:
AMB Express, Vol 12, Iss 1, Pp 1-13 (2022)
Abstract The Gram-negative rod-shaped bacterium Serratia marcescens is an opportunistic pathogen of many organisms, including insects. We report the identification and optimal in vitro chitinase production conditions of a novel chitinolytic S. marces
Externí odkaz:
https://doaj.org/article/110d1570403743a0bd04cf4a452f6e3a
Publikováno v:
Shipin gongye ke-ji, Vol 43, Iss 12, Pp 231-239 (2022)
Machine-made fermented hollow noodles are a new nutritious flavored noodle product that appeared in the market in recent years, however, the influence of the formula on the quality of machine-made fermented hollow noodles is still unclear. In this pa
Externí odkaz:
https://doaj.org/article/4a404e8a36e7411b956a7f6cb0ce10b1
Autor:
Hao Ma, Mei Liu, Ying Liang, Xueling Zheng, Le Sun, Wenqian Dang, Jie Li, Limin Li, Chong Liu
Publikováno v:
Grain & Oil Science and Technology, Vol 5, Iss 2, Pp 87-97 (2022)
Starch is the most abundant organic compound in nature, second only to cellulose. However, the conserved structure of native starches limits their properties and applications. Therefore, it is often necessary to modify them to obtain specific propert
Externí odkaz:
https://doaj.org/article/03f72d84854642558768416d898de1a6