Zobrazeno 1 - 10
of 91
pro vyhledávání: '"Yiping YAN"'
Publikováno v:
Shipin gongye ke-ji, Vol 45, Iss 20, Pp 240-251 (2024)
This study examined the effect of different Saccharomyces cerevisiae on the flavor and taste of Actinidia arguta wine. Nine kinds of commercial S. cerevisiae were applied to ferment A. arguta wine. High-performance liquid chromatography (HPLC) and he
Externí odkaz:
https://doaj.org/article/6fc87094f60a4448baba0f4c2c183a5f
Publikováno v:
Journal of Intelligent and Connected Vehicles, Vol 6, Iss 4, Pp 187-189 (2023)
Externí odkaz:
https://doaj.org/article/8671af4a92974d95bef1ea7f42949a9c
Publikováno v:
Journal of Intelligent and Connected Vehicles, Vol 6, Iss 3, Pp 183-186 (2023)
Externí odkaz:
https://doaj.org/article/19e26d96c5b54a9f92d4a159d2a20734
Autor:
Yanli Wang, Yiming Yang, Changyu Li, Yingxue Liu, Shutian Fan, Yiping Yan, Taiping Tian, Jiaqi Li, Yue Wang, Hongyan Qin, Baoxiang Zhang, Wenpeng Lu, Peilei Xu
Publikováno v:
Life, Vol 14, Iss 8, p 946 (2024)
Genetic and environmental factors influence the growth and quality of medicinal plants. In recent years, rhizosphere microorganisms have also emerged as significant factors affecting the quality of medicinal plants. This study aimed to identify Schis
Externí odkaz:
https://doaj.org/article/d3dbd74679e944ca98c5807dccc2e843
Publikováno v:
PLoS ONE, Vol 19, Iss 4, p e0301001 (2024)
The segmentation of commuters into either blue or white-collar workers remains is still common in urban transport models. Internationally, models have started to use more elaborate segmentations, more reflective of changes in labour markets, such as
Externí odkaz:
https://doaj.org/article/765d12444d734a3886232a92aba50cb1
Autor:
Bowei Sun, Yiping Yan, Mingjie Ma, Jinli Wen, Yanli He, Yining Sun, Pengqiang Yuan, Peilei Xu, Yiming Yang, Zihao Zhao, Li Cao, Wenpeng Lu
Publikováno v:
Molecules, Vol 29, Iss 8, p 1893 (2024)
Schisandra chinensis, as a traditional Chinese herbal medicine, has clear pharmacological effects such as treating asthma, protecting nerves and blood vessels, and having anti-inflammatory properties. Although the Schisandra chinensis fruit contain m
Externí odkaz:
https://doaj.org/article/b09aa1dbe2214390898f2051df1f98de
Autor:
Zhu Zhu, Hang Xie, Shiping Liu, Ruizhe Yang, Juan Yu, Yiping Yan, Xu Wang, Zhihua Zhang, Wu Yan
Publikováno v:
BMC Public Health, Vol 22, Iss 1, Pp 1-13 (2022)
Abstract Objective Effect of physical exercise on pregnant women currently has become a hot topic in prenatal health care. In this study, A meta-analysis was conducted on account of Randomized Controlled Trial (RCT). It focused on evaluating the effe
Externí odkaz:
https://doaj.org/article/e303a17b9d77433b875b6c31e728e067
Autor:
Jinli Wen, Yue Wang, Yanli He, Nan Shu, Weiyu Cao, Yining Sun, Pengqiang Yuan, Bowei Sun, Yiping Yan, Hongyan Qin, Shutian Fan, Wenpeng Lu
Publikováno v:
Molecules, Vol 28, Iss 22, p 7559 (2023)
Actinidia arguta is a fruit crop with high nutritional and economic value. However, its flavor quality depends on various factors, such as variety, environment, and post-harvest handling. We analyzed the composition of total soluble sugars, titratabl
Externí odkaz:
https://doaj.org/article/82fbf89435434967b5e2d0b05fbe3ca0
Autor:
Yanli He, Hongyan Qin, Jinli Wen, Weiyu Cao, Yiping Yan, Yining Sun, Pengqiang Yuan, Bowei Sun, Shutian Fan, Wenpeng Lu, Changyu Li
Publikováno v:
Foods, Vol 12, Iss 19, p 3615 (2023)
Actinidia arguta, known for its distinctive flavor and high nutritional value, has seen an increase in cultivation and variety identification. However, the characterization of its volatile aroma compounds remains limited. This study aimed to understa
Externí odkaz:
https://doaj.org/article/b4dc5f52d9084400b64eee8279f87534
Autor:
Yiping Yan, Wenpeng Lu, Taiping Tian, Nan Shu, Yiming Yang, Shutian Fan, Xianyan Han, Yunhua Ge, Peilei Xu
Publikováno v:
Molecules, Vol 28, Iss 19, p 6865 (2023)
To investigate the volatile components of Schisandra chinensis (Turcz.) Bail (commonly known as northern Schisandra) of different colors and to explore their similarities and differences, to identify the main flavor substances in the volatile compone
Externí odkaz:
https://doaj.org/article/4e3ebe71dc7c4131ac19471cac6cd5da