Zobrazeno 1 - 10
of 50
pro vyhledávání: '"Yongsheng Tao"'
Publikováno v:
Nature Communications, Vol 15, Iss 1, Pp 1-9 (2024)
Abstract The simultaneous activation of reactants on the anode and cathode via paired electrocatalysis has not been extensively demonstrated. This report presents a paired oxidative and reductive catalysis based on earth-abundant iron/nickel cocataly
Externí odkaz:
https://doaj.org/article/35b75f8926e44c72994cacd00c8d878d
Publikováno v:
Journal of Integrative Agriculture, Vol 23, Iss 1, Pp 310-323 (2024)
The impact of cyclodextrins (CDs) on wine quality and stability remains largely unknown. This study systematically assessed the protective effect of the post-fermentation addition of CDs on color stability of red wine from the viewpoints of color cha
Externí odkaz:
https://doaj.org/article/36ad5dd63abc4a6cbcdc6cc96ac5de00
Autor:
Sasa Liu, Mengyao Zhang, Yuyao Ren, Guojie Jin, Yongsheng Tao, Liting Lyu, Zongbao K. Zhao, Xiaobing Yang
Publikováno v:
Biotechnology for Biofuels, Vol 14, Iss 1, Pp 1-11 (2021)
Abstract Background Limonene is a widely used monoterpene in the production of food, pharmaceuticals, biofuels, etc. The objective of this work was to engineer Rhodosporidium toruloides as a cell factory for the production of limonene. Results By ove
Externí odkaz:
https://doaj.org/article/a550e49128e84e81b356f8d80a3b5ba3
Publikováno v:
Agronomy, Vol 13, Iss 4, p 1123 (2023)
This study aims to investigate the near-infrared spectral properties of Rose Oxide (4-Methyl-2-(2-methyl-1-propenyl) tetrahydropyran) in wine, establish a quantitative detection, and build relationships between the chemical groups of Rose Oxide and n
Externí odkaz:
https://doaj.org/article/afa0bfa7f95c4cca9cd0bb87db1b020b
Publikováno v:
Molecules, Vol 27, Iss 23, p 8330 (2022)
It has been reported that polysaccharides in wine can interact with tannins and other wine components and modify the sensory properties of the wine. Unfortunately, the contribution of polysaccharides to wine quality is poorly understood, mainly due t
Externí odkaz:
https://doaj.org/article/b69d8ee2ec9e47a680723738fd7b80ba
Publikováno v:
Fermentation, Vol 7, Iss 4, p 231 (2021)
The aim of this work was to enhance the levels of fruity esters in spine grape (Vitis davidii Foёx) wine by goal-directed amino acid supplementation during fermentation. HPLC and GC-MS monitored the amino acids and fruity esters, respectively, durin
Externí odkaz:
https://doaj.org/article/41dde666b3b4420b839e7fcb3a19dd83
Autor:
Songtao Liu, Tinashe Zenda, Anyi Dong, Yatong Yang, Xinyue Liu, Yafei Wang, Jiao Li, Yongsheng Tao, Huijun Duan
Publikováno v:
International Journal of Molecular Sciences, Vol 20, Iss 22, p 5586 (2019)
Drought stress is a major abiotic factor compromising plant cell physiological and molecular events, consequently limiting crop growth and productivity. Maize (Zea mays L.) is among the most drought-susceptible food crops. Therefore, understanding th
Externí odkaz:
https://doaj.org/article/a1643effc6a44b4badb32481f58b03c9
Autor:
Lei Liu, Yanfang Du, Xiaomeng Shen, Manfei Li, Wei Sun, Juan Huang, Zhijie Liu, Yongsheng Tao, Yonglian Zheng, Jianbing Yan, Zuxin Zhang
Publikováno v:
PLoS Genetics, Vol 11, Iss 11, p e1005670 (2015)
Kernel row number (KRN) is an important component of yield during the domestication and improvement of maize and controlled by quantitative trait loci (QTL). Here, we fine-mapped a major KRN QTL, KRN4, which can enhance grain productivity by increasi
Externí odkaz:
https://doaj.org/article/6d6b2244b8cf43f1a7e8b546a6903860
Autor:
Ruixiang Liu, Haitao Jia, Xiaoliang Cao, Jun Huang, Feng Li, Yongsheng Tao, Fazhan Qiu, Yonglian Zheng, Zuxin Zhang
Publikováno v:
PLoS ONE, Vol 7, Iss 11, p e49836 (2012)
The yield of maize grain is a highly complex quantitative trait that is controlled by multiple quantitative trait loci (QTLs) with small effects, and is frequently influenced by multiple genetic and environmental factors. Thus, it is challenging to c
Externí odkaz:
https://doaj.org/article/07901ebff134401382777377f92d9a27
Publikováno v:
ACS Central Science. 9:756-762