Zobrazeno 1 - 10
of 81
pro vyhledávání: '"Yongzhi Zhu"'
Autor:
Huan Bian, Yongzhi Zhu, Limin Wen, Jingjing Ma, Pengpeng Li, Zhiming Geng, Daoying Wang, Weimin Xu
Publikováno v:
Food Production, Processing and Nutrition, Vol 5, Iss 1, Pp 1-11 (2023)
Abstract Concentrations of arsenic (As), cadmium (Cd), mercury (Hg) and lead (Pb) in crayfish from Jiangsu province, China, were measured and their health risks were evaluated. For crayfish from both crayfish-rice culture system (CRCS) and crayfish i
Externí odkaz:
https://doaj.org/article/932836898fc84e97aff61c33416c6c12
Publikováno v:
Brazilian Journal of Otorhinolaryngology, Vol 90, Iss 2, Pp 101384- (2024)
Objective: Laryngeal cancer, characterized by high recurrence rates and a lack of effective biomarkers, has been associated with cuproptosis, a regulated cell death process linked to cancer progression. In this study, we aimed to explore the roles of
Externí odkaz:
https://doaj.org/article/1127245ca6b64cccbd4244152caded6f
Publikováno v:
Food Science and Human Wellness, Vol 12, Iss 3, Pp 912-919 (2023)
Casein and α-lactalbumin (α-LA) are the main allergens in cow's milk, which can affect the skin, respiratory system, and gastrointestinal tract, even cause anaphylactic shock. Developing a rapid and sensitive detection method of casein and α-LA is
Externí odkaz:
https://doaj.org/article/4a19aea1bc644cd2bbc2e63cc5ef2414
Autor:
Zhigang Yang, Qingqing Jiang, Wuxiao Zhang, Silei Xia, Hongyan Tian, Fei Liu, Wenping Yang, Yebing Yu, Yanmin Wu, Yongzhi Zhu, Zhiqiang Xu, Zemao Gu, Aimin Wang, Aqin Chen
Publikováno v:
Fishes, Vol 9, Iss 4, p 141 (2024)
In order to study the muscle quality of different crustaceans, we aim to provide a comprehensive assessment of their muscle quality characteristics as a theoretical reference. In this work, seven major species of farmed and consumer crustaceans were
Externí odkaz:
https://doaj.org/article/3da6969e45f2402db6cde3795f0e5527
Autor:
Rongxue Sun, Weicheng Xu, Lingming Xiong, Ning Jiang, Jiangyue Xia, Yongzhi Zhu, Cheng Wang, Qianyuan Liu, Yanhong Ma, Haibo Luo
Publikováno v:
Ultrasonics Sonochemistry, Vol 98, Iss , Pp 106517- (2023)
In this study, a decontamination technology combining ultrasound (US) and plasma-activated water (PAW) was developed to better preserve crayfish. First, the decontamination efficacy of US, PAW and their combinations (UP) on crayfish was quantified af
Externí odkaz:
https://doaj.org/article/e87a7028adf142b9b1fcfae0fee32635
Publikováno v:
Shipin gongye ke-ji, Vol 43, Iss 17, Pp 371-380 (2022)
The effects of different processing methods on the quality of cooked crayfish during refrigerated storage were studied. Crayfish were treated with post-cooking sterilization (100 ℃, 5 min after 121 ℃, 5 min, 0.18 MPa) and simultaneous curing and
Externí odkaz:
https://doaj.org/article/b97efdffac3c4147a1b1fb7e6cba8765
Autor:
Jiangyue Xia, Ning Jiang, Bin Zhang, Rongxue Sun, Yongzhi Zhu, Weicheng Xu, Cheng Wang, Qianyuan Liu, Yanhong Ma
Publikováno v:
Foods, Vol 12, Iss 16, p 3006 (2023)
This study investigated changes in the microbial compositions of crayfish tails during storage at 4 °C (for 0–12 days) as measured using high-throughput sequencing (HTS). The specific spoilage organisms (SSOs) in the crayfish tails were isolated u
Externí odkaz:
https://doaj.org/article/3afa63857a3d4a10ae7fb3f1ffb574ab
Autor:
Jiping Han, Yingjie Sun, Tao Zhang, Cheng Wang, Lingming Xiong, Yanhong Ma, Yongzhi Zhu, Ruichang Gao, Lin Wang, Ning Jiang
Publikováno v:
Ultrasonics Sonochemistry, Vol 92, Iss , Pp 106259- (2023)
To improve the quality of cooked and frozen crayfish after repeated freeze–thaw cycles, the effects of alginate oligosaccharide (1 %, w/v) with ultrasound-assisted (40 W, 3 min) soaking (AUS) on the physicochemical properties were investigated. The
Externí odkaz:
https://doaj.org/article/78a0bf77dae64567b042ea43c96388f8
Autor:
Muhan Zhang, Daoying Wang, Zhiming Geng, Chong Sun, Huan Bian, Weimin Xu, Yongzhi Zhu, Pengpeng Li
Publikováno v:
Asian-Australasian Journal of Animal Sciences, Vol 30, Iss 1, Pp 94-99 (2017)
Objective The aim of this study was to investigate the expression of heat shock protein (HSP) 90, 70, and 60 in chicken muscles and their possible relationship with quality traits of meat. Methods The breast muscles from one hundred broiler chickens
Externí odkaz:
https://doaj.org/article/edb7e57df39d476f93db492de12b9c4e
Autor:
Daoying Wang, Shaoying Deng, Muhan Zhang, Zhiming Geng, Chong Sun, Huan Bian, Fang Liu, Yongzhi Zhu, Weimin Xu
Publikováno v:
The Journal of Poultry Science, Vol 53, Iss 1, Pp 93-101 (2016)
This study aimed to characterize and optimize the tenderization condition of duck breast meat by adenosine 5′-monophosphate (AMP), with the aid of response surface methodology (RSM). The results showed that the optimal conditions for the tenderizat
Externí odkaz:
https://doaj.org/article/8794ee5350034c8b87cd7578280fdb7f