Zobrazeno 1 - 7
of 7
pro vyhledávání: '"Zedong He"'
Publikováno v:
Foods, Vol 12, Iss 3, p 676 (2023)
Different drying methods affect the quality of foods. The aim of this study is to explore the effects of seven drying methods, including hot air drying at 60 °C and 80 °C, ultrasound-assisted hot air drying at 60 °C and 80 °C, microwave drying, v
Externí odkaz:
https://doaj.org/article/2184901450614b9a9b87399e2433956a
Publikováno v:
Frontiers in Physics, Vol 8 (2020)
The structural, mechanical, electronic, magnetic, and half-metallic properties of quaternary Heusler compound CoCrScSn are studied using the GGA and GGA + U method based on first-principles calculations. It is found that Type-I structure of CoCrScSn
Externí odkaz:
https://doaj.org/article/e9623702c7ae46e0bcd6bd436eea0ff4
Publikováno v:
Food chemistry. 401
This study aimed to understand the tasty flavor of wild Lactarius volemus (Fr.). The umami peptides from its aqueous extraction were purified by ultrafiltration, Sephadex G-25 gel filtration chromatography, and reversed-phase high-performance liquid
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::543244dfe08f37a5e2ecf5a9e0bc1c98
https://pubmed.ncbi.nlm.nih.gov/36103739
https://pubmed.ncbi.nlm.nih.gov/36103739
Publikováno v:
Chemical Engineering Journal. 455:140816
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::db83bb8b93bfc181cf7bbb9621a76ebd
https://doi.org/10.1016/j.cej.2022.140816
https://doi.org/10.1016/j.cej.2022.140816
Publikováno v:
European Heart Journal. 44:430-430
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::a6b064a686fc1e4e3469359339b31d89
https://doi.org/10.1093/eurheartj/ehac687
https://doi.org/10.1093/eurheartj/ehac687
Publikováno v:
Sheng wu yi xue gong cheng xue za zhi = Journal of biomedical engineering = Shengwu yixue gongchengxue zazhi. 33(3)
In the present study,swine thighbone samples with different water contents were prepared through process of dehydration.The influence of water content on the biotribological behavior of the bone tissue was studied with nanoindentation test,reciprocat
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=pmid________::4037b078b4acb4c2de7a7c55033f1129
https://pubmed.ncbi.nlm.nih.gov/29709145
https://pubmed.ncbi.nlm.nih.gov/29709145