Zobrazeno 1 - 10
of 513
pro vyhledávání: '"Zhang, Lian‐Hui"'
Autor:
Liu, Hui a, b, 1, Chen, Wen-Juan a, b, 1, Xu, Zeling a, b, 1, Chen, Shao-Fang a, b, Song, Haoran a, b, Huang, Yaohua a, b, Bhatt, Kalpana a, b, Mishra, Sandhya c, Ghorab, Mohamed A. d, e, Zhang, Lian-Hui a, b, ⁎, Chen, Shaohua a, b, ⁎
Publikováno v:
In Environment International January 2025 195
Autor:
Li, Xia, Song, Shihao, Kong, Xiaohan, Chen, Xiayu, Zhao, Zhuoxian, Lin, Zizi, Jia, Yantao, Zhang, Yong, Luo, Hai-Bin, Wang, Qiao-Ping, Zhang, Lian-Hui, Qian, Wei, Deng, Yinyue
Publikováno v:
In Cell Reports 28 May 2024 43(5)
Publikováno v:
In iScience 17 May 2024 27(5)
Autor:
Guo, Quan, Cui, Binbin, Wang, Mingfang, Li, Xia, Tan, Huihui, Song, Shihao, Zhou, Jianuan, Zhang, Lian-Hui, Deng, Yinyue
Publikováno v:
Proceedings of the National Academy of Sciences of the United States of America, 2022 Oct 01. 119(41), 1-8.
Externí odkaz:
https://www.jstor.org/stable/27208803
Publikováno v:
Liang you shipin ke-ji, Vol 30, Iss 6, Pp 9-16 (2022)
Water is the main component of wheat flour dough. Its content, distribution, presence state, and state of existence moisture have an important impact on the processing characteristics, preservation and product quality stability of the flour dough. Wh
Externí odkaz:
https://doaj.org/article/d47255832f30404d8b6283b2de66fdad
Akademický článek
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Autor:
LI Jing, TONG En-jie, LI Hui, QIANG Wan-li, YANG Hai-ying, GONG Xue, ZHANG Lian-hui, YAN Guo-zheng
Publikováno v:
Liang you shipin ke-ji, Vol 29, Iss 3, Pp 141-146 (2021)
In this paper, the nutritional composition, active ingredients, and digestibility of malt roots were measured and analyzed and compared with those of wheat bran.The results showed that the content of protein(34.3%) and dietary fiber (39.4%) in malt r
Externí odkaz:
https://doaj.org/article/b32a04dbe29443e1a3e082bb3c455f7e
Publikováno v:
Liang you shipin ke-ji, Vol 29, Iss 2, Pp 88-93 (2021)
In this study,by measuring the white light interference images,scanning electron microscope pictures and whiteness,transmittance,fine whiteness,L value,a value and b value of japonica rice with different bran degrees,the changed of japonica rice appe
Externí odkaz:
https://doaj.org/article/92fa6594a3b64b91a38ad571c219a36e
Autor:
Ye, Fuzhou, Wang, Chao, Fu, Qinqin, Yan, Xin-Fu, Bharath, Sakshibeedu R., Casanas, Arnau, Wang, Meitian, Song, Haiwei, Zhang, Lian-Hui *, Gao, Yong-Gui *
Publikováno v:
In Journal of Biological Chemistry 21 August 2020 295(34):12290-12304
Autor:
Wang, Chao, Ye, Fuzhou, Chang, Changqing, Liu, Xiaoling, Wang, Jianhe, Wang, Jinpei, Yan, Xin-Fu, Fu, Qinqin, Zhou, Jianuan, Chen, Shaohua, Gao, Yong-Gui, Zhang, Lian-Hui
Publikováno v:
Proceedings of the National Academy of Sciences of the United States of America, 2019 Oct . 116(44), 22331-22340.
Externí odkaz:
https://www.jstor.org/stable/26859880