Zobrazeno 1 - 10
of 41
pro vyhledávání: '"Zhengqing WU"'
Publikováno v:
地质科技通报, Vol 43, Iss 5, Pp 225-234 (2024)
The prevention and control of old kiln water in historical mines is a challenging problem in mine water management. In this paper, the typical manganese mining area in the manganese triangle area of China is selected as a case study. Objective In ord
Externí odkaz:
https://doaj.org/article/f6c9319621c64ec4bd44f9bea5632588
Autor:
Jinna Hou, Hui Deng, Fuxin Xu, Shenghui Geng, Congcong Liu, Wenxu Li, Xia Shi, Zhengqing Wu, Zhensheng Lei, Zhengfu Zhou
Publikováno v:
Current Plant Biology, Vol 40, Iss , Pp 100391- (2024)
The color of flour products has an important influence on consumer acceptance. Flour color is largely determined and measured by the index of flour whiteness (FW) in China. In this study, an association population comprising 207 wheat (Triticum aesti
Externí odkaz:
https://doaj.org/article/627c00fe1df04056a6b70aae4fe7232b
Publikováno v:
ACS Omega, Vol 8, Iss 42, Pp 39896-39906 (2023)
Externí odkaz:
https://doaj.org/article/389c9152c35a4c52beb9dbf182befa4a
Publikováno v:
Shipin gongye ke-ji, Vol 44, Iss 20, Pp 257-264 (2023)
The present study evaluated and screened high quality dumpling flour using the analytical equipment, mixolab. The corresponding result aimed to provide theoretical support for high efficient dumpling flour blending. Totally, 30 commercial dumpling fl
Externí odkaz:
https://doaj.org/article/137ee07c579840b98110f7a6a73da652
Publikováno v:
Sensors, Vol 24, Iss 16, p 5245 (2024)
Multiple dynamic impact signals are widely used in a variety of engineering scenarios and are difficult to identify accurately and quickly due to the signal adhesion phenomenon caused by nonlinear interference. To address this problem, an intelligent
Externí odkaz:
https://doaj.org/article/4f50eb161dda4f92a9b0f6233d907c58
Autor:
Zhengqing Wu, Hongxia Qiu, Zhaoran Tian, Congcong Liu, Maomao Qin, Wenxu Li, Pan Yang, Yao Wen, Baoming Tian, Fang Wei, Zhengfu Zhou, Zhensheng Lei, Jinna Hou
Publikováno v:
BMC Plant Biology, Vol 22, Iss 1, Pp 1-11 (2022)
Abstract Background Numerous studies have shown that gluten aggregation properties directly affect the processing quality of wheat, however, the genetic basis of gluten aggregation properties were rarely reported. Results To explore the genetic basis
Externí odkaz:
https://doaj.org/article/bca1c51d9699442cab7917ec3065de71
Autor:
Xia Shi, Zhengfu Zhou, Wenxu Li, Maomao Qin, Pan Yang, Jinna Hou, Fangfang Huang, Zhensheng Lei, Zhengqing Wu, Jiansheng Wang
Publikováno v:
BMC Plant Biology, Vol 22, Iss 1, Pp 1-14 (2022)
Abstract Background Hexaploid wheat (Triticum aestivum L.) is a leading cereal crop worldwide. Understanding the mechanism of calcium (Ca) accumulation in wheat is important to reduce the risk of human micronutrient deficiencies. However, the mechani
Externí odkaz:
https://doaj.org/article/d49b2cedd8244d18b840aa1fbd8bcf44
Autor:
Zhengfu Zhou, Congcong Liu, Maomao Qin, Wenxu Li, Jinna Hou, Xia Shi, Ziju Dai, Wen Yao, Baoming Tian, Zhensheng Lei, Yang Li, Zhengqing Wu
Publikováno v:
Journal of Advanced Research, Vol 36, Iss , Pp 163-173 (2022)
Introduction: Gliadins are the major components of gluten proteins with vital roles on properties of end-use wheat product and health-relate quality of wheat. However, the function and regulation mechanisms of γ-gliadin genes remain unclear. Objecti
Externí odkaz:
https://doaj.org/article/8b8f1a46432742a68be1925f2f2b74b7
Autor:
Zhengfu Zhou, Huiyue Guan, Congcong Liu, Ziwei Zhang, Shenghui Geng, Maomao Qin, Wenxu Li, Xia Shi, Ziju Dai, Zhensheng Lei, Zhengqing Wu, Baoming Tian, Jinna Hou
Publikováno v:
BMC Plant Biology, Vol 21, Iss 1, Pp 1-13 (2021)
Abstract Background Peroxidase (POD) activity plays an important role in flour-based product quality, which is mainly associated with browning and bleaching effects of flour. Here, we performed a genome-wide association study (GWAS) on POD activity u
Externí odkaz:
https://doaj.org/article/90bb8c7cc830412581f97eed345e89c4
Autor:
Zhengfu Zhou, Ziwei Zhang, Annaliese S. Mason, Lingzhi Chen, Congcong Liu, Maomao Qin, Wenxu Li, Baoming Tian, Zhengqing Wu, Zhensheng Lei, Jinna Hou
Publikováno v:
BMC Plant Biology, Vol 21, Iss 1, Pp 1-13 (2021)
Abstract Background Glutenin contents and compositions are crucial factors influencing the end-use quality of wheat. Although the composition of glutenin fractions is well known, there has been relatively little research on the genetic basis of glute
Externí odkaz:
https://doaj.org/article/21367654a35e4a0fb81fc58ede93bfda