Zobrazeno 1 - 10
of 41
pro vyhledávání: '"Zhihai, Yu"'
Autor:
Haoran MO, Mingzheng HUANG, Qun ZHANG, Weiyuan TANG, Tingting LI, Cunbin XU, Xiaozhu LIU, Zhihai YU, Xin LI
Publikováno v:
Shipin gongye ke-ji, Vol 44, Iss 20, Pp 289-297 (2023)
To comprehensively analyze the composition and contribution of volatile components in Rosa sterilis, the headspace solid phase microextraction (HS-SPME) and liquid liquid extraction with solvent assisted flavor evaporation (LLE-SAFE) was used, along
Externí odkaz:
https://doaj.org/article/05744ffc6f074d068eb1eb04b6fbfd7a
Autor:
Xiaohui LIU, Fabao DONG, Xiaolin JIANG, Fei ZHANG, Xiangdong LI, Maosheng WANG, Xiaozhu LIU, Zhihai YU, Weiyuan TANG
Publikováno v:
Shipin gongye ke-ji, Vol 44, Iss 9, Pp 395-402 (2023)
With the global development of China's brewing engineering industry, the demand for cultivating professional and compound talents with international competitiveness is increasing. Teaching English for brewing engineering can support the development o
Externí odkaz:
https://doaj.org/article/a656b0f77045433c8622c520e738da94
Publikováno v:
Journal of Taibah University for Science, Vol 16, Iss 1, Pp 423-431 (2022)
As a prescribed antioxidant, N-Acetylcysteine is used in treating disease and supportive care. However, N-acetylcysteine’s role in cancer therapy is controversial and needs to be investigated thoroughly. Presently, renal cell carcinoma is one of th
Externí odkaz:
https://doaj.org/article/98138699cbb04fe584e84085208b5bc9
Autor:
Yinfeng Li, Hua Long, Guilan Jiang, Xun Gong, Zhihai Yu, Mingzheng Huang, Tianbing Guan, Yuanyuan Guan, Xiaozhu Liu
Publikováno v:
BMC Microbiology, Vol 22, Iss 1, Pp 1-13 (2022)
Abstract Background Wickerhamomyces anomalus (W. anomalus) is a kind of non-Saccharomyces yeast that has a variety of unique physiological characteristics and metabolic features and is widely used in many fields, such as food preservation, biomass en
Externí odkaz:
https://doaj.org/article/d4b4f7afd8ae4ddd8e4a478f11bea954
Autor:
Yinfeng Li, Hua Long, Guilan Jiang, Zhihai Yu, Mingzheng Huang, Shiping Zou, Tianbing Guan, Yan Zhao, Xiaozhu Liu
Publikováno v:
Frontiers in Microbiology, Vol 13 (2022)
Wickerhamomyces anomalus (W. anomalus) is widely reported in the brewing industry and has positive effects on the aromatic profiles of wines because of its unique physiological characteristics and metabolic features. However, the accumulation of etha
Externí odkaz:
https://doaj.org/article/ffc2c06f32c94d6f913d6934834a6618
Publikováno v:
International Journal of Molecular Sciences, Vol 24, Iss 8, p 7162 (2023)
The young shoots of the tea plant Baiye No. 1 display an albino phenotype in the early spring under low environmental temperatures, and the leaves re-green like those of common tea cultivars during the warm season. Periodic albinism is precisely regu
Externí odkaz:
https://doaj.org/article/5723d2a295234eecaaed7e237a3b45bb
Autor:
Mingzheng Huang, Xiaozhu Liu, Xin Li, Xiaofang Sheng, Tingting Li, Weiyuan Tang, Zhihai Yu, Yuanmeng Wang
Publikováno v:
Molecules, Vol 27, Iss 22, p 8097 (2022)
Hanseniaspora uvarum, a non-Saccharomyces cerevisiae species, has a crucial effect on the aroma characteristics of fruit wines, thus, attracting significant research interest in recent years. In this study, H. uvarum–Saccharomyces cerevisiae mixed
Externí odkaz:
https://doaj.org/article/f8e103bd5ddf40ba867f8c785425d28f
Publikováno v:
Fermentation, Vol 8, Iss 8, p 388 (2022)
Oenological yeasts play a critical role in the winemaking process. In this study, the biodiversity of the non-Saccharomyces yeast was analyzed and monitored using high-throughput sequencing and culture-dependent approaches. Oenological and fermentati
Externí odkaz:
https://doaj.org/article/ff3c68528c194992b41a51da28ceb32f
Publikováno v:
Sains Malaysiana. 51:4009-4018
Renal cell carcinoma remains one of the most common malignant tumorsand is associated with significant challenges in drug therapy. Zinc has been reported to be of pharmacological importance and immense potential in the inhibition of renal cell carcin
Autor:
Yinfeng Li, Guilan Jiang, Hua Long, Yifa Liao, Mingzheng Huang, Zhihai Yu, Shuang Cheng, Ying Wang, Xiaozhu Liu
Publikováno v:
British Food Journal.
PurposeIncreased ethanol accumulation during ethanol fermentation generates stress in yeast cells, which finally reduces the fermentation performance and efficiency. Trehalose, a potential stress protectant, has been reported to regulate the response