Zobrazeno 1 - 10
of 90
pro vyhledávání: '"Zhiming GENG"'
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
Autor:
Yu LIU, Jiamei XU, Jinling LI, Pengpeng LI, Jingjing MA, Zhiming GENG, Daoying WANG, Weimin XU
Publikováno v:
Shipin gongye ke-ji, Vol 44, Iss 13, Pp 79-84 (2023)
In the study, variations of physicochemical factors, lipoxygenase (LOX) and hydroxyl octadecanodienoic acid (HODEs) were investigated during manufacturing of traditional salted meat, and the relationship between LOX and HODEs was studied and the evol
Externí odkaz:
https://doaj.org/article/260077165ba94a7db971e3d9e7f6f553
Publikováno v:
Surfaces, Vol 5, Iss 1, Pp 155-164 (2022)
Diamond offers great potential for use as a thermal spreader in various applications, including power electronics and radio-frequency (RF) applications. However, to be used as an efficient thermal spreader, the atomically smooth surface of the diamon
Externí odkaz:
https://doaj.org/article/4902ca81c5704eb1b4d35934c847873e
Publikováno v:
Poultry Science, Vol 99, Iss 6, Pp 3280-3285 (2020)
Defeathering with rosin results in rosin residue in duck skin, which may present as potential risk to human health. Dehydroabietic acid (DHAA) is a major component of rosin. An indirect competitive enzyme-linked immunosorbent assay (ELISA) was develo
Externí odkaz:
https://doaj.org/article/7ded827e33904344a00be9eec69dab83
Publikováno v:
Journal of Materiomics, Vol 5, Iss 4, Pp 626-633 (2019)
As the featured material of the superionic thermoelectric (TE) material family, copper-chalcogenide Cu2-xSe is attracting growing research interest for its excellent TE performance derived from the satisfactory power factor and the ultra-low thermal
Externí odkaz:
https://doaj.org/article/56d7a1bf2efd4688b4e0a9f59dab053f
Autor:
Jiamei Xu, Yu Liu, Jingjing Ma, Pengpeng Li, Zhiming Geng, Daoying Wang, Muhan Zhang, Weimin Xu
Publikováno v:
Foods, Vol 11, Iss 7, p 980 (2022)
Lipoxygenase (LOX) is a major endogenous enzyme for the enzymatic oxidation of lipids during meat storage and meat product manufacturing. In the present work, some characteristics, i.e., effects of inhibitors, selectivity of substrates and specificit
Externí odkaz:
https://doaj.org/article/5a0ea9fdc32348de8b3f3e4e94c99897
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
Publikováno v:
IEEE Access, Vol 4, Pp 9604-9613 (2016)
Non-orthogonal multiple access (NOMA) is envisioned to be one of the essential technologies for the fifth generation mobile network. In this paper, we implement a practical downlink NOMA system based on an open-source software defined radio (SDR) pla
Externí odkaz:
https://doaj.org/article/0beff3eeeb1f4c2ea4f4821c9d94a6cf
Autor:
Daoying Wang, Muhan Zhang, Weimin Xu, Huan Bian, Fang Liu, Zhiming Geng, Yongzhi Zhu, Xinglian Xu
Publikováno v:
The Journal of Poultry Science, Vol 51, Iss 2, Pp 220-226 (2014)
Dry-cured duck is a high quality meat product processed by the traditional dry-curing procedure. The objective of this paper was to study the physical-chemical parameters and microstructure of the duck muscle during the manufacturing process. Thirty
Externí odkaz:
https://doaj.org/article/d611d2baf7a14b2b8f934896cfdf8d96