Zobrazeno 1 - 10
of 17
pro vyhledávání: '"Zikang Hu"'
Autor:
Yueling, Chen, Wenchao, Yang, Zikang, Hu, Xiaoyan, Gao, Jingbiao, Ye, Xiangqian, Song, Baoshu, Chen, Zhengqiu, Li
Publikováno v:
International Journal of Biological Macromolecules. 211:460-469
Poly(l-lactic acid) (PLLA) displays simultaneous repair and regeneration properties. Therefore, it is vital for developing bone repair materials while improving their mechanical strength, and biocompatibility is essential for guaranteeing its applica
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::cb4fa1351209ef9bf11213316a4fba65
https://doi.org/10.1016/j.ijbiomac.2022.05.075
https://doi.org/10.1016/j.ijbiomac.2022.05.075
Publikováno v:
Meikuang Anquan, Vol 55, Iss 12, Pp 39-47 (2024)
In order to study the creep disturbance characteristics of coal-rock combination body with different coal body heights, the uniaxial compression creep disturbance test of coal-rock combination body was carried out by using the rock rheological distur
Externí odkaz:
https://doaj.org/article/4e1b0c403a094603a0a410c8a67e0e11
Publikováno v:
International Conference on Precision Instruments and Optical Engineering (PIOE 2022).
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::f93065af42f412263dd4a9b0ad9c75a6
https://doi.org/10.1117/12.2667889
https://doi.org/10.1117/12.2667889
Publikováno v:
Food Chemistry. 424:136406
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::e8430b2d7a6e62a7007247a93e1b76bf
https://doi.org/10.1016/j.foodchem.2023.136406
https://doi.org/10.1016/j.foodchem.2023.136406
Publikováno v:
2nd International Conference on Laser, Optics and Optoelectronic Technology (LOPET 2022).
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::159954785fcb6f97a2d62162d2931431
https://doi.org/10.1117/12.2648595
https://doi.org/10.1117/12.2648595
Autor:
Zikang Hu, Wanjun Long, Tingkai Liu, Yuting Guan, Guanghua Lei, Yixin Suo, Mengguo Jia, Jieling He, Hengye Chen, Yuanbin She, Haiyan Fu
Publikováno v:
Spectrochimica Acta Part A: Molecular and Biomolecular Spectroscopy. 294:122517
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::20fbc88b2c988b88fdbbc7e352a6999c
https://doi.org/10.1016/j.saa.2023.122517
https://doi.org/10.1016/j.saa.2023.122517
Autor:
Wanjun Long, Zikang Hu, Liuna Wei, Hengye Chen, Tingkai Liu, Siyu Wang, Yuting Guan, Xiaolong Yang, Jian Yang, Haiyan Fu
Publikováno v:
Spectrochimica acta. Part A, Molecular and biomolecular spectroscopy. 271
Near-infrared spectroscopy technique is a prevailing tool for quality control of foods and traditional Chinese medicines. However, it usually faced the problems of severe peak overlap, low classification accuracy and poor specificity. In this work, t
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::98173355dc758433e636b9e9931e2fb7
https://pubmed.ncbi.nlm.nih.gov/35123189
https://pubmed.ncbi.nlm.nih.gov/35123189
Autor:
Tingkai, Liu, Wanjun, Long, Zikang, Hu, Yuting, Guan, Guanghua, Lei, Jieling, He, Xiaolong, Yang, Jian, Yang, Haiyan, Fu
Publikováno v:
Spectrochimica Acta Part A: Molecular and Biomolecular Spectroscopy. 277:121243
Eucommia ulmoides is an important and valuable traditional Chinese medicine with various medical functions, and has been widely used as health food in China, Japan, South Korea and other Asian countries for many years. The efficacy and quality of E.
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::d66c33b61e4a8460e33638b287bbc97e
https://doi.org/10.1016/j.saa.2022.121243
https://doi.org/10.1016/j.saa.2022.121243
Publikováno v:
Open Medicine; Jan2023, Vol. 18 Issue 1, p1-13, 13p, 1 Diagram, 8 Graphs
Autor:
Zikang Hu, Hengye Chen, Haiyan Fu, Wei Lan, Liu Tingkai, Shuo Wang, Yong-Jie Yu, Yuanbin She, Rui Liu, Liuna Wei
Publikováno v:
Journal of the science of food and agricultureREFERENCES. 101(15)
BACKGROUND Ethyl carbamate (EC) is a potentially toxic carcinogen produced during fermentation and storage of fermented foods, and many countries have set thresholds for its content in food. Therefore, sensitive, rapid and accurate detection of EC is
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::112aaeb8a0d55be25ad284585315445a
https://pubmed.ncbi.nlm.nih.gov/33904599
https://pubmed.ncbi.nlm.nih.gov/33904599