A5091624552- Meat and Animal Product Quality
- Structural Engineering and Vibration Analysis
- Advanced Chemical Sensor Technologies
- Railway Engineering and Dynamics
- Biochemical Analysis and Sensing Techniques
- Edible Oils Quality and Analysis
- Aquaculture Nutrition and Growth
- Phytochemicals and Antioxidant Activities
- Structural Behavior of Reinforced Concrete
- Natural Products and Biological Research
- Protein Hydrolysis and Bioactive Peptides
- Geotechnical Engineering and Underground Structures
- Aquaculture disease management and microbiota
- Biochemical effects in animals
- Structural Load-Bearing Analysis
- Mechanical stress and fatigue analysis
- Fermentation and Sensory Analysis
- Free Radicals and Antioxidants
- GABA and Rice Research
- Sugarcane Cultivation and Processing
- Antioxidant Activity and Oxidative Stress
- Fiber-reinforced polymer composites
- Concrete Corrosion and Durability
- Hemodynamic Monitoring and Therapy
- Spectroscopy and Chemometric Analyses
Guangxi University
2012-2024
Northwestern Polytechnical University
2001-2024
Tongji University
2011-2024
Army Medical University
2013-2021
Wuyi University
2021
University of Reading
2019
Fujian Provincial Hospital
2019
Fujian Medical University
2019
Nanjing Medical University
2013
State Key Laboratory of Reproductive Medicine
2013
Rationale: Endothelial dysfunction inflicted by inflammation is found in a host of cardiovascular pathologies. One hallmark event this process the aggregation and adhesion leukocyte to vessel wall mediated upregulation molecules (CAM) endothelial cells at transcriptional level. The epigenetic modulator(s) CAM transactivation its underlying pathophysiological relevance remain poorly defined. Objective: Our goal was determine involvement Brahma related gene 1 (Brg1) (Brm) pathogenesis...
Crab sauce is a traditional umami seasoning in the coastal cities South East China. The putative non-volatile taste-active components crab were measured, and their impacts on taste evaluated basis of activity value (TAV), omission test, addition test equivalent concentration (EUC). EUC used to evaluate synergistic effect flavor nucleotides amino acids was 19.3 g monosodium glutamate (MSG)/100 mL, which illuminated that had very intense taste. key demonstrated by glutamic acid (Glu), aspartic...
Cream is usually used during baking and contributes a pleasant aroma to the baked foods, but effect of its polar components on cream flavor not fully understood. In this study, were extracted by using ethanol, then analyzed 1H nuclear magnetic resonance (NMR). The main compositions in extraction lactose, phospholipids, free amino acids fatty acids. Then all samples at 160 °C for 30 min, respectively. GC-MS analysis showed that could generate lots odorants, with addition components,...
Deep-fat fried battered and breaded foods are worldwide popular foods. In this study, egg yolk phospholipids, as well alanine glucose were used to generate the key odorants of coatings. The volatile compounds coatings extracted analyzed by HS-SPME-GC-MS, aroma profiles via quantitative descriptive analysis. results showed that characteristic deep-fat frying derived from Maillard reaction lipids, such methional, 2-methylbutanal 3-methylbutanal, 2-ethyl-3,5-dimethylpyrazine, 2,4-decadienals,...
Abstract Three bivalve mollusks—clam (Meretrix meretrix), oyster (Crassostrea rivularis), and paphia (Paphia papilionacea) from the Beibu Gulf, China—were analyzed for amino acid profile. Essential acids were used nutritional quality evaluation, free taste impact evaluation. The compositions of mollusks quite similar; however, contents glycine, alanine, tryptophan different. Tryptophan seemed to be limiting in clam meat protein. Oyster, on other hand, a source high protein with well-balanced...