A5079293114- Food Quality and Safety Studies
- Tea Polyphenols and Effects
- Microbial Inactivation Methods
- Probiotics and Fermented Foods
- Metabolomics and Mass Spectrometry Studies
- Systemic Sclerosis and Related Diseases
- Atherosclerosis and Cardiovascular Diseases
- Listeria monocytogenes in Food Safety
- Phytoestrogen effects and research
- Food Safety and Hygiene
- Systemic Lupus Erythematosus Research
- Phytochemicals and Antioxidant Activities
Wuhan No.1 Hospital
2024
Sichuan Agricultural University
2021-2023
Abstract Background Lupus erythematosus (LE) is a spectrum of autoimmune diseases. Due to the complexity cutaneous LE (CLE), clinical skin image‐based artificial intelligence still experiencing difficulties in distinguishing subtypes LE. Objectives We aim develop multimodal deep learning system (MMDLS) for human‐AI collaboration diagnosis subtypes. Methods This multi‐centre study based on 25 institutions across China assist subtypes, other eight similar diseases and healthy subjects. In...
Sweet tea, which has hundreds of years in Chinese folk, is a traditional herbal tea with pleasant sweetness, bitterness, and astringency. In the current study, we used microbial fermentation to improve sensory characteristics sweet especially for reduction bitterness The dynamic changes non-volatile, volatile compounds community were investigated during fermentation. contents polyphenols, flavonoids, soluble sugar, protein, catechins dihydrochalcones decreased significantly while pigments,...