96 results on '"Zhao, Yongqiang"'
Search Results
2. Improvement mechanism of volatile flavor in fermented tilapia surimi by cooperative fermentation of Pediococcus acidilactici and Latilactobacillus sakei: Quantization of microbial contribution through influence of genus
3. Special values of spectral zeta functions and combinatorics: Sturm–Liouville problems
4. Assessing the impact of circulating inflammatory cytokines and proteins as drivers and therapeutic targets in epilepsy: A Mendelian randomization study
5. Improvement mechanism of umami peptides in oyster juice by cooperative enzymolysis of alcalase and trypsin based on peptidomics and molecular docking
6. In-depth discovery and taste presentation mechanism studies on umami peptides derived from fermented sea bass based on peptidomics and machine learning
7. Mechanisms of slow-release antibacterial properties in chitosan‑titanium dioxide stabilized perilla essential oil Pickering emulsions: Focusing on oil-water interfacial behaviors
8. Preparation and characterization of fish-derived protein gel as a potential dysphagia food: Co-mingling effects of inulin and konjac glucomannan mixtures
9. Novel Pickering emulsions using polysaccharide-myosin complexes: Effect of polysaccharide types
10. Identification of key physicochemical properties and volatile flavor compounds for the sensory formation of roasted tilapia
11. Relationship between the interfacial properties of lactoferrin-(−)-epigallocatechin-3-gallate covalent complex and the macroscopic properties of emulsions
12. Effect of water migration on changes of quality and volatile compounds in frozen Penaeus monodon
13. Characteristics and stabilization of Pickering emulsions constructed using myosin from bighead carp (Aristichthys nobilis)
14. Effect of non-covalent binding of tannins to sodium caseinate on the stability of high-internal-phase fish oil emulsions
15. Unlocking the opportunities for creating sustainable, flavorful and healthy high-protein “blue foods”: Focusing on the impacts of protein-flavor interactions
16. Mixed norm regularized models for low-rank tensor completion
17. Formation and improvement mechanism of physical property and volatile flavor of fermented tilapia surimi by newly isolated lactic acid bacteria based on two dimensional correlation networks
18. A novel dual-mode aptasensor based colorimetry and electrochemical detection of norovirus in fecal sample
19. Colourimetric and SERS dual-mode aptasensor using Au@Ag and magnetic nanoparticles for the detection of Campylobacter jejuni
20. Dielectric barrier discharge cold plasma collaborated with coconut exocarp flavonoids: A promising technology for oyster preservation under refrigerated storage
21. Discovery of characteristic proteins linked to textural changes in fermented golden pompano (Trachinotus ovatus) based on a label-free proteomics strategy
22. Deep neural networks with adaptive solution space for inverse design of multilayer deep-etched grating
23. Special values of spectral zeta functions of graphs and Dirichlet L-functions
24. Whole-genome sequencing of a protease-producing strain isolated from fermented golden pompano and molecular docking of the protease to fish proteins
25. Effects of coastal embankments on seasonal variations in nitrogen storage in the plant-soil systems of Suaeda salsa salt marshes in Eastern China
26. Emulsification properties and oil-water interface properties of l-lysine-assisted ultrasonic treatment in sea bass myofibrillar proteins: Influenced by the conformation of interfacial proteins
27. Application of LRG mechanism in normal pressure hydrocephalus
28. Critical behavior of a semilinear time fractional diffusion equation with forcing term depending on time and space
29. Insights into microbiota community dynamics and flavor development mechanism during golden pomfret (Trachinotus ovatus) fermentation based on single-molecule real-time sequencing and molecular networking analysis
30. Fusion of polarization degree and thermal parameters for enhanced nondestructive testing of coated metals
31. Structural properties and emulsification of myofibrillar proteins from hairtail (Trichiurus haumela) at different salt ions
32. Molecular simulation of the effect of dioctyl phthalate on the properties of nitrile rubber
33. PCB defect detection with self-supervised learning of local image patches
34. Characterization of the aggregation behavior of sea bass (Lateolabrax japonicus) myofibrillar proteins mediated by different ionic strengths: Protein structures, gel properties, and emulsion stabilities
35. Ultrasound improves the low-sodium salt curing of sea bass: Insights into the effects of ultrasound on texture, microstructure, and flavor characteristics
36. Learning pixel-adaptive weights for portrait photo retouching
37. SFA-guided mosaic transformer for tracking small objects in snapshot spectral imaging
38. Cooperative combination of non-targeted metabolomics and targeted taste analysis for elucidating the taste metabolite profile and pathways of traditional fermented golden pompano
39. Romiplostim in primary immune thrombocytopenia that is persistent or chronic: phase III multicenter, randomized, placebo-controlled clinical trial in China
40. Fecal DNA metabarcoding reveals the dietary composition of wintering Red-crowned Cranes (Grus japonensis)
41. Elucidating the mechanism underlying volatile and non-volatile compound development related to microbial amino acid metabolism during golden pomfret (Trachinotus ovatus) fermentation
42. Discrimination and characterization of volatile organic compound fingerprints during sea bass (Lateolabrax japonicas) fermentation by combining GC-IMS and GC-MS
43. UHPLC-Q-Exactive Orbitrap MS/MS-based untargeted lipidomics reveals molecular mechanisms and metabolic pathways of lipid changes during golden pomfret (Trachinotus ovatus) fermentation
44. Exploring the roles of microorganisms and metabolites in the fermentation of sea bass (Lateolabrax japonicas) based on high-throughput sequencing and untargeted metabolomics
45. Effect of ionic strength on the structural properties and emulsion characteristics of myofibrillar proteins from hairtail (Trichiurus haumela)
46. Novel insight into the formation mechanism of umami peptides based on microbial metabolism in Chouguiyu, a traditional Chinese fermented fish
47. Comprehensive study on the reduction of biomass embedded self-reducing pellets (SRP) under H2 involved conditions by TG-DTA
48. Plasma-activated GaAs/Si wafer bonding with high mechanical strength and electrical conductivity
49. Combination of classifiers with incomplete frames of discernment
50. Molten salt-assisted encapsulation of prussian blue with carbon for high-performance potassium-ion storage
Catalog
Books, media, physical & digital resources
Discovery Service for Jio Institute Digital Library
For full access to our library's resources, please sign in.