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833 results on '"Zhang, Jixian"'

1. Teaching Reform and Exploration on Object-Oriented Programming

Author

Yuan, Guowu, Kong, Bing, Ding, Haiyan, Zhang, Jixian, and Zhao, Yang

Subjects
Computer Science - Computers and Society, Physics - Physics Education
Abstract

The problems in our teaching on object-oriented programming are analyzed, and the basic ideas, causes and methods of the reform are discussed on the curriculum, theoretical teaching and practical classes. Our practice shows that these reforms can improve students' understanding of object-oriented to enhance students' practical ability and innovative ability., Comment: 6 pages, 1 figure

Published
2025
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17. Impact of biannual mass azithromycin treatment on enteropathogen carriage in children younger than 5 years in Niger

Author

Platts-Mills, James A, Ayoub, Elias, Zhang, Jixian, McQuade, Elizabeth T Rogawski, Arzika, Ahmed Mamane, Maliki, Ramatou, Abdou, Amza, Keenan, Jeremy D, Lietman, Thomas M, Liu, Jie, and Houpt, Eric R

Subjects
Emerging Infectious Diseases, Infectious Diseases, Clinical Trials and Supportive Activities, Biotechnology, Clinical Research, Good Health and Well Being, Anti-Bacterial Agents, Azithromycin, Child, Child, Preschool, Humans, Infant, Mass Drug Administration, Niger, Prevalence, enteropathogens, Shigella, Shigella, Biological Sciences, Medical and Health Sciences, Microbiology
Abstract

We analyzed samples obtained at baseline and 24 months in a mass azithromycin administration trial in Niger using quantitative polymerase chain reaction. In villages randomized to azithromycin, Shigella was the only pathogen reduced at 24 months (prevalence ratio, 0.36 [95% confidence interval: .17-.79]; difference in log quantity, -.42 [-.75 to -.10]).

Published
2022

24. Etiology of acute febrile illness in the peruvian amazon as determined by modular formatted quantitative PCR: a protocol for RIVERA, a health facility-based case-control study

Author

Peñataro Yori, Pablo, Paredes Olórtegui, Maribel, Schiaffino, Francesca, Colston, Josh M., Pinedo Vasquez, Tackeshy, Garcia Bardales, Paul F., Shapiama Lopez, Valentino, Zegarra Paredes, Loyda Fiorella, Perez, Karin, Curico, Greisi, Flynn, Thomas, Zhang, Jixian, Ramal Asayag, Cesar, Meza Sanchez, Graciela, Silva Delgado, Hermann, Casapia Morales, Martin, Casanova, Wilma, Jiu, Bruce, Oberhelman, Richard, Munayco Escate, Cesar, Silver, Rachel, Henao, Olga, Cooper, Kerry K., Liu, Jie, Houpt, Eric R., and Kosek, Margaret N.

Published
2023
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25. A Truthful Revenue-Maximizing Resource Allocation Auction Mechanism in the Internet of Vehicles Cloud-Edge Environment

Author

Zhang, Ziyuan, Zhang, Jixian, Nie, Peng, Yang, Zhe, Angrisani, Leopoldo, Series Editor, Arteaga, Marco, Series Editor, Panigrahi, Bijaya Ketan, Series Editor, Chakraborty, Samarjit, Series Editor, Chen, Jiming, Series Editor, Chen, Shanben, Series Editor, Chen, Tan Kay, Series Editor, Dillmann, Rüdiger, Series Editor, Duan, Haibin, Series Editor, Ferrari, Gianluigi, Series Editor, Ferre, Manuel, Series Editor, Hirche, Sandra, Series Editor, Jabbari, Faryar, Series Editor, Jia, Limin, Series Editor, Kacprzyk, Janusz, Series Editor, Khamis, Alaa, Series Editor, Kroeger, Torsten, Series Editor, Li, Yong, Series Editor, Liang, Qilian, Series Editor, Martín, Ferran, Series Editor, Ming, Tan Cher, Series Editor, Minker, Wolfgang, Series Editor, Misra, Pradeep, Series Editor, Möller, Sebastian, Series Editor, Mukhopadhyay, Subhas, Series Editor, Ning, Cun-Zheng, Series Editor, Nishida, Toyoaki, Series Editor, Oneto, Luca, Series Editor, Pascucci, Federica, Series Editor, Qin, Yong, Series Editor, Seng, Gan Woon, Series Editor, Speidel, Joachim, Series Editor, Veiga, Germano, Series Editor, Wu, Haitao, Series Editor, Zamboni, Walter, Series Editor, Zhang, Junjie James, Series Editor, Dong, Jian, editor, and Zhang, Long, editor

Published
2023
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38. Study on Starch-Based Thickeners in Chyme for Dysphagia Use.

Author

Li, Youdong, Li, Lingying, Liu, Guoyan, Liang, Li, Liu, Xiaofang, Zhang, Jixian, Wen, Chaoting, and Xu, Xin

Subjects
CORNSTARCH, CASSAVA starch, ELASTIC modulus, RHEOLOGY, TAPIOCA
Abstract

A dysphagia diet is a special dietary programme. The development and design of foods for dysphagia should consider both swallowing safety and food nutritional quality. In this study, we investigated the rheological properties (viscosity, thixotropy, and viscoelasticity), textural properties, and swallowing behaviour of commercially available natural, pregelatinised, acetylated, and phosphorylated maize starch and tapioca starch. The results showed that all the samples belonged to food grade 3 in the framework of the International Dysphagia Dietary Standardization Initiative (IDDSI) and exhibited shear-thinning behaviour in favour of dysphagia patients, except for the sample containing pregelatinised starch, which was grade 2. Rheological tests showed that the samples had good structural recovery properties. At the same starch concentration, the elastic modulus of phosphorylated cassava starch FSMP was significantly greater than that of the starch solution, whereas that of acetylated starch was significantly less than that of the starch solution, and the combination of acetylated starch and protein led to a significant viscosity reduction phenomenon, resulting in FSMPs with good stability and fluidity; this may provide an opportunity for the incorporation of more high-energy substructures. The textural results showed that all the samples possessed textural properties of low hardness, low adhesion, and high cohesion, all of which could be used as food for dysphagia patients. This study may provide a theoretical basis for the creation and design of novel nutritional foods for dysphagia. [ABSTRACT FROM AUTHOR]

Published
2025
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39. The relationship between the deterioration of frying oil and the generation of hazards during frying.

Author

Liu, Guoyan, Wu, Yinyin, Xu, Xiaowei, Xu, Xiangxin, Liang, Li, Zhang, Jixian, Wen, Chaoting, Li, Youdong, He, Xudong, Xu, Xin, and Liu, Xiaofang

Subjects
POLYCYCLIC aromatic hydrocarbons, CHICKEN as food, FRIED chicken, FRIED food, GREEN business, ACRYLAMIDE
Abstract

Deep-fat frying gives food a desirable color and flavor but inevitably leads to oil deterioration and production of hazards. In this study, the simultaneous generation of multiple hazards under different frying conditions was investigated, the deterioration of frying oil was evaluated, and finally, their correlation was analyzed. The results showed that as the temperature of frying chicken wings increased from 150 to 190 °C, the levels of acrylamide (AA), heterocyclic amines (HCAs), and polycyclic aromatic hydrocarbons (PAHs) in the oil also increased proportionally. At 190 °C, the fried potato oil contained the highest AA content of 2.60 mg·kg−1, while the content of HCAs and PAHs was the highest in fried chicken wings oil, with values of 5.06 μg·kg−1 and 5.18 μg·kg−1, respectively. 5-Hydroxymethylfurfural was detected only in fried potato oil. Oil quality deteriorated gradually with increasing frying temperature and heating time, as indicated by increased acid value, carbonyl value, and levels of total polar compounds. Overall, the results indicated hazards were positively correlated with oil deterioration, suggesting that oil deterioration contributed to the generation of hazards. This work links hazards and oil deterioration, which is crucial for improving the quality and safety of fried foods, while reducing negative environmental impacts, and achieving clean production. [ABSTRACT FROM AUTHOR]

Published
2024
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40. Advances in lipo-solubility delivery vehicles for curcumin: bioavailability, precise targeting, possibilities and challenges.

Author

Wen, Chaoting, Cao, Liyan, Yu, Zhenyue, Liu, Guoyan, Zhang, Jixian, and Xu, Xin

Subjects
NUTRITIONAL requirements, CURCUMIN, DIGESTION, FOOD industry, NUTRITION, LIPOSOMES
Abstract

Background: Curcumin (Cur) is a natural pigment containing a diketone structure, which has attracted extensive attention due to its strong functional activities. However, the low solubility and poor stability of Cur limit its low bioavailability and multi-function. It is essential to develop effective measures to improve the unfavorable nature of Cur and maximize its potential benefits in nutritional intervention. Scope and approach: The focus of this review is to emphasize the construction of lipo-solubility delivery vehicles for Cur, including emulsion, nanoliposome and solid liposome. In addition, the potential benefits of vehicles-encapsulated Cur in the field of precise nutrition were summarized, including high targeting properties and multiple disease interventions. Further, the deficiencies and prospects of Cur encapsulated in vehicles for precise nutrition were discussed. Key findings and conclusions: The well-designed lipo-solubility delivery vehicles for Cur can improve its stability in food processing and the digestion in vivo. To meet the nutritional requirements of special people for Cur-based products, the improvement of the bioavailability by using delivery vehicles will provide a theoretical basis for the precise nutrition of Cur in functional food. HIGHLIGHTS: Structural properties and bioavailability of curcumin were summarized. The practical problems and challenges in the utilization of curcumin were discussed. Various technologies for preparing lipo-solubility delivery vehicles for curcumin were described. The design of delivery vehicles for curcumin and intervention strategies in precise nutrition was reviewed. [ABSTRACT FROM AUTHOR]

Published
2024
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