全部文献期刊学位论文会议报纸专利标准年鉴图书|学者科研项目
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作者:... Cui He , Shuilian Wang , Hong Peng
来源:[J].Biochemical and Biophysical Research Communications(IF 2.406), 2019, Vol.514 (1), pp.127-133Elsevier
摘要:Abstract(#br)Objective(#br)Early malignant transformation of nasopharyngeal carcinoma(NPC) is associated with Epstein-Barr virus(EBV) infection and telomerase activation. The EBV latent membrane protein 1(LMP1) regulates expression of various genes by triggering NF-κB signal...
作者:Shuilian Wang , Tong Chang ...
来源:[J].Food Control(IF 2.738), 2013, Vol.30 (2), pp.721-726Elsevier
摘要:Abstract(#br)Fresh lotus sprout is easily browned and perishable due to microbial growth and degradation. Therefore, browning and foodborne pathogen have become the most serious problems. The objective of this study was to investigate the effect of lactic acid (0.25%, 0.5%, 1% an...
作者:Shuilian Wang , Tong Chang ...
来源:[J].Journal of Food Quality(IF 0.758), 2015, Vol.38 (4), pp.248-255Wiley
摘要:Abstract(#br)Soy okara is a by‐product from ground soybeans after removal of its water‐extractable fraction for soymilk and tofu production. There is a potential to use okara as an extender in meat products. The objective of this study was to investigate the effects of parti...
作者:Shuilian Wang , Liu Shi ...
来源:[J].Journal of Food Quality(IF 0.758), 2014, Vol.37 (5), pp.339-348Wiley
摘要:Abstract(#br)The objective of this study was to investigate effect of okara on the textural, color and rheological properties of pork meat gels. Pork meat gels with okara had better cooking characteristics than those without okara. As okara content increased in pork meat gel...

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