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9 results for “Yanli Lv”
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Research ArticleOpen accessIn the author namesCytocompatibility and Antimicrobial Properties of Silver Nanoparticles-Loaded AMPs in the Oral CavityYanli Lv, Weikai ZhangPostoperative infection following oral metal implantation is a key factor that affects the success rate of surgery. This infection is mainly caused by bacterial biofilms. Traditional single antibacterial coatings have limitations, including a narrow antibacterial spectrum and poor cytotoxicity or stability. This study combined silver nanoparticles (AgNPs) and the synthetic antimicrobial peptide GL13K using electrostatic self-assembly technology to create a … …American Journal of Biochemistry and Biotechnology, Vol. 22, Issue 1 · 24 Apr 2026 · 1,685 accessesView PDFCite
Research ArticleOpen accessIn the author namesAn Observation Study for Cold and Freezing Injury of Sugarcane Based on China Meteorological Administration Land Data Assimilation System, CLDAS Temperature DataYanli Chen, Yongming Luo et al.Based on the China meteorological administration Land Surface Data Assimilation System (CLDAS), the CLDAS temperature product is examined and analyzed using remote sensing information, and a revised temperature model is established for the monitoring and evaluation of sugarcane chilling and freezing damage. The results show that: (1) The CLDAS temperature products are highly positively correlated with the measured temperatures of … …American Journal of Biochemistry and Biotechnology, Vol. 19, Issue 4 · 21 Dec 2023 · 4,995 accessesView PDFCite
Research ArticleOpen accessIn the author namesCharacterization of Flavor Properties of Sufu by HS-SPME/GC-MS, Electronic Nose and Electronic Tongue Combined with Multivariate Statistical AnalysisXiaoli Xi, Yanli Ma, Jingxuan Ke et al.Flavor is the main quality characteristic of sufu. The flavor of different types of sufu varies greatly, which will affect the preference and selectivity of consumer for sufu. To explore the flavor characteristics and distinguishing methods in different types of sufu, the volatile flavor components and free amino acids of 5 kinds of commercial sufu were determined by HS-SPME/GC-MS and … …American Journal of Biochemistry and Biotechnology, Vol. 17, Issue 4 · 12 Jan 2022 · 6,394 accessesView PDFCite
Research ArticleOpen accessIn the author namesCharacterization of Biochemical Compositions, Volatile Compounds and Sensory Profiles of Cabernet Sauvignon Wine in Successive Vintages (2008-2017)Yufeng Ding, Yanli Ma, Suping Li et al.Cabernet Sauvignon grape is an emblematic cultivar of Huailai region, China, allowing obtaining wines accounts for a large proportion of national consumption. This work aimed to determine the differences in basic parameters, organic acids, phenolics, volatile compounds and sensory profiles of Cabernet Sauvignon wines of successive vintages (2008-2017). The total organic acids content ranged from 7.03 to 42.33 g L-1, … …American Journal of Biochemistry and Biotechnology, Vol. 16, Issue 3 · 17 Aug 2020 · 6,972 accessesView PDFCite
Research ArticleOpen accessIn the author namesEffects of Oak Chip Treatments on Quality of Dry White Wines During AgingRongbin Li, Xiaofang Liang, Chunhua Song et al.The objective of the research was to evaluate the effect of different oak chip treatments on quality of Longyan dry white wine during aging. Phenolic substances, antioxidant activity and Cu2+ reduction force were measured. The results showed that wines treated with French oak chips (6 g/L) had significantly higher contents of total phenols (0.083 mg/mL) and flavonoids (0.063 mg/mL), also … …American Journal of Biochemistry and Biotechnology, Vol. 16, Issue 1 · 26 Feb 2020 · 7,235 accessesView PDFCite
Research ArticleOpen accessIn the author namesCharacterization of the Changes in Opened Sufu Bottles During Storage with Mathematical ModelJingJing Liang, Dawei Li, Ruiqin Shi et al.Artificial Neural Network (ANN) is a type of nonlinear empirical model, which can clarify the complex relation between the inputs and outputs that allows it to approximate any nonlinear function for making predictions. The objective of this study is to monitor the Biogenic Amines (BAs) content and selected physicochemical properties of sufu (a traditional Chinese fermented soybean product) along time. … …American Journal of Biochemistry and Biotechnology, Vol. 14, Issue 4 · 12 Dec 2018 · 9,353 accessesView PDFCite