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Total Synthesis and Structural Reassignment of AspergillomarasmineA 期刊论文
ANGEWANDTE CHEMIE-INTERNATIONAL EDITION, 2016
Liao, Daohong; Yang, Shaoqiang; Wang, Jianyu; Zhang, Jian; Hong, Benke; Wu, Fan; Lei, Xiaoguang
收藏  |  浏览/下载：5/0  |  提交时间：2017/12/03
DKK3 expression in hepatocytes defines susceptibility to liver steatosis and obesity 期刊论文
Journal of Hepatology, 2016, 卷号: 65, 期号: 1, 页码: 113-124
作者:  Xie, Lanfeng;  Wang, Pi-Xiao;  Zhang, Peng;  Zhang, Xiao-Jing;  Zhao, Guang-Nian
收藏  |  浏览/下载：9/0  |  提交时间：2019/12/23
NAFLD  non-alcoholic fatty liver disease  DKK3  dickkopf-3  HFD  high fat diet  ASK1  apoptosis signal-regulating kinase 1  JNK  c-Jun N-terminal kinases  MAPK  mitogen-activated protein kinase  NC  normal chow  FBG  fasting blood glucose  FINS  fasting serum insulin  GTTs  glucose tolerance test  ITTs  insulin tolerance tests  TAG  triacylglyceride  TC  total cholesterol  NEFA  non-esterified fatty acid  H&E  haematoxylin and eosin  ALT  alanine amino transferase  AST  aspartate amino transferase, ALP, alkaline phosphatase  DMEM  Dulbecco’s modified Eagle’s medium  FBS  fetal bovine serum  ANOVA  analysis of variance  WAT  white adipose tissue  NTg  non-transgenic  LW/BW  ratio of liver weight to body weight  Dickkopf-3  Hepatic steatosis  Insulin resistance  Inflammation  ASK1  
Targeting hepatic TRAF1-ASK1 signaling to improve inflammation, insulin resistance, and hepatic steatosis 期刊论文
Journal of Hepatology, 2016, 卷号: 64, 期号: 6, 页码: 1365-1377
作者:  Xiang, Mei;  Wang, Pi-Xiao;  Wang, Ai-Bing;  Zhang, Xiao-Jing;  Zhang, Yaxing
收藏  |  浏览/下载：14/0  |  提交时间：2019/12/23
The Change Rules of Physiochemical Indexes of Luzhou-Flavor Daqu Based on Continuous Flow Chemical Analyzer 期刊论文
Advanced Materials Research, 2014, 卷号: Vol.881-883, 页码: 761-765
作者:  Luo, HB;  Wang, DD;  Wang, Y;  Wang, CH
收藏  |  浏览/下载：5/0  |  提交时间：2019/02/25
One-pot total synthesis: the first total synthesis of chiral alkaloid pimprinol A and the facile construction of its natural congeners from amino acids 期刊论文
Tetrahedron, 2014, 卷号: 70, 期号: 41, 页码: 7470-7475
作者:  Xiang, Jiachen;  Wang, Jungang;  Wang, Miao;  Meng, Xianggao;  Wu, Anxin*（吴安心）
收藏  |  浏览/下载：10/0  |  提交时间：2019/12/23
坛紫菜氨基酸提取工艺影响条件的优化与分析 期刊论文
http://epub.edu.cnki.net/grid2008/brief/detailj.aspx?filename=twhx201101021&dbcode=CJFQ&dbname=CJFQ2011, 2012, 2012
史修周; 陈昌生; 谢潮添; 纪德华; 徐燕; 赵玲敏; 张元; 周巍巍
收藏  |  浏览/下载：4/0  |  提交时间：2017/06/19
福建沿海野生坛紫菜主要品质性状分析 期刊论文
http://epub.edu.cnki.net/grid2008/brief/detailj.aspx?filename=jmxz201106002&dbcode=CJFQ&dbname=CJFQ2011, 2012, 2012
纪德华; 谢潮添; 史修周; 徐燕; 张元
收藏  |  浏览/下载：2/0  |  提交时间：2017/06/19
Effects of ammonium on growth, nitrogen and carbohydrate metabolism of Potamogeton maackianus A. Benn 期刊论文
FUNDAMENTAL AND APPLIED LIMNOLOGY, 2007, 卷号: 170, 期号: 2, 页码: 141-148
作者:  Li, Huijuan;  Cao, Te;  Ni, Leyi
收藏  |  浏览/下载：70/0  |  提交时间：2010/10/13
The study on the near infrared spectrum technology of sauce component analysis (EI CONFERENCE) 会议论文
ICO20: Optical Information Processing, August 21, 2005 - August 26, 2005, Changchun, China
Li S.; Zhang J.; Chen X.; Liang J.; Wang C.
收藏  |  浏览/下载：19/0  |  提交时间：2013/03/25
The author  Shangyu Li  engages in supervising and inspecting the quality of products. In soy sauce manufacturing  quality control of intermediate and final products by many components such as total nitrogen  saltless soluble solids  nitrogen of amino acids and total acid is demanded. Wet chemistry analytical methods need much labor and time for these analyses. In order to compensate for this problem  we used near infrared spectroscopy technology to measure the chemical-composition of soy sauce. In the course of the work  a certain amount of soy sauce was collected and was analyzed by wet chemistry analytical methods. The soy sauce was scanned by two kinds of the spectrometer  the Fourier Transform near infrared spectrometer (FT-NIR spectrometer) and the filter near infrared spectroscopy analyzer. The near infrared spectroscopy of soy sauce was calibrated with the components of wet chemistry methods by partial least squares regression and stepwise multiple linear regression. The contents of saltless soluble solids  total nitrogen  total acid and nitrogen of amino acids were predicted by cross validation. The results are compared with the wet chemistry analytical methods. The correlation coefficient and root-mean-square error of prediction (RMSEP) in the better prediction run were found to be 0.961 and 0.206 for total nitrogen  0.913 and 1.215 for saltless soluble solids  0.855 and 0.199 nitrogen of amino acids  0.966 and 0.231 for total acid  respectively. The results presented here demonstrate that the NIR spectroscopy technology is promising for fast and reliable determination of major components of soy sauce.  
（2R, 3R）-二羟基-γ-丁内酯在天然产物合成中的应用研究 学位论文
2005, 2005
刘淑桂
收藏  |  浏览/下载：4/0  |  提交时间：2016/02/14

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