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Copyright of Chinese Journal of Inorganic Analytical Chemistry / Zhongguo Wuji Fenxi Huaxue is the property of Beijing Research Institute of Mining & Metallurgy Technology Group and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

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Copyright of Journal of Agricultural Science & Technology (1008-0864) is the property of Journal of Agricultural Science & Technology and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

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Copyright of China Brewing is the property of China Brewing Editorial Office and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

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Copyright of Systems Engineering & Electronics is the property of Journal of Systems Engineering & Electronics Editorial Department and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Copyright of Water Conservancy & Electric Power Technology & Application is the property of Omniscient Pte. Ltd. and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Copyright of Chinese Journal of Applied Ecology / Yingyong Shengtai Xuebao is the property of Chinese Journal of Applied Ecology and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Copyright of Journal of Henan Agricultural Sciences is the property of Editorial Board of Journal of Henan Agricultural Sciences and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Copyright of Mechanical & Electronic Control Engineering is the property of Omniscient Pte. Ltd. and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Copyright of Progress in Modern Biomedicine is the property of Publishing House of Progress in Modern Biomedicine and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Clarifying the temporal and spatial differentiation characteristics and influencing factors of economic development in the Yellow River Basin at different scales is of great significance to the implementation of the major national strategy of ecological protection and high quality development in the Yellow River Basin. By collecting the economic data （including GDP, per capita GDP, primary industry value, secondary industry value and tertiary industry value） of 7 urban agglomerations,9 provinces （regions） and 73 city regions in the Yellow River Basin in recent 20yeard, this paper uses mathematical statistical analysis methods and spatial statistical analysis methods to study the temporal and spatial differentiation characteristics and influencing factors of economy at three different scales. The results show that （a） on the whole, there are great differences in GDP among urban agglomerations, provinces and cities in the Yellow River Basin, and this gap is becoming larger and larger with the rapid development of economy. （b） The GDP and the three major industries value in 1999 and 2019 showed agglomeration effect in space, and Moran’s I passes the test. The cities with “high concentration” distribution are mainly distributed in Shandong peninsula urban agglomeration in the east of the Yellow River Basin, and the cities with " low concentration" distribution are mainly distributed in and near Lanxi urban agglomeration in the west of the Yellow River Basin.（c）The GDP of urban agglomeration is mainly related to topographic factors and the amount of foreign investment; Provincial GDP is mainly related to the number of on-the-job employees, the total post and telecommunications business and highway mileage, and the amount of foreign investment. Urban GDP is mainly related to the amount of foreign investment, the number of on-the-job employees, the total postal and telecommunications business and railway operating mileage and topographic factors. The amount of foreign investment has a significant impact on the economy at different scales. [ABSTRACT FROM AUTHOR]

Copyright of Shipin Kexue/ Food Science is the property of Food Science Editorial Department and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Copyright of Shipin Kexue/ Food Science is the property of Food Science Editorial Department and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Copyright of Systems Engineering & Electronics is the property of Journal of Systems Engineering & Electronics Editorial Department and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Copyright of Transactions of the Chinese Society of Agricultural Engineering is the property of Chinese Society of Agricultural Engineering and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Copyright of Shipin Kexue/ Food Science is the property of Food Science Editorial Department and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Copyright of Journal of Chinese Institute of Food Science & Technology is the property of Journal of Chinese Institute of Food Science & Technology Periodical Office and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Copyright of Journal of Mechanical & Electrical Engineering is the property of Mechanical & Electrical Engineering Magazine and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Circular RNAs (circRNAs) are single-stranded, covalently closed noncoding RNAs without 3′ and 5′ ends. Evidence demonstrated that circRNAs are abundant, stable and able to show cell/tissue-specific expression, which structure features show potential for noninvasive molecular biomarkers of tumors. CircRNAs express differentially and play an important role in many kinds of neoplasms by miRNA sponges, interaction with RNA binding proteins, modulating the stability of mRNAs, regulating gene transcription and translation proteins. There are no specific biomarkers for early warning and potential therapeutic targets currently. Many studies have demonstrated differential expression of circRNAs function vitally on singnal pathway and gene expression in the initiation and development of cervical cancer. CircRNAs involve in circRNA-miRNA-target gene axis mainly through miRNA sponges to promote cervical cancer cell proliferation, invasion and metastasis, and associate with tumor size, clinical stage, metastatic lymph nodes and poor prognosis. [ABSTRACT FROM AUTHOR]

Copyright of Food Research & Development is the property of Food Research & Development Editorial Department and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Copyright of Chinese Journal of Osteoporosis is the property of Chinese Journal of Osteoporosis and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Copyright of Systems Engineering & Electronics is the property of Journal of Systems Engineering & Electronics Editorial Department and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Copyright of Shipin Kexue/ Food Science is the property of Food Science Editorial Department and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Copyright of Food & Machinery is the property of Food & Machinery Editorial Office and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Copyright of Chinese Medical Equipment Journal is the property of Chinese Medical Equipment Journal Editorial Office and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Copyright of Acta Prataculturae Sinica is the property of Acta Prataculturae Sinica Editorial Office and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Copyright of Journal of Central China Normal University is the property of Huazhong Normal University and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Copyright of Journal of Dalian University of Technology / Dalian Ligong Daxue Xuebao is the property of Journal of Dalian University of Technology and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Copyright of Journal of Materials Engineering / Cailiao Gongcheng is the property of Journal of Materials Engineering Editorial Office and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

This study aims to explore the temperature distribution and thawing rate of frozen pork under vacuum conditions (vacuum degree of 100 Pa) during the thawing process, as well as the effect of vacuum thawing on pork quality. A total 20 kg of foreleg meat was collected from the same male white pig (about 6 months old) that had not yet been cooled were purchased from a local Metro supermarket. The purchased pork was first placed in an incubator with ice bags and transported back to the laboratory within 30 minutes, and then taken out and placed on a sterile operating table for simple cleaning to remove the surface fat and fascia tissue, and finally cut into pieces, each piece weighing about 1 kg with roughly the same shape and size (12 cm×12 cm×12 cm). The thermocouples were inserted into the center of meat blocks to measure temperature, and marked the sample number, then the meat blocks that put in zip-lock bags were placed in a -35 ℃ freezer for freezing. The freezing was stopped when the thermocouples measured the core temperature of meat blocks to reach -20 ℃, and then the samples were taken out for vacuum thawing and air thawing experiments. In the vacuum thawing experiment, it was performed after connecting the thermocouples of samples to the temperature sensors of the thawing box and setting the thawing pressure of 100 Pa, the thawing temperature of 15 ℃. In the air thawing, the same thawing temperature was set for the experiment. Both thawing process was set to start when the temperature of sample center was -18 ℃, and then automatically recorded the sample temperature per 5 minutes until the sample center temperature was 4 ℃ to terminate the experiment and stop recording. After the thawing was completed, some properties of pork were tested, including the water retention (thaw loss rate, cooking loss rate and pH value) and texture properties (hardness, elasticity, chewiness, adhesiveness, and resilience). The vacuum thawing was a complex physical process, including solid heat transfer and water vapor condensation. In the simulation, the solid heat transfer with meat as the research object and the condensation process with moist air as the research object were separately calculated. The heat transfer model was established according to the actual size of the frozen pork sample. The water vapor condensation model used a two-dimensional steady-state model to calculate the physical field. The thawing process in air thawing method was simplified to a pure heat transfer process. The finite element analysis software COMSOL Multiphysics was used to simulate the vacuum thawing process and the air thawing process, respectively, and the numerical simulation results were verified by the experimental results. The results showed that the numerical simulation time for vacuum thawing and air thawing were 8.90 and 27.30 h, respectively, whereas, the physical experimental results were 8.83 and 28.40 h, respectively. The errors between the simulation and experimental data were 0.79% and 4.03%, respectively, indicating in the acceptable range of errors. After testing the quality of thawed pork, it was found that the thawing loss rate and the cooking loss rate in the vacuum thawed pork were 1.45% and 5.36%, respectively, whereas, that in the air thawing in the control group were 5.12% and 19.90%, respectively, indicating the impact was remarkable (P<0.05). After vacuum thawing, the pH value of vacuum thawed pork maintained the best, about 6.49 (pH measured before thawing is 6.50), indicating significantly better than 5.96 of the air thawing group (P<0.05). The texture of vacuum thawed pork was also better than that of air thawing group (P<0.05). Compared to natural air thawing, the vacuum thawing has a faster thawing rate, while better maintain the quality of meat after thawing. The established vacuum thawing model has better reliability to represent the heat transfer and thawing process in the vacuum thawing. The finding can provide a sound reference for the in-depth research in the field of vacuum thawing.s of vacuum thawing, which provides a certain reference for in-depth research in the field of vacuum thawing. [ABSTRACT FROM AUTHOR]

Copyright of Shipin Kexue/ Food Science is the property of Food Science Editorial Department and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)