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568 results on '"WANG Xiao-qi"'

106. Attenuation of Abnormal Scarring Using Spherical Nucleic Acids Targeting Transforming Growth Factor Beta 1

Author

Ponedal, Adam, primary, Zhu, Shengshuang, additional, Sprangers, Anthony J., additional, Wang, Xiao-Qi, additional, Yeo, David C., additional, Lio, Daniel C. S., additional, Zheng, Mengjia, additional, Capek, Matthew, additional, Narayan, Suguna P., additional, Meckes, Brian, additional, Paller, Amy S., additional, Xu, Chenjie, additional, and Mirkin, Chad A., additional

Published
2020
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107. Non-invasive Differentiation of Endometrial Adenocarcinoma from Benign Lesions in the Uterus by Utilization of Amide Proton Transfer-Weighted MRI

Author

Li, Yuan, primary, Lin, Cheng-Yu, additional, Qi, Ya-Fei, additional, Wang, Xiao-Qi, additional, Chen, Bo, additional, Zhou, Hai-Long, additional, Ren, Jing, additional, Yang, Jun-Jun, additional, Xiang, Yang, additional, He, Yong-Lan, additional, Xue, Hua-Dan, additional, and Jin, Zheng-Yu, additional

Published
2020
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110. Donor-derived CD19 CAR-T cell therapy of relapse of CD19-positive B-ALL post allotransplant

Author

Zhang, Cheng, primary, Wang, Xiao-Qi, additional, Zhang, Rong-Li, additional, Liu, Fang, additional, Wang, Yi, additional, Yan, Zhi-Ling, additional, Song, Yong-Ping, additional, Yang, Ting, additional, Li, Ping, additional, Wang, Zhen, additional, Ma, Ying-Ying, additional, Gao, Lei, additional, Liu, Yao, additional, Gao, Li, additional, Kong, Pei-Yan, additional, Liu, Jun, additional, Tan, Xu, additional, Zhong, Jiang F., additional, Chen, Yu-Qing, additional, Liang, Ai-Bin, additional, Ren, Jin-Hua, additional, Li, Zhen-Yu, additional, Cao, Jiang, additional, Gao, Quan-Li, additional, Zhou, Jian, additional, Gao, Ying, additional, Zhang, Ding, additional, Fan, Fang-Yi, additional, Han, Ming-Zhe, additional, Gale, Robert Peter, additional, and Zhang, Xi, additional

Published
2020
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112. An herbal formula inhibits STAT3 signaling and attenuates bone erosion in collagen-induced arthritis rats

Author

Chen, Ying-Jie, primary, Wu, Jia-Ying, additional, Leung, Wai-Chung, additional, Liu, Yu-Xi, additional, Fu, Xiu-Qiong, additional, Zhu, Jia-Qian, additional, Wu, Ying, additional, Chou, Ji-Yao, additional, Yin, Cheng-Le, additional, Wang, Ya-Ping, additional, Wang, Xiao-Qi, additional, Bai, Jing-Xuan, additional, Wu, Zheng-Zhi, additional, and Yu, Zhi-Ling, additional

Published
2020
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118. Analysis and prediction of storability and storage quality of pear fruit based on clustering and time series analysis

Author

ZHOU Hui-juan, YE Zheng-wen, LI Rong-hua, WANG Xiao-qing, and LUO Jun

Subjects
pear, time series analysis, cluster analysis, storability, storage quality, Food processing and manufacture, TP368-456
Abstract

Objective: The storability and storage quality of three pear varieties were evaluated to provide theoretical support for variety breeding and fresh-keeping technology. Methods: Zaoshengxinshui, HJ18 and HJ67 pear with similar genetic background were used as test materials. Fruit with the same maturity were stored in a cold storage with a temperature of （1.0±0.5） ℃ and a relative humidity of 85%~90% for 60 days. The fruit texture, sugar and acid and volatile substances were determined every 10 days, divide storage period and quality based on clustering, principal components and time series analysis. Results: The results showed that the fruit texture, sugar, acid and volatile substances of the three pear varieties were regulated by storage time, and there was a certain correlation among different indexes. Fourteen quality evaluation parameters could be simplified into 8 indexes: firmness, chewiness, compactness, brittleness, elasticity, malic acid, citric acid, soluble solids content （SSC） and fructose. The contribution rate of sensors S2, 6, 7, 8 and 9 was larger. Based on fourteen quality indexes, HJ67 was in a relatively independent space with Zaosheng Xinshui and HJ18 during storage. Based on the response values of ten sensors, the three varieties had spatial intersection, which had not been effectively distinguished. The storage time of three pear varieties was divided into different intervals, among which HJ67 was divided into four periods: 0~20 days, 30 days, 40~50 days and 60 days based on texture, nonvolatile and volatile substances. Conclusion: It is concluded that the texture, sugars and acids contents and volatile matter of HJ67 are significantly different from those of Zaoshengxinshui and HJ18, that has a rich flavor. The change of fruit texture of three pear varieties can be well fitted by exponential equation, and the change of sugar and acid content can be well described by nonlinear equation. The prediction errors of the two prediction models are low. Based on principal component analysis, cluster analysis and time series analysis, the storage period and comprehensive quality of three pear varieties can be comprehensively and objectively evaluated.

Published
2023
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125. Effects of Two Kinds of Biochars on Soil Cu Availability in Contaminated Soil

Author

WANG Xiao-qi, TANG Qi, HUANG Yi-fan, LIN Li-na, ZOU Hong-tao, and SONG Zheng-guo

Subjects
lcsh:GE1-350, Biochar, soil available Cu, Cu-contaminated soil, lcsh:Agriculture (General), bioavailability, lcsh:S1-972, lcsh:Environmental sciences
Abstract

This paper is aimed to research the impacts of different biochars(0,1%,2%,4%), including maize biochar and phytolacca root biochar, on rape growth and the soil Cu availability in the Cu-contaminated red soil via a series of pot experiments. The results showed that, compared with the control, the addition of two kinds of biochars could increase the biomass of the rape. In low Cu-contaminated red soil, added 4% maize biochar and phytolacca root biochar increased the biomass by 21.2 times and 67.9 times; however, the biomass were increased by 8.6 times and 109.6 times under high Cu-contaminated soil. The addition of phytolacca root biochar could increase the soil pH significantly, which has been increased by 0.4~1.6 units with the addition of phytolacca root biochar in low Cu-contaminated red soil, and it had 0.25~1.35 units more than that with maize biochar; In high Cu-contaminated red soil, with the addition of phytolacca root biochar, soil pH was increased by 0.33~1.52 units, which was 0.3~1.25 units higher than maize biochar. There was a significant effect on reducing the soil Cu availability with the addition of the two biochars. Among them, 4% addition of maize biochar and phytolacca root biochar could reduce soil available Cu content by 21.9% and 45.2% in low Cu-contaminated soil, however, it was decreased by 41.9% and 53.8% in high Cu-contaminated soil. Both of the two biochars were able to reduce the Cu accumulation in rape, where there was a decrease by 21.2% and 67.8% with he addition of 4% maize biochar and phytolacca root biochar under low Cu-contaminated soil, and it was decreased by 19.9% and 66.8% in high Cu-contaminated soil respectively. Both of the biochars could ameliorate the acidity and Cu availability in the red soil, enhance the biomass of the rape and reduce the Cu accumulation in rape, but phytolacca root biochar had more effective influence than maize biochar.

Published
2016

136. Clinical characteristic and fecal microbiota responses to probiotic or antidepressant in patients with diarrhea-predominant irritable bowel syndrome with depression comorbidity

Author

Zhang, Lu, primary, Liu, Yi-Xuan, additional, Wang, Zhe, additional, Wang, Xiao-Qi, additional, Zhang, Jing-Jing, additional, Jiang, Rong-Huan, additional, Wang, Xiang-Qun, additional, Zhu, Shi-Wei, additional, Wang, Kun, additional, Liu, Zuo-Jing, additional, Zhu, Huai-Qiu, additional, and Duan, Li-Ping, additional

Published
2019
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140. Evaluation on fruit texture and quality of different pear varieties during cold storage

Author

ZHOU Hui-juan, YE Zheng-wen, ZENG Si-yi, WANG Xiao-qing, and LUO Jun

Subjects
pyrus pyrifolia, storability, flavor, electronic nose, sugar and acid, texture, Food processing and manufacture, TP368-456
Abstract

Objective: To determine the key points of pear quality formation and deterioration of different Pyrus pyrifolia pears during cold storage. Methods: Zaoshengxinshui, Hujingli18, Hujingli67 were used as materials, the fruit of three varieties with the same ripeness were stored in cold storage at （1.0±0.5） ℃ and relative humidity of 85%~90% for 60 days, fruit texture, total soluble solids, titratable acid, sugar and acid contents and 10 sensor values were determined every 10 days. Results: Hujingli18 and Zaoshengxinshui were the typical type of fructose accumulation,Hujingli 67 was the type of sorbitol accumulation, and all three varieties were the type of malic acid accumulation. During cold storage, the fruit of Hujingli67 can maintain higher firmness with peel, firmness of pulp, crispness and chewiness; Higher content of glucose, sorbitol and total sugar; Stable content of titratable acid and malic acid; The storage flavor is less controlled by the cold storage time; Through the cold storage technology, it shows rich in storage. Hujingli18 is superior to Zaoshengxinshui in peel characteristics, compactness and crispness. Hujingli18 has high fructose, malic acid content and fructose/total sugar, which can keep high sweetness and acidity, and has strong flavor in storage. Zaoshengxinshui is easy to be softened, the content of titratable acid shows a sharp decline trend, the comprehensive flavor is regulated by the storage time, and is less resistant to cold storage. The volatile compounds in fruit of Zaoshengxinshui and Hujing pear 67 were obviously changed, especially the volatile compounds such as nitrogen oxides, methane, sulfur compounds and ethanol. Conclusion: The safe cold storage periods of Zaoxinshui, Hujing pear 18 and Hujing pear 67 are 30,40 and 60 days, respectively.

Published
2023
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