Crystal-Facet Engineering of Mesoporous CuS Cascade Nanoreactors Enhances Photocatalytic C-C Coupling of CO-to-CH.

Crystal-facet heterojunction engineering of mesoporous nanoreactors with highly redox-active represents an efficacious strategy for the transformation of CO into valuable C products (e.g., CH).

Deciphering the flavor constituents, microbiota and physicochemical properties of Yancaigao, a traditional sour rice paste from Southwest China.

Yancaigao, a distinctive fermented condiment indigenous to Southwest China, imparts unique sour flavor profile to various culinary applications. This study investigated the organic acid profile, volatile flavor constitutes, and microbial community of two fermented and six blended Yancaigao samples. Organic acid analysis revealed that lactic acid (86.

Effect of four highland barley proteins on the retrogradation and digestion properties of highland barley starch.

This study evaluated the effects of four highland barley proteins (HBPs), namely albumin, globulin, gliadin and glutenin, on the retrogradation and digestion properties of highland barley starch (HBS). The results showed globulin had the most significant effect on inhibiting short-term retrogradation of HBS, which was reflected in the reduction of G' and G". Compare with HBS, four HBPs could significantly inhibit long-term recrystallization process.

Levels of Asymmetric Dimethylar Ginine and Risk of Neurovascular Diseases: A Systematic Review and Meta-Analysis.

Scope: The purpose of this study was to provide clear evidence that reliably quantifies the association of Asymmetric dimethylarginine (ADMA) levels with the risk of neurovascular diseases.

Methods And Results: The Pubmed, Web of Science, and Embase were systematically searched to identify eligible studies published until August 2024. A total of 31 eligible studies were identified.

Pore engineering of Porous Materials: Effects and Applications.

Porous materials, characterized by their controllable pore size, high specific surface area, and controlled space functionality, have become cross-scale structures with microenvironment effects and multiple functions and have gained tremendous attention in the fields of catalysis, energy storage, and biomedicine. They have evolved from initial nanopores to multiscale pore-cavity designs with yolk-shell, multishells, or asymmetric structures, such as bottle-shaped, multichambered, and branching architectures. Various synthesis strategies have been developed for the interfacial engineering of porous structures, including bottom-up approaches by using liquid-liquid or liquid-solid interfaces "templating" and top-down approaches toward chemical tailoring of polymers with different cross-linking degrees, as well as interface transformation using the Oswald ripening, Kirkendall effect, or atomic diffusion and rearrangement methods.

Developing high resistant starch content rice noodles with superior quality: A method using modified rice flour and psyllium fiber.

The effects of high-resistant starch (RS) content rice flour, psyllium husk powder (PHP), and psyllium powder (PP) on the edible quality and starch digestibility of rice noodles were investigated in this study. High-RS rice noodles showed lower digestibility but poor edible quality. With the addition of PHP and PP, high-RS rice noodles' cooking and texture quality were improved significantly, especially the breakage rates, cooking losses, and chewiness (P < 0.

A Study on the Effects of Different Positions on the Clinical Prognosis of Patients with Acute Ischemic Stroke.

The key to treating Acute Ischemic Stroke (AIS) is to rapidly reopen occluded blood vessels, restore blood flow, and rescue the ischemic penumbra. Treatment methods mainly include thrombolysis, endovascular intervention, etc. However, these treatments are limited by strict time windows and technical conditions.

Effects of Four Highland Barley Proteins on the Pasting Properties and Short-Term Retrogradation of Highland Barley Starch.

This study evaluated the effects of four highland barley proteins (HBPs), namely, albumin, globulin, gliadin and glutenin, on the short-term retrogradation of highland barley starch (HBS). The findings reveal that HBPs could reduce the viscosity, storage modulus and hardness of HBS, with albumin and globulin showing more prominent effects. Furthermore, with the addition of HBPs, the loss tangent (tan δ) of HBS loss increased from 0.

Effects of high-pressure microfluidization treatment on the structural, physiochemical properties of insoluble dietary fiber in highland barley bran.

High-pressure microfluidization treatment (HPMT) was performed on the insoluble dietary fiber (IDF) of highland barley bran (HBB), with conditions set at 60 MPa (IDF-60), 120 MPa (IDF-120), and two consecutive high-pressure treatments at 120 MPa (IDF-120-2), respectively. Then the particle size, structural, physicochemical and adsorption properties of different IDF samples were analyzed. After HPMT, the particle size of IDF samples gradiently decreased (p < 0.

Deeply analyzing dynamic fermentation of highland barley vinegar: Main physicochemical factors, key flavors, and dominate microorganisms.

Highland barley vinegar, as a solid-state fermentation-type vinegar emerged recently, is well-known in Qinghai-Tibet plateau area of China. This work aimed to explore the main physicochemical factors, key flavor volatile compounds, and dominate microorganisms of highland barley vinegar during fermentation. The results showed that the decrease trend of reducing sugar, pH and the increase trend of amino acid nitrogen were associated with the metabolism of dominate bacteria, especially Lactobacillus and Acetobacter.

Reconstruction of a century of air pollution history in Nanjing, China, using trace elements in situ leaf specimens of Platanus × hispanica and Pittosporum tobira.

Leaves can specifically uptake trace elements from the surrounding environment. And tree leaves are a good biological indicator for air pollution. Therefore, chemical analysis of leaf specifications can be used to reproduce a historical record of air pollution.

Effects of egg powder on the structure of highland barley dough and the quality of highland barley bread.

The influences of egg white (EW), egg yolk (EY) and whole egg (WE) on the structure of highland barley dough and the quality of highland barley bread were explored. The results showed that egg powder reduced G' and G" of highland barley dough, which led to the softer texture of dough and endowed bread with a larger specific volume. EW increased the percentage of β-sheet of highland barley dough, EY and WE promoted the transformation from random coil to β-sheet and α-helix.

Effects of semidry milling on the properties of highland barley flour and the quality of highland barley bread.

Background: This study aimed to investigate the effects of semidry milling on the quality attributes of highland barley flour and highland barley bread. Highland barley flours were prepared by dry (DBF), semidry (SBF), and wet (WBF) milling methods. The properties of different highland barley flours were analyzed, and highland barley breads made from different highland barley flours were evaluated.

Antimony Oxides-Based Anode Materials for Alkali Metal-Ion Storage.

With the increasing demand for renewable energy, alkali metal-ion (lithium/sodium/potassium-ion) batteries play more and more important roles in the field of static storage and electrical vehicle industry. Novel anode materials with high reversible capacity, safety and long-term cycling stability are desiderated to meet the ever-growing demand for alkali metal-ion batteries with high electrochemical performance. Antimony oxides (Sb O ) show electrochemical reaction activity with all of lithium, sodium and potassium, and are expected to be promising anode materials for alkali metal-ion storage due to their high theoretical capacities, appropriate operating potential and excellent safety properties.

Further Interpretation of the Volatile, Microbial Community and Edible Quality of Fresh Fermented Rice Noodles with Different Selected Strains.

Understanding bacteria and yeasts can reduce unpredictable changes in fresh fermented rice noodles (FFRN). The effects of selected strains (, , and ) on the edible quality, microbial community, and volatile component of FFRN were studied. The results indicated that the fermentation time could be shortened to 12 h when , , and were added, whereas it still required approximately 42 h after adding .

The pulse light mode enhances the effect of photobiomodulation on B16F10 melanoma cells through autophagy pathway.

Photobiomodulation (PBM) is the use of low irradiance light of specific wavelengths to generate physiological changes and therapeutic effects. However, there are few studies on the effects of PBM of different LED light modes on cells. Here, we investigated the difference of influence between continuous wave (CW) and pulse-PBM on B16F10 melanoma cells.

Physicochemical properties and in vitro digestibility of highland barley starch with different extraction methods.

The objective of this study was to compare the structural, thermal, rheological and digestive properties of highland barley starch (HBS) by different extraction methods. Five techniques were used to extract HBS: Alkali extraction, Ultrasound extraction, double enzyme extraction (DE), three enzyme extraction (TE) and ultrasonic assisted TE (U-TE). The results indicated that the Ultrasound extracted HBS had fewer Maltese crosses, lower molecular weight (Mw), and higher content of damaged starch (P < 0.

The structural and functional properties of dietary fibre extracts obtained from highland barley bran through different steam explosion-assisted treatments.

The effects of steam explosion (SE)-assisted ultrasound (SEU), citric acid (SEC), sodium hydroxide (SEA), and cellulase (SEE) treatment on the properties of soluble dietary fibre (SDFP) extracted from highland barley bran were analysed. The results showed that SE pretreatment combined with other methods effectively improves the SDFP yield. The highest yield of SDF (20.

Ultrasound Treatment Enhanced Semidry-Milled Rice Flour Properties and Gluten-Free Rice Bread Quality.

The structural and functional properties of physical modified rice flour, including ultrasound treated rice flour (US), microwave treated rice flour (MW) and hydrothermal treated rice flour (HT) were investigated with wet-milled rice flour (WF) used as a positive control. The results showed the presence of small dents and pores on the rice flour granules of US and MW while more fragments and cracks were showed in HT. XRD and FTIR revealed that moderate ultrasonic treatment promoted the orderly arrangement of starch while hydrothermal treatment destroyed the crystalline structure of rice flour.

Effects of different concentrations of intraluminal sodium chloride solution on intracavitary ECG used for arm infusion port implantation.

At present, there are few clinical studies on the application of high-concentration sodium chloride solutions in intracavitary ECG-guided catheter tip localization during the arm infusion port implantation. This study observed the effects of sodium chloride solutions with different concentrations on intracavitary ECG-guided arm infusion port implantation in the patients with cancer. The 657 patients receiving arm infusion port implantation in our hospital between January 2020 and August 2021 were randomly divided into 0.

Understanding the Palatability, Flavor, Starch Functional Properties and Storability of Indica-Japonica Hybrid Rice.

The rice quality and starch functional properties, as well as the storability of three YY-IJHR cultivars, which included YY12 (biased japonica type YY-IJHR), YY1540 (intermedius type YY-IJHR) and YY15 (biased indica type YY-IJHR), were studied and compared to N84 (conventional japonica rice). The study results suggested that the three YY-IJHR varieties all had greater cooking and eating quality than N84, as they had lower amylose and protein content. The starch of YY-IJHR has a higher pasting viscosity and digestibility, and there was a significant difference among the three YY-IJHR cultivars.

Edible qualities, microbial compositions and volatile compounds in fresh fermented rice noodles fermented with different starter cultures.

To shorten the fermentation time and reduce the heterozygous bacteria contamination during fresh fermented rice noodles (FFRNs) fermentation, four starter cultures that consist of Limosilactobacillus fermentum, Lactoplantibacillus plantarum and Saccharomyces cerevisiae were used to produce FFRN. The cooking qualities and texture profiles of FFRNs, the dynamics of microbial diversities and volatile compounds at different fermentation stages were explored. Results showed that the fermentation time of the adding starter culture groups required 12 h, while that the natural fermentation (NF) group required 36 h.

Co-Inlaid Carbon-Encapsulated SiO Anodes via a Self-Assembly Strategy for Highly Stable Lithium Storage.

SiO is a promising anode material for next-generation lithium-ion batteries, with high energy density and low cost. However, several issues, such as poor cycling stability, should be overcome before practical application. Here, gum arabic, a well-known natural gum with low cost, is used as a carbon source to form a uniform Co-inlaid carbon coating on SiO by a facile and scalable self-assembly method using Co as a "bridge", during which Co plays a key role.