Publications by authors named "D F Tian"

The advancement of active packaging for food conservation has attracted considerable interest over time. In the present study, we aims to create and examine active films composed of chitosan (CS), poly(vinyl alcohol) (PVA), and syzygium guineense plant extract (SYZ) for potential use in food preservation. We examined the impact of ethanol extracts from the SYZ plant on the films' tensile strength, physical, antibacterial, and anti-oxidant properties.

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As a newly developed technology, lignocellulose pretreatment of PHP (phosphoric acid coupled with hydrogen peroxide) can facilitate the enzymatic hydrolysis of pretreated lignocellulose for glucose production. It also has been found that the derived oxidative tail gas from pretreatment can facilely degrade organic pollutant. To balance the pollutant degradation and the glucose yield, the collaborative optimization on pretreatment was investigated.

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Background: Respiratory syncytial virus (RSV) is a major cause of severe health problems in newborns and young children. The protective role and limitations of serum maternal RSV antibodies in infants under 3 months remain controversial.

Methods: A two-center prospective study from 2020 to 2023 recruited infants (n=286) admitted to the respiratory departments of two children's hospitals in southwestern and southeastern China during RSV epidemic.

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Excessive iron deposition can lead to ferroptosis, a form of iron-dependent cell death detrimental to neuronal survival. Microglia have been identified as having a high capacity for iron deposition, yet it remains unclear whether microglia undergo ferroptosis while phagocytosing excessive amounts of iron after spinal cord injury (SCI). Here, we observed scattered iron around the epicenter of the injured spinal cord at 7 days post-injury (dpi) in mice, which then accumulated in the lesion core at 14 dpi.

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Studies have shown that a cross-modal association between listening to music and eating. This study aims to explore the influence of music style on individuals' food preferences and provide evidence for understanding multi-sensory research. Twenty-seven participants participated in the experiment which consisted of two parts.

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