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A dilute-and-shoot based SWATH-MS approach for rapid analysis of 23 synthetic dyes in spices

SCI

机构:

来源:JOURNAL OF FOOD COMPOSITION AND ANALYSIS年份:2023

关键词: Synthetic dyes; Dilute-and-shoot; UPLC-Q-TOF/MS; SWATH-MS; Rapid determination; Spices

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Oral administration of Bacillus cereus GW-01 alleviates the accumulation and detrimental effects of ?-cypermethrin in mice

SCI

机构:

来源:CHEMOSPHERE年份:2023

关键词: Alleviation; Bacillus cereus GW-01; Biosorption; 0-cypermethrin; Toxicity

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Illumination and reconstruction of keystone microbiota for reproduction of key flavor-active volatile compounds during paocai (a traditional fermented vegetable) fermentation

SCI

机构:

来源:FOOD BIOSCIENCE年份:2023

关键词: Fermented vegetables; Keystone microbiota; Volatile flavor compounds; Pungent-odor compounds; Fragrant-odor compounds; Synthetic microbiota

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Capability of phytoremediation of glyphosate in environment by Vulpia myuros

SCI

机构:

来源:ECOTOXICOLOGY AND ENVIRONMENTAL SAFETY年份:2023

关键词: Vulpia myuros; Phytoremediation; Glyphosate; Absorption; Transfer; Metabolism

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RGA1 Negatively Regulates Thermo-tolerance by Affecting Carbohydrate Metabolism and the Energy Supply in Rice

SCI

机构:

来源:RICE年份:2023

关键词: Oryza sativa L; Heat stress; RGA1; Energy homeostasis; Carbohydrate metabolism

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Controlled-Release Nitrogen Mixed with Common Nitrogen Fertilizer Can Maintain High Yield of Rapeseed and Improve Nitrogen Utilization Efficiency

SCI

机构:

来源:PLANTS-BASEL年份:2023

关键词: reduce nitrogen fertilizer; microbial biomass carbon and nitrogen; soil enzyme activity; ammonium nitrogen; nitrate nitrogen

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Virulence and Genetic Types of Blumeria graminis f. sp. hordei in Tibet and Surrounding Areas

SCI

机构:

来源:JOURNAL OF FUNGI年份:2023

关键词: barley; powdery mildew; differential lines; SNP; population expansion

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Decoding the evolution of aromatic volatile compounds and key odorants in Suancai (a Chinese traditional fermented vegetable) during fermentation using stir bar sorptive extraction-gas chromatography-olfactometry-mass spectrometry

SCI

机构:

来源:LWT-FOOD SCIENCE AND TECHNOLOGY年份:2023

关键词: Volatile components; Two-stage fermentation; Suancai; Key aroma compounds; SBSE-GC-O/MS

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Tracking cadmium pollution from source to receptor: A health-risk focused transfer continuum approach

SCI

机构:

来源:SCIENCE OF THE TOTAL ENVIRONMENT年份:2023

关键词: Cadmium pollution; Source emission; Transfer process; Urinary cadmium level; Health risk assessment

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