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| 1 | Apparent diffusion coefficient evaluation for secondary changes in the cerebellum of rats after middle cerebral artery occlusion显示文摘Supratentorial cerebral infarction can cause functional inhibition of remote regions such as the cerebellum,which may be relevant to diaschisis.This phenomenon is often analyzed using positron emission tomography and single photon emission CT.However,these methods are expensive and radioactive.Thus,the present study quantified the changes of infarction core and remote regions after unilateral middle cerebral artery occlusion using apparent diffusion coefficient values.Diffusion-weighted imaging showed that the area of infarction core gradually increased to involve the cerebral cortex with increasing infarction time.Diffusion weighted imaging signals were initially increased and then stabilized by 24 hours.With increasing infarction time,the apparent diffusion coefficient value in the infarction core and remote bilateral cerebellum both gradually decreased,and then slightly increased 3–24 hours after infarction.Apparent diffusion coefficient values at remote regions(cerebellum)varied along with the change of supratentorial infarction core,suggesting that the phenomenon of diaschisis existed at the remote regions.Thus,apparent diffusion coefficient values and diffusion weighted imaging can be used to detect early diaschisis. | Yunjun Yang Lingyun Gao Jun Fu Jun Zhang Yuxin Li Bo Yin Weijian Chen Daoying Geng | 2013 | Neural Regeneration Research2013，8，31： | 3 |
| 2 | Techniques for postmortem tenderisation in meat processing:effectiveness,application and possible mechanisms显示文摘Developing efficient and promising tenderising techniques for postmortem meat is a heavily researched topic among meat scientists as consumers are willing to pay more for guaranteed tender meat.However,emerging tenderising techniques are not broadly used in the meat industry and,to some degree,are controversial due to lack of theoretical support.Thus,understanding the mechanisms involved in postmortem tenderisation is essential.This article first provides an overview of the relationship of ageing tenderisation and calpain system,as well as proteomics applied to identify protein biomarkers characterizing tenderness.In general,the ageing tenderisation is mediated by multiple biochemical activities,and it can exhibit better palatability and commercial benefit by combining other interventions.The calpain system plays a key role in ageing tenderisation functions by rupturing myofibrils and regulating proteolysis,glycolysis,apoptosis and metabolic modification.Additionally,tenderising techniques from different aspects including exogenous enzymes,chemistry,physics and the combined methods are discussed in depth.Particularly,innovation of home cooking could be recommended to prepare relatively tender meat due to its convenience and ease of operation by consumers.Furthermore,the combined interventions provide better performance in controlled tenderness.Finally,future trends in developing new tenderising techniques,and applied consideration in the meat processing industry are proposed in order to improve meat quality with higher economical value. | Haibo Shi Fereidoon Shahidi Jiankang Wang Yan Huang Ye Zou Weimin Xu Daoying Wang | 2021 | Food Production, Processing and Nutrition2021，3，1： | 2 |
| 3 | Changes in actomyosin dissociation and endogenous enzyme activities during heating and their relationship with duck meat tenderness显示文摘 | Daoying Wang Han Dong Muhan Zhang Fang Liu Huan Bian Yongzhi Zhu Weimin Xu | 2013 | Food Chemistry2013，，2： | 1 |
| 4 | Effects of different cooking regimes on the microstructure and tenderness of duck breast muscle显示文摘 | Chao Li Daoying Wang Han Dong Weimin Xu Feng Gao Guanghong Zhou Muhan Zhang | 2012 | Food Agric2012，，8： | 1 |
| 5 | Carbonation characteristics of dry sodium-based sorbents for CO2 capture 显示文摘 | Dong Wei Chen Xiaoping Wu Ye Zhao Chuanwen Liang Cai Liu Daoying | 2012 | Energy & Fuels2012，26，9： | 1 |
| 6 | Effect of final cooked temperature on tenderness, protein solubility and microstructure of duck breast muscle显示文摘 | LI Chao WANG Daoying XU Weimin | 2013 | LWT-Food Science and Technology2013，51，1： | 1 |
| 7 | Online SVMRegression Algorithm-based Adaptive Inverse Control显示文摘 | WANG Hui PI Daoying SUN Youxian | 2007 | Neurocomputing2007，70，46： | 1 |
| 8 | Effect of final cooked temperature on tenderness, protein solubility and microstructure of duck breast muscle显示文摘 | Chao Li Daoying Wang Weimin Xu Feng Gao Guanghong Zhou | 2013 | LWT - Food Science and Technology2013，，1： | 1 |
| 9 | Wave propagation analysis of porous rocks with thermal activated relaxation mechanism显示文摘 | Daoying Xi Songlin Xu Yun Du | 2011 | Journal of Applied Geophysics2011，73，3： | 1 |
| 10 | Changes of intramuscular phospholipids and free fatty acids during the processing of Nanjing dry-cured duck显示文摘 | Weimin Xu Xinglian Xu Guanghong Zhou Daoying Wang Chunbao Li | 2007 | Food Chemistry2007，，2： | 1 |
| 11 | Stress relaxation and attenuation of fluid-satturated sandstone at low frequency显示文摘 | Xi Daoying Liu Aiwen Liu Wei | 1995 | ACTA SEISMOLOGICA SINICA1995，8，4： | 1 |
| 12 | Online SVM Regression Algorithm-based Adaptive Inverse Control 显示文摘 | Hui Wang Daoying Pi Youxian Sun | 2007 | Neurocomputing2007，，70： | 1 |
| 13 | Online SVM regression algorithm -based adaptive inverse control 显示文摘 | Wang Hui Pi Daoying Sun Youxian | 2007 | Nerocomputing2007，70，： | 1 |
| 14 | Sensory, physico- chemical and microbiological changes in water-cooked salted duck dur- ing storage at 4 ℃ 显示文摘 | LI Yanliang YAO Dongmi WANG Daoying | 2010 | Asian-Australasian Journal of Animal Science2010，23，7： | 1 |
| 15 | Online SVM regression algorithm-based adaptive inverse control 显示文摘 | WANG Hui PI Daoying SUN Youxian | 2007 | Neurocomputing2007，70，46： | 1 |
| 16 | Therapeutic potentials of angiostatin in the treatment of cancer显示文摘 | Daoy | 1990 | Haematologica1990，84，4： | 1 |
| 17 | Perfluorooctyl bromide nanoemulsions holding MnO_(2) nanoparticles with dual-modality imaging and glutathione depletion enhanced HIFU-eliciting tumor immunogenic cell death显示文摘Tumor-targeted immunotherapy is a remarkable breakthrough,offering the inimitable advantage of specific tumoricidal effects with reduced immune-associated cytotoxicity.However,existing platforms suffer from low efficacy,inability to induce strong immunogenic cell death(ICD),and restrained capacity of transforming immune-deserted tumors into immune-cultivated ones.Here,an innovative platform,perfluorooctyl bromide(PFOB)nanoemulsions holding MnO_(2) nanoparticles(MBP),was developed to orchestrate cancer immunotherapy,serving as a theranostic nanoagent for MRI/CT dual-modality imaging and advanced ICD.By simultaneously depleting the GSH and eliciting the ICD effect via highintensity focused ultrasound(HIFU)therapy,the MBP nanomedicine can regulate the tumor immune microenvironment by inducing maturation of dendritic cells(DCs)and facilitating the activation of CD8^(+)and CD4^(+)T cells.The synergistic GSH depletion and HIFU ablation also amplify the inhibition of tumor growth and lung metastasis.Together,these findings inaugurate a new strategy of tumor-targeted immunotherapy,realizing a novel therapeutics paradigm with great clinical significance. | Xinping Kuai Yuefei Zhu Zheng Yuan Shengyu Wang Lin Lin Xiaodan Ye Yiping Lu Yu Luo Zhiqing Pang Daoying Geng Bo Yin | 2022 | Acta Pharmaceutica Sinica B2022，12，2： | 1 |
| 18 | The level of heat shock protein 90 in pig Longissimus dorsi muscle and its relationship with meat pH and quality 显示文摘 | ZHANG Muhan WANG Daoying GENG Zhiming | 2014 | Food Chemistry2014，165，： | 1 |
| 19 | Effect of final cooked temperature on tenderness, protein solubility and microstructure of duck breast muscle显示文摘 | LI Chao WANG Daoying XU Weimin | 2013 | LWT-Food Science and Technology2013，51，1： | 1 |
| 20 | Changes of phospholipase A2 and C activities during dry- cured duck processing and their relationship with intramuscular phospholipid degradation显示文摘 | WANG Daoying ZHANG Muhan BIAN Huan | 2014 | Food Chemistry2014，145，： | 1 |
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