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| 1 | Wet-chemistry synthesis of cobalt carbide nanoparticles as highly active and stable electrocatalyst for hydrogen evolution reaction显示文摘转变金属碳化物(TMC ) nanomaterials 正在答应选择到磅,并且广泛地为电气化学的氢进化反应被用作异构的 electrocatalysts (她的) 。在这个工作,综合的导致溴化物的湿化学的策略公司 2 C nanoparticles (NP ) 被开发。如此的 NP 展出了高 electrocatalytic 活动(= 为 j = 的 181 mV 10 | Siwei Li Ce Yang Zhen Yin Hanjun Yang Yifu Chen Lili Lin Mengzhu Li Weizhen Li Gang HU Ding Ma | 2017 | Nano Research2017，10，4： | 7 |
| 2 | Fe5C2 nanoparticles as low-cost HER electrocatalyst:the importance of Co substitution显示文摘Constructing and understanding the doping effect of secondary metal in transition metal carbide(TMC)catalysts is pivotal for the design of low-cost hydrogen evolution reaction(HER) electrocatalysts. In this work, we developed a wet-chemistry strategy for synthesizing Co-modified Fe_5C_2 nanoparticles((Fe_(1-x)Cox)_5C_2 NPs) as highly active HER electrocatalysts in basic solution. The structure of(Fe_(1-x)Cox)_5C_2 NPs was characterized by X-ray diffraction(XRD), extended X-ray absorption fine structure spectra(EXAFS) and scanning/transmission electron microscopy(S/TEM), indicating that the isomorphous substitution of cobalt in the lattice of Fe_5C_2.(Fe_(0.75) Co_(0.25))_5C_2 exhibited the best HER activity(174 mV for j = -10 mA/cm^2). Computational calculation results indicate that Co provides the most active site for HER. X-ray adsorption spectra(XAS) studies further suggested that the electron transfer in Fe–C bonds are enhanced by the substitution of Co, which modulates the hydrogen adsorption on the adjacent electronic-enriched carbon, and therefore promotes HER activity. Our results affirm the design of lowcost bimetallic TMCs based HER catalysts. | Siwei Li Pengju Ren Ce Yang Xi Liu Zhen Yin Weizhen Li Hanjun Yang Jian Li Xiaoping Wang Yi Wang Ruochen Cao Lili Lin Siyu Yao Xiaodong Wen Ding Ma | 2018 | Science Bulletin2018，63，20： | 6 |
| 3 | Staged angioplasty versus regular carotid artery stenting in patients with carotid artery stenosis at high risk of hyperperfusion:a randomised clinical trial显示文摘Background and purpose Hyperperfusion(HP)is a devastating complication associated with carotid artery stenting(CAS)or endarterectomy.The efficacy and safety of staged angioplasty(SAP)in patients with CAS at high risk of HP remains unclear.We sought to determine whether SAP is superior to regular CAS in patients with high risk of HP.Methods A randomised,multicentre open-label clinical trial with blinded outcome assessment(STEP)was conducted.Patients with severe carotid stenosis at high risk of HP were randomly assigned(1:1)to the SAP or regular CAS group.The primary endpoint was hyperperfusion syndrome(HPS)and intracerebral haemorrhage(ICH)within 30 days after the procedure.Results From November 2014 to January 2017,a total of 64 patients were enrolled in 11 centres.33 patients were allocated to the SAP group and 31 to the regular CAS group.At 30 days,the rate of primary endpoint was 0.0%(0/33)in the SAP group and 9.7%(3/31)in the regular CAS group(absolute risk reduction(ARR),9.7%;95%CI−20.1% to 0.7%;p=0.11).As one of the secondary endpoints,the incidence of HP phenomenon(HPP)was lower in the SAP group than the regular CAS group(0.0%vs 22.6%,ARR,−22.6%;95% CI−36.8%to−10.2%;p=0.04).Conclusion The rate of HPS and ICH was not significantly lower in SAP group;the extended secondary endpoint of HPP,however,significantly reduced,which suggested that SAP may be a safe and effective carotid revascularisation procedure to prevent HP. | Dapeng Mo Baixue Jia Huaizhang Shi Yaxuan Sun Qingan Liu Chengzhe Fan Jianping Deng Jinglin Yuan Wei Wu Changchun Jiang Guilian Zhang Hanjun Du Ning Ma Feng Gao Xuan Sun Ligang Song Lian Liu Guangge Peng Yongjun Wang Yilong Wang Zhongrong Miao the STEP Study Group | 2021 | Stroke & Vascular Neurology2021，6，1： | 3 |
| 4 | Application and optimization of solid-state fermentation process for enhancing polygalacturonase production by Penicillium expansum显示文摘Penicillium expansum 3.5425 was applied in solid-state fermentation(SSF)of agricultural wastes for polygalacturonase biosynthesis.Among various carbon additives,apple pomace was most suitable for the biosynthesis of polygalacturonase(1440.57 U/g).Optimization of medium parameters using rotational orthogonal design(ROD)experiment combined with optimal fermentation conditions resulted in a 2.72-fold increase in the polygalacturonase production.By using ammonium sulphate precipitation,ion-exchange and gel-permeation chromatography,the polygalacturonase produced by P.expansum 3.5425 was finally purified which had specific activity of 19269 U/mg and molecular weight of 30 kDa.The enzyme was remarkably active in the pH range of 3-5 and at 50℃,which makes it more acceptable in the industrial application.Besides,partially purified polygalacturonase(875.15 U/mL)was used for apple juice clarification and the clarity at 0.4 mL/kg was maximum,which reveals a great potential of polygalacturonase in food industry. | Mingming Zhu Hongju He Mingtao Fan Hanjun Ma Haiwei Ren Jie Zeng Haiyan Gao | 2018 | International Journal of Agricultural and Biological Engineering2018，11，6： | 2 |
| 5 | LW-NIR hyperspectral imaging for rapid prediction of TVC in chicken flesh显示文摘Total viable count(TVC)is often used as an important indicator for chicken freshness evaluation.In this study,112 fresh chicken flesh samples were acquired after slaughtered and their hyperspectral images were collected in the LW-NIR(900-1700 nm)range.The full LW-NIR spectra(486 wavebands)within the images were extracted and applied to related to reference TVC values measured in different storage periods,using partial least squares regression(PLSR)algorithm,resulting in high correlation coefficients(R)and low root mean square errors(RMSE),for either raw spectra or pretreatment spectra.By using regression coefficients(RC)method,20,18,17 and 20 optimal wavebands were respectively selected from raw spectra,baseline correction(BC)spectra,Savitzky-Golay convolution smoothing(SGCS)spectra and standard normal variate(SNV)spectra and applied for the optimization of original full waveband PLSR model.By comparison,RC-PLSR model based on the SGCS spectra showed a better performance in TVC prediction with RC of 0.98 and RMSEC of 0.35 log10 CFU/g in calibration set,and RP of 0.98 and RMSEP of 0.44 log10 CFU/g in prediction set.At last,by transferring the best RC-PLSR model,the dynamic TVC change during the storage was visualized by color maps to indicate the TVC spoilage degree.The overall study revealed that LW-NIR hyperspectral imaging combined with PLSR could be used to predict the freshness of chicken flesh. | Hui Wang Hongju He Hanjun Ma Fusheng Chen Zhuangli Kang Mingming Zhu Zhengrong Wang Shengming Zhao Rongguang Zhu | 2019 | International Journal of Agricultural and Biological Engineering2019，12，3： | 2 |
| 6 | Quick assessment of chicken spoilage based on hyperspectral NIR spectra combined with partial least squares regression显示文摘Pseudomonas spp.and Enterobacteriaceae are dominant spoilage bacteria in chicken during cold storage(0°C-4°C).In this study,high resolution spectra in the range of 900-1700 nm were acquired and preprocessed using Savitzky-Golay convolution smoothing(SGCS),standard normal variate(SNV)and multiplicative scatter correction(MSC),respectively,and then mined using partial least squares(PLS)algorithm to relate to the total counts of Pseudomonas spp.and Enterobacteriaceae(PEC)of fresh chicken breasts to predict PEC rapidly.The results showed that with full 900-1700 nm range wavelength,MSC-PLS model built with MSC spectra performed better than PLS models with other spectra(RAW-PLS,SGCS-PLS,SNV-PLS),with correlation coefficient(RP)of 0.954,root mean square error of prediction(RMSEP)of 0.396 log10 CFU/g and residual predictive deviation(RPD)of 3.33 in prediction set.Based on the 12 optimal wavelengths(902.2 nm,905.5 nm,923.6 nm,938.4 nm,946.7 nm,1025.7 nm,1124.4 nm,1211.6 nm,1269.2 nm,1653.7 nm,1691.8 nm and 1693.4 nm)selected from MSC spectra by successive projections algorithm(SPA),SPA-MSC-PLS model had RP of 0.954,RMSEP of 0.397 log10 CFU/g and RPD of 3.32,similar to MSC-PLS model.The overall study indicated that NIR spectra combined with PLS algorithm could be used to detect the PEC of chicken flesh in a rapid and non-destructive way. | Shengqi Jiang Hongju He Hanjun Ma Fusheng Chen Baocheng Xu Hong Liu Mingming Zhu Zhuangli Kang Shengming Zhao | 2021 | International Journal of Agricultural and Biological Engineering2021，14，1： | 2 |
| 7 | High pressure/thermal treatment effects on the texture of beef muscle显示文摘 | MA Hanjun LEDWARD D A | 2004 | Meat Science2004，68，： | 1 |
| 8 | High pressure/thermal treatment effects on the texture of beef muscle显示文摘 | MA Hanjun LEDWARD D A | | 0，，03： | 1 |
| 9 | Effects of High Hydrostatic Pressure Treated Mung Bean Starch on Characteristics of Batters and Crusts from Deep-Fried Pork Nuggets显示文摘 | Lingwen Zhang Hongfang Ji Mingduo Yang Hanjun Ma | 2014 | International Journal of Food Engineering2014，，2： | 1 |
| 10 | High pressure/thermal treatmenteffects on the texture of beef muscle显示文摘 | Ma Hanjun Ledward D A | 2004 | Meat Science2004，68，： | 1 |
| 11 | High pressure/thermal treatment effects on the texture of beef muscle显示文摘 | MA Hanjun LEDWARD D A | 2004 | Meat Science2004，68，3： | 1 |
| 12 | Effects of dynamic ultra-high pressure homogenization on the structure and functional properties of casein显示文摘Dynamic ultra-high pressure homogenization(UHPH)is a novel high-pressure processing technique.In this study,the effects of dynamic UHPH on the structure and functional properties of casein were systematically investigated.It was found that the functional properties of casein changed with dynamic UHPH treatment,and the treatment at 150 MPa could significantly improve casein aqueous solubility,foaming and emulsifying properties.These functional improvements could be attributed to its structural changes,since the dynamic UHPH treatment could change the secondary structure,promote the interchange reaction between the disulfide bond and the sulfhydryl group,and increase the surface hydrophobicity.The obtained results could broaden the application of casein and provide ideas for the non-thermal processing of proteins. | Chunyan Wang Yaping Ma Benguo Liu Zhuangli Kang Sheng Geng Jianan Wang Lipeng Wei Hanjun Ma | 2019 | International Journal of Agricultural and Biological Engineering2019，12，1： | 1 |
| 13 | High pressure/thermal treatment effects on the texture of beef muscle显示文摘 | Ma Hanjun Ledward DA | 2004 | Meat science2004，68，： | 1 |
| 14 | Mining hyperspectral data for non-destructive and rapid prediction of nitrite content in ham sausages显示文摘Accurate and rapid determination of nitrite contents is an important step for guaranteeing sausage quality.This study attempted to mine hyperspectral data in the range of 900-1700 nm for non-destructive and rapid prediction of nitrite contents in sausages.The average spectra of 156 samples were collected to relate to the measured nitrite values by partial least squares(PLS)regression.Optimal wavelengths were respectively selected by successive projections algorithm(SPA)and regression coefficients(RC)to simplify the PLS model.The results indicated that PLS model established with 15 optimal wavelengths(900.5 nm,907.1 nm,908.8 nm,912.1 nm,915.4 nm,920.3 nm,922.0 nm,941.7 nm,979.6 nm,1083.2 nm,1213.2 nm,1353.0 nm,1460.2 nm,1595.6 nm and 1699.9 nm)selected by SPA had better performance with r C,r CV,r P of 0.92,0.89,0.89 and RMSEC,RMSECV,RMSEP of 0.41 mg/kg,0.89 mg/kg,0.49 mg/kg,respectively,for calibration set,cross-validation and prediction set.It was concluded that hyperspectral data could be mined by PLS&SPA for realizing the rapid evaluation of nitrite content in ham sausages. | Yadong Zhu Hongju He Shengqi Jiang Hanjun Ma Fusheng Chen Baocheng Xu Hong Liu Mingming Zhu Shengming Zhao Zhuangli Kang | 2021 | International Journal of Agricultural and Biological Engineering2021，14，2： | 1 |
| 15 | High pressure/thermal treatment effects on the texture of beef muscle显示文摘 | Ma Hanjun Ledward D A | 2004 | Meat Science2004，68，： | 1 |
| 16 | High pressure/thermal treatment effectson the texture of beef muscle显示文摘 | Hanjun MA Ledward DA | 2004 | Meat Science2004，68，3： | 1 |
| 17 | High pressure/thermal treatment effects on the texture of beef muscle显示文摘 | MA Hanjun LEDWARD D A | 2004 | Meat Science2004，68，3： | 1 |
| 18 | High pressure/thermal treatment effects on the texture of beef muscle 显示文摘 | Ma Hanjun Ledward D A | | Meat Science0，68，： | 1 |
| 19 | High pressure/thermal treatment effects on the texture of beef muscle显示文摘 | MA Hanjun LEDWARD D A | | 0，，03： | 1 |
| 20 | High pressure processing of fresh meat — Is it worth it?显示文摘 | Hanjun Ma D.A. Ledward | 2013 | Meat Science2013，，： | 1 |
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