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Advances in Applied Mathematics and Mechanics 2023年第3期15卷 545-567页

作者： danni zhang Ruihan Guo School of Mathematics and Statistics Zhengzhou UniversityZhengzhouHenan 450001China

In this paper,we prove the optimal error estimates in L2 norm of the semidiscrete local discontinuous Galerkin(LDG)method for the thin film epitaxy problem without slope *** relax the severe time step restriction of explicit time marching methods,we employ a class of exponential time differencing(ETD)schemes for time integration,which is based on a linear convex splitting *** experiments of the accuracy and long time simulations are given to show the efficiency and capability of the proposed numerical schemes.

关键词： Local discontinuous Galerkin method thin film epitaxy problem error estimates exponential time differencing long time simulation

Volatile profile and multivariant analysis of Sanhuang chicken breast in combination with Chinese 5-spice blend and garam masala

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Food Science and Human Wellness 2023年第1期12卷 57-68页

作者： Rani Andaleeb danni zhang Shui Jiang Yin zhang Yuan Liu Department of Food Science&Technology School of Agriculture and BiologyShanghai Jiao Tong UniversityShanghai 200240China Key Laboratory of Meat Processing of Sichuan Chengdu UniversityChengdu 610106China

Sanhuang chicken is a popular native breed in China and well-known for delicious *** could enhance the chicken meat flavour and work well in *** 5-spice blend(CS)and garam masala(GM)are routinely using spices in China and Pakistan,*** flavour profiles of Sanhuang chicken breast(CB)and its blends with CS and GM were obtained by electronic nose(E-nose),solid-phase microextraction gas chromatography-mass spectrometry(SPME GC-MS)and GC-ion mobility spectrometry(GC-IMS).Principal component analysis(PCA)efficiently discriminated the aroma profiles of three chicken *** GC-chromatographs revealed the significant aroma alterations of chicken breast meat after marination with *** were the major contributors of chicken aroma,while most of the aromatic hydrocarbons were generated by *** all chicken key-compounds produced by oxidation reaction were either reduced or eliminated by marination,showing the antioxidation capacity of spices leading to meat ***-IMS is not only a rapid and comprehensive detection method,but also proved to be more sensitive than *** substantial role of both traditional spices in enhancing flavour quality of chicken meat,and their exposure as functional ingredients in Chinese and Pakistan cuisines could lead to the cross-cultural meat trade opportunities.

关键词： Chicken breast Chinese 5-spice blend Garam masala Volatile compounds Qualitative techniques Multivariant analysis

The long-term stability of calcium arsenates:Implications for phase transformation and arsenic mobilization

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Journal of Environmental Sciences 2019年第10期31卷 29-41页

作者： danni zhang Shaofeng Wang Ying Wang Mario A.Gomez Yongfeng Jia Key Laboratory of Pollution Ecology and Environmental Engineering Institute of Applied Ecology Chinese Academy of Sciences Shenyang 110016 China Institute of Environmental Protection Shenyang University of Chemical Technology Shenyang 110142 China

It is well known that calcium arsenates may not be a good choice for arsenic removal and immobilization in hydrometallurgical ***,they are still produced at some plants in the world due to various ***,calcium arsenates can also naturally precipitate under some specific ***,the transformation process of poorly crystalline calcium arsenates(PCCA)and the stability of these samples under atmospheric CO2 are not yet well *** work investigated the transformation process of PCCA produced by using different neutralization reagents(CaO ***)with various Ca/As molar ratios at pH 7-12 in the presence of atmospheric *** aging at room temperature for a period of time,for samples neutralized with NaOH and precipitated at pH 10 and 12,release of arsenic back into the liquid phase *** contrast,for the samples precipitated at pH 8,the aqueous concentration of arsenic was observed to ***,Raman,and SEM results suggested that the formation of various types of crystalline calcium carbonates and/or calcium arsenates controls the arsenic ***,the application of lime may enhance the stability of the generated ***,no matter what neutralization reagent is used,the stability of the generated PCCA is still of concern.

关键词： Arsenic Precipitate Calcium Stability CO2

Magnetically recyclable Pd/γ-AlOOH@Fe_3O_4 catalysts and their catalytic performance for the Heck coupling reaction

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Science China Chemistry 2014年第6期57卷 866-872页

作者： YANG Hao JI ShengFu LIU XueFei zhang danni SHI Da State Key Laboratory of Chemical Resource Engineering Beijing University of Chemical Technology

Novel magnetically recyclable Pd/γ-AlOOH@Fe3O4 catalysts were prepared using γ-AlOOH@Fe3O4 as a magnetic supporter and nano-Pd particles as the active catalytic *** structure of the catalysts was characterized by X-ray diffraction(XRD),transmission electron microscopy(TEM),N2 adsorption-desorption,and a vibration sample magnetometer(VSM).The catalytic activity and recyclability for the Heck coupling reaction were *** showed that the magnetic γ-AlOOH@Fe3O4 possessed a core-shell structure,as well as that the nano-Pd particles were 6–8 nm and had been well dispersed in the γ-AlOOH *** the Heck coupling reactions,the magnetic Pd/γ-AlOOH@Fe3O4 catalysts exhibited good catalytic activity and *** the(0.021 mol%)Pd/γ-AlOOH@Fe3O4 catalyst,the bromobenzene conversion and product yield reached about 100%and 96.3%,respectively,under a 120°C reaction temperature and 12 h reaction *** being recycled 8 times,the conversion of bromobenzene and the recovery of the catalyst were about 90%and 93%,*** nano-Pd particles were kept well dispersed in the used Pd/γ-AlOOH@Fe3O4 catalyst.

关键词： magnetic Pd/γ-AlOOH@Fe3O4 Heck reaction recyclable

Effect of cooking processes on tilapia aroma and potential umami perception

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Food Science and Human Wellness 2023年第1期12卷 35-44页

作者： danni zhang Charfedinne Ayed Ian D.Fisk Yuan Liu Department of Food Science&Technology School of Agriculture&BiologyShanghai Jiao Tong UniversityShanghai 200240China Division of Food Nutrition and DieteticsSchool of BiosciencesUniversity of NottinghamSutton Bonington CampusLoughborough LE125RDUK University of Adelaide North TerraceAdelaide 5005Australia

Tilapia is a freshwater fish group with a sustainable prospect but suffers off-notes appearing during cooking *** promote pleasant odorants by thermal cooking processes,tilapia fillets were cooked in different ways(roasting,microwave-heating,boiling and steaming).Their aroma profiles were analysed with special focus on off-notes and umami-enhancing odorants by principal component analysis,and correlated with the heating time,colour,moisture and water activity by partial least squares regression *** showed that the“green”and“earthy”off-notes were highly correlated with the boiling process(excess of water,short heating time),while most of the umami-enhancing odorants had a high association with the roasting process(low water content,long heating time,better Maillard reaction).This study indicated that roasting is the most adapted cooking process promoting Maillard-derived aromas,umami-enhancing aromas and meanwhile,reducing *** research helps in understanding the off-note generation in tilapia and promoting desirable umami-enhancing odorants.

关键词： Tilapia Thermal cooking process Aroma Off-note Umami

Umami taste components in chicken-spices blends and potential effect of aroma on umami taste intensity

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Food Science and Human Wellness 2024年第3期13卷 1220-1230页

作者： Rani Andaleeb Yiwen Zhu Ninglong zhang danni zhang Muzahir Hussain Yin zhang Yingshuang Lu Yuan Liu Department of Food Science&Technology School of Agriculture&BiologyShanghai Jiao Tong UniversityShanghai 200240China Tianjin Key Laboratory of Food Science and Health School of MedicineNankai UniversityTianjin 300071China MoBioFood Research Group Department of Biochemistry and BiotechnologyUniversitat Rovirai VirgiliTarragona 43007Spain Animal Nutrition Institut de Recercai Tecnologia Agroalimentàries(IRTA)Centre Mas BovéConstantí43120Spain Key Laboratory of Meat Processing of Sichuan Chengdu UniversityChengdu 610106China

In this study,umami taste intensity(UTI)and umami taste components in chicken breast(CB)and chickenspices blends were characterized using sensory and instrumental *** main objective was to assess the aroma-umami taste interactions in different food matrices and reconcile the aroma-taste perception to assist future product *** impact of key aroma,including vegetable-note"2-pentylfuran",meaty"methional",green"hexanal",and spicy-note-estragole and caryophyllene"on UTI was evaluated in monosodium glutamate and chicken *** found that spices significantly decreased UTI and umami taste components in ***,the perceptually similar odorants and tastants exhibited the potential to enhance UTI in food *** was able to increase the UTI,whereas spicy and green-note components could reduce the UTI *** information would be valuable to food engineers and formulators in aroma selection to control the UTI perceived by consumers,thus,improving the quality and acceptability of the chicken products.

关键词： Chicken-spices blends Umami taste components Aroma-taste interactions Perceptual similarity Umami taste intensity

Texture engineering of mono-crystalline silicon via alcohol-free alkali solution for efficient PERC solar cells

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Journal of Energy Chemistry 2022年第8期31卷 104-107,I0021-I0025,I0004页

作者： danni zhang Jiawang Chen Rui Jia Zhibo Gao Ke Tao Longjie Wang Huayun Ge Xinpu Li Xing Li Institute of Microelectronics of Chinese Academy of Sciences Beijing 100029China University of Chinese Academy of Sciences Beijing 100029China Hanwha-Qcells Nantong 226200JiangsuChina

Control of texture structures is an effective method to reduce surface reflectivity and enhance the efficiency of solar *** this paper,pyramid structures are prepared on mono-crystalline silicon wafers by cyclodextrin as surfactant to slow down the etching rate in alcohol-free alkali *** with volatile alcohol surfactant(***,IPA),the cyclodextrin not only possesses a relative high boiling point(1534.4℃),but displays non-toxic and biodegradable ***,the surface morphology,average reflectivity,surface recombination of mono-crystalline silicon wafers were studied in *** results show that cyclodextrin can decrease the size and depth of pyramid structures,and thus a lower average reflectivity of 7.5%was *** addition,ray tracing simulation was performed to calculate the photo-generated carrier concentration of PN junction with different sizes of pyramids,and the conclusion is that the carrier concentration of small pyramids is much higher than that of large ***,the average efficiency of large-area mono-crystalline silicon PERC solar cells fabricated by cyclodextrin surfactant was 22.69%,which was 0.43%absolutely higher than that of conventional IPA surfactant.

关键词： Texture engineering PERC solar cells Pyramids Efficiency Cyclodextrin surfactant

Umami taste components in chicken-spices blends and potential effect of aroma on umami taste intensity

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Food Science and Human Wellness 2023年

作者： Rani aleeb Zhu Yiwen Ninglong zhang danni zhang MuzahirHussain Yin zhang Yingshuang Lu Yuan Liu Department of Food Science & Technology， School of Agriculture & Biology， Shanghai Jiao Tong University MoBioFood Research Group， Department of Biochemistry and Biotechnology， UniversitatRoviraiVirgili Animal Nutrition， Institut de RecercaiTecnologiaAgroalimentàries (IRTA)， Centre Mas Bové Key Laboratory of Meat Processing of Sichuan， Chengdu University Tianjin Key Laboratory of Food Science and Health， School of Medicine， Nankai University

In this study， umami taste intensity (UTI) and umami taste components in chicken breast (CB) and chicken-spices blends were characterized using sensory and instrumental analysis. Our main objective was to assess the aroma-umami taste interactions in different food matrices and reconcile the aroma-taste perception to assist future product development. The impact of key aroma， including vegetable-note “2-pentylfuran”， meaty “methional”， green “hexanal”， and spicy-note “estragole and caryophyllene” on UTI was evaluated in MSG and chicken extract. We found that spices significantly decreased UTI and umami taste components in CB. Interestingly， the perceptually similar odorants and tastantsexhibited the potential to enhance UTI in food matrices. Methional was able to increase the UTI， whereas spicy and green-note components could reduce the UTI significantly. This information would be valuable to food engineers and formulators in aroma selection to control the UTI perceived by consumers， thus， improving the quality and acceptability of the chicken products.

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1例幼儿“螺旋状”阑尾炎性改变超声表现

中国医学影像技术 2024年第1期40卷 151-152页

作者：张欢李佳张丹妮邯郸市中心医院西区超声医学科河北邯郸056001

患儿男,2岁,持续性腹痛伴发热、腹胀、呕吐、便血2天;当地诊所考虑为“肠胃炎”,予抗感染治疗后未见缓解;外院超声提示右下腹2.9 cm×2.2 cm混合回声包块,呈“同心圆”状,考虑为肠套叠。查体:全腹压痛,以右下腹为著,伴反跳痛,未触及包... 详细信息

患儿男,2岁,持续性腹痛伴发热、腹胀、呕吐、便血2天;当地诊所考虑为“肠胃炎”,予抗感染治疗后未见缓解;外院超声提示右下腹2.9 cm×2.2 cm混合回声包块,呈“同心圆”状,考虑为肠套叠。查体:全腹压痛,以右下腹为著,伴反跳痛,未触及包块。实验室检查:白细胞3.76×10^(9)/L,中性粒细胞百分比67.3%,血小板计数186×10^(9)/L,C反应蛋白167.4 mg/L。

关键词：阑尾炎超声检查

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食品鲜味研究进展

中国食品学报 2017年第9期17卷 1-10页

作者：刘源王文利张丹妮上海交通大学农业与生物学院食品科学与工程系上海200240 上海海洋大学食品学院上海201306

鲜味是指谷氨酸、肌苷酸等特定化学物质表现出来的味道,是五大基本味觉之一,能使食品的总体味感更加柔和、协调、醇厚浓郁,具有重要的感官特性。鲜味分子通过激活鲜味受体,在细胞内启动一系列复杂的信号传递过程,再经过味觉神经传入大... 详细信息

鲜味是指谷氨酸、肌苷酸等特定化学物质表现出来的味道,是五大基本味觉之一,能使食品的总体味感更加柔和、协调、醇厚浓郁,具有重要的感官特性。鲜味分子通过激活鲜味受体,在细胞内启动一系列复杂的信号传递过程,再经过味觉神经传入大脑的味觉中枢,经分析整合产生一定的化学感应,从而感知鲜味。本文对鲜味的发展历史、主要鲜味成分、鲜味剂以及鲜味分子的呈鲜机制等进行系统的论述,以期对鲜味物质开发、鲜味受体挖掘和鲜味信号转导等研究提供参考。

关键词：鲜味成分呈鲜机制研究进展