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| 1 | Mild hypothermia protects liver against ischemia and reperfusion injury显示文摘AIM: To determine whether mild hypothermia could protect liver against ischemia and reperfusion injury in pigs. METHODS: Twenty-four healthy pigs were randomly divided into normothermia, mild hypothermia and normal control groups. The experimental procedure consisted of temporary interruption of blood flow to total hepatic lobe for different lengths of time and subsequent reperfusion. Hepatic tissue oxygen pressure (PtiO2) and aspartate aminotransferase (AST) values were evaluated, and ultrastructural analysis was carried out for all samples.RESULTS: Serum AST was significantly lower, and hepatic P,O2 values were significantly higher in the mild hypothermia group than in the normothermia group during liver ischemiareperfusion periods (P = 0.032, P = 0.028). Meanwhile, the histopathologic injury of liver induced by ischemiareperfusion was significantly improved in the mild hypothermia group, compared with that in the normothermia group. CONCLUSION: Mild hypothermia can protect the liver from ischemia-reperfusion injury in pigs. | Cheng-YouWang YongNi YanLiu Zhi-HengHuang Min-JieZhang Yong-QiangZhan Hai-BinGao | 2005 | World Journal of Gastroenterology2005，11，19： | 3 |
| 2 | A new ap- proach to discriminate varieties of tobacco using vis/ near infrared spectra显示文摘 | Shao Yongni He Yong Wang Yanyan | 2007 | European Food Research and Technology2007，224，： | 1 |
| 3 | Moxa Wool in Different Purities and Different Growing Years Measured by Terahertz Spectroscopy显示文摘Moxa wool is a traditional Chinese herbal medicine,which can warm channels to dispel coldness.At present,there is no unified index to evaluate the purity and growing years of moxa wool in the market.Terpineol is one of the effective substances in the volatile oil of moxa wool.Here,we characterize the purity and growing years of moxa wool by studying terpineol.Gas chromatography-mass spectrometry(GC-MS)and high-performance liquid chromatography(HPLC)are the methods for monitoring terpineol at present,all of which have defects of complicated procedures. | Yongni Shao Di Zhu Yutian Wang Zhi Zhu Wenchao Tang Zhengan Tian Yan Peng Yiming Zhu | 2022 | Plant Phenomics2022，4，1： | 1 |
| 4 | A new approach to discriminate varieties of tobacco using vis/near infrared spectra显示文摘 | Yongni Shao Yong He Yanyan Wang | 2007 | European Food Research and Technology2007，，5： | 1 |
| 5 | Quantitative analysis of the varieties of apple using near infrared spectroscopy by principal component analysis and BP model 显示文摘 | He Yong Li Xiaoli Shao Yongni | 2005 | LNCS2005，3809，： | 1 |
| 6 | A new approach to discriminate varieties of tobacco using vis/near infrared spectra显示文摘 | Yongni Shao Yong He Yanyan Wang | 2007 | European Food Research and Technology2007，，5： | 1 |
| 7 | Measurement of soluble solids and pH of Yogurt using visible/near infrared spectrosco- py and chemometrics 显示文摘 | SHAO Yongni HE Yong | 2009 | Food Bioprocess Techno2009，，2： | 1 |
| 8 | Nondestructive measurement of acidity of strawberry using Vis/NIR speclroscopy显示文摘 | Shao Yongni He Yong | 2008 | International Journal of Food Properties2008，11，1： | 1 |
| 9 | Visible/near infrared spectrometric technique for nondestructive assessment of tomato quality characteristics 显示文摘 | Yongni Shao | 2007 | Journal of Food Engineering2007，81，： | 1 |
| 10 | Nanocrystalline ZrO_2 preparation and kinetics research of phase transition显示文摘The precursor of nanocrystalline ZrO2 was synthesized by solid-state reaction at low heat using ZrOCl2·8H2O,and Na2CO3·10H2O as raw materials.The nanocrystalline ZrO2 was obtained by calcining the precursor.The precursor and its calcined products were characterized using TG/DTA,FT-IR,XRD,and SEM.The results showed that the precursor dried at 353 K was a zirconyl carbonate compound.When the precursor was calcined at 673 K for 150min,highly crystallization ZrO2 with tetragonal structure (space group P42/nmc (137)) was obtained with a crystallite size of 24 nm.However,when the precursor was calcined at 1023 K for 150min,highly crystallization ZrO2 with monoclinic structure (space group P21/c (14)) was obtained with a crystallite size of 20 nm.The mechanism and kinetics of the thermal process of the precursor were studied using DTA and XRD techniques.Based on the Kissinger and Arrhenius equation,the values of the activation energies associated with the thermal process of the precursor were determined to be 26.80 and 566.73 kJ·mol-1 for the first and third steps,respectively.The mechanism of ZrO2 phase transition from tetragonal to monoclinic structure is the random nucleation and growth of nuclei reaction. | Wu, Wenwei Cai, Jinchao Wu, Xuehang Li, Yongni Liao, Sen | 2012 | Rare Metals2012，31，1： | 1 |
| 11 | A new approach to discriminate varieties of tobacco using vis/near infrared spectra显示文摘 | Shao Yongni He Yong Wang Yanyan | 2007 | Eur Food Res Technol2007，224，： | 1 |
| 12 | Quantitative analysis of the varieties of apple using near infrared spectroscopy by principal component analysis and BP model显示文摘 | He Yong Li Xiaoli Shao Yongni | 2005 | Lecture Notes in Artificial Intelligence2005，38，9： | 1 |
| 13 | Dose detection of radiated rice by infrared spectroscopy and chemometrics显示文摘 | Shao Yongni He Yong Wu Changqing | 2008 | Journal of Agricultural and Food Chemistry2008，56，11： | 1 |
| 14 | Near-infrared spectroscopy for classification of oranges and prediction of the sugar content显示文摘 | SHAO YONGNI HE YONG BAO YIDAN | 2009 | International Journal of Food Properties2009，12，3： | 1 |
| 15 | Measurement of yogurt internal quality through using Vis/NIR spectroscopy显示文摘 | Shao Yongni He Yong Feng Shuijuan | 2007 | Food Research International2007，40，7： | 1 |
| 16 | BP neural networks combined with PLS applied to pattern recognition of Vis/NIRs显示文摘 | WU Di HE Yong SHAO Yongni | 2006 | Lecture Notes in Computer Science2006，4224，： | 1 |
| 17 | Nondestructive measurement of the internal quality of bayberry juice using Vis/NIR spectroscopy显示文摘 | Shao Yongni He Yong | 2007 | Journal of Food Engineering2007，79，3： | 1 |
| 18 | Infrared spectroscopy and chemometrics for the starch and protein prediction in irradiated rice显示文摘 | Yongni Shao Yilang Cen Yong He Fei Liu | 2010 | Food Chemistry2010，，4： | 1 |
| 19 | Nondestructive measurement of the internal quality of bayberry juice using Vis/NIR spectroscopy显示文摘 | Yongni Shao Yong He | 2006 | Journal of Food Engineering2006，，3： | 1 |
| 20 | Magnetic properties and crystallization kinetics of Zn_(0.5) Ni_(0.5) Fe_2O_4显示文摘Precursor of nanocrystalline Zn0.5Ni0.5Fe2O4 was obtained by grinding mixture of ZnSO4·7H2O,NiSO4·6H2O,FeSO4·7H2O,and Na2CO3·10H2O under the condition of surfactant polyethylene glycol(PEG)-400 being present at room temperature,washing the mixture with water to remove soluble inorganic salts and drying it at 373 K.The spinel Zn0.5Ni0.5Fe2O4 was obtained via calcining precursor above 773 K.The precursor and its calcined products were characterized by differential scanning calorimetry(DSC) ,Fourier transform infrared(FT-IR) ,X-ray diffraction(XRD) ,and vibrating sample magnetometer(VSM) .The result showed that Zn0.5Ni0.5Fe2O4 obtained at 1073 K had a saturation magnetization of 74 A·m2·kg-1.Kinetics of the crystallization process of Zn0.5Ni0.5Fe2O4 was studied using DSC technique,and kinetic parameters were determined by Kissinger equation and Moynihan et al.equation.The value of the activation energy associated with the crystallization process of Zn0.5Ni0.5Fe2O4 is 220.89 kJ·mol-1.The average value of the Avrami exponent,n,is equal to 1.59±0.13,which suggests that crystallization process of Zn0.5Ni0.5Fe2O4 is the random nucleation and growth of nuclei reaction. | WU Wenwei CAI Jinchao WU Xuehang LI Yongni LIAO Sen | 2011 | Rare Metals2011，30，6： | 0 |
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