Entire DC Network | Open Access Articles | Digital Commons Network™

Occ's Plan

Catholic Dioceses in Bankruptcy

No abstract provided.

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Sharon Kinner V. Portfolio Recovery Associates Llc

2026 Decisions

USDC for the Middle District of Pennsylvania

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Your Debt Matters To My Business: Spillover Effect Of Buyers’ Debt Structure On Suppliers’ Credit Risk, Jing Gu, Zixuan Zhou, Xiaoguang Yang, Kevin W. Li, Xun Xu

Faculty Research, Scholarly, and Creative Activity

This study investigates how buyers' debt structure affects suppliers' credit risk using 2551 effective buyer–supplier pair years from 2009 to 2022. We find that buyers' trade credit increases the credit risk of their suppliers, and their bank loans reduce the credit risk of suppliers. The impact of buyers' debt structure on their suppliers' credit risk is moderated by buyer-supplier dependence: A higher level of buyers' stability strengthens, but a higher level of buyers' industry competition weakens the impact. Moreover, buyers' deposits received have a higher impact on suppliers' credit risk than accounts payable and notes payable do, showing the more …

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Enhancing Mental Healthcare Worker Education And Training To Reduce Stigma & Promote Occupational Engagement: An Occupational Therapy Informed Initiative, Emma Rose Osborn

OTD Capstone Projects

Stigma is still a common and often ignored factor that affects health outcomes, especially in mental health care. Stigma is a social problem that affects both caregivers and patients. It is based on deep-seated fears of disease and contagion. Healthcare workers, especially those who work in mental health, are in a unique position to both support and fight these stigmas. Even though this is possible, many healthcare professionals still don't know how much stigma affects patients' experiences and access to care. The goal of this capstone project is to investigate the prevalence of stigma in mental health settings and its …

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Preparation Of Porous Purple Clay Ceramic Balls And Their Application In The Aging Of Fuyuxiangxing Baijiu, Xu Haifeng, Yao Maojun, Liang Chaoyu, Jin Xiqing, Yu Ji

Food and Machinery

[Objective] To investigate the effect of porous purple clay ceramic materials on the aging quality of Fuyuxiangxing Baijiu, thereby optimizing the aging process. [Methods] Porous purple clay ceramic balls are prepared and characterized using field emission scanning electron microscopy (FESEM) and a surface area estimation model. Then, a single-factor experiment is designed to quantitatively analyze 23 main volatile flavor substances via gas chromatography. Combining physicochemical properties with sensory evaluation, the effect of temperature, the addition amount of porous purple clay ceramic balls, and treatment time on the quality of the Baijiu is studied. [Results] Porous purple clay ceramic balls possess …

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Correlation Between Enzymatic Characteristics Of Huniang 3.042-Fortified Daqu And Aroma Production In Baijiu Brewing, Yu Yougui, Yang Tao, Zhu Dongcai, Li Jie, Wu Liping, Shao Qiqi, Yang Tao, Chen Zhengpei, Tang Xiangyang

Food and Machinery

[Objective] To explore the cross-border enhancement effect of Huniang 3.042 in Baijiu brewing. [Methods] One percent of Huniang 3.042 seed culture is inoculated into the traditional medium-high temperature Daqu raw materials for fortified Daqu production and 汤向阳 (1968 —), 男, 江西李渡酒业有限公司高级经济师。 E-mail: [email protected] | fermentation with refermentation grains. Then, with the Daqu and the crude Baijiu fermented by refermentation grains as samples, the physicochemical properties and microbial community composition of the Daqu, as well as the correlation between the flavor compounds in the crude Baijiu and the primary microorganisms in the Daqu are analyzed using single-molecule real-time sequencing (SMRT) and …

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Effect Of Sugar Concentrations On Flavor Substances In Xiangxi Radish Pickles Based On Gc-Ms And 16s Rrna, Liu Shimei, Zhou Yingjun, Zheng Zhihao, Xie Chunliang, Su Xiaojun

Food and Machinery

[Objective] To explore the effect of sugar concentration on the flavor formation of Xiangxi radish pickles, in response to the "sugar reduction" demand for healthy diets. [Methods] Three sugar treatment groups are set up at the concentrations of 10%, 30%, and 50%. Then, the dynamic changes of metabolites and microbial community structure are systematically monitored during the fermentation process using gas chromatography-mass spectrometry (GC-MS) combined with 16S rRNA high-throughput sequencing. [Results] Levilactobacillus and Lactiplantibacillus are the dominant genera, with the highest abundance observed in the 10% sugar concentration group (P<0.05). In the later fermentation stage, the 30% sugar concentration group accumulates more alcohols, sugars, and organic acids, resulting in a more harmonious flavor profile. According to the partial least squares discriminant analysis (PLS-DA), 16 key metabolites are identified. Additionally, correlation analysis reveals that the two dominant genera are significantly associated with the metabolism of 9 and 12 flavor substances, respectively. [Conclusion] Moderate reduction of sugar concentration contributes to microbial community function and flavor substance synthesis.

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Proteomics Of Tribute Citrus Turbid Juice And Characteristic Analysis Of Cloudy Proteins, Wang Feng, Liu Zhen, Ma Lukai, Wang Qin, Xiao Gengsheng, Liu Dongjie

Food and Machinery

[Objective] This study aims to investigate the characteristics of protein components and the types of cloudy proteins in Tribute citrus turbid juice. [Methods] Proteomics was used to analyze the proteomic features of the supernatant proteins and precipitated proteins in Tribute citrus turbid juice. [Results] There were significant differences in the electrophoresis bands of the supernatant proteins and precipitated proteins in Tribute citrus turbid juice. Compared with the supernatant proteins, precipitated proteins contained 2 897 differential proteins, including 2 487 up-regulated differential proteins and 410 down-regulated differential proteins. The up-regulated differential proteins in Tribute citrus turbid juice were mainly enriched in …

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Quantitative Detection Of Chicken And Duck Derivatives In Pork Products Based On Digital Pcr Technique, Yang Xiaoli, Xin Le, Cui Ying, Li Hongduo, You Yaning

Food and Machinery

[Objective] To establish a polymerase chain reaction (PCR) quantitative detection method for chicken and duck adulteration in pork. [Methods] Primers and probes are designed based on single-copy genes specific to porcine, duck, and chicken. Then, a digital PCR quantitative detection method is established for derivatives in meat products, while verification is conducted on the detection limit, sensitivity, and specificity of the method. Additionally, a conversion coefficient K is introduced to convert copy number into the mass fraction of meat. Afterwards, the established method is applied to detect adulteration in 20 commercially available meat product samples. [Results] A digital PCR quantitative …

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Identification Of Chili Powder Adulteration Based On Thermal Analysis, Zhu Xiaoling, Liu Jie, Chen Li, Wang Bin, Jiang Feng

Food and Machinery

[Objective] To investigate the application of thermal analysis in the identification of chili powder adulteration. [Methods] Chili powder samples and adulterated samples (corn, wheat bran, rice husk, and rice) from different sources, different simulated adulterated samples, simulated samples with different adulteration ratios, and commercial samples are analyzed by a thermal analyzer. Samples are crushed, passed through a 60-mesh sieve, and then analyzed in the thermal analyzer at the heating rate of 10 ℃/min from the room temperature to 800 ℃, with a flow rate of 100 mL/min of nitrogen as the atmosphere and an empty aluminum crucible as the reference …

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Research Progress In Detection Methods Of Lysinoalanine, Xia Yimiao, Chen Qumei, Chen Fusheng, Luo Shuangqun

Food and Machinery

Lysinoalanine (LAL) is a cross-linked amino acid formed through the addition of lysine and dehydroalanine. High-protein foods are prone to forming LAL during food processing (such as alkaline treatment, heat treatment). LAL may induce nephrotoxicity, affect human digestive function, and can also reduce the content of essential amino acids in food, reducing the nutritional value of food. Currently, LAL quantification primarily relies on liquid chromatography (LC) and liquid chromatography-mass spectrometry (LC-MS) methods. This study reviews and discusses the detection methods of LAL from three aspects: pretreatment, derivatization, and instrumental detection, aiming to provide insights for developing high-sensitivity, more accurate, and …

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Intelligent Detection Method For Foreign Objects In Packaged Foods Based On Improved Yolov 13 And X-Ray, Guo Dechao, Liu Zizhi, Zhang Hao, Zhao Qiang

Food and Machinery

[Objective] To address problems in X-ray-based foreign object detection in packaged foods, including low accuracy caused by the high proportion of low-frequency features in images and small grayscale differences between foreign objects and the background, as well as the loss of micro foreign object features, an improved intelligent detection scheme is proposed to overcome the inability of traditional detection methods to meet the real-time and reliability requirements of automated production lines. [Methods] Based on the intelligent detection system for foreign objects in packaged foods, this study proposes an intelligent detection method for foreign objects in packaged foods integrating an improved …

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Multi-Objective Optimization Of Food Sorting Robot Trajectory Based On Improved Uniform B-Spline, Liu Min, Wu Pengfei, Wang Xiao

Food and Machinery

[Objective] Aiming at the limitations of low operating efficiency, high energy consumption, and poor stability in traditional trajectory planning of Delta robots during food sorting, this study proposes an optimized trajectory scheme to effectively reduce operation time, lower energy consumption, and improve operation stability. [Methods] On the basis of the architecture of the food sorting system, a trajectory optimization method for the Delta robot is proposed, which combines quintic uniform B-spline curves with multi-objective optimization. Firstly, the trajectory is planned using quintic uniform B-spline curves to minimize motion impact. Subsequently, a multi-objective optimization model integrating time, energy consumption and stability …

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Effect Of Myrcene On Quality Of Sea Cucumbers During Keeping Alive With Water, Mi Hongbo, Feng Mengmeng, Chen Jingxin, Liu Chao, Li Jianrong, Li Xuepeng

Food and Machinery

[Objective] To investigate the optimal concentration of myrcene and prolong the time of keeping sea cucumbers alive with low-temperature and water. [Methods] The effect of of myrcene concentrations (0, 10, 20, 30, 40, 50 µL/L) on the pH, hardness and soluble protein content of sea cucumbers during keeping alive with water is analyzed. The changes in sensory scores, body wall moisture status and distribution, and microstructure of sea cucumbers before and after keeping alive are compared. The effect of myrcene with the optimal concentration on the immune and antioxidant enzyme activities of sea cucumbers during keeping alive [Results] As the …

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Effects Of Theaflavins And Modified Atmosphere Packaging On The Quality Of Air-Dried Hairtail (Trichiurus Lepturus) During Refrigerated Storage, Feng Chenxuan, Zhan Yuexiang, Shui Shanshan, Lin Huimin, Zhang Bin

Food and Machinery

[Objective] To investigate the effects of combined treatment with theaflavins and modified atmosphere packaging (MAP) on the quality of air-dried hairtail (Trichiurus lepturus) during refrigerated storage. [Methods] Several indices of air-dried hairtail are measured during refrigerated storage, including peroxide value (PV), thiobarbituric acid reactive substances (TBARS), DPPH radical scavenging activity, hydroxyl radical scavenging activity, superoxide anion radical scavenging activity, and total bacterial count (TBC). [Results] The combination of 70% CO2+30% N2 MAP and 0.3 g/kg theaflavins significantly inhibits the increase in PV and TBARS values (P<0.05), enhances the free radical scavenging capacity (P<0.05), and results in higher sensory evaluation scores. Moreover, the TBC of air-dried hairtail treated with 70% CO2+30% N2 MAP and 0.3 g/kg theaflavins is found to be significantly lower than that of other groups (P<0.05). After 10 days of refrigerated storage, the TBC is 5.40 log(CFU/g), which is 46.27% lower than that of the control group. Correlation analysis indicates a close relationship between the degree of lipid oxidation, spoilage, and antioxidant capacity. [Conclusion] The quality of air-dried hairtail during storage is effectively maintained by the combined treatment of 70% CO2+30% N2 MAP and 0.3 g/kg theaflavins.

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Recognition For Banana Ripeness Based On Improved Yolov 11n, Hu Lirui, Wang Jiaxing, Hu Zekun

Food and Machinery

[Objective] To improve the efficiency of recognition for banana ripeness. [Methods] A method for recognizing banana ripeness is developed based on improved YOLOv 11n. A modified polarized self-attention mechanism is introduced into YOLOv 11n to enhance the feature extraction capability of the backbone network across various banana distribution scenarios. The original upsampling is replaced with a module of content-aware reassembly of features, which enlarges the receptive field to more effectively aggregate contextual information. Scylla intersection over union (SIoU) is adopted as the new bounding box loss, which calculates the vector angle between ground truth and predicted boxes to better address …

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Effects Of Electron Beam Irradiation On Physicochemical Properties And Edible Quality Of Guangxi Fragrant Rice, Chen Xiuxia, Zhang Bin

Food and Machinery

[Objective] To investigate the effect of electron beam irradiation (EBI) on the storage quality of high-moisture Guangxi fragrant rice. [Methods] High-moisture fragrant rice is subjected to electron beam irradiation in varying doses (1 to 5 kGy). Then, changes in its physicochemical properties and edible quality are studied during storage. [Results] After low-dose EBI treatment, no significant change is observed in the moisture content of the fragrant rice. During storage, the growth rates of lipase activity and fatty acid value decrease in the irradiated fragrant rice, with inhibited microbial proliferation. Compared with non-irradiated fragrant rice, the irradiated fragrant rice exhibits slowly …

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Extraction And Analysis Of Structural Characterization And Antioxidant Activity Of Polysaccharides From Xiaobai Apricots, Chen Lin, Abudureheman Buhailiqiemu, Jiang Luxi, Tang Rui, Zhang Jianlin, Gao Zhihui

Food and Machinery

[Objective] To explore the extraction process and structural characterization of polysaccharides from Xiaobai apricots. [Methods] Xinjiang Xiaobai apricots are used as raw materials. The extraction process of Xiaobai apricot polysaccharides is optimized using response surface methodology (RSM). The structural properties of the polysaccharides are characterized by high-performance liquid chromatography (HPLC), Fourier transform infrared spectroscopy (FT-IR), differential refractometry, and scanning electron microscopy (SEM). The antioxidant activity is evaluated by measuring the scavenging abilities of DPPH radicals, ABTS+ radicals, and hydroxyl radicals. [Results] The optimal extraction conditions are determined as a solid-to-liquid ratio of 1∶40 (g/mL), extraction time of 6 h, and …

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Differential Analysis Of Volatile Oil Components In Artemisia Dracunculus L. From Different Plant Parts And Growth Years, Hou Chunjing, Guo Qin, Yang Jialu, Liu Zhonghao, Chang Zhitian

Food and Machinery

[Objective] This study investigates variations in the chemical composition of volatile oils extracted from different plant parts and growth ages of Artemisia dracunculus L. [Methods] The volatile oil components are analyzed using gas chromatography-mass spectrometry (GC-MS). Differential analysis is performed using cluster heatmaps and orthogonal partial least squares-discriminant analysis (OPLS-DA). [Results] The roots, stems, and leaves contain 27, 27, and 47 compounds, respectively. The leaves exhibit the highest chemical diversity, with most compounds present in relatively high concentrations. Certain compounds, such as elemicin, are exclusively detected in the stems and roots. While absent in the leaves, elemicin is particularly abundant …

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Comparison Of Amino Acids And Volatile Flavor Compounds In Various Parts Of Ternary Pig Meat, Li Rui, Wang Jingyu, Shi Xixiong, Zhang Aiwen, Yu Xuan, Xu Linna

Food and Machinery

[Objective] To scientifically evaluate the differences of amino acids and volatile flavor compounds in various parts of Ternary pig meat. [Methods] The composition of amino acids and volatile flavor compounds in front leg meat, hind leg meat, and longissimus dorsi muscle of the Ternary pig is compared and analyzed. [Results] The total amino acid content of fore limb meat, hind limb meat, and longissimus dorsi muscle is 16.13, 15.69, and 17.26 g/100 g, respectively. The essential amino acid content is 6.33, 6.12, and 6.71 g/100 g, respectively. The non-essential amino acid content is 9.79, 9.57, and 10.56 g/100 g, respectively. …

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Effects Of Different Sterilization Methods On The Physicochemical Properties And Volatile Compounds Of Pomegranate Juice, Gu Junhua, Xing Xiaoke

Food and Machinery

[Objective] This study aims to evaluate the effects of different sterilization methods on the physicochemical properties, phenolic compounds, and aroma components of pomegranate juice, providing a scientific basis for selecting sterilization techniques in pomegranate juice processing. [Methods] 'Tunisia' soft-seed pomegranate juice is subjected to pasteurization (PS), ultrasound (US), high-pressure processing (HPP), and microwave sterilization (MS), respectively. Physicochemical properties and volatile compound content are determined. [Results] HPP demonstrates superior performance in preserving pomegranate juice quality compared to other treatments. PS treatment significantly reduces the redness value from 16.82 to 12.37 and results in the highest total color difference of 4.82, indicating …

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Application Of Stable High Internal Phase Emulsions Based On Wheat Bran Water Extract In Cakes, Zhang Jing, Wang Lifeng, Xiong Wenfei, Ye Xinwei

Food and Machinery

[Objective] To investigate the application of high internal phase emulsions (HIPEs) stabilized by wheat bran water extract as a butter substitute in cakes. [Methods] Cakes were prepared by substituting butter with HIPEs stabilized by wheat bran water extract at different ratios, with a pure soybean oil group used as the control. The viscosity, relative density, and microstructure of the cake batter were systematically measured, and the textural properties, moisture distribution, color, X-ray diffraction (XRD) patterns, and flavor profiles of the cakes were comprehensively analyzed. [Results] With increasing substitution ratios of HIPEs, the a* value of the cakes increased while the …

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Extraction Process Optimization And Antioxidant Activity Of Total Flavonoids From Pomelo Peel By Natural Deep Eutectic Solvents Combined With Microwaves, Xie Wen, Zhang Shuo, Wang Fang, Huang Xinyi

Food and Machinery

[Objective] To optimize the extraction process of total flavonoids from pomelo peel by natural deep eutectic solvents (NADES) combined with microwaves. [Methods] The extraction ability of flavonoids from pomelo peel is analyzed among three NADES and conventional extractants combined with microwaves. Additionally, the extraction process is optimized by response surface experiment, and the antioxidant activity of the extracts is evaluated. [Results] The optimal total flavonoid extraction rate is 2.20 percent at a liquid-solid ratio of 23∶1 (mL/g), a water content of 29%, an extraction temperature of 73 ℃, and a microwave time of 40 seconds. Under these conditions, the DPPH …

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Research Progress In Regulating The Egg White Emulsification Properties By Structured Modification, Yang Fanghan, Ai Minmin, Wang Ziyuan, Guo Shanguang, Xiao Nan

Food and Machinery

Egg white, valued for its high protein content and superior food functional properties, is widely utilized in food processing. The amphiphilic structure and surface activity of egg white proteins enable effective adsorption at oil-water interfaces, reducing interfacial tension and forming stable interfacial films. Therefore, egg white proteins exhibit a robust interfacial regulation capacity in emulsion systems. This review systematically outlines the characteristics and formation mechanisms of multi-scale emulsion systems of egg white proteins (nano-emulsions, Pickering emulsions, and high internal phase Pickering emulsions). Additionally, a summary is presented of the research progress on the chemical/physical modification mechanisms of egg white emulsification …

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Research Progress On Functional Characteristics Of Bioactive Substances And Preservation And Processing Technologies Of Clausena Lansium, Liao Lisui, Gang Jie, Jiang Aili, Zhao Tong

Food and Machinery

Clausena lansium is a fruit with both medicinal and edible value, widely distributed in southern China. It is rich in polysaccharides, amino acids, flavonoids, phenols, alkaloids, and terpenoids, which exhibit various pharmacological effects such as antioxidant, antitumor, anti-inflammatory, and antibacterial activities. However, C.lansium is highly perishable and difficult to preserve. Therefore, preservation technologies such as ethylene inhibitors, low-temperature storage, film coating, and modified atmosphere packaging are applied to extend its shelf life. This paper reviews the latest research progress on the main bioactive substances, pharmacological effects, postharvest preservation, and food processing and utilization of C.lansium, and provides an outlook on …

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Research And Application Progress Of Functional Raw Materials For Blood Glucose-Lowering Foods, Wang Zhenwu, Chen Xiaoqing, Ding Ning, Chen Yaling, Chen Xumeng, Xia Xinbin

Food and Machinery

Type 2 diabetes mellitus involves a variety of pathological mechanisms. Chinese medicine treatment often employs the Chinese medicinal materials such as Coptidis Rhizoma and Astragali Radix with both medicinal and edible values to achieve multi-target synergistic blood glucose-lowering effects. Using these materials as the main ingredients to develop functional foods such as meal replacements, snacks, and drinks for lowering blood glucose becomes an innovative strategy for managing type 2 diabetes mellitus. This paper systematically reviews five blood glucose-lowering mechanisms of functional foods and drug ingredients, including protection of islet β-cells, enhancement of insulin sensitivity, inhibition of α-amylase, regulation of lipid …

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Effect Of Vacuum High Pressure Pulsation Technology On Pickling Speed And Quality Of Salted Duck Eggs, Geng Yahui, Miao Huan, Hou Liyuan, Liu Xinhan, Zou Yanzi, Zhang Weipeng, Ju Haoyu

Food and Machinery

[Objective] This study aims to enhance the pickling speed and quality of salted duck eggs. [Methods] The vacuum high pressure pulsation technology is applied to salted duck eggs pickling. The effects of various parameters, including pickling duration, high pressure amplitude, vacuum holding time, and high pressure holding time on the salt content in duck eggs, yolk index, and yolk oiling rate are investigated by comparing with normal pressure soaking pickling (control group). [Results] Under a vacuum of 90 kPa and saturated brine conditions (NaCl mass fraction ≥25%), the optimal process involves a high-pressure amplitude at 110 kPa, a pulsation ratio …

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Nahuatl Club, Learning Language Center

LAII Events

Join the Nahuatl Club for this conversation about cooking in Nahua communities in the Huasteca.

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Fsec Meeting Minutes April 3, 2026, University Of Rhode Island Faculty Senate

Faculty Senate Executive Committee Minutes

No abstract provided.

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John & Linda Cooke Scholarship String Quartets

Bailey School of Music Concert Programs

This performance is made possible by a generous gift from Dr. John and Linda Cooke for the John and Linda Cooke String Quartet Scholarship

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Full-Text Articles in Entire DC Network

Occ's Plan

Catholic Dioceses in Bankruptcy

Sharon Kinner V. Portfolio Recovery Associates Llc

2026 Decisions

Your Debt Matters To My Business: Spillover Effect Of Buyers’ Debt Structure On Suppliers’ Credit Risk, Jing Gu, Zixuan Zhou, Xiaoguang Yang, Kevin W. Li, Xun Xu

Faculty Research, Scholarly, and Creative Activity

Enhancing Mental Healthcare Worker Education And Training To Reduce Stigma & Promote Occupational Engagement: An Occupational Therapy Informed Initiative, Emma Rose Osborn

OTD Capstone Projects

Preparation Of Porous Purple Clay Ceramic Balls And Their Application In The Aging Of Fuyuxiangxing Baijiu, Xu Haifeng, Yao Maojun, Liang Chaoyu, Jin Xiqing, Yu Ji

Food and Machinery

Correlation Between Enzymatic Characteristics Of Huniang 3.042-Fortified Daqu And Aroma Production In Baijiu Brewing, Yu Yougui, Yang Tao, Zhu Dongcai, Li Jie, Wu Liping, Shao Qiqi, Yang Tao, Chen Zhengpei, Tang Xiangyang

Food and Machinery

Effect Of Sugar Concentrations On Flavor Substances In Xiangxi Radish Pickles Based On Gc-Ms And 16s Rrna, Liu Shimei, Zhou Yingjun, Zheng Zhihao, Xie Chunliang, Su Xiaojun

Food and Machinery

Proteomics Of Tribute Citrus Turbid Juice And Characteristic Analysis Of Cloudy Proteins, Wang Feng, Liu Zhen, Ma Lukai, Wang Qin, Xiao Gengsheng, Liu Dongjie

Food and Machinery

Quantitative Detection Of Chicken And Duck Derivatives In Pork Products Based On Digital Pcr Technique, Yang Xiaoli, Xin Le, Cui Ying, Li Hongduo, You Yaning

Food and Machinery

Identification Of Chili Powder Adulteration Based On Thermal Analysis, Zhu Xiaoling, Liu Jie, Chen Li, Wang Bin, Jiang Feng

Food and Machinery

Research Progress In Detection Methods Of Lysinoalanine, Xia Yimiao, Chen Qumei, Chen Fusheng, Luo Shuangqun

Food and Machinery

Intelligent Detection Method For Foreign Objects In Packaged Foods Based On Improved Yolov 13 And X-Ray, Guo Dechao, Liu Zizhi, Zhang Hao, Zhao Qiang

Food and Machinery

Multi-Objective Optimization Of Food Sorting Robot Trajectory Based On Improved Uniform B-Spline, Liu Min, Wu Pengfei, Wang Xiao

Food and Machinery

Effect Of Myrcene On Quality Of Sea Cucumbers During Keeping Alive With Water, Mi Hongbo, Feng Mengmeng, Chen Jingxin, Liu Chao, Li Jianrong, Li Xuepeng

Food and Machinery

Effects Of Theaflavins And Modified Atmosphere Packaging On The Quality Of Air-Dried Hairtail (Trichiurus Lepturus) During Refrigerated Storage, Feng Chenxuan, Zhan Yuexiang, Shui Shanshan, Lin Huimin, Zhang Bin

Food and Machinery

Recognition For Banana Ripeness Based On Improved Yolov 11n, Hu Lirui, Wang Jiaxing, Hu Zekun

Food and Machinery

Effects Of Electron Beam Irradiation On Physicochemical Properties And Edible Quality Of Guangxi Fragrant Rice, Chen Xiuxia, Zhang Bin

Food and Machinery

Extraction And Analysis Of Structural Characterization And Antioxidant Activity Of Polysaccharides From Xiaobai Apricots, Chen Lin, Abudureheman Buhailiqiemu, Jiang Luxi, Tang Rui, Zhang Jianlin, Gao Zhihui

Food and Machinery

Differential Analysis Of Volatile Oil Components In Artemisia Dracunculus L. From Different Plant Parts And Growth Years, Hou Chunjing, Guo Qin, Yang Jialu, Liu Zhonghao, Chang Zhitian

Food and Machinery

Comparison Of Amino Acids And Volatile Flavor Compounds In Various Parts Of Ternary Pig Meat, Li Rui, Wang Jingyu, Shi Xixiong, Zhang Aiwen, Yu Xuan, Xu Linna

Food and Machinery

Effects Of Different Sterilization Methods On The Physicochemical Properties And Volatile Compounds Of Pomegranate Juice, Gu Junhua, Xing Xiaoke

Food and Machinery

Application Of Stable High Internal Phase Emulsions Based On Wheat Bran Water Extract In Cakes, Zhang Jing, Wang Lifeng, Xiong Wenfei, Ye Xinwei

Food and Machinery

Extraction Process Optimization And Antioxidant Activity Of Total Flavonoids From Pomelo Peel By Natural Deep Eutectic Solvents Combined With Microwaves, Xie Wen, Zhang Shuo, Wang Fang, Huang Xinyi

Food and Machinery

Research Progress In Regulating The Egg White Emulsification Properties By Structured Modification, Yang Fanghan, Ai Minmin, Wang Ziyuan, Guo Shanguang, Xiao Nan

Food and Machinery

Research Progress On Functional Characteristics Of Bioactive Substances And Preservation And Processing Technologies Of Clausena Lansium, Liao Lisui, Gang Jie, Jiang Aili, Zhao Tong

Food and Machinery

Research And Application Progress Of Functional Raw Materials For Blood Glucose-Lowering Foods, Wang Zhenwu, Chen Xiaoqing, Ding Ning, Chen Yaling, Chen Xumeng, Xia Xinbin

Food and Machinery

Effect Of Vacuum High Pressure Pulsation Technology On Pickling Speed And Quality Of Salted Duck Eggs, Geng Yahui, Miao Huan, Hou Liyuan, Liu Xinhan, Zou Yanzi, Zhang Weipeng, Ju Haoyu

Food and Machinery

Nahuatl Club, Learning Language Center

LAII Events

Fsec Meeting Minutes April 3, 2026, University Of Rhode Island Faculty Senate

Faculty Senate Executive Committee Minutes

John & Linda Cooke Scholarship String Quartets

Bailey School of Music Concert Programs